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Categories:
extra-virgin olive oil chuck roast flour kosher salt yellow onion garlic tomato paste Worcestershire sauce red wine Swanson bay leaf potatoes carrots parsnip frozen peas Greek yogurt horseradish cayenne pepper parsley lemon garlic
Viewed: 141 - Published at: 7 years agoIngredients
- 1/4 cup extra virgin olive oil
- 3 pounds chuck roast, cut into roughly 1 1/2-inch pieces
- 2 tablespoons unbleached all-purpose flour
- Kosher salt and freshly ground pepper
- 1 large yellow onion, diced
- 4 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup dry red wine, such as Cabernet Sauvignon
- 6 cups Swanson Beef Stock
- 1 bay leaf
- 1 pound Yukon Gold potatoes, peeled and cut into 1-to-2-inch pieces, (about 4 medium potatoes)
- 1/2 pound carrots, peeled and cut into 2-inch pieces, (about 2 cups)
- 1/2 pound parsnip, peeled and cut into 2-inch pieces, (about 2 cups)
- 1 cup frozen peas
- 1 cup greek yogurt
- 1 tablespoon prepared horseradish
- Cayenne pepper
- 1 small parsley, leaves picked and finely chopped
- 1 lemon, zested
- 1 garlic clove, finely chopped
Method
- In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high. In a medium bowl, toss beef with flour; season with salt and pepper. Working in two batches, sear beef, turning a few times, until deep golden brown all over, about 8 minutes per batch. Add an extra tablespoon of oil with second batch. Using slotted spoon, transfer beef to a plate.
- Pour off residual fat from pot, if necessary, and discard. Return pot to medium and add remaining tablespoon of oil along with onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add tomato paste and cook, stirring, 1 minute. Pour wine and worcestershire into pot and bring to a boil, scraping up brown bits from bottom of pan. Pour stock into pot and return beef to pot along with any juices and add bay leaf. Bring to a boil. Partially cover and reduce to a gentle simmer. Simmer for 1 hour 30 minutes.
- Uncover pot and add potatoes, carrots, and parsnip, partially re-cover, and return to a gentle simmer. Cook until beef and vegetables are tender, about 1 hour. Stir in the peas and season with salt and pepper.
- In a small bowl, combine yogurt, horseradish, and a pinch of cayenne. Sprinkle with more cayenne. In another small bowl, combine the parsley with lemon zest and garlic. Remove bay leaf from stew and serve warm with yogurt sauce and gremolata.
