Wine Braised Beef Carrot Daikon Mushrooms

Ingredients

• 3-4 pounds beef chuck roast, trimmed of excess fat
• 4 tablespoons all-purpose flour, divided
• 1 dash sea salt and fresh ground black pepper
• 2 tablespoons olive oil
• 1 splash balsamic vinegar (more later, to taste)
• 2 cups red wine
• 2 cups beef stock
• 1 cup (or more) water
• 2 bay leaves
• 1 handful fresh thyme stalks (4 or 5) tied together with kitchen twine
• 1 pinch dried rosemary
• 8 carrots, peeled and ends cut off
• 1 daikon radish, cut into 1/2-inch semi-circles
• 1 large onion, cut into 1/4-inch semi-circles
• 1 packet whole button mushrooms (about 15), washed and ends cut off
• 1.5 ounces beef demi-glace (optional for added richness)
• 2 tablespoons unsalted butter, softened
• 1 handful chopped parsley
• 1 handful grated lemon zest

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