Beef Vegetable Stew Two Ways Ingredients 2-3 lb. chuck roast, cut into bite size pieces 2 Tbsp. olive oil **granulated garlic, granulated onion, Mrs. Dash original blend 1 c died sweet onion 1 c chopped celery 2-3 clove garlic, grated 4 c beef broth, reduced sodium 4 c water 2 Tbsp. tomato paste 1/2 tsp coarse sea salt 1 tsp black pepper 1 tsp cumin 1 tsp paprika 1 tsp ea. soy sauce and Worcestershire sauce 2 bay leaves 1 c sliced carrots or baby carrots 1/4 tsp thyme, dried 8 oz frozen green beans or frozen peas 2-4 c baby red potatoes, halved 1 METHOD ONE: Broth stew. This method will give you a thinner, clearer liquid. I like to use chuck roast for stew. Cut roast into preferred size pcs. Drizzle about 1 tbsp. of olive oil in bottom of large soup pan. You are going to brown the meat, but not cook it through. You may have to do part of the meat, remove it, and the rest. Each time I season with granulated garlic and onion and Mrs. Dash original blend seasoning. 2 Once all the meat is browned and removed. Add in chopped onions and celery. Add a little more olive oil if necessary. Cook till tender. 3 NOTE: I like to use homemade beef stock because its richer and has less sodium. Add meat back to pot with the celery and onions and add grated garlic. Add beef stock and water. I use a 1/1 ratio. For this pot I used 4 c of water and 4 c of stock. Add tomato paste, cumin, paprika, black pepper, salt, 2 bay leaves, thyme, Worchestshire sauce, and soy sauce. Stir together well. Place lid on pot and simmer for about 1- 1/2 hrs. till beef is tender. 4 Now add halved potatoes, baby carrots and green beans. If you liquid level is too low, add more stock or water. Simmer with lid off for about thirty minutes or till veggies are tender. 5 METHOD TWO: Gravy Stew. This method will give you thicker, gravy like liquid. Add meat, onion, celery, carrots and spices to pot and brown meat. Next add enough flour to coat meat and veggies, stir till flour is dissolved. 6 Add broth, soy sauce, Worchestshire sauce, thyme and bay leaves, cover and simmer on low for several hours until meat becomes tender. Now add tomato paste, mix in well. Add potatoes. Continue to simmer for about 20 min, and then add blanched green beans and 1 c of frozen peas. Cover and simmer for 20 min longer.
Posted on: Fri, 14 Nov 2014 18:10:13 +0000