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Beef and Potato Stew Recipe

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    Source: cooking.lovetoknow.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B3, B6, B12, H, C, D, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 pound beef chuck shoulder roast cut into 1-inch pieces

    2. 2 tablespoons vegetable oil

    3. 1 small onion, diced

    4. 1 clove garlic minced

    5. 3 tablespoons all-purpose flour

    6. 1 small can of tomato paste

    7. 2 cups beef stock (more may be needed)

    8. 1 stalk celery, rough-cut 1 carrot, rough-cut 1 cup of pearl onions, peeled (you can use frozen pearl onions if you like)

    9. 1 small can of diced tomatoes

    10. 1 cup of frozen peas

    11. 1 pound new potatoes, small, quartered

    12. 1 bay leaf

    13. 1/4 teaspoon of thyme

    14. 1/4 teaspoon of dried oregano

    15. 1/4 teaspoon basil

    16. Salt and pepper

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 325 degrees.

    2. In a Dutch oven or oven safe pot heat the oil over a medium high flame.

    3. Liberally season the meat with the salt and pepper.

    4. Add the meat to the pot and brown on all sides.

    5. It's best not to crowd the meat so you may have to brown in two batches.

    6. Add the diced onion and cook until the onion is lightly browned.

    7. Add the garlic to the pot and cook for another minute.

    8. Add the flour to the pot and stir to make a roux.

    9. Cook until the roux is slightly browned.

    10. Add the tomato puree and the beef stock and bring to a boil.

    11. Stir until the sauce thickens.

    12. Add the celery, carrot, pearl onions, and the can of diced tomatoes, peas, potatoes, bay leaf, thyme, oregano, and basil.

    13. You may need to add more beef stock since you want the liquid to cover the ingredients by at least an inch. If you do not have more beef stock, adding water is ok.

    14. Stir to incorporate all ingredients.

    15. Cover the pot and place in your oven.

    16. Cook for 1-1/2 to 2 hours.

    17. Remove from oven and if needed skim the fat off the surface of the stew. .

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