Michael Symon's Beef Stew
- 2 pound Chuck Roast (cut into 1-inch cubes)
- Salt and Pepper
- Flour (for dredging)
- Olive Oil
- 5 Shallots (halved)
- 8 Garlic Cloves
- 1 Fresno Chili (sliced)
- 3 Carrots (large diced)
- 3 Parsnips (large diced)
- 2 large Turnips (large diced)
- 1 Celery Root (large diced)
- 1 1/2 tablespoons Coriander (toasted and ground)
- 1 tablespoon Smoked Chipotle Powder
- 1/2 teaspoon freshly grated Nutmeg
- 2 Bay Leaves
- 1 Cinnamon Stick
- 4 sprigs of Thyme (leaves picked)
- 2 cups Red Wine
- 4 cups Chicken Stock
- 1 cup Parsley (leaves picked and roughly chopped)
- 1/3 cup Greek Yogurt
- Heat a large Dutch oven over medium-high heat. Season the meat generously with salt and pepper and then dredge it in flour, shaking off the excess. Add about 4 tablespoons of olive oil to the Dutch oven, and once hot, add half the meat. Once the meat is browned all over, transfer it from the pan to a plate. Add the second batch of meat. Cook until evenly browned and then transfer to a plate as well.
- Turn the heat up to high and toss in the shallots and garlic. Let sit for 2 minutes before stirring so the shallots and garlic get slightly charred. Stir and let sit for 2 more minutes. Add the Fresno chili, carrots, parsnips, turnips and celery root. Season with salt and pepper. Add the coriander, chile powder, and nutmeg and cook for one minute, or until the spices are fragrant and toasted.
- Add the meat back to the pot and toss in the bay leaves, cinnamon sticks and picked thyme. Deglaze with the wine, scraping the bottom of the pan with a wooden spoon. Once the liquid has reduced by half, add the chicken stock. Bring to a boil and then reduce to a simmer.
- Put a lid on the Dutch oven and gently cook for 1 to 1 1/2 hours, or until the meat is completely tender. If the stew seems too thin, remove the lid and let some of the liquid evaporate.
- Remove the cinnamon stick and bay leaves before serving. Ladle the stew into bowls and top with the freshly chopped parsley and a dollop of yogurt.