Vino Beef Stew

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 lbs whole beef chuck roast (i used a 1.93 pound roast to be exact)
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 1/4-1/2 teaspoon kosher salt
• 1/4-1/2 teaspoon pepper
• 3 leeks ( parts only, cleaned well of sand and sliced into coin sizes)
• 3 garlic cloves, crushed and chopped
• 1 tablespoon whole wheat flour
• 1 (750 ml) bottle red wine (syrah, cabernet sauvignon, etc. etc.)
• 6 medium parsnips, peeled and sliced
• 3 turnips, peeled and cubed
• 4 red potatoes, roughly peeled and cubed
• 3 small carrots, peeled and sliced
• 2 (8 ounce) crates fresh baby bella mushrooms, brushed off with a damp paper towel then quartered
• 1 small cinnamon stick
• 3 -4 sprigs fresh lemon thyme
• 2 bay leaves
• 7 -8 whole cloves

Recipe

• 1 note: you will need a large dutch oven with a lid.
• 2 slice the beef into 1/2 inch to a little thicker size chunks. (i think the meat stays more tender if it is not cubed up so small).
• 3 preheat your oven to 350 degrees f.
• 4 melt the butter with the oil in a dutch oven on the stove top over medium heat. place the meat in a single layer in the pot and then season with the salt and pepper. brown the meat for about 2 or 3 minutes on each side until brown all over and then remove to a plate.
• 5 add the leeks to the juices in the pot and saute until soft. if a lot of brown forms, pour in a little of your wine to deglaze.
• 6 turn down the heat and add the garlic, saute for 1 or 2 minutes then add the rest of your veggies and the rest of the wine.
• 7 stir in your flour with the juices and wine watching to mix well so lumps don't form. simmer the veggies for about 5 minutes.
• 8 finally, throw in your cinnamon stick, thyme, bay leaves, cloves and add back the meat.
• 9 stir then put the lid on and place in the oven and roast for 1 1/2 hours. give it a stir and a taste, 30 minutes before taking out of the oven.