This is a combo of a few recipes I’ve tried, and so far my favorite. It’s a one pot meal, which I love, and you really just throw everything in so the margin for screwing up is pretty low. I’ve removed the flour and the red wine from the original recipe, and lowered the amount of stock to prevent it from being too soupy.  If you want to thicken it up a bit, add some arrowroot. 

Here’s what you need:

2 pounds boneless chuck roast, cut into  cubes
Olive Oil
1 large onion, chopped (1 1/2 cups)
4 large carrots, sliced 1/4 in thick
2 cloves garlic, minced
1 (8-ounce) package cremini mushrooms, quartered
1/4 cup red wine vinegar
28 oz can whole, peeled plum tomatoes, crushed by hand.
1 cup low sodium beef broth
2 tsp dried oregano
2 tsp dried thyme
1 tbsp dried basil
1 bay leaf
Salt and Pepper

1. Heat a Dutch oven over medium-high heat. Add 1 tbsp oil to pan. Pat dry the chuck, season with salt and pepper, and brown in batches on all sides. Set aside.

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2. Into the same pot, add onion and half of the carrots and season with salt and pepper; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 1 minute.

3. Add red wine vinegar and cook until it stops smelling like vinegar and reduces by half (3-5 min). Return beef cubes to the pan.

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4. Add crushed tomatoes, mushrooms, broth, oregano, thyme, basil, and bay leaf; bring to a boil. Reduce to a low simmer, cover, and simmer for 45 minutes, stirring occasionally.  After 45 minutes, add the remaining carrots. Simmer, uncovered, for 1 hour until meat is very tender, stirring occasionally. 

Once again, I ate it all and forgot to take a picture of the finished product. It’s beef stew. You know what it looks like. It lasts for a while and is even better every time it gets reheated. Fail proof meals for days!