Winter and rainy day is a good reminder to cook stew. It is such a comfort food. It don’t take lots of work to prepare the stew. So I am cooking today beef stew with lots of vegetables. I prefer big chunk of my vegetables in the stew since I am cooking it with a meat in the stove top at low heat for 3 hours. Guys don’t panic over the time, it is just like throwing vegetables in slow cooker and cooking for many hours. Every things comes out perfectly good. I hope you guys enjoy it.
Preparation time : 15 minutes
Cook time: 3 hours
3 pounds of chuck roast cut in cubes
3 big Idaho potatoes cut in big cubes
2 whole carrots cut in big cubes
1big bulb of onions cut in big pieces
1 cup green peas
4 cloves of garlic finely chopped
4 table spoon all-purpose flour
2 tea spoon salt
2 table spoon vegetable oil
1 cup celery
2 cups red wine
32 ounce beef stock (sodium free)
1 can tomato sauce
2 sprigs of rosemary
3 bay leaf
- Heat a pot in a medium high, pour the oil and cook the meat coated with all purpose flour in medium high until it is brown color for about 8 minutes. Take the meat aside in a plate.
- In the same pot, put at all the vegetables and cook it until the onions are wilted for about 10 minutes. Add beef broth and wine in the pot. Add the meat, tomato sauce, salt, rosemary and bay leaf in the pot and cook it in a low heat for three hours. Final steps add some peas, it gives nice fresh color to the stew. Enjoy.