Buy the best cheapest chuck cut you can find. I managed to get a buy one get one free deal at my local store on two chuck roasts. I was making pot roast but got tired of it. I think I may try some slow stewed Barbacoa (<spelling?) next time. Add your favorite stewing vegetable to make it especially appealing.

2# beef chuck or semi tough cut

1 cup each onions, carrots, celery, red potatoes

1 cup quartered white mushrooms ( my fav)

1 cup whole pealed tomatoes

1 cup merlot

1 to 2 tablespoons Kosher salt

2 tablespoons chopped rosemary

2+2 tablespoons blended oil

2 cups water

Its best to use a big braising pan or large saute pan with a thick bottom and a lid. I don’t like my large pot because it doesn’t have the surface area to brown the meat well, and sweat the veg without turning it to a soup prematurely. Dice all the veg in large pieces about the size of a nickel or quarter if you dare. Get pan hot almost to smoking and add oil. Dice meat removing excess fat or gristle.  Season with salt and fresh cracked pepper. Always use good salt and fresh cracked peppercorns. Add to pan and brown quickly on high temp. Remove from the pan and drain. In same pan sweat all the onions, celery and carrots with the oil at a medium heat until fragrant and half tender. Add the red wine to clean the bottom of the pan. Add all remaining ingredients and mix well. Put a lid on the pan and cook on low for two to three hours or until veg and meat are tender. Take a nap while you wait. When done mix again and it will probably thicken from the potatoes and other carbs inside. Check seasoning.

Serve hot with your favorite fresh baked hard bread.

A great variation is to keep out the red potatoes and serve the soup with fresh mashed potatoes on top in the bowl. Garnish with a big sprig of rosemary in the middle of the bowl.

Grab a glass of the Merlot you have left and enjoy!!!

Advertisement