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- 1/4 cup plus 1 tablespoon all-purpose flour
- 3 tablespoons vegetable oil
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 teaspoons kosher salt, plus more for seasoning
- 2 bay leaves
- 1 medium yellow onion, large dice
- 1 (3-pound) boneless chuck roast
- 4 cups (1 quart) low-sodium beef broth
- 2 tablespoons tomato paste
- 3 medium celery stalks
- 1 cup dry red wine
- 3 medium carrots
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds)
- 1 cup frozen peas
Method of Preparation
Whisk a measured amount of pepper and salt with the ¼ cup flour in a large bowl and put aside when the mixture has totally combined then cut into 1 or 1.5 inch cubes of the trimmed roast of excess fat. Add the meat into the flour mixture and make sure the mixture covers the meat then set aside.
In a large, heavy-bottomed pot heat the oil, alternatively you can as well use the Dutch oven. Heat over a medium heat until the oil starts to shine with a soft tremulous light. Rid of about 1/3 of the meat of excess flour and add it to the pot or the Dutch oven. Cook for about 4 to 5 minutes while stirring once at a time after long intervals, wait until it is all brown. Remove from the heat and transfer into a large bowl. Repeat the procedure for the remaining meat for and do it in two consignment and put it aside.
Add the onion, salt and pepper into the pot and cook for about 5 minutes while stir from time to time until soft and begins to turn brown in color. When the onion begins to brown, add the tomato paste and toss to cover the onion all over and cook for about 1 to 2 minutes until the tomato paste is well cooked.
Add the remaining tablespoon of flour and cook for about 1 minute as you stir from time to time until the raw flavor is completely cooked. Add the wine into the mixture and scrap every bit on the bottom of the pot, cook the mixture foe about 3 minutes until thick.
Return the meat together with all juices in the bowl into the pot and add the broth together with the bay leaves and thyme and stir to mix. Increase the amount of heat to high temperature so as to bring to a boil and immediately reduce the heat as soon as the mixture start to boil. Uncover and simmer for 1 minutes.
Chop the celery, carrots and potatoes into large fine dice and place them in the pot, you may choose to peel the carrots and potatoes but it is not compulsory. Toss to mix and cover with a fitting lid and cook over medium heat and let it simmer for about 1 minute or more as you keep stirring from time to time, cook until the mixture of the vegetables and meat get tender and easily pierced with a paring knife.
Remove the bay leaves and thyme stems and throw into a trash can. Add peas and uncover over a medium heat, simmer for about 5 minutes until it gets warm. Season well with salt and pepper.