- 1 cup vegetable oil
- 1 cup flour
- 2 lbs chuck roast, cut into 2 inch squares
- 1 tsp cayenne
- 5 tsp salt
- 6 carrots, peeled, cut into 2 inch chunks
- 1-1/4 cup celery, chopped
- 2-1/2 cup onions, chopped
- 1 cup red wine, dry
- 5-1/2 cup water
- 6 waxy potatoes (like red skins) cut into 2 inch chunks
- 5 bay leaves
- 1 tsp black pepper
- 1/2 tsp thyme, dried
- 1/2 tsp basil, dried
- First make a chocolate coloured roux by combining the vegetable oil and the flour in a Dutch oven over medium-high heat. Stir constantly for 10 to 15 minutes, until the roux becomes a rich chocolate colour.
Season the meat with the cayenne and 3 tsp salt. Add the meat to the roux and continue to stir constantly for about 4 minutes, then add the carrots, onions and celery. Cook, stirring frequently, for 3 minutes. Add the wine, continuing to stir constantly until a paste forms. Add the water and stir until everything has become blended. Now add the potatoes, bay leaves, the remaining 2 tsp salt, black pepper, thyme and basil.
Bring to a low boil and cook, uncovered, stirring from time to time, for 1-1/2 hours, or until the meat is tender. Remove the bay leaves, skim any fat that may have risen to the surface. Check for seasoning and re-season if needed, and serve.
Serves at least 6.
I prefer to use chuck roast for my beef stews. They add
much more flavour to the stew than the generic "stewing beef" you pick up at the local supermarket.
I buy a nice looking chuck roast and partially freeze it. This makes it easy to cut up into the 2" chunks.