Beef Stew

Preheat oven to 350F.

Cut chuck in 2 inch pieces. Pat chuck roast dry and season with salt and pepper.

In a dutch oven over medium/heat add olive oil to cover the bottom of the pan. Sear each side of the beef chunks (2-3 minutes per side). Remove and set aside. In the same pot add onions. Season with salt, pepper and Italian seasoning. Add carrots. Stir. Cook for 4 minutes. Add in garlic and red pepper flakes. Stir and cook until fragrant. Add 1/4 Cup of tomato paste. Stir and cook until the bright red turns to a deep red. Sprinkle over flour. Stir. Add 1 Cup of Dry red wine, stir and reduce by 75%. Add in Beef Broth and stir in miso paste until dissolved. Add seared chuck roast and potatoes. Stir. Drop in herbs and bay leaves. Cover and Bring to a simmer.

Place into the oven for 1 hour and 30 minutes. Once meat is tender, add chopped parsley, stir. (If the consistency is too thin take 1 cup of the stewing broth out and slowly whisk in flour. Add back into the stew and stir)

(Must be 21+ to serve/cook with wine)

Serve and Enjoy.