Chuck Roast and Easy Beef Stew

Preheat oven to 325º. Season chuck roast generously with salt and pepper. Place in the smallest, heavy-bottomed pot with an ovenproof handle that will hold all your ingredients, preferably one that has a tight fitting lid. Turn heat to medium and brown until a nice crust forms on the bottom, about 10 to 12 minutes. The meat is likely to stick to the pan, but that’s okay. When nicely browned, use a metal spatula to loosen the meat from pan bottom and turn. Cook bottom side until a nice crust forms, about 10 to 12 minutes more.

In a two-cup liquid measuring cup, whisk together red wine, stock and tomato paste. Add to pot with meat. Add remaining ingredients. Make sure the mushrooms are completely submerged. Bring to a boil. Place lid on pot or cover tightly with foil and cook in the oven for 4 hours or until meat is fork tender and falling apart.

Remove vegetables and set aside. Place meat onto a large plate. When cool enough to handle, remove and discard any fat and bones. Divide meat and defatted broth evenly into three containers. Tip: The fat hardens when refrigerated overnight and is easy to lift off.

To finish preparing and to serve Easy Beef stew; place one third of meat and sauce and the vegetables back into the pot you cooked them in. Add more stock or water if necessary. Bring to a boil. Turn off heat. Divide among serving dishes. Serve immediately.