Bulk beef stew

Serves 12-15

  1. 7lb chuck, cut into 1in pieces
  2. 1 cup red wine
  3. 4 onions
  4. 5 cloves garlic
  5. 2tb pureed chipotle in adobo sauce
  6. 1 cup flour
  7. 4 cups stock
  8. 2lb carrots, cut into 1in pieces
  9. 3 bay leaves
  10. 1/2tb dried thyme
  11. 3lb red potatoes, cut into 1in pieces
  12. 1 cup peas
  13. 1/2 cup parsley
  • Brown chuck in a 16in x 12in roasting pan over two burners. Deglaze pan with wine and set aside.
  • Cook onions for 10-15 minutes. Add 2-3 for 1 minute. Add flour for 1 minute. Whisk in stock. Add back chuck, wine and 8-10, bring to a simmer, cover pan with foil and transfer to a 325 degree oven for 1-1/2 hours.
  • Add potatoes and continue to roast for 2-2.5 hours.
  • Take pan out of oven, add peas and let rest for 5 minutes. Add parsley and serve.

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