3 to 4 lbs. beef chuck roast, cut into 1 1/2 -inch cubes
1 – 2 cups all-purpose flour, for dredging
Kent’s Original seasoning, or salt and black pepper
3 tablespoon bacon grease or oil
4 cloves garlic, minced
4 cups (32 oz or 950ml) beef broth
2 tablespoons Worcestershire sauce
3 sprigs fresh thyme, chopped
3, 14.5 oz cans stewed tomatoes
1½ cups red wine (Cabernet, Merlot, or a Burgundy-style Pinot Noir)
1 lb. carrots, peeled and cut into 1½-inch chunks
1½ lbs. small red potatoes, halved (quartered if larger)
1 bag (10–14 oz) frozen pearl onions, no thawing or peeling needed
3 bay leaves
2 tablespoons butter
Fresh parsley, chopped, for serving (optional)

Ceramic Dutch Oven
Sifter
Cedar scraper
Large Bowls

Mince the garlic.
Pat the beef dry .
Trim side fat from meet and slice along fat lines.
Cut meat into 1 1/2 inch cubes.
Season with Kent’s Original Seasoning or salt and pepper to lightly coat.
Toss in the flour to coat and shake off any excess flour with sifter.
Heat the bacon grease in a Dutch oven or stew pot over medium-high heat (400 deg).
Brown the beef in batches, giving each side a good crust, about 3 to 4 minutes. Be careful not to overcrowd the pot.
Remove the beef from the pot and set aside.
Return to the pot and add the garlic with any leftover drippings (scrape bottom of dutch oven).
Cook for 1 minute, stirring frequently (careful not to burn garlic).
Stir the beef and its juices back into the pot.
Add the beef broth, Worcestershire, thyme, stewed tomatoes, and red wine.
Bring to a simmer (205 deg), cover, and cook low for 1 hour.
Stir in the carrots, red potatoes, frozen pearl onions and bay leaves.
Cover and cook another 45 to 60 minutes (occasionally stir), until the beef is fork-tender and the potatoes and carrots are soft but still holding their shape.
Remove the bay leaves and stir in the butter.
Take Photo.
Season to taste. Serve warm.