Though the list of ingredients may look long, simply toss them all together and consider your dinner done.
things you'll need.
2 pound Chuck Roast (cut into 1-inch cubes)
Salt and Pepper
Flour (for dredging)
5 Shallots (halved)
8 Garlic Cloves
1 Fresno Chili (sliced)
3 Carrots (large diced)
3 Parsnips (large diced)
2 large Turnips (large diced)
1 Celery Root (large diced)
1 1/2 tablespoons Coriander (toasted and ground)
1 tablespoon Smoked Chipotle Powder
1/2 teaspoon freshly grated Nutmeg
2 Bay Leaves
1 Cinnamon Stick
4 sprigs of Thyme (leaves picked)
2 cups Red Wine
4 cups Chicken Stock
1 cup Parsley (leaves picked and roughly chopped)
1/3 cup Greek Yogurt
Long Stirring Spoon
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 pound Chuck Roast (cut into 1-inch cubes) Salt and Pepper to taste Flour (for dredging) Olive Oil
instructions Heat a large Dutch oven over medium-high heat. Season the meat generously with salt and pepper and then dredge it in flour, shaking off the excess. Add about 4 tablespoons of olive oil to the Dutch oven, and once hot, add half the meat. Once the meat is browned all over, transfer it from the pan to a plate. Add the second batch of meat. Cook until evenly browned and then transfer to a plate as well.
instructions Turn the heat up to high and toss in the shallots and garlic. Let sit for 2 minutes before stirring so the shallots and garlic get slightly charred. Stir and let sit for 2 more minutes. Add the Fresno chili, carrots, parsnips, turnips and celery root. Season with salt and pepper. Add the coriander, chile powder, and nutmeg and cook for one minute, or until the spices are fragrant and toasted.
ingredients 2 Bay Leaves 1 Cinnamon Stick 4 sprigs of Thyme (leaves picked) 2 cups Red Wine 4 cups Chicken Stock
instructions Add the meat back to the pot and toss in the bay leaves, cinnamon sticks and picked thyme. Deglaze with the wine, scraping the bottom of the pan with a wooden spoon. Once the liquid has reduced by half, add the chicken stock. Bring to a boil and then reduce to a simmer.
instructions Put a lid on the Dutch oven and gently cook for 1 to 1 1/2 hours, or until the meat is completely tender. If the stew seems too thin, remove the lid and let some of the liquid evaporate.
ingredients 1 cup Parsley (leaves picked and roughly chopped) 1/3 cup Greek Yogurt
instructions Remove the cinnamon stick and bay leaves before serving. Ladle the stew into bowls and top with the freshly chopped parsley and a dollop of yogurt.