Easy beef burgundy

No cap I hate it when big food websites (recipetineats) advertise a guide as being quick and easy, but the first step of the recipe is to marinade something for 24 hours and to pre prepare a stock before you even start cooking. So here is a beef burgundy that takes 45 mins of real work tops and like 3 hours in the oven. (Also no whack ingredients that you only use once and never again)

Start off by chopping up some beef chuck steaks, carrots, white onions (in big pieces, don't dice), and mushrooms. Put some oil in your Dutch oven and start warming it on a low heat for like 5 minutes. Then throw your carrots in and turn the heat up to full. Most recipes I've seen say to leave the oven on the stove until it's ready to scorch your food but I feel like it's bad to let it get too hot without food in there. Keep stirring your carrots until they start to burn on the outside, then use a spoon to transfer them to a bowl. Throw the onion in next, and keep the heat at full.

These should toast quickly, move them back into their bowl once they've been browned nicely.

Do the same to the beef, add it in batches if it's too juicy. Add the mushroom last to soak up all of the leftover beef juice before moving them back out.

Add in a few small tubs of tomato paste, I accidentally used pizza base sauce but it worked out . Stir it around the pot for a few minutes or so to cook it, add some thyme while you're at it.

To thicken the sauce I added 5 teaspoons of regular flour. Teaspoon is a chad move here because the flour doesn't clump if you add small amounts each time.

Add most of a bottle of Pinot noir or Shiraz, and a lot of beef stock.

Add the rest of your ingredients, and top up with more beef stock if you don't think it's full enough. It doesn't matter if it feels soupy, it will thicken up in the oven.

Once you've got it boiling again, put the lid on it and move it into the oven, and bake it at 350 F for 2 and a half hours. You shouldn't need to stir it.

Once it's done it should have reduced by itself.

Here it is with gnocchi