Beef Stew Recipe

Ingredients

4 lbs of boneless chuck roast
1/2 cup of all purpose flour
2 tbsp of olive oil
1 cup of good red wine
1/2 quart of beef stock
6 oz of tomato paste
salt to taste
pepper to taste
6 carrots, skinned, ends removed, quartered
1 large onion, quartered
6 cloves of garlic, smashed, rough chopped
8 baby portabella mushrooms, dirt and stem removed
sprigs of fresh thyme
3 bay leaves
your favorite mashed potato recipe

Preparation

Step 1

Heat a large pot and add the olive oil. Add a generous amount of salt and pepper to the entire chuck roast. Lightly coat the entire roast with the flour. The goal is to brown all sides of the roast, cooking a few minutes on each side, yes, each side, until nice and brown. Once browned, remove from the pot and either set aside, or place it in your slow cooker. Add the tomato paste, garlic, wine, and stock. Scrape the bottom of the pan, and bring to a boil, stirring often to break down the paste. If you are using a slow cooker, add the meat, pour over the stock, and toss in the vegetables, salt and pepper, bay leaves, and thyme. Cover, and cook on low for 8-10 hours.