This cut of meat is so versatile that one day I wish to get the ok from a mid-western graduate school friend of Jonathan's and share his, and may I add best, chili recipe I have had in all my years in the United States! A winning recipe with beer and honey! Better yet if he agrees to guest post that would be double the pleasure as his humor and writing are sarcastic, entertaining and unique. I buy a block of chuck and cut to desired size cubes. For Moroccan couscous soup I cut large cubes and add some bones to enhance the flavor, for Indian curry and chili smaller as well as for this stew.
Meanwhile, I am amazed every single time I make this stew, how easy this recipe is and how delicious, comforting and filling it turns out. For a homey food quite photogenic might I add:). It is one of the more reasonably priced cuts for organic but my all time favorite! Just look at the gorgeous marbelization!
*Note: Keep in mind the tomato sauce contains salt so salt after adding tomato sauce in order to avoid over salting. Chickpeas added mid-way through cooking and use half or whole of small can of tomato sauce according to your taste.
2 lbs cubed beef chuck
2 medium onions, cubed large
2 red bell peppers, cubed large (or a combination 1 red 1 yellow/orange)
1 cup good white wine
1 1/2 cups chicken stock
1 4-8oz canned tomato sauce (smallest can) According to taste
2 15.5oz cans chickpeas, rinsed and drained
Few thyme sprigs
2 bay leaves
2 bay leaves
Salt to taste
Freshly ground black pepper
Handful chopped parsley
3-4 tablespoons canola oil
Sautee beef, onions and bell peppers in 3-4 tablespoons canola oil and mix occasionally. Sautee for few minutes, then add wine, chicken stock and tomato sauce, bring to a boil and reduce to low medium heat. Taste for salt and adjust salt and pepper according to taste. Add few springs of thyme, bay leaves and handful chopped parsley. Midway through cooking add the chickpeas to the stew. Shake pot lightly once in awhile to avoid sticking to bottom and add water if liquid evaporates rapidly. Cook for an hour, up to hour and twenty minutes over low medium heat until beef is buttery soft.
Serve over: Sage garlic olive oil pappardelle, plain rice or couscous.