A beef stew perfect for those cold nights that you want comfort food and to warm up.
- 3 lb Chuck Shoulder Roast very cold, cubed into 1” pieces
- 3-7 tbsp Canola Oil separated
- 4 tsp TAK Seasoning
- 1 tbsp Unsalted Butter
- 1 Yellow Onion diced
- 3 Large Carrots cut a 1/4” bias
- 2 Cloves of Garlic minced
- 3 tbsp Tomato Paste
- 1 c Dry Red Wine such as Chianti, Malbec or Cabernet Sauvignon
- 4 c Unsalted Beef Broth*
- 2 Sprigs of Rosemary
- 1 Bay Leaf
- 2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 8 oz Baby Dutch Potatoes rinsed and dried or Russets
- 1/2 tsp Red Wine Vinegar
- 2 tbsp Freshly Minced Flat-Leaf Italian Parsley
Preheat oven to 325°.
Pat the roast with a paper towel to remove any excess moisture. Remove fat cap if necessary. Cut into 1” pieces and transfer to a mixing bowl. Drizzle canola oil over the beef cubes and sprinkle with TAK seasoning. With your hands, toss the beef cubes, rubbing in the seasoning and the oil.
Have ready a large plate. Add 2 tablespoons canola oil to a Dutch oven over medium-high heat. Add beef cubes in 2-3 batches, taking care not to overcrowd the the Dutch oven. Add more canola oil by the tablespoon in-between batches if needed. Sear until browned on all sides, about 6 minutes per batch. Transfer the browned cubes to the plate and set aside until ready to use. Leave the browned bits in the bottom of the Dutch oven.
Reduce the heat to medium, add the butter to the Dutch oven along with the onions and carrots. Saute 5-8 minutes or until just softened. Add garlic and sauté 1 minute more. Stir in tomato paste. Add the red wine and deglaze the surface of the Dutch oven, using a wooden utensil to scrape any browned bits from the bottom and stir. Raise the heat to medium-high and allow the mixture to simmer and reduce, about 5 minutes.
Return the beef cubes, along with any accumulated juices back to the Dutch oven, along with the beef broth, rosemary, bay leaf, salt and pepper. Stir to combine. Cover and place in the oven for 1 hour and 15 minutes.
In the meantime, cut the baby Dutch potatoes in 1/4 inch slices. If working with Russet potatoes, peel and cut in half lengthwise, then cut each half into four long wedges. Cut each wedge into 1/2” pieces.
Remove Dutch oven from the oven from the oven (after the allotted cook time) and carefully add the potatoes. Stir once more and return to the oven to cook for a final 45 minutes. Remove from the oven, discard of rosemary sprigs and bay leaf and stir in the red wine vinegar. Allow to cool slightly, garnish with fresh parsley (if desired) and serve.
Would pair well with:
Dry Red Wine, such as Chianti, Malbec or Cabernet Sauvignon