Ingredients

The following ingredients have 5 Servings
  • 3/4 cup all-purpose flour
  • 1 1/2  tbsp garlic powder
  • Salt and freshly ground pepper
  • 1 1/2 lb beef chuck roast, fat-trimmed, and cut into roughly 1 1/2 inch cubes
  • Private Reserve extra virgin olive oil
  • 1 large red onion, cut into large pieces
  • 6 garlic cloves, chopped
  • 4-5 large rainbow carrots (about 12 oz), cut into large pieces
  • 1 cup red wine
  • 2 cups vegetable broth
  • 28 oz can whole peeled tomato
  • 4-5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 16 oz white or cremini mushrooms, cleaned and sliced

Instruction

  • Mix the flour and garlic powder together.
  • Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
  • In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
  • Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
  • Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
  • Enjoy with your favorite Italian bread or even homemade challah!