39/ Beef Stew

Roughly chop and set aside: 

• 1 large sweet onion
• 3 peeled carrots
• 3 celery stalks
• 3 smashed cloves garlic

Toss to coat in a bowl: 

• 2.5-3 lb of chuck roast into 1-1.5" chunks
• 3-4 tbl. flour
• 1 tsp. salt
• fresh pepper

Heat 2 tbl. olive oil in a heavy skillet and sear meat dark brown on at least one side. Deglaze pan with ½-1 c. red wine and transfer to a slow cooker or large dutch oven for cooking (if necessary). Add the onion, carrot and celery and: 

• 2 bay leaves
• ½ - 1 c. chopped/pureed tomatoes 
• 1 c. water or broth 

Allow to simmer for 5-6 hours, adding more liquid (wine, broth or tomatoes) if necessary. In last hour of cooking, add: 

• 2 peeled, diced russet potatoes

Adjust seasoning and add a ½ c. of frozen peas, if desired.