FEEDS: 6-8

WHAT YOU'LL NEED:

• 3 lb. chuck roast
• 1/2 C. flour
• 3 T. canola oil
• salt & pepper
• 3 medium onions, sliced
• 6 carrots, peeled and cut into discs
• 14 oz. can diced tomatoes
• 20 oz. beef stock
• 1 T. chopped garlic
• 1/4 c. red wine
• 4 medium potatoes, peeled and diced the same size as the beef

LET'S COOK

Begin by cutting the beef into pieces no larger than a small walnut. Place in a plastic bag, add the flour and some salt and pepper, close the bag and shake to evenly coat the meat.

Heat the canola oil in a heavy gauged pot on the stove, drop in the floured beef and stir, cooking over a medium high burner until the meat is nicely browned on all sides.

Add the rest of the ingredients, mix to combine it all well, bring to a gentle boil, lower to a nice simmer and cook, uncovered, for about an hour and a half, stirring occasionally.

When that time has lapsed, check the meat to see if it’s as tender as you like. If not, simmer an additional 20-30 minutes.

MORE IDEAS:

You can use chicken stock if you don’t have the beef stock.