Ingredients
- 1/2 cup all-purpose flour
- 2 teaspoons seasoned salt
- 1 teaspoon fresh ground black pepper (more to season while cooking)
- 1 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper (can use more)
- 2 pounds beef blade roast (cut into 1-inch cubes, or beef chuck)
- Bacon fat (or oil, as needed, I usually use bacon fat in place of the oil you can use both if desired or just oil)
- 1 yellow onion, chopped (large onion)
- 6 large garlic cloves, finely chopped (do not finely mince)
- Crushed chili flakes (optional - adjust to heat level)
- 1 teaspoon dried thyme (rubbed between fingers to release the flavor)
- 1/4 cup dry red wine
- 1 can (14 ounce) plum tomatoes (with liquid, cut up)
- 1 can (10 1/2 ounce) condensed beef broth, undiluted
- 1 tablespoon Worcestershire sauce
- 3 tablespoons quick-cooking tapioca
- 2 large bay leaf
- 4 carrots, cut into 2-inch pieces (thick carrots)
- 3 potatoes (medium russet potatoes, peeled and cut into 2-inch pieces)
- 2 celery ribs, diced (or can use 1 cup frozen peas)
How to Make
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Step 1: Place the flour with seasoned salt, black pepper, garlic powder and cayenne in a large resealable plastic bag.
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Step 2: Add in the the beef cubes, seal and turn the bag to coat the beef cubes in the flour.
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Step 3: Heat the bacon fat or oil in a Dutch oven over medium-high heat (using enough oil or bacon fat to coat the bottom of your Dutch oven) brown the beef in batches on all sides until well browned; remove to a plate or bowl.
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Step 4: To the Dutch oven add onion; cook until softened (about 4 minutes).
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Step 5: Add in chopped garlic, chili flakes and thyme; cook stirring for 2 minutes.
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Step 6: Add in wine and cook stirring constantly for about 3 minutes.
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Step 7: Add in chopped tomatoes with their juice, beef broth, Worcestershire sauce, tapioca, bay leaf and the browned beef; bring to a boil stirring constantly; remove from the heat.
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Step 8: Cover and cook in a preheated 350 degree F oven for 1 1/2 hours.
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Step 9: Remove from oven and stir in carrots, potatoes and celery or peas; return to oven and continue cooked covered for about 1 hour longer or until meat and vegetables are tender (removing about halfway through to season with seasoned salt and pepper to taste).
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Step 10: Discard bay leaf before serving.
We hope you enjoy this recipe!
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