1.5 lbs beef chuck roast chopped into large cubes or large chopped stew meat
tablespoon worchestershire sauce
tablespoon paprika
Two tablespoons flour
Half a white onion, chopped fine
Two tablespoons minced garlic
1 can tomato paste
1 cup red wine for deglazing
salt and pepper to taste
Start garlic, onions, and beef in a little olive oil in a heavy Dutch oven. Season with paprika, worchestershire, and a pinch of salt and generous pepper. Cook on high heat until the beef is seared, then dust flour over all and add in the red wine to deglaze. Add in the tomato paste and some water to create a thin gravy. If you want to, add in some carrots and mushrooms (highly recommended!). Cover and put it into a 300 degree oven for 2.5 hours. Serve over whole steamed green beans or egg noodles.
