𝗖𝗹𝗮𝘀𝘀𝗶𝗰 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁

 

Ingredients

 

3 lb chuck roast, shoulder cut

 

table salt and black pepper, to taste

 

2 tbsp olive oil

 

1 onion, chopped

 

3 cloves garlic, minced or pressed

 

1 tbsp tomato paste

 

2 tbsp all-purpose flour, cassava flour

 

1/2 cup red wine

 

2 cups beef broth

 

2 lb small yellow potatoes

 

1 lb carrots, chunks

 

2 bay leaves

 

fresh parsley or cilantro

 

fresh thyme

 

 

Instructions:

 

Begin by sprinkling the meat with salt and pepper on all sides.

 

Heat the oil in a dutch oven or a large pot. To seal in moisture and flavor, brown the roast on all sides [approximately 15 minutes]. Place on a plate to cool.

 

Add onions and garlic to the remaining fat in the saucepan and cook until onions are transparent [approximately 2-3 minutes]. Then add the tomato paste, followed by the flour. The flour will absorb all of the oil/moisture at this stage. Add the wine, whisk it in, and let it decrease for 1-2 minutes. Add beef broth, bay leaves, and a couple sprigs of fresh thyme.

 

Reintroduce the beef to the pot. Carrots and potatoes should be placed around the steak in the stew. Cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit, covered.

 

Garnish with fresh parsley or cilantro before serving.