6 oz salt pork, cut into 1/4" pieces
3 cups water
4 lbs. beef chuck roast, cut into 2" cubes
4 T butter
1/3 cup flour
1 3/4 cups chicken broth
1 1/2 C water
1/2 bottle good Pinot Noir
Add the salt pork pieces to 3 C water and bring to a boil. Boil 2 minutes, then drain.
Saute until lightly brown and crisp.
Remove from pan; reserve rendered fat.
Salt and pepper the roast pieces.
Add 2 T pork fat back to the pan and brown the beef in batches until deep brown.
Transfer cooked beef pieces to a Dutch oven.
Pour 1/2 cup water to deglaze pan, then pour that liquid into the Dutch oven with the meat.
Continue cooking the meat in batches, using 2 T pork fat each time, until all the beef has been browned.
Now add butter to pan; whisk in flour.
Cook until the flour and butter are the color of peanut butter.
Gradually stir in the chicken broth and 1 1/2 C. water.
Increase heat and simmer until thickened.
Pour into Dutch oven with meat.
Cover and cook in a 300 degree oven for 2 1/2 to 3 hours.
Pairs Well With
This is great on a chilly autumn or winter night, served with some good crusty bread!