Italian Beef Stew

Serves 6

Ingredients

• 2 1/2 lbs chuck roast, cubed

• 1/4 c olive oil

• 1 medium onion, diced

• 3 medium carrots, diced

• 2 large celery ribs, diced

• 8 oz baby Bella mushrooms, sliced

• 1 c dry red wine (like Cabernet, Chianti, red blend)

• 2 c beef stock

• salt and pepper to taste

• 1 TB fresh rosemary

• 1 large bay leaf

Directions

1. Preheat oven to 300ºF and make room on the middle rack for a large Dutch oven.

2. Heat a large Dutch oven to ML heat, then add olive oil, onions, carrots, and celery. Cook for 5 minutes. Then add mushrooms, turn heat to medium, and continue to cook stirring frequently until they release their water and most has evaporated from the pot.

3. While the veggies are sautéing, pat the meat dry. Season with salt and pepper. Add to the pot.

4. Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won't develop much color). Turn the heat to MH and add the wine. Cook for 5-7 minutes until it mostly evaporates and absorbs into the beef. Using a wooden spoon, scrape up all the brown bits while the beef is cooking.

5. Add the beef stock, rosemary, and bay leaf. Stir it all together and cover with a tight-fitting lid. Cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise without a lid to thicken the sauce and add a bit of color to the meat.

6. Once the beef is tender, remove the pot from the oven. If there is too much liquid in the pot, use a slurry of cornstarch and water (1 TB and 1 oz) to thicken or cook over medium heat on the stovetop to thicken. Season with salt and pepper to taste.

7. Serve with crusty bread, or over mashed potatoes.