If a slow cooked pot roast could marry your most favorite vegetable stew and have the most beautiful baby in the world, it would be this. It is warming, savory and infused with herbs. PLEASE give this one a try so that I can hear all about how it melted in your mouth. K, thanks!

Recipe author: The Culinary Nest

MAKES

4-6 main course servings

Prep Time: 15 minutes

Total Time: 3 hours 15 minutes

INGREDIENTS

Vegetable Oil for searing

2 1/2 pounds beef chuck, cut into 2-inch cubes

Kosher salt

Ground black pepper

2 tablespoons unsalted butter (or ghee for dairy free)

2 medium onions, cut into 6ths

5 cloves garlic, minced

2 tablespoons tomato paste

1/3 cup all-purpose flour

10 cups chicken or beef broth

6 sprigs parsley

6 sprigs fresh thyme

2 bay leaves

2 tablespoons light brown sugar

8-10 medium red potatoes, quartered

4 carrots, cut into 2-inch pieces

2 celery stalks, cut into 2-inch pieces

4 28oz. cans crushed San Marzano tomatoes

2 to 3 teaspoons red wine vinegar, or to taste

METHOD

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pat dry the beef and season generously with salt and pepper. Add 3-4 tablespoons of oil to the pan and once heated, add the beef. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Remove pan from heat and discard any oil or juices in the pan.

• Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the broth and bring to the pot to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (**see note below for stovetop instructions.)

• Remove pot from the oven. Skim any fat from the cooking liquid that settled on the top with a large spoon. Veggie time! Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

** This can also be done in a stockpot and kept on the stove at a light medium simmer for 3 hours or until the meat is tender and falling apart.