This is a simple, hands-off stew, perfect for a chilly fall or winter evening.
|2 lb||beef chuck roast (cut into 1-inch chunks)|
|1 T||olive oil|
|3||onions (medium, yellow, sliced)|
|5 clv||garlic (minced)|
|1 T||thyme (dried)|
|1 t||rosemary (dried)|
|1⁄2 t||crushed red pepper flakes|
|1 1⁄2 q||beef stock|
|1 1⁄2 T||tomato paste|
|1⁄4 c||red wine|
|2||carrots (large, cut into chunks)|
|2||celery stalks (chopped)|
|5||potatoes (medium, scrubbed and cut into chunks)|
Preheat oven to 350˚F.
In a large Dutch oven, combine the chuck roast, olive oil, onion, and garlic. Sprinkle with thyme, rosemary, crushed red pepper, bay leaf, and salt and pepper. In a medium saucepan, bring the beef stock to a gentle simmer over medium heat. Add the tomato paste and red wine, and stir until well combined. Pour the stock mixture into the Dutch oven. Cover and cook for 3 1/2 hours, then fold in the carrots, celery, and potato. Return to the oven and cook, covered, for another 30 minutes to 1 hour, until the meat is very tender and the vegetables are done.