Chunky Washington Beef Stew

INGREDIENTS:

  • 2 lbs beef chuck roast or other braising beef

  • 1 Walla Walla sweet onion diced

  • 6 cloves garlic smashed or diced

  • 1 tablespoon tomato paste

  • 2 large carrots pealed chopped

  • 1 stock celery chopped

  • 1 cup mixed mushroomes sliced

  • 1 quart beef stock

  • ½ cup brandy or red wine

  • salt & pepper fo flavor

  • olive oil

  • ¼ cup chopped parsley

 

INSTRUCTIONS:

  1. Season beef with salt and pepper generously. Bring a large Dutch oven to medium temperature and add olive oil. Sear each side to brown or a few minutes then remove the meat from the pot.

  2. Add additional olive oil as needed. Add chopped onions and few minutes later garlic and soften, be careful not to burn.

  3. Add 1 tablespoon tomato paste, salt and pepper to taste and stir.

  4. Next add chopped carrots and celerary and cook several minutes until soft.

  5. Add ½ cup of wine or alcohol to deglaze, scrapping up the brown/black bits.

  6. Nestle beef back into the pot among the vegetables and the cover with beef stock.

  7. Add the mushrooms on top of the stock and bring the whole mixture to a gentle boil.

  8. Place in a preheated overn around 250 degrees and cook for several hours until the internal temperature of the meat is just below 200 degrees.

  9. Remove from over and let rest for a few minutes. Top with chopped parsley and service with crusty bread and wine.