Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
- 3 lbs boneless chuck roast, cut into 2-inch pieces
- 3 tbsp vegetable oil
- 2 tsp salt
- 1 tbsp freshly ground pepper
- 2 yellow onions, cut into 1-inch chunks
- 1/4 cup flour
- 3 cloves garlic, minced
- 1 cup red wine
- 3 cups beef broth
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp dried thyme
- 4 carrots, peeled, cut into 1-inch slices
- 2 stalks celery, cut into 1-inch slices
- 3 large russet potatoes, peeled and cut in eighths
- fresh parsley to garnish (optional)
- On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
- When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon set aside.
- Add the onions and sauté for about 5 minutes, until softened.
- Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
- Add the garlic and cook for 1 minute.
- Add wine and 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.
- Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef.
- Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
- Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning.
- Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.