Ron Wilson

Ron Wilson

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Rita's is inviting us over for some stew!


February can be so unpredictable. That’s why this stew is so nice to cook on a weekend. You can use any kind of stewing beef but we like chuck roast.



Yield: 4 servings

1⁄4 cup all-purpose flour mixed with a bit of pepper

Chuck roast - start with about 2 pounds, then trim and cut into largish cubes enough to equal a good pound

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 cup red wine

31⁄2 cups beef broth

2 bay leaves

1 medium onion, peeled and chopped

5 medium carrots, peeled and cut into 1⁄4-inch rounds

2 large baking potatoes, peeled and cut into 3⁄4-inch cubes

Salt and pepper to taste


Combine flour and pepper in a bowl, add beef and toss to coat.

Heat 1 tablespoon oil in a large pot. Add beef a few pieces at a time and cook, browned on all sides, adding more oil as needed between batches.

Remove beef from pot and add vinegar and wine. Cook over medium-high heat, scraping pan to loosen any browned bits. Add beef, broth and bay. Bring to a boil, then reduce to a simmer.

Cover and cook until beef is tender, about 11⁄2 hours.

Add onions and carrots and simmer, covered, 10 minutes. Add potatoes and simmer until vegetables are tender. Add broth or water if the stew is dry. Season to taste.

Adapted slightly: New York Times

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