Pot Roast Stew

Don’t be deterred by the cook time for this recipe. Most of the time is allowing the stew to simmer. Three hours is a long time, but I promise it will be worth it in the end!

https://www.cutoutandkeep.net/projects/pot-roast-stew • Posted by Kristina N.

You will need

2 lbs Stew Beef - You can use chuck if you cannot find stew beef 1 tbsp Extra Virgin Olive Oil 1 Small Shallot - minced 1 Cloves Garlic - minced 8 cup Water 2 Beef bullion cubes 1 tsp Heaping Paprika 4 Sprigs Fresh Thyme 2 Sprigs Fresh Rosemary 1 Bay Leaf 1 Parsnip - chopped 1 Turnip - chopped 3 Stalks Celery - chopped 4 Carrot(s) - chopped Salt & Pepper to taste 1 8oz. box Button Mushroom(s) - chopped in half

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Instructions

1. In a heavy-bottom pot over medium heat and brown the beef in olive oil. You will have to do this in shifts so as to not overcrowd the pot. Overcrowding will cause the beef to steam rather than brown. When the beef is browned on all sides, remove it and set aside.

2. Lower the heat and wait about 10 minutes for the temperature of the pot drop (you do not want to burn your garlic in the next step!).

3. Add the shallots and garlic to the pot and cook until the shallots caramelize, about 7 minutes. Stir often.

4. Return the beef back to the pot and add 8 cups of water, paprika, bay leaf, rosemary sprigs, thyme sprigs, and beef bullion cubes. Bring to a boil then reduce the heat, cover, and simmer over low heat for 90 minutes.

5. Add the parsnip, turnip, celery, carrots, and mushrooms, cover, and continue to simmer for at least 30 more minutes.

6. Add salt and pepper to taste. Garnish with fresh thyme. Serve warm.