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Burgundy Beef Stew

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Ingredients
  

  • 4 to 5-pounds chuck roast
  • 4 tbsp. canola oil
  • 2 cups burgundy wine, or red wine of your choice
  • 4 cups low sodium beef stock
  • 1 cup orange juice
  • ¼ cup Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 large onions, roughly chopped
  • 1 tsp. Chinese five spice powder
  • ½ tsp. ground ginger
  • 1 tsp. ground thyme
  • 1 tbsp. fresh rosemary, chopped
  • 3 tbsp. Dijon mustard
  • 1 bay leaf
  • 2-pounds carrots, peeled and cut in chunks
  • 1-pound parsnips, peeled and cut in chunks
  • 3-pounds baby red potatoes, washed and unpeeled
  • 1-1/2 cups fresh or frozen sweet peas

Instructions
 

  • Pre-heat oven to 300°F.
  • Cut the roast into 1 ½-inch large chunks. 
  • Salt and pepper the raw meat, to taste.
  • In a medium bowl, toss the beef chunks in regular flour to coat.
  • In a large heavy bottomed skillet, heat the canola oil.
  • Brown the beef chunks on all sides, working in small batches so as not to crowd the pan.
  • When all the beef is browned, transfer to a large roaster.
  • Add to the roaster, along with the beef, and all of the other ingredients except the carrots, parsnips and potatoes.
  • Stir all the ingredients in the roaster; cover well with aluminum foil and the roaster cover.
  • Place in oven and cook slowly for about 1 ½ to 2 hours; remove from oven and add the carrots and parsnip.
  • Return to the oven, for about a half hour; remove from oven and add the potatoes.
  • Return to the oven, for about half an hour to 45 minutes, or until the potatoes are nearly fork tender.
  • Remove from oven, add 1 ½ cups fresh or frozen peas; return to oven and cook for an additional 15 minutes.
  • Serve with freshly baked bread, biscuits or Yorkshire pudding.

Notes

To complement the Burgundy Beef Stew, serve with completecomfortfoods.com’s recipe for Proper English Yorkshire Pudding:  
https://completecomfortfoods.com/proper-english-yorkshire-pudding/