I used the crock pot for this stew to develop the rich combination of beef and port. If you can't find chuck eye, use boneless beef spare ribs - both are well marbled cuts which is key to keeping the meat tender. Saute the mushrooms and carrots separately and add at the end, to keep their flavor and texture.
3 pounds chuck eye, cut into large 2-3 inch pieces
Kosher salt and pepper
1 28-ounce can whole peeled tomatoes, preferably San Marzano
1 cup port wine
2 bay leaves
1 tablespoon finely minced fresh rosemary
1 teaspoon kosher salt
1/2 cup frozen pearl onions
2 tablespoon potato starch
1 tablespoon honey
2-3 tablespoons butter
3 carrots, peeled and julienne cut (use a julienne peeler or cut by hand)
8 ounces button mushrooms, sliced
sour cream for serving
Season the beef well with salt and pepper
Heat a cast iron skillet to medium high heat and brown the beef, about 3-4 minutes each side
Transfer the beef to a crock pot and cover the beef with the tomatoes and their juice and the port
Add the bay leaves, rosemary, salt, and pearl onions
Add enough water to cover the beef and vegetables
Simmer on high for about 5 hours or until the beef is just fall apart tender
Strain the broth from the beef
Skim off the fat and reserve
In a sauce pan, bring the strained juice to a boil
In a small bowl combine 1 tablespoon of the reserved fat mixed into the potato starch and add to the juices
Stir until thickened and add back to the beef, stir in the honey and add more salt and pepper to taste
In a saute pan, heat 2 tablespoons butter and add the julienned carrots and saute until just tender 2-3 minutes depending on how thick they are cut and set aside
In the same saute pan add the sliced mushroom and more butter and saute until golden brown about 5-6 minutes and set aside
When ready to serve, fold in the mushrooms and the carrots
Serve sour cream if desired