Ingredients

The following ingredients have 8 Servings
  • 3 pounds chuck roast (cut in 2" cubes)
  • 1/4 cup flour
  • 1/2 teaspoon black pepper
  • 2 teaspoons salt
  • 1 tablespoon cooking oil
  • 3 carrots (sliced)
  • 2 large potatoes (cut in 1" cubes)
  • 1 medium onion (diced)
  • 4 garlic cloves (minced)
  • 16 ounces sliced mushrooms
  • 2 cups red wine
  • 2 cups beef stock (substitute bone broth)
  • 1 tablespoon soy sauce
  • 2 bay leafs
  • 1 tablespoon tomato paste
  • 1 teaspoon coconut sugar

Instruction

  • Preheat the oven to 325F degrees.
  • If not done already, cut the chuck roast into 1-2" cubes. Sprinkle with the salt and pepper and coat with flour.
  • Heat the oil in a dutch oven over medium high heat and add about 1-2 cups of the beef, being careful not to overcrowd the pot. Brown on all sides, about 3-5 minutes. Remove the beef and set aside.
  • Continue cooking beef in batches until all of it has been browned. Set the beef aside.
  • Reduce the heat to medium and add the onions and garlic to the dutch oven. Saute for about 2-3 minutes, until they have softened and are starting to brown.
  • Add the mushrooms and cook until the liquid has been released and evaporated, about 5-7 minutes.
  • Add the red wine and cook for about 2 minutes, using a wooden spoon to scrape any stuck bits off the bottom of the pot.
  • Add the beef, stock, bay leaf, soy sauce, coconut sugar, and tomato paste. Bring to a simmer and stir to ensure all the ingredients are mixed in.
  • Place in the oven, uncovered, for 90 minutes.
  • Stir in the potatoes and carrots and cook another 60-90 minutes, until carrots and potatoes are soft and beef is tender.
  • Add additional salt to taste if needed. Serve in bowls with crusty French bread.