Braised Chuck Steak with rosemary veggies

By Stacey Amagrande

2lb chuck steak (preferably Real Country Meat)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrot
2 sprig fresh rosemary
2 bay leaves
3 whole cloves garlic
1/4 cup fresh chopped parsley
Salt and pepper
2 tablespoons unsalted butter (optional)
Enough olive oil to coat the bottom of a large deep pot
2-2 1/2 cup boiling water (May use more or less)

Coat the pot with the olive oil and if using, the butter;  Heat over medium high until butter melts; then add the veggies, not the garlic. Season with salt and pepper and throw in the bay and rosemary. Saute’ and stir often until veggies are slightly tender, remove veggies from heat and add a little more oil to the pot. Season the chuck with plenty of salt and pepper to form a crust, add the chuck to the hot pot and sear for 4-5 minutes or until browned completely. Turn the chuck over and repeat. Once seared completely on both sides add the boiling water only enough to come 3/4 the way up the steak. Return the rosemary and bay leaf to the pot and bring to a hard boil. Turn the heat to low and simmer for 90 minutes with the lid on. Add the veggies and the garlic cloves back to the pot and simmer another 30 minutes, or when meat is effortlessly separated with two forks. Remove bay and rosemary, Separate all the meat into the stew liquid and combine with the veggies. Serve as a stew in a bowl or spoon mixture over rice,quinoa or lentils. Sprinkle the fresh parsley for garnish and enjoy!!!! This is great the next day so can do as a make ahead meal!