Ingredients
- 5 cups low sodium beef stock
- 4 pounds lean chuck roast, trimmed and cut into 3-inch chunks
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced beef sausage
- 2 cups yellow onion, diced
- 1 medium carrot, peeled and finely diced
- 4 tablespoons fresh garlic (3 tbsp roughly chopped, 1 tbsp finely minced)
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar
- 5 cups unsweetened grape or pomegranate juice mixed with a splash of beef broth
- 2–3 sprigs fresh thyme
- 5–6 stems and leaves fresh parsley
- 2 bay leaves
- 1½ pounds small boiler onions, peeled
- 2 pounds fresh carrots, peeled and cut into halves or thirds
- 4 tablespoons butter, divided
- 1½ pounds cremini mushrooms, halved or quartered
- ¼ cup beef broth
- Additional salt and pepper, to taste
- Mashed potatoes, for serving
Instructions
- In a saucepan, bring beef stock to a boil and simmer until reduced by half. Set aside.
- In a large bowl, combine flour, salt, and pepper. Toss the beef chunks in the mixture until evenly coated.
- Preheat oven to 350°F (175°C).
- In a Dutch oven over medium-high heat, add olive oil. Cook the diced sausage until browned, about 5 minutes. Remove and set aside.
- Sear the beef in batches for 2–3 minutes per side, until browned. Remove and set aside with the sausage.
- In the same pot, add diced onions, carrot, and roughly chopped garlic. Sauté for 3 minutes, scraping the bottom of the pan.
- Stir in tomato paste and brown sugar. Cook for 2 minutes, then pour in the juice and a splash of broth to deglaze the pot. Scrape up any browned bits.
- Return the sausage and beef to the pot. Add the reduced stock and the herb bundle (thyme, parsley, bay leaves tied with kitchen twine). Cover and transfer to the oven for 2 hours.
- While stew is in the oven, boil a pot of salted water. Add boiler onions and cook for 4 minutes. Transfer to ice water and peel.
- After 2 hours, add the peeled onions, large carrots, mushrooms, 2 tablespoons butter, and ¼ cup beef broth to the stew. Stir gently, cover, and return to the oven for another 45–60 minutes.
- Once the beef is fork-tender, remove the herb bundle. Stir in remaining 2 tablespoons of butter and adjust seasoning with salt and pepper.
- Serve hot over mashed potatoes or rice.
Notes
- Using a mix of grape or pomegranate juice gives the stew a subtle depth and natural sweetness.
- Boiler onions add great texture and mild flavor—don’t skip them if you can find them.
- Use a large Dutch oven or oven-safe pot with a tight-fitting lid for best results.
- Prep Time: 1 hour 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 44g
- Cholesterol: 125mg
