Beef stew
-3 lbs chuck roast
-3 garlic cloves minced
-2 teaspoons Montréal steak spice
-2 teaspoons salt
-1/2 teaspoon chili peppers
-12 ounces frozen artichoke hearts (thawed)
-1 large onion cut into 6 pieces
-1 red bell pepper sliced
-2 stalks celery chopped
-1 bunch parsley chopped (no stems)
-12 ounces baby Bella mushrooms cut into pieces (chunky)
-1 zucchini chopped
-1/2 cup beef bone broth
-1/4 cup red wine
DIRECTIONS:
-Preheat oven to 450°F
-Cut the chuck roast into small chunks & place the chunks in a roaster pan.
-Mix the steak spice, salt, garlic & chili pepper & rub the spice on the chuck roast.
-add all the remaining ingredients in the pan, cover the lid & bake for 1 hour & 1/2 or until fork tender & most of the liquid has absorbed.
*mix occasionally while it’s cooking.
