1Trim off any fat or gristle from a 3 lb boneless chuck roast and cut the meat into 1 to 1 1/2 inch chunks.
2Trim off any fat or gristle from a 3 lb boneless chuck roast and cut the meat into 1 to 1 1/2 inch chunks.
3Trim off any fat or gristle from a 3 lb boneless chuck roast and cut the meat into 1 to 1 1/2 inch chunks.
4Toss the cut meat in 1/4 cup of flour seasoned with 2 teaspoons of salt and a teaspoon of pepper.
5Toss the cut meat in 1/4 cup of flour seasoned with 2 teaspoons of salt and a teaspoon of pepper.
6Toss the cut meat in 1/4 cup of flour seasoned with 2 teaspoons of salt and a teaspoon of pepper.
7Grab a Dutch oven or large pot with a heavy bottom, add 3 tablespoons of vegetable oil, and heat it over medium until the oil is shimmering.
8Grab a Dutch oven or large pot with a heavy bottom, add 3 tablespoons of vegetable oil, and heat it over medium until the oil is shimmering.
9Grab a Dutch oven or large pot with a heavy bottom, add 3 tablespoons of vegetable oil, and heat it over medium until the oil is shimmering.
10Working in batches, shake off any excess flour on the cubes of beef and add them to the pot in a single layer.
11Working in batches, shake off any excess flour on the cubes of beef and add them to the pot in a single layer.
12Working in batches, shake off any excess flour on the cubes of beef and add them to the pot in a single layer.
13Cook the beef, flipping the pieces occasionally, until they are browned all over, about 4 to 5 minutes.
14Cook the beef, flipping the pieces occasionally, until they are browned all over, about 4 to 5 minutes.
15Cook the beef, flipping the pieces occasionally, until they are browned all over, about 4 to 5 minutes.
16Transfer the browned beef to a plate and set it aside.
17Transfer the browned beef to a plate and set it aside.
18Transfer the browned beef to a plate and set it aside.
19Add one diced onion to the pot, season it with salt and pepper, and cook it until it has softened and the pieces are just starting to turn brown, about 5 minutes.
20Add one diced onion to the pot, season it with salt and pepper, and cook it until it has softened and the pieces are just starting to turn brown, about 5 minutes.
21Add one diced onion to the pot, season it with salt and pepper, and cook it until it has softened and the pieces are just starting to turn brown, about 5 minutes.
22Stir in 2 tablespoons of tomato paste and cook until the raw tomato flavor has mellowed, about 2 minutes more.
23Stir in 2 tablespoons of tomato paste and cook until the raw tomato flavor has mellowed, about 2 minutes more.
24Stir in 2 tablespoons of tomato paste and cook until the raw tomato flavor has mellowed, about 2 minutes more.
25Sprinkle in 1 tablespoon of flour and cook for about 1 minute to get out the raw flour taste; this flour will help thicken the liquid into a sauce.
26Sprinkle in 1 tablespoon of flour and cook for about 1 minute to get out the raw flour taste; this flour will help thicken the liquid into a sauce.
27Sprinkle in 1 tablespoon of flour and cook for about 1 minute to get out the raw flour taste; this flour will help thicken the liquid into a sauce.
28Add 1 cup of red wine (or stock) to deglaze the pot, scraping up all the flavorful bits with your spoon as it begins to boil.
29Add 1 cup of red wine (or stock) to deglaze the pot, scraping up all the flavorful bits with your spoon as it begins to boil.
30Add 1 cup of red wine (or stock) to deglaze the pot, scraping up all the flavorful bits with your spoon as it begins to boil.
31Cook the wine until it begins to thicken, about 3 minutes.
32Cook the wine until it begins to thicken, about 3 minutes.
33Cook the wine until it begins to thicken, about 3 minutes.
34Return the meat to the pot with any juices that have accumulated on the plate.
35Return the meat to the pot with any juices that have accumulated on the plate.
36Return the meat to the pot with any juices that have accumulated on the plate.
37Add 4 cups of beef broth and tuck two bay leaves and four thyme sprigs into the liquid.
38Add 4 cups of beef broth and tuck two bay leaves and four thyme sprigs into the liquid.
39Add 4 cups of beef broth and tuck two bay leaves and four thyme sprigs into the liquid.
40Crank the heat up to high to get the liquid boiling, then turn it down to low and let it simmer uncovered for about an hour to reduce and concentrate flavors.
41Crank the heat up to high to get the liquid boiling, then turn it down to low and let it simmer uncovered for about an hour to reduce and concentrate flavors.
42Crank the heat up to high to get the liquid boiling, then turn it down to low and let it simmer uncovered for about an hour to reduce and concentrate flavors.
43When the hour is up, cut three carrots, three celery stocks, and four Yukon potatoes into large dice and add them to the pot.
44When the hour is up, cut three carrots, three celery stocks, and four Yukon potatoes into large dice and add them to the pot.
45When the hour is up, cut three carrots, three celery stocks, and four Yukon potatoes into large dice and add them to the pot.
46Put a lid on and let the stew simmer for another hour.
47Put a lid on and let the stew simmer for another hour.
48Put a lid on and let the stew simmer for another hour.
49Just before serving, stir in 1 cup of frozen peas and cook them until they are warmed through.
50Just before serving, stir in 1 cup of frozen peas and cook them until they are warmed through.
51Just before serving, stir in 1 cup of frozen peas and cook them until they are warmed through.
52Don't forget to take out the bay leaves and thyme stems before serving.
53Don't forget to take out the bay leaves and thyme stems before serving.
54Don't forget to take out the bay leaves and thyme stems before serving.
Ingredients
3 lb boneless chuck roast
3 lb boneless chuck roast
3 lb boneless chuck roast
0.25 cup flour
0.25 cup flour
0.25 cup flour
2 teaspoons salt
2 teaspoons salt
2 teaspoons salt
1 teaspoon pepper
1 teaspoon pepper
1 teaspoon pepper
3 tablespoons vegetable oil
3 tablespoons vegetable oil
3 tablespoons vegetable oil
1 diced onion
1 diced onion
1 diced onion
salt and pepper
salt and pepper
salt and pepper
2 tbsp tomato paste
2 tbsp tomato paste
2 tbsp tomato paste
1 tbsp flour
1 tbsp flour
1 tbsp flour
1 cup red wine
1 cup red wine
1 cup red wine
4 cups beef broth
4 cups beef broth
4 cups beef broth
2 bay leaves
2 bay leaves
2 bay leaves
4 thyme sprigs
4 thyme sprigs
4 thyme sprigs
3 carrots
3 carrots
3 carrots
3 celery stocks
3 celery stocks
3 celery stocks
4 Yukon potatoes
4 Yukon potatoes
4 Yukon potatoes
1 cup frozen peas
1 cup frozen peas
1 cup frozen peas
Equipment
Dutch ovenlarge pot with a heavy bottomplate
Tips
Build flavors as you go.
Do not crowd the beef in the pot or it will steam instead of brown.
Deglaze the pot with liquid to lift flavor off the bottom.
Simmer uncovered for one hour to reduce and concentrate flavors.
Simmer covered for the second hour to keep the stew from drying out and tenderize the chuck roast.