Tender and succulent, this red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don’t forget to bring over a loaf of crusty French bread for sopping up the rich sauce. INGREDIENTS 4 pounds Summit Creek chuck roast, cut into 2-inch pieces 1 1/2 teaspoons sea salt 1 teaspoon freshly ground black pepper 3 tablespoons all-purpose flour 1 tablespoon olive oil 1/4 cup tomato paste 2...
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