Ingredients

The following ingredients have 4 Servings
  • 3 lb chuck roast
  • Salt & Pepper
  • 2/3 c flour
  • 1/4 lb bacon (roughly chopped)
  • 2 onions (cut into wedges)
  • 4-5 stalks celery
  • 3-4 carrots
  • 3 cups red wine
  • 4 cups beef stock or broth
  • 1 T tomato paste
  • 2 bay leaves
  • 2 sprigs thyme
  • 5 potatoes (peeled and cut into large chunks)

Instruction

  • Preheat an oven to 325.
  • In a large heavy pot set over medium heat, cook the bacon until the fat renders and the bacon is browned. Remove with slotted spoon and set aside.
  • Sprinkle the beef with salt and pepper.  Cut into 1 1/2" cubes,  sprinkle the flour over the pieces, and use your hands to gently toss the beef with the flour until evenly coated. Working in 2-3 batches, brown the beef in the bacon fat. Remove from pan and set aside.
  • Add the carrots, celery and onions to the pan. Cook until vegetables have started to soften and brown, about 5 minutes. Slowly pour in the red wine, and use a wooden spoon to scrape the browned bits from the bottom of the pan. Stir in stock, tomato paste, thyme sprigs and bay leaves.
  • Cover and place in oven. Cook for 1 1/2 hours.
  • Uncover and stir in potatoes. Return to the oven for another hour.
  • Stew is done when the beef is easily pierced, very tender and falls apart.