You might have guessed that we like beef in our family.  I like to use an English beef roast for many recipes.  One of those is a combination of my version of Osso Bucco and Beef Bourguignon.  An English cut beef roast is economical and works well for braising.  Our local grocer often has them bogo, and when that happens I buy a few and pop them in the freezer.

• 3 lb. English Cut Beef Roast – Cut this into 4 or 5 thick slices to resemble short ribs- Let sit out for 30 minutes and make sure it is dry (blot with a paper towel)
• 3 T. Olive Oil
• 1 T. Butter
• Salt and Pepper
• 2 Stalks celery-chopped
• 4 whole carrots-peeled and chopped
• 1 C  onion- chopped
• 3 garlic cloves- minced
• 1 C white mushrooms
• 3/4 C red wine
• 1/4 C sherry
• 1 C beef broth
• 1 C crushed canned tomatoes
• 2 sprigs of thyme
• 2 bay leaves
• Pappardelle Pasta
• Fresh Parmesan Cheese

Using a dutch oven turn the heat up to med/high add olive oil and butter. Salt and pepper the beef and sear in the hot olive oil/butter on all sides.  When browned, remove to plate.

Turn heat down a bit and add celery, carrots, onion.  Saute for 5 minutes.  Now add mushrooms, stir around until slightly browned.  Add garlic stir for one minute, do not burn.  Deglaze the pan with red wine and the sherry, let boil for a few minutes while scraping up all the browned bits.

Add beef broth, tomatoes, thyme, bay leave.  Bring to boil, add beef back to pan.  Cover and put in 325 degree oven for 2 ½ hours.  The sauce should almost cover the meat, if you do not have enough, add water. The beef will melt in your mouth and the sauce is silky and rich.

I serve this over Pappardelle with grated fresh parmesan cheese.  It was delicious!

Enjoy!