This was an employee meal we would get at Adolph’s Restaurant when I lived in Park City, Utah.
SAN DIEGO — French Onion Beef Stew
3 lbs. Chuck Roast (more lbs. for more people)4 Onions, sliced4 Cloves of Garlic, crushed1 cup Dry Red Wine2 cups Beef Broth4 sprigs Thyme3 Bay Leaves1 sprig Rosemary3 tbsp Canola oil3 tbsp Butter3 tbsp Flour2 tbs Kosher Salt1 tbsp Black Pepper¼ Italian Parsley, choppedButchers string, 6″
For this recipe, cut the chuck roast into large 2″ pieces, season with kosher salt and ground black pepper. In a large dutch oven on a medium high heat add the oil and sear the chuck until brown on two side, then remove and set aside. Do this in batches so as not to crowd the meat which would not allow it to brown up and instead steam it.
Once all the meat is seared and removed from the pot, add the onions and stir every minute or two trying to get the brown to come up off the bottom. Cook them until lightly brown. This should take about 10 – 12 minutes.
Next, go in the garlic and follow the same steps for another 3 to 4 minutes. The butter and flour go in next, melt the butter and stir the flour around for another 2 to 3 minutes. Now it’s wine time and beef broth, give it all a good stir followed by the chuck roast.
For the herbs, use the butcher string to tie them together, drop them in the pot, stir everything together, cover and place in a preheated 325° oven. Check every hour or so and give a gentle sir. If you see the liquid level getting low from evaporation, add a little water. Total cooking time will be between 2 ½ to 3 hours, check the meat to be fork-tender when you use 2 forks to pull apart.
Serve in your recipe of mashed potatoes, form a bowl on the plate and fill with the French Onion Beef Stew and top with the fresh chopped Italian Parsley.
This was an employee meal we would get at Adolph’s Restaurant when I lived in Park City, Utah. They would use the trimmings from the beef tenderloin and NY strip for our version.
Dining and Cooking