Before beef became more precious than gold, we used to have ribeye steaks at least once a week. But at $14.99 a pound (outrageous for Kansas!!!), we have started buying much cheaper cuts of meat.
Chuck roast was on sale at Dillons last week for $2.99 a pound. Less than ground chuck, at $4.99 a pound (ridiculously high!!). So I bought two large roasts.
I have one of those really nifty FoodSavers, so I cut the roasts in half and freeze all that I’m not using. It really does help to save money when shopping, assuming your freezer is big enough for storing meat that is on sale.
Anyway, here is the list of ingredients:
- 1 1/2 pounds chuck roast, cut into stew-sized pieces.
- 1/4 pound incredibly thick bacon – we can get it from the butcher at Dillons, chopped.
- one yellow onion, chopped
- one red onion, chopped
- three carrots, sliced into little carrot disks.
- a tablespoon of minced garlic
- 3 tablespoons of Extra Virgin Olive Oil.
- freshly ground pepper
- Red wine
- 1 can of Campbell’s Beef Consomme
I use my trusty Le Creuset Dutch Oven. It’s the best piece of cooking ware I own. And it took me until I was about, um, 59 to get one, because they are very pricey. But worth it.
This is what you want to do:
- Heat the olive oil in a dutch oven on about medium until you can smell the wonderfulness of its fragrance.
- Add the chopped bits of bacon to the olive oil and turn the heat down to medium-low.
- Stir the bacon to be sure it does not burn – mostly you want to render as much bacon fat as you can, while still cooking the bacon – about 5 minutes or so.
- While the bacon is cooking, salt and pepper the pieces of chuck roast to taste – all sides.
- Take the bacon out, leave the bacon grease and olive oil in the pot.
- Turn the heat up to medium high and start adding the meat – a few pieces at a time, and brown it. Don’t fill up the whole pot, or you end up steaming the meat instead of browning it. Turn the meat over and brown the other side. I like to brown it quite dark. It makes it taste better.
- Take the browned meat out of the pot, and brown the meat that is left. Then take all the stew meat out of the dutch oven and put aside.
- Turn the heat down to about medium and add all the chopped onions until they are translucent – about five minutes – stir them to make sure nothing burns.
- Add a good tablespoon of Minced Garlic and stir it into the mix.
- After another few minutes, deglaze the pan – add about one to two cups of red wine and stir. The smell will be amazing. Yum.
- Add carrots and the meat. Add a couple of teaspoons of dried thyme or a bunch of fresh thyme. Pour the can of beef consomme over all of it and cover.
- At this point, I put it in the oven – my oven has a slow cooker setting – on low. If you don’t have that setting, then I think about 300 degrees would be good.
- Cook for two and half hours or more – about 30 minutes before you want to eat, you can add a couple of cans of mushrooms or canned white potatoes.
It’s good. Hope you like it.