I made the BEST beef stew a few weeks ago. I typed up the recipe for a friend -
1.5 lbs beef stew meat
Mirepoix (onions, celery, and carrots) I just got the pre-chopped mirepoix from trader joes
Baby potatoes (also trader joes)
1 cup Red wine (I used Merlot 2 buck chuck)
2 tsp old bay seasoning
1 tsp died thyme
I clove garlic, smashed
Package white baby mushrooms (I might leave this out next time)
Toss the chopped stew meat until coated in a half cup of flour seasoned with salt and pepper. Brown in 2 tbsp canola oil.
When the meat is brown, add the mirepoix and garlic and sauté for about 5 minutes.
Add the wine and potatoes, let boil for another 5 minutes
Add the old bay and thyme
Add enough beef broth to cover, reduce heat and let simmer for ½ hour to 45 mins
When it looks about done add the mushrooms and simmer another 10 minutes. Add the peas right before serving.
Here's what you do with chuck roast for a family: if you're so inclined, take a few minutes and brown it in a big, hot skillet. Throw it in crockpot. Put some carrots, potatoes and (optional) onions around it (or underneath it, if a small pot). Add: one can of low sodium beef broth and Lipton onion soup mix OR one can of low sodium cream of whatever you like (celery, mushroom, etc.) and Lipton onion soup mix. Add enough water to come just to top of meat, but not covering it. This is where you'll get some terrific fond when it's done. Plug it in, low for as long as it will go. They'll love it, it's easy, everybody's mother did it for a reason. You can just cook the meat in the crockpot and make mashed potatoes or whatever on the side, but this is a NO FAIL way to cook chuck roast. Chuck. No other.