Ingredients:
·
Low sodium chicken stock 600ml
·
Beef Chuck 500g, cut into 1 inch cubes
·
Onion ½ (140g), diced
·
Garlic 3 cloves, peeled &
whole
·
Celery 2 ribs (120g), sliced into
1½ pieces
·
Potatoes 300g, 1½ inch cubed
·
White button mushrooms 140g, quatered
·
Baby carrot 140g
·
Tomato paste 2 tbsp.
·
Roasted Carob powder 3 tbsp
·
Plain flour 2 tbsp.
·
Red wine ½ cup (120ml)
·
Worcestershire Sauce 1 tbsp
·
Brown sugar ½
tsp
·
Dried Bay leaves 2
·
Thyme 2 sprigs
·
Cooking oil as needed
·
Frozen peas 55g
·
Salt and pepper to taste
Instructions:
·
Season beef generously with
salt and black pepper.
·
Heat pot on medium high
with 2-3 tbsp. of oil.
·
Working in batches, sear
the beef chuck on all sides.
·
Remove and set aside. Leave
about 2 tbsp. of oil in the pot.
·
Add in the mushrooms,
celery, potatoes, and carrot. Sauté until mushroom is brown and soft. Remove
and set aside.
·
With 1 tbsp. of oil in the
pot, sauté onion and garlic until onion is soften.
·
Stir in flour and cook for
1 minute.
· Then deglaze pot with red
wine. Add in carob powder, Worcestershire sauce, tomato paste, bay leaves, and
thyme. Then allow to cook until wine reduced by half.
·
Pour in chicken stock and
and sugar, then bring it up to a boil.
·
Add in beef, the stock
should just cover the beef. Add more stock if needed.
· Allow to come up to a boil,
cover, lower heat to a slow & low simmer, and simmer for 90 minutes.
·
Stirring every now and then
and make sure liquid has not evaporated too much.
·
Add carrot, potatoes,
celery, and mushrooms into the pot.
· Stir to combine, cover, and
allow to simmer for another 30 minutes until vegetables are tender.
·
Then remove cover and
reduce gravy to desired consistency.
·
if needed. Season to taste.
·
Lastly, stir in peas.Remove from heat and serve
immediately
