Description

This old-fashioned stew is simple and inexpensive to prepare. Make it a day in advance for even better, savory and satisfying goodness. Serve it with a crusty bread.

Ingredients

• 3 lb. boneless chuck roast, cut into 2-inch pieces
• 3 T. vegetable oil
• 2 t. salt
• 1 T. freshly ground pepper
• 2 yellow onions, cut into 1-inch pieces
• 1/4 c. flour
• 3 cloves garlic, minced
• 1 c. red wine
• 3 c. beef broth/stock
• 1/2 t. dried rosemary
• 1 bay leaf
• 1/2 t. dried thyme
• 4 carrots, peeled and cut into 1-inch slices
• 2 stalks celery, cut into 1-inch pieces
• 3 large russet potatoes, peeled and cut in eighths
• fresh parsley, for garnish

Steps

1. On medium-high heat, add vegetable oil to a large heavy pot with a tight-fitting lid. When it begins to smoke slightly, add beef; brown well, in batches as necessary. Add salt and pepper as the beef browns.
2. Once browned, remove the beef with a slotted spoon; set aside.
3. Add onions; sauté about 5 minutes, until softened. Reduce heat to medium-low; add flour; cook for 2 minutes, stirring often. Add garlic; cook for 1 minute. Add wine; deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.