Start by cutting the chuck roast into ¾“ cubes and season generously with salt and pepper. Heat a large saucepan over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, add the meat to the pan. You will likely need to work in two batches to avoid overcrowding the pan. Allow the meat to brown for about 3-4 minutes on every side of each cube. Once the meat is browned on all sides, transfer to a plate and repeat the process with the second batch.
In the same pan with the rendered fat from searing the meat, add the onion and let it cook for a few minutes, stirring occasionally to pick up any browned bits at the bottom of the pan. Then, add the carrots and garlic, and season with salt and pepper. Next, add the paprika, coriander, cumin, turmeric, and tomato paste. Mix well to evenly coat all of the vegetables with the spices and tomato paste.
Once the tomato paste begins sticking to the bottom of the pan, add the wine. With a spatula or wooden spoon, scrape the bottom of the pan to release any caramelized, browned bits that are stuck there. Stir well and let the wine reduce by about three-quarters. Once the wine has reduced, add in the mustard, anchovy paste, and chicken stock. Stir well before adding the beef back into the pan.
Bring the stew to a simmer, cover it, and leave it to cook for about an hour. At that point, check to see if the beef is fall-apart tender. If it isn’t, leave it to cook for another 20-30 minutes. Finally, before serving, stir in the cannellini beans and allow them to come up to heat at a low simmer for about 15 minutes. Serve this stew on its own or over your favorite starch, such as fusilli pasta. Garnish with fresh, chopped parsley and enjoy!
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Ingredients
Directions
Start by cutting the chuck roast into ¾“ cubes and season generously with salt and pepper. Heat a large saucepan over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, add the meat to the pan. You will likely need to work in two batches to avoid overcrowding the pan. Allow the meat to brown for about 3-4 minutes on every side of each cube. Once the meat is browned on all sides, transfer to a plate and repeat the process with the second batch.
In the same pan with the rendered fat from searing the meat, add the onion and let it cook for a few minutes, stirring occasionally to pick up any browned bits at the bottom of the pan. Then, add the carrots and garlic, and season with salt and pepper. Next, add the paprika, coriander, cumin, turmeric, and tomato paste. Mix well to evenly coat all of the vegetables with the spices and tomato paste.
Once the tomato paste begins sticking to the bottom of the pan, add the wine. With a spatula or wooden spoon, scrape the bottom of the pan to release any caramelized, browned bits that are stuck there. Stir well and let the wine reduce by about three-quarters. Once the wine has reduced, add in the mustard, anchovy paste, and chicken stock. Stir well before adding the beef back into the pan.
Bring the stew to a simmer, cover it, and leave it to cook for about an hour. At that point, check to see if the beef is fall-apart tender. If it isn’t, leave it to cook for another 20-30 minutes. Finally, before serving, stir in the cannellini beans and allow them to come up to heat at a low simmer for about 15 minutes. Serve this stew on its own or over your favorite starch, such as fusilli pasta. Garnish with fresh, chopped parsley and enjoy!