Free sample · Low & Slow

Red Wine Chuck Stew

Name: Red Wine Chuck Stew
Prep time: 24 min
Cook time: 420 min
Total time: 444 min
Yield: 6
Ingredients: 2 lb (907 g) chuck roast, cut into chunks; 1 tsp (6 g) kosher salt; 1/2 tsp (1 g) black pepper; 2 tbsp (30 ml) olive oil; 1 large yellow onion (250 g), chopped; 3 celery stalks (150 g), sliced; 4 medium carrots (400 g), peeled and sliced; 2 medium parsnips (250 g), peeled and sliced; 3/4 lb (340 g) red potatoes, cut into chunks; 3 garlic cloves (9 g), minced; 2 tbsp (32 g) tomato paste, labeled gluten-free; 1 tbsp (15 ml) gluten-free Worcestershire sauce, labeled gluten-free; 1 cup (240 ml) dry red wine; 3 cups (720 ml) beef broth, labeled gluten-free; 1 tsp (1 g) dried thyme, labeled gluten-free; 1 bay leaf (0.5 g), labeled gluten-free; 2 tbsp (16 g) cornstarch, labeled gluten-free; 2 tbsp (30 ml) water; 1 1/2 cups (200 g) frozen peas, labeled gluten-free; 2 tbsp (8 g) fresh parsley, chopped

Seared chuck cooks with red wine, parsnips, and tomato paste. Cornstarch and late peas finish the pot. Flour never goes on the meat.

Red Wine Chuck Stew, as cooked from this recipe

Serves6

Hands-on24 min

Cook7 h

Total7 h 24 min

SettingLOW 6 hours 40 minutes, then LOW 20 minutes after the slurry and peas (or HIGH 3 hours 40 minutes, then the same 20 minutes)

Times follow LOW for 6 hours 40 minutes plus 20 minutes after the peas; HIGH is 3 hours 40 minutes, then the same 20 minutes.

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Ingredients

2 lb (907 g) chuck roast, cut into chunks
1 tsp (6 g) kosher salt
1/2 tsp (1 g) black pepper
2 tbsp (30 ml) olive oil
1 large yellow onion (250 g), chopped
3 celery stalks (150 g), sliced
4 medium carrots (400 g), peeled and sliced
2 medium parsnips (250 g), peeled and sliced
3/4 lb (340 g) red potatoes, cut into chunks
3 garlic cloves (9 g), minced
2 tbsp (32 g) tomato paste labeled gluten-free
1 tbsp (15 ml) gluten-free Worcestershire sauce labeled gluten-free
1 cup (240 ml) dry red wine
3 cups (720 ml) beef broth labeled gluten-free
1 tsp (1 g) dried thyme labeled gluten-free
1 bay leaf (0.5 g) labeled gluten-free
2 tbsp (16 g) cornstarch labeled gluten-free
2 tbsp (30 ml) water
1 1/2 cups (200 g) frozen peas labeled gluten-free
2 tbsp (8 g) fresh parsley, chopped

Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.

Method

Cut the thawed chuck into chunks about 1 inch (2.5 cm) across and toss them with the salt and black pepper.
Warm the olive oil in a wide skillet, brown the chunks in two batches, and move them to a 6-quart cooker.
Add the parsnips, potatoes, carrots, celery, onion, and garlic.
Stir the thyme and the tomato paste into the wine, add the Worcestershire sauce and the beef broth, and pour that liquid over the meat. Drop in the bay leaf and set the lid on.
Give the pot 6 hours and 40 minutes on LOW, or 3 hours and 40 minutes on HIGH. The largest chunk should read at least 145 F (63 C) and break under a fork.
Take out the bay leaf. Stir the cornstarch into the cold water until smooth, then stir that slurry into the pot along with the peas.
Lid on for 20 minutes more on the same setting, until the peas are hot and the juices look thick. Scatter the parsley on top.

Notes

Thaw the chuck before searing. Frozen beef does not go in this pot.
Tomato paste, Worcestershire sauce, beef broth, dried thyme, the bay leaf, cornstarch, and frozen peas need a gluten-free label. The wine does not.
Do not coat the meat with flour. Wheat flour is not part of this stew; the cornstarch slurry thickens it at the end.

This recipe is one of 50 in Low & Slow.
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