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Cook: Shr 20 min Ingredients: 3 pounds Certified Angus Beef ® chuck roast, cut into THinch pieces 1 thsp coarse kosher salt 2 tsp freshly ground black pepper 2 tbsp vegetable or canola oil 2arge onions, diced 3 large carrots, diagonally cut into Finch pieces 3 garlic cloves, chopped. Cut from Canada AAA Grade Vee tonnage 99 Longo's Certified Angus V4 cup all-purpose flour Boneless Stewing Beef 2eups red wine /LB 154\/kg LI 2 sprigs fresh thyme 3 pounds Yukon Gold potatoes, peeled and cut into I/2-inch cubes 1 tbsp minced fresh rosemary 2 tbsp minced fresh flat-leaf Italian parsley A een rer rca) ‘oth o Longo's Longo’s ExzentislsBroth | Sa eens meetin Individual $1.79 Bront5 2°° PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY OCTOBER 13™ TO WEDNESDAY OCTOBER 26™, 2022. Instructions: Remove top rack from oven and preheat to 325°F. ‘Season chuck roast cubes with salt and pepper. Put half ofthe olin Dutch oven ‘over medium-high heat. Just asthe oil begins to smoke, add half ofthe beef cubes evenly spaced. Brown on both sides and transfer to plate. Add remaining ol, sear remaining beef cubes; remove from pan. ‘Add onions, carrots, garlic and tomato paste. Stir over medium-high heat, scraping brown bits from bottom of pan, 2 to 3 minutes. Add flour and stir to combine. Add red wine, scraping bottom of pan, then reduce heat to mediurlow and simmer until syrupy, about 5 minutes. Stir in beet, beef stock, bay eaves and thyme. Return to aboil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours. ‘Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately T hour. f needed, add additional salt and pepper to taste. Discard bay leaves. Serve garnished with fresh parsley.
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