Ingredients:
3 pounds of Chuck Roast cut in cubes
1/4 flour
3-4 tablespoon of olive oil
1-2 pounds of Potatoes peeled & cubed
4 Carrots peeled and cut in fairly same size of meat and potatoes
2 Onions cut into fairly same size of veggies and meat
1 cup of mushrooms
2 medium sized Plum tomatoes diced
1/4 Tomato Paste
2 dry Bay Leafs
3 cups of Beef broth (keep 1/2 cup on side if need more)
3 stems of Thyme
1 cup of Red Wine
1 cup of Baby Peas, thawed
Salt & Pepper for taste
Directions:
1. Dry the meat in paper towel before frying in the pot with olive oil, here's a tip* allow the oil to get really hot, if you see smoke that's a good sign, put the meat in but don't overcrowd. Season with salt and pepper. Sear each side allowing it to get to a good brown color, then set aside on a plate.
2. To the same pot add in the onions allowing them to a get a little color, then the potatoes, carrots, tomatoes, mushrooms, salt and pepper. Cook until the vegetables get some color.
3. Stir in the flour, mix very well, add in the tomatoe paste, stir getting all the bits in the bottom of the pot, add in the wine. Next is the beef broth, bay leafs and thyme, bring to a boil.
4. Next add in the browned meat and reduce heat to low. Cover the pot and cook for 2 hours, but check on it every now and then giving it some love, stir around in pot.
5. After the 2 hours remove the lid and turn up the heat to medium, taste it add in salt and pepper if needed or if you would like more beef broth. Adjust to your liking! Then add in the peas cook for about 2-3 minutes.
6. Serve with white rice or fresh bread! Delicious!!! Enjoy and eat well! :)
