Your life will never be the same.
(I told you I have a flair for the dramatic, right?)
Our family has a tradition every fall to celebrate the change of the seasons by having a special Family Night. Once we are well into the school year and people are gearing up for pumpkin season, my kids see our local farm set out hundreds of pumpkins for sale. We drive by often so their anticipation starts when they see the farm setting out displays.
After a comforting meal, we head to the pumpkin patch to select pumpkins for the holiday and finally return home to watch Charlie Brown’s The Great Pumpkin. Once the candles are lit and pumpkins set out, we are ready to celebrate that Fall is here!
To set the stage, I like to make something warming and quintessentially Fall. Starting this meal early in the day allows it to simmer on the stove for hours while at the same time making your home smell glorious and cozy. Thankfully it is pretty simple to make.
First, heat a large cast iron pan or pot to medium-high heat and add oil. (This pan is my favorite for this meal because it handles high heat well.) While the oil heats, cut a large chuck roast into big chunks. Liberally salt and pepper the meat and when pan is very hot, add meat carefully. Sear the meat on both sides getting a good golden crust, then remove meat from the pan.
Add carrot, celery and shallot to the oil, season with salt and pepper again and saute until tender (6-8 minutes).
Sprinkle on flour and cook one minute more. Pour in wine, beef broth and water and bring to a boil.
Return meat to pot with vegetables and broth and reduce temperature to a low simmer. Cover pot and and simmer for 2-2 1/2 hours. Then remove meat and shred. If liquid has not thickened enough, turn up the heat and simmer until reduced. Return beef and add peas. Simmer another 5-7 minutes until peas are warm and beef has soaked up some of the gravy.
About 30 minutes before beef is finished, start boiling peeled and chopped Idaho potatoes for mashed potatoes. Serve over the best mashed potatoes and sprinkle with fresh parsley for a fresh finish.
- 2-3 lb. chuck roast, cut into big chunks
- 2 T. vegetable oil
- 2 lg. carrots, chopped
- 2 celery stalks, chopped
- 2 shallots, minced
- 2 T. flour
- 2 c. red wine
- 15 oz. low sodium beef broth
- 3/4 c. water
- 1 1/2 c. frozen peas
- fresh parsley (optional)
- Heat high heat pan on the stove to medium-high heat with oil. Season beef liberally with salt and pepper.
- When oil is hot, add beef carefully, searing both sides until golden crusts form. Remove from pan and set aside.
- Add vegetables to the oil, season with salt and pepper and saute until they are tender, about 6-8 minutes.
- Sprinkle in flour and coat the vegetables, cooking one more minute. Pour in wine, beef broth and water and bring to a boil.
- Add beef back to the pot, turn heat down to medium-low to simmer and then cover. Simmer for 2-2 1/2 hours.
- (About 30 minutes before roast is done, start boiling peeled and chopped potatoes for mashed potatoes if you desire.)
- Remove beef from pot carefully to shred. If liquid in pot isn't thickened, turn up heat and simmer until reduced. Return shredded beef and add frozen peas. Simmer until peas are warm and beef has soaked up some of the juices.
- Serve over mashed potatoes and sprinkle with fresh parsley.
Check out other recipes here!
What is your ultimate comfort food? What food signifies Fall to you?