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Beef Stew

A classic and simple dish where the oven does most of the work. Perfect for feeding a crowd on a chilly day.


3 lbs chuck roast, cubed
3 T flour
2 t salt
3 T olive oil
3 onions, quartered
1 T baslamic vinegar
6 cloves garlic, smashed
1 T 'nduja
1 T miso
2 cups water
2 cups beef or chicken broth
1.5 cups red wine
1/2 t dried thyme
1/2 t dried rosemary
1 lb carrots, roughly chopped
1 lb baby potatoes, halved

Preheat oven to 325.

Pat the beef dry, then season with the salt.

Heat 1 T of the olive oil in a large dutch oven and brown the meat in batches, adding more oil as needed. Allow plenty of space and time for the beef to brown on each side before removing to a plate.

Add the onions, garlic and balaamic and scrape up all the good browned bits from the bottom of the pan.

Add the 'nduja and miso and cook for a few minutes more.

Return the beef to the pan, and dust it with the flour. Stir until the flour is dissolved.

Pour in the water, broth, wine and herbs and bring to a simmer while stirring up anything stuck to the bottom.

Cover the pan, pop in the oven, and cook for 2 hours.

Add the carrots and potatoes, cover, and return to the oven again for another hour, or until the vegetables are tender.

Test for seasoning, add a good grind of black pepper if needed, then serve with fresh dinner rolls, polenta, or mashed rutabaga.

Tastes even better the next day, so plan ahead!