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Heidi’s Beef Stew

Preheat Oven to 275.

5 lb Chuck Roast ~ Cut into Bite Sized Pieces
3 T. Unsalted Butter
3 T. Olive Oil
2 T. Tomato Paste
2 Cups Onion, Small Dice
1 1/2 Cups Carrot, Small Dice
1 Cup Celery, Small Dice
2 Cups Sliced Mushrooms
1 cup Red Wine
4 Cups Beef Stock plus 2 cups hot water
2 Cups Diced Red Potato
1/4 Cup Fresh Rosemary, Minced
Salt & Pepper to Taste

In a large Dutch Oven, heat 1/2 butter & olive oil on high. Salt and pepper the meat and add to pot a little at a time. Don’t crowd the pan. Saute on high, don’t crowd the pan. Remove meat and set aside.

Add tomato paste, stir LOTS and let get a little brown. Add more of the oil and butter and add the onion, carrot, celery, mushroom and rosemary. Saute until translucent, about 5 minutes.

Add meat back to pot and heat up for about 4 minutes. Turn heat to high and add the wine. Cook until you can no longer smell the wine. Add beef stock and water and bring to a medium simmer.

Cover and put in oven until beef is tender, about 2 hours or so. 45 minutes before serving, add spuds and finish cooking. That’s it, kiddos. Enjoy!!!

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