Directions
- 1Combine all-purpose flour, Italian seasoning, salt, black pepper, paprika, onion powder, and garlic powder in a glass bowl.
- 2Mix the dry ingredients.
- 3Add chuck roast, cut into 1 to 1.5-inch pieces, to the flour mixture.
- 4Coat the chuck roast with the flour mixture.
- 5Heat oil in a Dutch oven over medium-high heat.
- 6Place the coated chuck roast pieces in a single layer in the hot Dutch oven.
- 7Brown the meat all around.
- 8Remove the browned meat from the pot and repeat the process for the rest of the meat.
- 9Add a little more oil to the pot.
- 10Add one yellow onion, chopped.
- 11Sauté the onion for 2 minutes, scraping the brown bits from the bottom of the pot.
- 12Add three minced garlic cloves and sauté for 30 seconds.
- 13Add beef broth.
- 14Add tomato paste and mix until dissolved.
- 15Add bay leaves and chili flakes.
- 16Return all the browned meat along with its juices to the pot and mix.
- 17Allow the stew to come to a simmer.
- 18Cover the pot, reduce the heat to medium-low, and cook for 1 hour and 30 minutes.
- 19Add carrots and celery to the stew.
- 20Cover the pot again and cook for another 10 minutes.
- 21Add yellow potatoes.
- 22Cover the pot and cook for another 25-30 minutes.
- 23Add frozen peas.
- 24Add chopped parsley.
- 25Allow it to cook for a couple more minutes before serving.
Ingredients
- 0.25 cup all-purpose flour
- 1 tablespoon Italian seasoning
- 2.5 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 pounds chuck roast
- 3 tablespoons oil
- 1 yellow onion
- 3 garlic cloves
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon chili flakes
- 1 carrots
- 1 celery
- 1 yellow potatoes
- 1 cup frozen peas
- 1 chopped parsley
Equipment
Dutch ovenglass bowltongswooden spoon
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