Ingredients

• 2 lbs chuck roast, cut up, with all fat removed
• 1 lb carrot, peeled and cut into thick slices
• 5 celery ribs, cut into thick slices
• 1 onion, very large, cut in half and then sliced up lengthwise
• 3 garlic cloves, minced
• 4 -5 potatoes, I use Yukon Gold, peeled and cut up into chunks
• 1 turnip, peeled and cut up into smaller chunks (optional)
• 1 cup frozen peas (optional)
• 1/2 cup flat leaf parsley, chopped roughly
• 14 ounces beef broth
• 6 ounces red wine, use any good wine that you would drink, not cooking wine
• 4 ounces tomato sauce
• 1 tablespoon red wine vinegar
• 2 teaspoons italian seasoning
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 2 teaspoons kosher salt
• 1 teaspoon pepper

Instructions

1. 1. Brown the meat first, by tossing it with a little flour (about 2 tbsp) and then browning it in a dutch oven, in 2 tbsp olive oil. Set aside the meat on a plate.

2. 2. In the same dutch oven, or a crockpot, pour in the beef broth, wine and bay leaf.

3. 3. Add onions and garlic. Then add carrots, celery, potatoes, parsley and turnips and/or peas, if using.

4. 4. Add meat.

5. 5. Mix together the tomato sauce with vinegar and seasonings.

6. 6. Pour over meat.

7. 7. Remove bay leaf before serving.

8. I use the following times for cooking, but everyone's stove, oven, crockpot are different, so use the following as a guideline only. When the meat is tender and the veggies are cooked through, it's ready! On Stove: Cover and bring to a low boil. Turn down heat and simmer on low heat for 1 1/2-2 hours. Turn the stew after 1 hour. In Crockpot: Put on high setting for 1 1/2 hours. Turn to low and leave for 4 hours. Turn stew after it has cooked for at least 3 hours and let it cook for another hour before serving. For oven: Bake at 325 for 2 hours, turn stew and let bake for another 1/2 hour.