Nothing fancy here...just slow cooked, melt in your mouth stew. Beef, carrots and potatoes make Tom very happy..and so he was.
4 lb boneless chuck roast cut into 1 1/2 inch cubes ( or beef stew meat)
3 Tbl olive oil
1 large onion chopped in large pieces
1 stalk celery sliced
4 cloves garlic, sliced
2 cups beef broth ( plus more if needed)
1/2 cup dry red wine
1 bay leaf
1/2 tsp salt and pepper ( to season the meat)
1/4 tsp crushed red pepper (optional)
4 medium carrots cut into thirds
4 medium potatoes cut in large pieces
2 Tbl cornstarch mixed with 1/4 cup water for thickening
Season the meat with salt and pepper. In a dutch oven sear the meat in the olive oil until well browned. ( do this in batches). Place the meat in a bowl and set aside. Add the onions, celery, and garlic to the pot and lightly brown. Add the wine and broth and with a wooden spoon, scrape up the browned bits that have stuck to the bottom of the pot. Return the meat to the pot and add the bay leaf and crushed red pepper. Bring to a boil and then simmer, covered for about 1 1/2 hours. If needed add a little more broth to the mixture while simmering. Add the carrots and potatoes and continue to simmer for about 15 minutes. Add the cornstarch mixture and let simmer for a few more minutes until the stew thickens. Get out the bowls!