Beef Stew using @Tramontina USA Prisma 7 Qt. Enameled Cast Iron Covered Square Dutch oven. A perfect bowl of comfort to keep you warm this winter. Ingredients: 2.5 lbs chuck roast sliced into 2 inch pieces 2 onions diced 6-8 Carrots sliced into one inch pieces 1 lb Baby yellow potatoes halved 5 Cloves Garlic Minced 1/4 Cup (~4 Tbsp) Tomato Paste 3 Tbsp flour 2 Tbsp White Miso Paste 1 Cup Red Wine 3 Cups Beef Broth 2 Bay Leaves 2 sprigs of rosemary 3-5 Sprigs of thyme Parsley Stems 1/2 Tsp Red Pepper Flakes 1 Tsp Italian Seasoning Olive Oil Salt and Pepper How I made it: Preheat oven to 350F Cut chuck in 2 inch pieces. Pat chuck roast dry and season with salt and pepper. In a dutch oven over medium/heat add olive oil to cover the bottom of the pan. Sear each side of the beef chunks (2-3 minutes per side). Remove and set aside. In the same pot add onions. Season with salt, pepper and Italian seasoning. Add carrots. Stir. Cook for 4 minutes. Add in garlic and red pepper flakes. Stir and cook until fragrant. Add 1/4 Cup of tomato paste. Stir and cook until the bright red turns to a deep red. Sprinkle over flour. Stir. Add 1 Cup of Dry red wine, stir and reduce by 75%. Add in Beef Broth and stir in miso paste until dissolved. Add seared chuck roast and potatoes. Stir. Drop in herbs and bay leaves. Cover and Bring to a simmer. Place into the oven for 1 hour and 30 minutes. Once meat is tender, add chopped parsley, stir. (If the consistency is too thin take 1 cup of the stewing broth out and slowly whisk in flour. Add back into the stew and stir) Serve and Enjoy. #tramontinausa #tramontina #winterrecipe #stewrecipe #potroast #beefstew #comfortfood #yum