Beef Stew

This makes a rich savory stew with more of a gravy than a soup. Hearty, flavorful, satisfying, and indulgent! Great over mashed potatoes, over egg noodles, or with some nice bread!

Ingredients

1.5 Pounds Beef Chuck Roast
1.5 Cups Button Mushrooms, Quartered
1.5 Cups Carrots, Sliced, 1/2″ Rounds
3/4 Cups Celery, Sliced, 1/2″ Half-Moons
1 Large Russet Potato, Chunked, 2″ pieces
1 Medium Onion, Minced
4 Cloves Garlic, Crushed and Minced
3-4 Tablespoons Olive Oil and/or Bacon Fat
Ketchup, Mustard, Worcestershire, Balsamic Vinegar
Rosemary, Parsley, Paprika, Five Spice
Sea Salt, Fresh Ground Black Pepper
Flour or Wondra

Method

Cube beef into 1-inch pieces. Dry. Dust generously with flour.

In large pot, heat oil/fats on high heat. Let oil shimmer before adding meat. Season with salt and pepper. Sear meat on high until it stops sticking.

While meat is searing, cut all veggies.

When meat is done searing, stir, push aside. Add onions, let soften for a few minutes. Add garlic, saute until fragrant, about 30 seconds.

Add in all veggies except potato. Season with salt and pepper. Saute until fragrant.

Add enough water to just cover ingredients plus 1 inch. Add 1 sprig rosemary, few parsley stems, 1/2 teaspoon paprika, less than a pinch of five spice, squirt of ketchup, squirt of mustard, few dashes of worcestershire. Stir in. Let come to boil. Make sure to scrape up all burnt parts from the bottom of pan.

Cover. Lower heat to simmer. Simmer on low for 1 hour. Add in potatoes, bring to boil on medium heat. Stir in balsamic, few dashes. Adjust salt and pepper. Lower to simmer for 20-30 minutes. Stir in minced parsley.

Serve with bread, mashed potatoes, or over egg noodles.

Makes 3-5 servings.

Notes

Adjust ratio of meat to veggies to your tastes. Use your own herb mixture.
Use waxy potatoes (Red Bliss, New Potatoes, or Baby Potatoes) instead of russets for a smoother gravy.
Leave out the five spice, if desired.

Finished stew should look smooth and rich with gravy-like “soup” and dark color.
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