Ingredients
- 1 3 lb beef stew meat OR chuck roast
- 2 tbsp all-purpose flour
- 3 tbsp Worcestershire sauce
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian seasoning
- 3 tsp sea salt
- 2 tsp black pepper
- 6 tbsp olive oil
- 2 stalks celery
- 1/4 cup chopped onion
- 4 tbsp minced garlic
- 3 tbsp tomato paste
- 1 tbsp beef base (Better than Bouillon)
- 4 cups water
- 1 cup red wine (merlot)
- 2 sprigs fresh rosemary OR 2 tsp dried rosemary
- 2 sprigs fresh thyme OR 2 tsp dried thyme
- 2 bay leaves OR 2 tsp oregano
- 1 large carrots (chopped)
- 4 medium Yukon gold potatoes (chopped)
- 10 oz mixed vegetables (frozen)
Instructions
- Rinse and pat dry chuck roast and cut into small cubes. If using beef stew meat slice into smaller portions.
- Place the beef in a bowl and add the following: 2 tbsp olive oil, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Next mix in flour and coat well on all pieces.
- In a large dutch oven, on medium-heat, add 2 tbsp olive oil. When the hot, sear the beef on both sides for 2-3 minutes each until golden brown. Remove the meat from the pan and set aside in a bowl.
- In the dutch oven, add 2 tbsp olive oil, chopped celery, onions and minced garlic. Sauté until soft (4-5 minutes). Stir in tomato paste and beef base and simmer for 3 minutes. Add the red wine and water. Next add the fresh or dried herbs (thyme, rosemary, and bay leaves/oregano).
- Cover the dutch oven and lower the heat to medium-low. Simmer for 2 hours.
- After 2 hours, if necessary shred the meat into smaller chunks. Add the carrots and potatoes, and simmer on medium-low for an additional 30 minutes. Next add frozen mixed vegetables and simmer for 10 minutes.