Serious Eats - seriouseats.com

you guys may think i;m a dork but I bought grape juice for the first time in my life - if alton promos it i will buy it

always use a nice chuck roast - it will melt in your mouth if given enough time to cook.

cut into nice size pieces - salt/pepper - dredge in flour
in it goes to a heavy dutch oven type with hot olive oil - you may have to cook in batches.

remove meat and add a large yellow onion and a couple cloves of garlic chopped. cook for 5-6 minutes

add meat back in and a couple tablespoons of flour. cook another few minutes - make sure the flour has cooked

add 2 cans chicken broth while all the time stirring. bring to a boil

add carrots and potaotes.

then you can do one of two things - keep it on top of the stove at a low simmer until meat is tender and vegs are cooked - 45 minutes to an hour

OR

put a tight lid on it and put it in the oven at around 325-350 for at least 90 minutes - the oven definalety adds another level of flavor if you are not in a hurry.

good luck and happy stewing
LA

I was a huge Paula fan when she first showed up on foodnetwork but I think they said hey Paula the audience is loving the southern bit - lets overplay it with more ya'll's. I can only take very small doses of her now - too bad. I agree she is on the path of overexposure and turning in to RR

LOVE Ina - she is the best!!
made her incredible vegetable soup provencal on this cold rainy day - saffron gives it the most elegant flavor.
Ina rocks!