Dads Beef Stew
- large stockpot or Dutch oven
- 2 tablespoons Olive oil extra virgin
- 2 pounds Chuck roast (shoulder is good because of the marbling) diced
- 4 cups Beef stock or broth
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 clove Garlic minced
- 3 tablespoons All-purpose flour
- 1 cup Dry red wine
- 2 tablespoons Tomato paste
- 2 teaspoon Worcestershire sauce
- 1 Large sweet onion diced
- 3 Large carrots peeled and diced
- 3 Celery ribs diced
- 2 Large russet potato peeled and diced in 3/4-inch chunks
Extras – Additional ingredients for every taste
- 2 bay leaves
- 2 teaspoons Herbes de Provence See Link Below in Notes.
- 1 teaspoon Minced fresh rosemary
- 2 tablespoons Chopped fresh parsley leaves
- 1 cup Baby peas
- 2 cups Corn
- 6 oz. Chopped Mushrooms
- 2-3 sprigs Fresh thyme (or a teaspoon of dried thyme)
- 1 large pinch Crushed red peppers
- 2 Pepperoncini peppers
- Cube roast beef into 3/4 inch portions. Season beef with salt, pepper and mix with flour.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add in garlic and floured beef to the stockpot, stirring occasionally, until evenly browned, about 6-8 minutes.
- Whisk in flour and tomato paste until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot then add in Worcestershire
- Add potato, onion, carrots and celery.
- Stir in beef stock (or any of the extras from above ingredients list). Bring to a boil; then reduce heat and place stock pot or Dutch oven into 300° oven for 6-8 hours.
- Discard thyme and rosemary sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.
- Serve immediately.
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.