Directions

1. Cut the chuck into one-inch cubes and place into a large mixing bowl. Coat cubes with 3 tablespoons of flour. Set aside.  
2. Add 2 tablespoons of canola oil to the 5.6QT Stock Pot and set to high heat. Add in beef to sear in two batches to allow each piece space to cook thoroughly. Sear cubes until brown on all sides. Remove cubes and set aside. 
3. Add butter and remaining flour (¼ cup) to the Stock Pot and cook for two to three minutes, stirring constantly with a whisk until the mixture is golden brown and the flour smells toasty. Once roux is brown, add onion, carrot, and celery and cook for an additional three to five minutes, stirring occasionally.
4. Form a hole in the center of the vegetables and add tomato paste. Let cook for three to five minutes. Once cooked, stir everything together.
5. Add red wine to the Stock Pot and cook until stew is reduced by half and the smell of alcohol is no longer present. Once reduced, add in the cooked beef, potatoes, thyme, rosemary, bay leaves, and beef stock.
6. Bring the stew to a boil then reduce to a simmer with the lid on. Cook for two to three hours or until beef is tender enough to be pulled apart and potatoes are cooked through. Remove the thyme, rosemary sprigs, and bay leaves.
7. Remove the lid and continue to simmer until desired thickness. 
8. Serve with rustic bread and cozy up with this warm and hearty comfort dish!