RED WINE AND DEMI GLACE ROAST BEEF OVER POTATOES

Red Wine and Demi Glace Roast Beef over potatoes image

Provided by barbara lentz

Categories Beef

Time 3h15m

Number Of Ingredients 14

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3 lb beef chuck roast boneless
1 large onion chopped
6 clove garlic minced
3 Tbsp olive oil
1/4 c red wine vinegar
1/2 c dry red wine
3 Tbsp paprika
2 tsp ground savory
4 c beef stock
2 c demi glace reconstituted or 2 packs knorr beef bouillon or 1 tbsp. better than bouillon beef
2 Tbsp cornstarch
salt and pepper to taste
1/4 c fresh parsley chopped
mashed potatoes or noodles or pasta cooked

Steps:

1. Cut roast into cubes and rub with cornstarch. Brown beef in olive oil adding salt and pepper. Remove with slotted spoon and set aside.
2. Add onions and garlic to pan. Cook 3 minutes. Add vinegar and reduce to evaporate then add red wine and reduce until almost evaporated. Add meat back to pan with paprika, savory, beef stock and demi glace.
3. Bring to a boil then reduce to a simmer, cover and simmer 2 to 3 hours until meat is tender and falling apart. Add more stock if needed.
4. Serve over mashed potatoes, noodles, or pasta. Garnish with parsley.