1 medium onion cut into one-inch pieces, about 4–6 ounces
1 medium all-purpose potato cut into one-inch pieces, about 8–10 ounces
1 medium carrot cut into one-inch pieces, about 4–6 ounces
1 stalk celery cut into one-inch pieces, about 3–4 ounces
6 medium garlic cloves, coarsely chopped
2 bay leaves
1 teaspoon dry oregano
1/2 teaspoon black peppercorns
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 1/2 cups red wine, such as merlot
1 1/2 cups white wine, such as chardonnay
3 to 3 1/2 pound chuck roast (If there is a lot of fat, buy a larger roast and trim off fat)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons light oil such as grapeseed or safflower, divided
2 cups beef stock or broth
4 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
12 ounces cremini mushrooms, halved or quartered depending on size
1 pound of onion, cut into thick strips, about 2 medium onions
1 1/2 pounds green bell peppers cut into thick strips, about 2–3 medium to large peppers
1 12-ounce bag wide egg noodles
Place all of the marinade ingredients into a medium sauce pan and bring to a boil. Cover, lower heat to medium low and cook for ten minutes. Remove cover and cool to room temperature.
Lay the chuck roast on your cutting board and cut along the natural fat separations in the roast. Trim and discard any large pieces of fat or gristle.
You should have about three or four large pieces of beef at this point. Cut these into pieces about 3-inches square. You should have about 12-14 pieces of relatively equal size. (Don’t worry about getting these pieces perfect). Add these to a gallon zip lock bag.
Once the marinade is at room temperature, pour the entire contents over the beef including the vegetables, seal and refrigerate overnight.
Three hours before serving, remove the beef from refrigeration and using tongs, pick out the pieces of beef but do not discard the marinade.
Preheat the oven to 300 degrees F with an oven rack in the bottom third of the oven.
Pat the beef dry with paper towels and sprinkle all sides with the salt and pepper.
In a large oven proof pot or Dutch oven that has an oven safe lid, heat half of the light oil over medium high heat and once hot, sear half the beef on all sides. Remove to a plate and repeat with remaining light oil and beef. Remove the second batch of beef.
Keep the burner on medium high and add the marinade, including all the vegetables and with a wooden spoon, scrape the brown bits up from the bottom.
Add the beef stock and the seared beef back in and once the pot starts to bubble, cover and place in the oven for two hours. Check at the two-hour mark for tenderness and continue cooking until the beef is tender. Ours took 2 ½ hours.
While the beef cooks, saute the vegetables. In a large saute pan or braiser, heat two tablespoons of butter and one tablespoon of olive oil over medium high heat and cook the mushroom pieces to brown, about eight minutes. Remove to a large bowl.
Reduce the heat to medium and add one tablespoon each of butter and olive oil and saute the onions until soft, about five minutes. Remove to the bowl with the mushrooms.
Add the remaining tablespoon of butter and olive oil and add the pepper strips. Saute until somewhat soft but with a little texture. Use tongs to remove cooked pieces to the bowl as they cook and continue to cook until you have removed all the pepper strips to the bowl with the mushrooms and onions. Set these vegetables aside.
Also, while the beef cooks, cook the noodles in boiling salted water and cool. Set aside.
Once the beef is tender, pick the pieces of beef out with tongs and set aside on a platter.
Pick out and dispose of the two bay leaves.
Use an immersion blender or carefully pour the pot contents into a blender and puree until thick and creamy.
Add the beef back in with the sauce and the reserved sautéed vegetables. Taste, season if needed and heat to serving temperature.
Reheat the noodles by dipping in boiling water and serve with the braised beef.
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