Ingredient:

• 3 pound chuck roast cubed into 2 inch pieces ( l like to use organic beef) 8 tablespoons flour (or GF flour)
• ‘5 for meat dredge
• ‘3 to thicken sauce
• 1 tablespoon salt, more to taste
• 1 tablespoon pepper
• 2 large carrots cut into 1/2 inch rings
• 2 celery stocks cut into 1/2 inch pieces
• 4 garlic cloves
• 1 onion chopped
• 4 cups chopped mushrooms (this is about 16 small crimini’s) 1 bag frozen peas
• 1 tablespoon tomato paste
• 1 large bunch of fresh thyme ( or 1 tablespoon dried)
• 2 bay leaves
• 4 cups beef stock
• 1 cup chicken stock
• 1 cup
• red wine like, Merlot (if you have a good bottle to open use that or I like; Three Wishes brand from Whole Foods or Yellow Tail from Trader Joe’s. Both of these are totally drinkable but they are also very inexpensive and add a great well rounded flavor to your stew.
• 3 dashes soy sauce (Tamari for GF)
• 1 tablespoon cognac (optional if you want to really bump up the flavor)

Directions:

• 1. cube meat into 2 inch pieces, you can have your butcher do this for you
• 2. season meat with 1 tablespoon salt and 1 teaspoon pepper and 5 tablespoons flour 3. cut veggies onion, carrot, celery, mushrooms, chop garlic and set aside
• 4. heat stock pot or dutch oven to med high heat and sear meat in three batches in 2 tablespoons of olive oil
• 5. when meat is done remove and set aside on a plate
• 6. add 1 cup red wine and cognac (if you are using), scrape up all brown bits and letreduce by 1/2
• 7. add 2 tablespoons flour to this mixture and stir with a whisk until flour is dissolved, let this cook for 2 minutes
• 8. add veggies (expect peas) to this mixture and season again with 1/2 teaspoon salt, 1/2 teaspoon pepper and tomato paste. Let everything simmer in the pot for 5 minutes.
• 9. add the meat back to the pot with all the juices from the plate along with the beef and chicken stock
• 10. add herbs, soy sauce, and let stew simmer on low heat for about 1 hour or until meat is very tender
• 11. add peas and serve