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Cook: 3hr 20 min Ingredients: 3 pounds Certified Angus Beef ® chuck roast, cut into inch pieces 1 tbsp coarse kosher salt 2tsp freshly ground black pepper 2 tbsp vegetable or canola oil 2large onions, diced 3 large carrots, diagonall eut into Hinch pieces 3 gare eleves, chopped Cut from Canada AAA Grade Mess 99 Longos Certified Angus V4 cup al-purpose flour Boneless Stewing Beef 2 eups red wine /LB 1549 LI 2 sprigs fresh thyme 3 pounds Yukon Gold potatoes, peeled and cut into l/2-inch cubes 1tbsp minced fresh rosemary 2tbsp minced fresh flat-leaf Italian parsley. Ÿ vegetable broth ETC) CLR U Longo's Longo's EsentislBroth mn Qi ose is Individual $1.79 35 27 PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY OCTOBER 13"* TO WEDNESDAY OCTOBER 26", 2022. Instructions: Remove top rack from aven and preheat to 325°F. Season chuck roast cubes with salt and pepper. Put half of the oilin Dutch oven over medium-high heat. Just as the oil begins to smoke, add half ofthe beof cubes everly spaced. Brown on both sides and transfer to plate. Add remaining oi, sear remaining beef cubes: remove from pan. Add onions, carrots garhc and tomato paste. St 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 hoat to medium low and simmer until syrupy about 5 minutes. Stirin bee, beef stock bay leaves and thyme. Return to a boil again seraping sides and bottom clean: put id on Dutch aven and place in the oven. Cook for 2 hours. Add potatoes and rosemary and continue to cook covered, until potatoes are tender approximately 1 hour IF needed, add additional salt and pepper to taste. Discard bay leaves. Serve garnished with fresh parsley.
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