Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Beef and Bacon Stew
This recipe features SunFed Chuck Roast, a favorite cut of the Meat Department!
1 750 ml bottle dry red wine
1 2½-lb. boneless beef chuck roast, cut into 2 inch cubes
1 tsp. freshly ground black pepper
1 Tbsp. kosher salt, plus more
8 oz. bacon, cut into 1 inch pieces
3 medium red onions, peeled and quartered
3 medium carrots, ends trimmed and halved
8 peeled and smashed garlic cloves, divided
4 large sprigs thyme
2 Tbsp. white miso paste
2 Tbsp. all-purpose flour
1 cup parsley leaves and tender stems
Crusty bread (for serving)
Preheat oven to 300°. Open the bottle of wine and pour yourself a glass. Transfer beef cubes to a large bowl and season with pepper and salt, tossing to coat.
Add all but 1 smashed garlic clove to a bowl with the carrots, reserving one clove for later.
Heat Dutch oven over medium heat. Cook bacon, stirring often, until crisp, 11–13 minutes. Transfer bacon to a large bowl, leaving fat behind in the Dutch oven.
Increase heat to medium-high and, using tongs, add beef in a single layer. Cook, undisturbed until well browned on one side, 5–7 minutes. Turn and cook until well browned on the other side. Transfer beef to the bowl with bacon.
Reduce heat to medium. Add onions to pot cut side down. Cook, undisturbed, until golden brown on one side, 2–3 minutes. Turn and cook until browned on the other side.
Add carrots, garlic, thyme, and miso; season with salt. Cook, stirring occasionally, until garlic is just beginning to turn golden, about 2 minutes.
Sprinkle flour over vegetables and cook, stirring, until veggies are coated, about 30 seconds. Add the rest of your bottle of wine to the pot and bring to a simmer. Cook for 2 minutes.
Nestle beef and bacon back into pot along with any juices that have accumulated. Add 2 cups water (or enough to just barely cover beef with a few pieces poking out). Return to a simmer, cover pot with lid, then transfer to oven. Bake 1 hour and 30 minutes. Uncover pot, give everything a good stir, and continue to cook until beef is very tender, 30–60 minutes longer.
While beef is cooking, finely chop 1 cup parsley and transfer to a small bowl. Finely grate reserved garlic clove into bowl with parsley and toss to combine. Taste and season stew with salt, if needed. Divide stew among bowls and top with parsley gremolata. Serve with crusty bread alongside.
Yield: 4 servings