This is a hearty beef and vegetable stew. Perfect for cold winter nights. Easy enough to make on a weeknight. Substitute your favorite vegetables if you aren't fond of the ones I used. It would be great with pumpkin or sweet potatoes. This recipe is easily adapted for the slow cooker. After browning meat, transfer to a slow cooker and simmer 4 hours.
Course any meal, dinner, entree
Keyword beef, chuck roast, soup, tomatoes
Prep Time 15minutes
Cook Time 1hour15minutes
Total Time 1hour30minutes
Author Paula Jones
1 and ½poundchuck roastcubed
4cupspotatoescubed (about 5 potatoes. I like Yukon gold or red)
16ouncescarrotsbaby carrots or thickly sliced carrots
7ouncesshoe peg corndrained
salt and pepper to taste
Brown meat - Heat an 8 quart stock pot or Dutch oven to med-hi. Add oil and saute roast until brown. Stir and brown on all sides of roast. Remove meat to a platter.
Cook vegetables - To remaining oil in the pot, add onions and carrots. Cover and cook until the onion is soft, about 5 minutes. Add beef and the juices back to the pan.
Simmer - Add salt, pepper, bay leaf, diced tomatoes and tomato juice to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour. Add the potatoes and stir. Simmer until the beef and the potatoes are tender about 20 minutes. Add corn and green beans, cook 5 minutes.
Remove bay leaf. Ladle into bowls and eat immediately.
Recipe from CallMePMc.com All images and content are copyright protected.