- 2½ pounds good quality chuck beef, cubed into ~ 1½-inch cubes
- 1 bottle of good red wine
- 3 whole garlic cloves, smashed
- 3-4 bay leaves
- 2 cups flour (I’ve used all-purpose, whole wheat pastry, and oat with success)
- Kosher salt
- Freshly ground black pepper
- Good olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally into 1½-inch chunks
- ½ pound white mushrooms, stems discarded and cut in ½
- 1 lb small potatoes, halved or quartered
- 1 Tbsp minced garlic (~ 3 cloves)
- 2 cups or 1 (14½-ounce can) chicken stock or broth (I use homemade bone broth)
- 1 large (or 2 small) branches fresh rosemary
- ½ – 1 cup chopped sun-dried tomatoes
- 2 Tbsp Worcestershire sauce
- 1 (10-ounce) package frozen peas
Marinate the Beef
- Place the beef in a bowl with red wine, garlic, and bay leaves.
- Refrigerate to marinate overnight.
Brown the Beef
- The next day, preheat the oven to 300 deg F.
- In a medium-sized bowl, add the flour, 1 Tbsp salt, and pepper, and combine.
- Lift the beef out of the marinade with a slotted spoon, discard the bay leaves and garlic, saving.
- the marinade.
- In batches, dredge the cubes of beef in the flour mix before shaking off the excess.
- Heat glug of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly (see the notes above)
- Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef.
- adding oil as necessary. (If the beef is very lean, you’ll need more oil.)
- Place all the beef in the Dutch oven.
Prep the Veggies
- In a large pot, heat another glug of oil before adding the onions, carrots, mushrooms, and potatoes.
- Cook for 10 minutes over medium heat, stirring occasionally.
- Add the garlic and cook for 2 more minutes.
Finish the Soup
- Place all the vegetables into the Dutch oven over the beef.
- Add 2½ cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon.
- Add the chicken stock, rosemary, sundried tomatoes, Worcestershire sauce, 1 Tbsp salt, and 2 tsp pepper.
- Pour the sauce over the meat and vegetables in the Dutch oven and bring.
- to a simmer over medium heat on top of the stove.
- Cover the pot and place it in the oven to bake it for about 2 hours, or until all of the meat and vegetables are all tender, stirring once during cooking.
- If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.