2 Tbsp. Spectrum Culinary Safflower Oil
3 lbs. Thousand Hills chuck roast, trimmed and cut into 1 inch pieces
1 Tbsp. Organic Valley unsalted butter
1 large organic yellow onion, diced
3 stalks organic celery, sliced
3 organic carrots, sliced
2 organic parsnips, sliced
4-5 cloves garlic, smashed
2 organic sweet potatoes, peeled and diced
4 C diced organic butternut squash
2 Tbsp. Amore tomato paste
½ tsp. Wholesome granulated sugar
¼ C War Eagle Mill all-purpose flour
1 C Pra Vinera Reserve 2018 Cabernet Sauvignon
3-4 C Field Day beef broth
2 tsp. dried bulk rosemary powder
2 tsp. dried bulk thyme
1 bunch organic kale, stems removed and diced
1-2 Tbsp. Napa Valley Naturals red wine vinegar
Preheat oven to 325.
Using kitchen towels, dry the pieces of beef. Season with salt and pepper.
Heat a Dutch oven over medium high heat with 1 T oil.
Sear roast in Dutch oven.
Add one layer of chuck roast to the Dutch oven, making sure not to overcrowd it. Cook for 4 minutes to get a good crust, turn pieces over and cook each side for an additional minute. You will need to do this in batches. Repeat with the other tablespoon of oil. Once done, transfer beef to a rimmed baking sheet.
Keep an eye on the bottom of the pot, brown bits are welcome but make sure it doesn’t burn.
Once your meat is done, Add in the tablespoon of butter.
Add in the onion, celery, carrots, and parsnips. Sauté for 3-4 minutes.
Add in the garlic and sauté for 1 minute.
Next, add in your sweet potatoes and butternut squash, stir to combine everything. Add in your tomato paste and sugar, stir to combine.
Add flour and stir to combine, cook for 1-2 minutes to remove raw flour taste.
Add in your red wine, stir to combine, allow to cook for 3-4 minutes.
Add in your beef, beef broth, rosemary powder, thyme, and bay leaves. Stir to incorporate everything. Place the lid on it and place in the oven. Check after 45 minutes. Add more broth if needed.
Place back in oven and allow to cook for an additional 45 minutes. Check to see if the meat is tender. If so, remove from oven and take the lid off. If not, allow to cook for another 30-45 minutes.
Add in kale, stir to wilt kale.
Just before serving, stir in the red wine vinegar.