Directions
- 1Cut the chuck roast into 1-inch cubes.
- 2In a bowl, combine the beef cubes with Worcestershire sauce, flour, and spices. Mix well.
- 3Cut the celery, onion, garlic, carrots, and Yukon gold potatoes into bite-sized pieces.
- 4In a large pot, add oil and sear the beef cubes in batches until browned. Set aside.
- 5Add the chopped vegetables to the same pot and cook for a while.
- 6Stir in tomato paste and beef broth.
- 7Add red wine (optional).
- 8Return the seared beef to the pot.
- 9Add bay leaves, rosemary, and thyme.
- 10Cover and cook for about 1.5 hours.
- 11Add potatoes and carrots; cook until tender.
Ingredients
- 1.5 chuck roast
- 3 tablespoons Worcestershire sauce
- 3 tablespoons flour
- 1.5 tablespoon spices
- 3 stalks celery
- 1.5 onion
- 3 cloves garlic
- 3 carrots
- 3 Yukon gold potatoes
- 3 tablespoons oil
- 3 tablespoons tomato paste
- 6 cups beef broth
- 1.5 cup red wine
- 4.5 bay leaves
- 1.5 sprig rosemary
- 1.5 sprig thyme
Equipment
knifecutting boardlarge potwooden spoontongsmeasuring cupsmeasuring spoons
Related recipes
Pozole Verde de Pollo
Mexican · Soup
Green Chicken Enchilada Soup
Mexican · Soup
Holiday Seasoning Blends
Soup
High Protein Roasted Beetroot & Feta Soup
Greek · Soup
Perfect Fall Soup
American · Soup
Healthier In N Out Loaded Animal Style Fries
Soup
Ground Beef Mongolian Noodles
Chinese · Soup
Creamy Gochujang Brothy Rice Bowls with Crispy Miso Sesame Beef
Japanese · Soup
Creamy Boursin Orzo Chicken Bake
Italian · Soup
Sopa de gato
Spanish · Soup
Gratin dauphinois Gipsy Style
French · Soup
Cabbage and Noodles
Italian · Soup