Ingredients
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2 lbs chuck roast, cut up, with all fat removed
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5 celery ribs, cut into thick slices
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1 onion, very large, cut in half and then sliced up lengthwise
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3 garlic cloves, minced
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4 -5 potatoes, I use Yukon Gold, peeled and cut up into chunks
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1 cup frozen peas
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1/2 cup flat leaf parsley, chopped roughly
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14 ounces beef broth
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6 ounces red wine, use any good wine that you would drink, not cooking wine
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4 ounces tomato sauce
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1 tablespoon red wine vinegar
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2 teaspoons italian seasoning
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1/4 teaspoon cayenne pepper
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1 bay leaf
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2 teaspoons kosher salt
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1 teaspoon pepper
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1 lb carrot, peeled and cut into thick slices
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1 turnip, peeled and cut up into smaller chunks
Instructions
- 1. Brown the meat first, by tossing it with a little flour (about 2 tbsp) and then browning it in a dutch oven, in 2 tbsp olive oil. Set aside the meat on a plate.
- 2. In the same dutch oven, or a crockpot, pour in the beef broth, wine and bay leaf.
- 3. Add onions and garlic. Then add carrots, celery, potatoes, parsley and turnips and/or peas, if using.
- 4. Add meat.
- 5. Mix together the tomato sauce with vinegar and seasonings.
- 6. Pour over meat.
- 7. Remove bay leaf before serving.
- I use the following times for cooking, but everyone's stove, oven, crockpot are different, so use the following as a guideline only. When the meat is tender and the veggies are cooked through, it's ready! On Stove: Cover and bring to a low boil. Turn down heat and simmer on low heat for 1 1/2-2 hours. Turn the stew after 1 hour. In Crockpot: Put on high setting for 1 1/2 hours. Turn to low and leave for 4 hours. Turn stew after it has cooked for at least 3 hours and let it cook for another hour before serving. For oven: Bake at 325 for 2 hours, turn stew and let bake for another 1/2 hour.