Dry Aged Tender Roast Stew
1 3-pound beef chuck roast sliced into 2 inch cubes
3 Tbsp Worcestershire sauce
2 14.5-oz cans beef stock
2 ½ Cups Dry Red Wine ( I used a Pino Noir)
1 Yellow onion, roughly chopped
10-12 small Yukon gold potatoes, quartered
10 baby carrots, cut lengthwise and then into 2″ pieces
15 brussel sprouts, bottoms cut off and outer leaves removed
4 oz portobello mushroom, finely diced
2 celery stalks, cut into 2 inch pieces
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Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture, and cook stirring until lightly toasted. Add the stock, Worcestershire sauce, and red wine bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with paprika, and cook the meat until just tender, about 1 1/2 hours.
Add the potatoes, brussel sprouts, carrots, celery, and mushroom, simmer uncovered stirring occasionally until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle, and celery stalks if desired.