A hearty beef stew made with tender beef chuck, baby potatoes, and carrots. This comforting dish is perfect for warming up on a chilly day and is cooked to perfection in a copper sauté pan.
1: Cut beef Chuck into chunks and season with salt, pepper, and dust with flour; mix to combine.
2: Sauté beef in 2 batches in olive oil until golden on both sides; add wine, beef stock, garlic, shallots, aromatics, tomato paste, Worcestershire sauce, adjust salt and pepper; bring to boil.
3: Cover and roast at 350°F for one hour.
4: Add carrots and potatoes and roast for 1 more hour.
5: Uncover and roast for the final 1 hour; right before you take it out of the oven, pour in the cornstarch slurry.
6: Skim some of the fat out, remove aromatics, and finish with freshly chopped parsley.
