Instructions
Season the Meat: Rub the chuck roast all over with salt, pepper, onion powder, and garlic powder. Coat the roast completely with the ½ cup of flour.
Sear the Roast: In a large Dutch oven or pot (at least 5.5 quarts), heat olive oil over high heat. Once the oil is hot, sear the chuck roast on all sides for about 2-3 minutes per side until browned.
Deglaze: Lower the heat to medium-high after searing. Pour the red wine around the roast to deglaze the pot, letting it cook for a couple of minutes to reduce the alcohol.
Add Vegetables and Liquids: Add the quartered onions, tomato sauce, and 3-4 cups of water. If using porcini mushrooms, include the reserved liquid and chopped mushrooms. Ensure the liquid just covers the roast.
Season the Stew: Add the bay leaves, fresh thyme, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 1.5 to 2 hours.
Prepare Carrots and Potatoes: While the stew simmers, chop your potatoes and carrots into the desired sizes.
Shred the Meat: Carefully remove the meat from the pot to a cutting board. Cut the roast into 2-3 inch chunks. Skim any fat from the surface of the liquid before adding the meat back to the pot. Increase heat to medium-high and add the carrots. Bring back to a boil, then cover and cook for 20 minutes.
Add Potatoes: After 20 minutes, add the diced potatoes to the pot. Cover and cook for an additional 20-30 minutes. If using, add the drained peas at this time. Remove the thyme bundle and bay leaves.
Thicken the Stew: Mix the 4 tablespoons of flour with about ½ cup of cold water to create a slurry. Gradually add this to the pot, stirring to reach your desired thickness. Add the kitchen bouquet if using.
Final Adjustments: Taste for seasoning and adjust with more salt and pepper if needed. Garnish with fresh chopped parsley before serving. Enjoy with a crusty loaf of bread!
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