- 3lb Boneless Beef Chuck, cut into 1 inch chunks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons Worcestershire sauce
- 1-1/2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1-1/2 teaspoons sugar
- 4 large carrots, peeled and cut into chunks
- 2 pounds small red potatoes, cut in half
- 1 Package of Mushrooms
To Bring it Together
Brown the Beef: Season your beef with Salt and Pepper. Then in a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs or a fork, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
Cook off the small veggies: Add onions, garlic, mushrooms, and Worcestershire sauce; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.
Bring it Together: Cover pot with lid, and simmer for 1.5-2 hours. Remove the lid and add carrots and potatoes. Cover and simmer for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper, salt, and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead.