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Ingredient List
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| Amount | Ingredient | Notes |
|---|---|---|
| 2 lb | chuck beef | cubed |
| 4 tbl | flour | just enough to dust the beef |
| 2 ct | yellow onion | medium to large |
| 12 oz | button mushrooms | sliced |
| 2 tbl | red wine vinegar | |
| 1 c | red wine | anything you'd drink |
| 3 c | beef broth | low sodium |
| 5 tbl | neutral oil | grapeseed oil preferred but olive oil will work |
| 2 tbl | tomato paste | |
| 5 c | carrots | chopped in half moons |
| 2 c | russet potatoes | peeled and diced in 3/4" cubes |
| 1 c | herb bundle | chef's choice |
Instructions
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Step 1
You can use a dutch oven on the stove or a crock pot, whatever you have. First, season the beef with salt and pepper, don't be shy. Then dust the beef with flour, enough to entirely coat the cubes. Heat 2 tbl of oil in your pot and let it get hot. Working in batches, so as not to crowd the pot, shake off the excess flour and add beef to the heated oil. Allow the beef to sit and brown...you want good color on all sides...about 5-7 minutes per batch. As each batch finishes, remove from the pot and put aside.
Step 2
Add some fresh oil if the pot looks dry, then, lower the heat to medium and add the onions and mushrooms. Season with salt and pepper and let them sweat and cook down. You don't want too much color on these, you really want them to cook down and release their moisture. After 8-10 minutes, add tomato paste and mix well. If you'd like, you can add a healthy pinch of red pepper flakes here as well. Cook for another 3-5 minutes until the paste is a deep brick red color.
Step 3
Next, deglaze the pot with red wine vinegar and red wine. Add the liquid and mix with a wooden spoon, being sure to scrape up any brown bits on the bottom of the pan. Raise the heat back to high, and bring the liquid to a boil. Once the wine is rolling and begins to absorb into the onion / mushroom mixture, throw in the herb bundle and allow to simmer for a couple of minutes. Then, return the beef to the pot, add the stock to cover the beef, and mix everything well. Bring to a boil, then reduce the heat to low and cover. Simmer for 1 1/2 hours.
Step 4
Raise the heat to med-high, and add the carrots and potatoes. Mix the pot well, make sure the potatoes get submerged, cover again and cook for another 45 minutes. After 45 minutes, remove the lid, skim and excess fat from the pot, and check the potatoes. They should be soft but maintain their shape and some bite. Serve over rice or buttered noodles, and garnish with fresh parsley and chopped scallions.
Notes
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