Beef Burgundy



  • 4 to 5 lbs grass-fed chuck roast
  • fat from roast
  • 1 c Burgundy wine
  • salt & pepper
  • 2 to 3 garlic cloves
  • 1 bay leaf

Optional vegetables:

  • 2 c diced carrots
  • 2 c sliced celery
  • 2 c diced yellow turnips
  • 1 c chopped onion


Preheat oven to 300˚. 

Dust meat lightly with flour. Brown on all sides in fat in a Dutch oven or heavy kettle with tight fitting lid. 

Slip a rack under meat. Cut garlic in strips and insert them in the roast. Then add wine and crumbled bay leaf to pot. (If you’re a teetotaler, substitute apple cider vinegar for wine.) Cover and cook in oven for 3 hours or until tender. 

After 90 minutes, turn meat over and continue cooking. After 2 hours, add in any or all of the optional vegetables.