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Watch How To Make It





Ingredients

  • 3 Lb. Roast Chuck or Bottom Round (cubed)
  • 2 Large Onions (chopped)
  • 4 Stocks of Celery (chopped)
  • 4 Carrots (chopped)
  • 4 Garlic Cloves (minced)
  • 2 Cups of Beef Stock
  • 3 Medium Potatoes (chopped)
  • 2 Cups of Frozen Peas
  • 5 Sprigs of Fresh Thyme
  • 3 Bay Leaves
  • 3 Cups of Water
  • ½ Cup of Flour
  • ½ Cup of Hot water
  • 2 Tablespoons of Olive Oil
  • Salt and Pepper to taste

Instructions

  1. Put your pot heat on high heat with oil, add cubed beef (make sure to season with salt and pepper) cook on high for 5 minutes.
  2. Take the meat out of the pot and set aside, use the same pot that the meat was in and add the onion, celery, and carrots. Continue to cook for 5 minutes, onions should start to look translucent. Add fresh garlic and cook for another 2-3 minutes.
  3. Add the beef stock to deglaze the pot (you can continue to cook in this same pot or transfer now to a crock pot).
  4. Add all the ingredients into the pot; meat, potato, frozen peas, bay leaf, and fresh thyme, cover with 3 cups of water and cook on medium/low for 5 hours (if you use a crock pot cook on high for 4hrs).
  5. Thicken the stew with a “slurry” take a coffee mug and add a ½ cup flour and whisk with ½ cup of HOT water stirring fast with a fork, getting all the lumps out.
  6. Add the “slurry” to the stew and stir in, cook for another 1 hour.
  7. Taste and add additional salt/ pepper as needed
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