Hearty Akaushi Wagyu Chuck Roast Stew

Best served in a warm sourdough bread bowl

Ingredients:

• 5 lbs Akaushi Wagyu chuck roast, cut into chunks
• 1 onion, chopped
• 3 carrots, chopped
• 3 stalks of celery, chopped
• 3 potatoes, chopped
• 1 box of mushrooms (about 8 oz), sliced
• 1 cup red wine
• 8 cups beef broth
• 4 bay leaves
• 2 tbsp tomato paste
• Salt & pepper to taste
• Olive oil for searing

Instructions:

1. Prep the Ingredients Chop the onion, carrots, celery, and potatoes. Cut the chuck roast into your desired chunk size. Lightly salt the beef chunks.
2. Sear the Beef Heat a large pot or Dutch oven over medium-high heat with a bit of oil. Sear the beef chunks in batches until all sides are browned (about 2 minutes per side). Remove from the pot and set aside.
3. Sauté the Veggies In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
4. Deglaze and Build Flavor Stir in the tomato paste and cook for 1 minute. Add the red wine to deglaze the pot, scraping up all the flavorful bits from the bottom. Let it simmer for another 2–3 minutes.
5. Combine Everything Add the seared beef back into the pot. Pour in the beef broth, then add the mushrooms, potatoes, and bay leaves. Season with salt and pepper to taste.
6. Simmer Low and Slow Cover and simmer on low for 2.5 to 3 hours, or until the beef is fork-tender and the flavors have fully developed.
7. Serve Ladle generously into hollowed-out sourdough bread bowls for the ultimate comfort meal.