Pot Roast Stew

It's winter. Sometimes you just want to cuddle up with a bowl of comfort.

Pot Roast Stew, a midwest staple for the dead of Winter.

Ingredients:

• 2 1/2 Lbs Chuck Roast (sliced into 2 inch pieces)

• 2 Onions Diced

• 6-8 Carrots (sliced into 1 inch pieces)

• 1 lb Baby yellow potatoes halved

• 5 Cloves Garlic Minced

• 1/4 Cup Tomato Paste

• 3 Tbsp Flour

• 2 Tbsp White Miso Paste

• 1 Cup Red Wine

• 3 Cups Beef Broth

• 2 Bay Leaves

• 2 Sprigs of Rosemary

• 3-5 Sprigs of Thyme

• 5-6 Parsley Stems

• 1/2 tsp Red Pepper Flakes

• 1 tsp Italian Seasoning

• Olive Oil

• Salt and Pepper

How I made it:

Preheat oven to 350F.

Cut chuck roast into 2 inch pieces. Pat chuck roast dry and season with salt and pepper.

In a dutch oven over medium/high heat add olive oil and cover the bottom of the pan. Sear each side of the beef chunks (2-3 minutes per side). Remove and set aside. In the same pot add onions. Season with salt, pepper, and italian seasoning.

Add carrots. Stir. Cook for 4 minutes. Add in garlic and red pepper flakes. Stir and cook until fragrant.

Add 1/4 Cup of tomato paste. Sitr and cook until the bright red turns to a deep red. Sprinkle over flour. Stir. Add 1 Cup of Dry Red Wine (I used a pinot noir). Stir and reduce by 75%. Add in beef broth and stir in miso paste until dissolved. add seared chuck roast and potatoes. Stir. Drop in herbs and bay leaves. Cover and bring to a simmer.

Once simmer for about 10 minutes, place into the oven for 1 hour and 30 minutes. Once meat is tender, add chopped parsely, stir. (If the consistency is too thin take 1 cup of the stewing broth and slowly whisk in some flour. Add back into the stew and stir.)

Serve and garnish with extra parsley.

Enjoy!

Happy Eating! -Kristen Faith