Just the thing for a blustery day! Warm, comforting and satisfying….like a warm blanket! Fork tender, savory chuck roast, and vegetables in a beef and red wine broth! Simple and delicious!
Ingredients:
Serves 4 – 6
⦁ 1 1/2 lbs of chuck roast
⦁ 1 Tbs of vegetable oil
⦁ 1 small onion, chopped
⦁ 2 celery stalks, chopped
⦁ 3 garlic cloves, smashed and minced
⦁ 1/2 cup of dry red wine
⦁ 2 cups of beef broth
⦁ 2 Tbs of Worcestershire sauce
⦁ 1 cup of stewed or diced tomatoes with juices
⦁ 1/2 tsp of kosher salt
⦁ 1/2 tsp of black pepper
⦁ 1 1/2 cups of carrots, cut into bite-sized pieces
⦁ 1 1/2 cups of red potatoes, cut into bite-sized pieces
• 1/2 cup of fresh parsley, chopped
Directions:
Start by trimming the chuck roast of fat and cut it into 1 inch or bite-sized cubes. In a large soup pot, over high heat, add in the oil and lightly brown the meat, about 3-4 minutes on each side, you may have to brown the meat in 2 batches so the pot isn’t overcrowded. Remove the beef from the pot and brown the 2nd batch.
Now, add in the onion and the celery, cook for 2-3 minutes, then add in the garlic, cook 1 more minute.
Pour in the wine and deglaze the pan, then add in beef broth, Worcestershire sauce, tomatoes, salt, and pepper.
Then add the meat back in, bring to a boil, then simmer for 55 – 60 minutes.
Add in the potatoes and the carrots and simmer for another 45 minutes or until the potatoes are fork-tender.
Taste and add salt if needed. Stir in the parsley just before serving. Serve with warm, crusty bread!
