1lbchuck roastcut into bite sized pieces, fat removed
3tbspflour
½tsppaprika
½tspgarlic powder
Sea salt and freshly cracked pepperto taste
1yellow oniondiced
4clovesof garlicminced
1cupof red wineI used Shiraz
3-4sprigs of fresh thyme
2fresh bay leaves
6cupsof homemade beef and mushrooms stock
8ozcremini mushroomsquartered
3carrotspeeled and diced
2celery stalksdiced
2cupsbaby potatoeshalved
½cupCOLD beef stock
2-3tbspcornstarch
Instructions
Prepare the Homemade Beef and Mushroom Stock in a large stockpot. Click the link for the recipe instructions.
Preheat oven to 250 degrees.
Heat the tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Toss the meat into a bag with flour, paprika, garlic powder, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
Add half of the stew meat and onion to the pot then cook for about 2-3 minutes. Remove the beef and set it on a plate. Add the remaining beef and onion to the pot then cook for about 2-3 minutes, until browned. Add the first batch of the beef and onions along with their juices back to the stockpot.
Add the minced garlic and cook for 30 seconds. Deglaze the pan with the red wine, scraping the bits off the bottom of the pot, for 2 minutes.
Add the diced tomatoes, fresh thyme sprigs, and bay leaves along with the stock. Cover and place into the oven to slow cook for at least 4 hours.
After four hours, remove pot from oven place on stovetop over medium-low heat.
Add the remaining olive oil to a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the carrots and celery to the pan and cook for another 2 minutes, stirring often.
Add the vegetables to the stew along with the potatoes. Cover and cook on low for 60-90 minutes, making sure to spoon off any fat that settles on the surface every 30 minutes.
Combine the remaining 1/2 cup of cold beef stock with the cornstarch to make a slurry, mix until well combined with no lumps.
Pour the slurry into the stew while it’s boiling, stir then reduce heat to low. Taste season with sea salt and freshly cracked pepper, to taste. Serve and enjoy!