Made beef stew on national clam chowder day…got that memo late! 😁
Recipe as I promised!!
Beef Stew
Ingredients
3-5lbs. Chuck Roast
1 large onion – quartered.
3lbs of carrots – cut into one in pieces.
3lbs. of potatoes – cut into 2-inch pieces.
1 15oz can of tomato sauce
1-2 cups of red wine (I use whatever I have on hand)
1 Tablespoon Worcestershire sauce
3-4 cups of water
2 dried bay leaves
Fresh thyme bundle
½ cup dried porcini mushrooms (optional) – reconstituted in 1 cup of very hot water – drain and reserve liquid, chop mushrooms
2 cloves of garlic smashed.
1-2 teaspoons Onion powder
1-2 teaspoons Garlic powder
1 teaspoon Pepper, fresh cracked
2 teaspoons Tuscan herb seasoning blend (I use Wildtree herbs)
1 teaspoon Salt
3 Tablespoons Olive oil
4 Tablespoons. of flour, missed with about a ½ cup of water (slurry)
½ teaspoon of gravy master (kitchen bouquet)
½ flour for dredging
1 can of sweet peas (optional)
Fresh chopped parsley for garnish
Directions
Season Chuck Roast all over with salt, pepper, onion powder & garlic powder.
Dredge roast all over with the ½ cup of flour.
In a large Dutch Over or Pot (at least 5.5 quarts) heat olive oil on high heat
Once pot and oil is hot, sears chuck roast on all sides… should be 2-3 minutes per side.
Lower heat to medium high once meat is completed searing.
Add red wine around to the pot with the chuck roast, let cook for a couple of minutes to deglaze pan and cook off alcohol.
Add onions, tomato sauce, 3-4 cups of water. If using porcini mushrooms, add the liquid from drained mushrooms, add the chopped mushrooms, (just add more water if you’re skipping this step)
You’ll want to have enough liquid in the pot just to cover the roast.
Add all seasonings fresh thyme bundle, bay leaves, and Worcestershire sauce.
Bring to a boil, then lower heat to simmer and cover. Cook for an hour and a half to 2 hours.
While your roast cooks, cut your potatoes and carrots.
Carefully remove meat to cutting board, cut into 2 -3-inch chunks. Before adding beef back to pot, skim fat from the top of the liquid. Once fat is skimmed, add beef back to pot, increase heat to medium high and add carrots. Once up to a boil again, lower heat cover and cook for 20 minutes.
Add potatoes, cover, and cook for about 20-30 minutes. Add drained can of peas at this point if you’re adding them. Remove thyme bundle and bay leaves.
Combine the 4 Tablespoons of flour with cold water, about ¾ cup (should be consistency of heavy cream. Slowly add slurry to pot, stir and add to the consistency you like. I had ½ teaspoon of gravy master. Taste for seasoning. Add salt and pepper if needed to your taste. Add chopped parsley for garnish. Enjoy!
I serve with a crusty loaf of bread with butter.