Some notes on the variations I made to Ina Garten’s original recipe for this luscious beef roast:
- For the tomatoes, she calls for a can of plum tomatoes in puree. I didn’t have that on hand, but what I DID have was a bag of frozen tomatoes from my father-in-law’s garden. I let them defrost just enough that I could chop them, and I used those instead. Delicious.
- Ina calls for chicken stock & chicken bouillion. I have a whole freezer full of home made turkey stock from the holidays. Hence, turkey stock was used here instead. I didn’t have boullion in my pantry, so I skipped that step.
- Her original recipe didn’t call for mushrooms. However, I just felt like this red wine sauce was screaming for some additional earthy flavor. We have a really great local mushroom farm in the area, and the store we hit had them in stock. I was thrilled to use their beautiful ‘shrooms in this dish.
- Final note: I was fortunate enough to find grass-fed beef on sale this week. It was the same price as the other beef chuck, so of course I jumped at it. The flavor profile isn’t so different that you would say “hey! What’s going on there??”, but the texture is smoother and marries with the other flavors better. Again, this is my opinion, and will vary based on where your beef is sourced. But if you have a chance to compare grass-fed with other beef, you may become a convert.
As you can see, dishes like this are meant to be tweaked and adapted based on what you may have on hand. While some recipes really need to be followed to the “t”, most don’t (IMHO). The adaptations I made here were warming, delicious, and oh-so-comforting.
Get thee to your local store and grab the simple ingredients for this Comforting Beef with Red Wine & Mushroom Sauce.