I have a secret. I’m not a fan of cow products. I’m not the biggest beef/cheese eater, and I’ve never been particularily fond of milk. So when I create and post a recipe with either of these products, then you KNOW it’s worth making.
Every now and then I like to make my husband something special. he’s one of those “meat and potatoes” kind of guys, which I’m sure you all can sympathize with. But the thing is, I’m not. Give me a brothy soup, salad and a bowl of pasta and I’m the happiest girl in the world. But knowing that the man of the house can only take so many obnoxiously healthy meals, I decided to make something with a little more substance to make his belly as happy as mine. It’s fall, anyways, which means we must make a batch of stew at some point.
2 pounds all natural chuck roast, cut into cubes
1 bottle red wine
3 cloves of garlic
all purpose flour
ground black pepper
1 onion, chopped
3 full carrots, chopped
4 red potatoes, chopped into cubes
3 cups chicken stock
1 swig of rosemary
1 cup of frozen peas
1/4 c. butter
1 Tablespoon itallian seasoning
2 tablespoons worcetershire sauce
- marinate beef in half the bottle of red wine, a teaspoon of salt, and a teaspoon of pepper. I used a blended red for the wine. Let marinate for 2-5 hours.
- preheat oven to 350
- in a seperate bowl, add a cup of flour mixed with a teaspoon of salt and pepper. Seperate the beef from the wine. Discard wine. Add beef to flour mixture and mix well.
- in a dutch oven, heat 1 tablespoon of olive oil and 1/4 c of butter. Add beef and brown for 4 minutes.
- Add chopped carrots, onion, and potato. Stir.
- Add chicken stock and 1 and 1/2 C. wine. Add in three cloves of chopped garlic, itallian seasoning, worcetershire sauce, and rosemary. Stir.
- Put dutch oven into oven for 1 hour.
- Once cooked, stir in frozen peas. Top with chopped scallions