This classic braised beef dish, featuring hearty gluten-free tagliatelle pasta from the fine folks at Jovial Foods, is the perfect cure for the arctic temperatures we’ve been having lately.
1 3-5 pound chuck roast
1-2 tablespoons Montreal steak seasoning
3 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
3 cloves of garlic, smashed
1 cup red wine
1-2 cups beef stock
1 tablespoon Worcestershire sauce
16 ounces button mushrooms, sliced
1 1/2 cups peas
1 1/2 cups pearl onions
1 cup heavy whipping cream
1 cup milk
2 tablespoons corn-starch
1 box (9-ounces) Jovial Gluten-Free Brown Rice Tagliatelle
Salt and pepper to taste
Preheat your oven to 350°F.
Pat roast dry and sprinkle with a good coating of steak seasoning.
On the stove top, heat the oil in a large Dutch oven over medium-high heat until it starts to ripple. Sear the roast for 3 to 4 minutes per side (mine was fairly flat, so it only had two sides) until it has a nice brown crust on it.
Remove the meat to a plate. Reduce the heat and add the onions. Cook until they just start to soften, about 5 minutes. Add the garlic and mushrooms. Cook until the mushrooms start to give off their moisture, about another 5 minutes.
Increase the heat a little and deglaze the pan with the red wine, scraping the bottom to get up all the tasty browned bits.
Turn off the heat and return the roast and any accumulated juices back to the dutch oven. Add the Worcestershire sauce and enough beef stock to cover the mushrooms and come about a quarter of the way up the site of the roast.
Put the lid on and move to the whole works to the oven.
Braise the roast for an hour, then flip it over and add more stock if needed. Continue cooking until very tender, about 2 1/2 to 3 hours total. Remove the roast from the pan and set aside to shred the meat (I used a 9×13 cake pan to keep everything contained).
Move the Dutch oven to the stove top and bring the mushrooms and stock to a boil. Add the peas and onions, then reduce the heat to a simmer and cook until the onions are tender – about 5 minutes.
Shred the meat and remove any nasty bits. I used a pair of bear paws to break it into bite-sized chunks. Return the meat and any juices that have accumulated back to the Dutch oven.
Stir in the meat and the cream. Taste and adjust seasoning. Put the cornstarch in a small bowl and slowly add the milk, stirring constantly until you get a smooth slurry. Stir this into the stew and cook until it starts to thicken – about 5 minutes.
Let the stew simmer while you cook the pasta according to the directions on the box until it is al dente (about 2 minutes less than the recommended time). Drain and toss with the butter. Serve the stew over the noodles.
This is one rich and tasty stew. Browning and braising the meat in the same pot and building the stew up from the braising liquid gives this dish a complex, beefy flavor.
Again, the Jovial noodles held up much better than another gluten-free noodles I’ve tried. They didn’t even fall apart when I reheated the leftovers. I’m impressed.