To make beef stew with chuck roast meat, cube the meat, brown the meat in a Dutch oven, remove the meat and cook the vegetables, then add the remaining ingredients, bring to a boil and transfer to the oven. Many different root vegetables can be used for stews, and different vegetables can easily be substituted.
Beef Stew with Chuck Roast:
This recipe cooks on the stove and in the oven, so use a Dutch oven or other oven-proof pot with lid.
Prep Time: 30 min.
Cook Time: 3 hours
Ready In: 3 hours 30 min.
- 3 lbs., beef chuck
- 1/4 cup, extra-virgin olive oil
- 2 large, onions
- 3 large, carrots
- 6 cloves, garlic, smashed
- 1/2 lb., garden peas
- 3 lbs., potatoes, peeled and cut
- 1/4 cup, tomato paste
- 1/4 cup, all-purpose flour
- 2 cups, red wine
- 2 cups, beef stock
- Bay leaves
- Italian parsley
- Salt and pepper
Step 1: Preheat the oven to 325 degrees F.
Step 2: Add the oil to the Dutch oven and heat over medium-high heat. Add the meat and brown all sides. Remove the meat from the pan and set aside.
Step 3: Add the vegetables, minus the potatoes, and the tomato paste to the pan. Cook for 2 to 3 minutes, scraping the bottom. Stir in the flour and then add the red wine, simmering on medium-low for about 5 minutes. Add in the meat, thyme, bay leaves and stock and bring to a boil, scraping the bottom and sides. Add the lid and cook in the oven for 1-1/2 hours.
Step 4: Add in the potatoes and rosemary and cook for an additional 1 hour. Garnish with parsley and serve.