1.5 lbs beef chuck roast, trimmed and cut into ½ inch cubes
1 yellow onion, sliced
4 cloves garlic, minced
8 oz crimini (baby bella) mushrooms, sliced
2 Tbs tomato paste
¼ cup red wine
4 medium carrots, sliced into rounds
4 medium potatoes (russet or gold), sliced into rounds
½ – ¾ cup frozen baby peas
kosher salt and fresh ground pepper
flour for dredging
- In a large dutch oven heat a few tablespoons of oil over medium high heat
- While the oil is heating, dry the beef with paper towels, season well with salt and pepper and lightly coat the pieces with flour
- Brown the beef in the hot oil, shaking off excess flour before adding pieces to the pot. Cook the beef in several batches and maintain the heat so the beef browns quickly but bits in the pan don’t burn. Remove the browned pieces to a bowl lined with a paper towel.
- In the same pot, adding more oil if needed, sauté the onions, mushrooms, and garlic on medium heat until everything begins to brown.
- Return the beef to the pot with the onions, mushrooms and garlic.
- Add the tomato paste and stir for one minute.
- Add the red wine and cook, scraping up the browned bits from the bottom, for one minute.
- Add enough stock to cover the ingredients and season to taste with salt and pepper.
- Bring the pot to just a boil, cover partially and reduce the heat so that the liquid barely bubbles. Simmer 1.5 – 2 hours, or until the beef is very tender. Add more stock if stew becomes too thick.
- When the beef is tender, increase the heat to medium, add the sliced carrots and potatoes and cook until the vegetables are tender, about 30 minutes more.
- When the vegetables are just tender, add the peas and continue to simmer another 5 minutes.
- If stew is too thin, combine 1 Tbs cornstarch and 1 Tbs cold water in a small bowl and add to the stew, boil another minute or until thickened.
- Taste again for seasoning, serve with warm bread.