1/2 cup vegetable oil (more if needed)

6 pounds boneless chuck roast, cut into cubes

4 onions, large-dice

4 ribs celery, large-dice

4 carrots, large-dice

4 cloves garlic, chopped

4 cups flour (more if needed)

3 Tbsp Old Bay Seasoning

4 Tbsp tomato paste

2 cups red wine

2 quarts beef stock

2 large potatoes, peeled and large-diced

2 cups frozen peas

2 cups frozen corn

1 Tbsp Kosher salt

1 tsp pepper

2 Tbsp Worcestershire sauce

1 Tbsp ground thyme

4 bay leaves

1. Heat oil in pan. While oil is heating mix flour and Old Bay Seasoning
2. Dredge beef in seasoned flour and brown in pan evenly. Brown in batches if necessary
3. Remove browned beef. Add mirepoix and garlic. Sauté
4. Add tomato paste and cook out for 5 minutes or so
5. Add red wine and bring to a boil
6. Add stock, seasonings and beef bringing to a boil
7. Reduce heat to simmer, add potatoes and cook until beef is very tender, aprox. 1 hour
8. Add peas and corn. Remove bay leaves and serve

Copyright 2006 Artisan Cooking School. All Rights Reserved.
Powered by: BigDomainHost