Ingredients

The following ingredients have 4 Servings
  • 2 lb chuck roast
  • 1 1/2 lb bone-in short ribs
  • 1 large onion (chopped)
  • 6 carrots (2 diced small, 4 whole)
  • 4 potatoes (quartered)
  • 4 cloves garlic (minced)
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1/4 cup all-purpose flour ((sub GF flour))
  • 4 cups water or beef broth (or a mix of both)
  • 1 tbsp dried or fresh thyme
  • 1 bay leaf

Instruction

  • Season beef and short ribs with salt and pepper on all sides.
  • In a dutch oven pot add in oil. When hot brown the beef and short ribs on all sides (about 10 minutes). Transfer to a plate.
  • Add onions and 2 diced carrots to the dutch oven, scraping down the browned bits from the meat. saute for 5-7 minutes stirring often.
  • Add minced garlic and sauté for 1-2 minutes. Add wine and allow it to reduce 3-5 for minutes. Add tomato paste and stir
  • Add stew beef and short ribs to the pot and stir well to coat with fragrant base.
  • Meanwhile whisk to dissolve the all-purpose flour in 1 cup of hot water or heated beef broth, whichever you are using for this recipe. Then add in remaining 3 cups of liquid (water or both, or both) and pour into the pot. Stir well
  • Add thyme and bay leaves. Add the potatoes and remaining 4 carrots cut into chunks. Cover.
  • Transfer to pre-heated oven at 350F degrees for 2 hours.