Description
A hearty Beef Stew to warm you on a chilly day. Recipe from PocketChange Gourmet.com
Ingredients
Scale
- 1½ – 2 pound beef chuck roast
- 2 cups water or beef broth
- 2 cloves garlic
- 1 large onion, halved and sliced
- 1 14 ounce can diced tomatoes
- 1/4 cup Worcestershire sauce
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 medium Yukon Gold potatoes (or 2 russets)
- 1 pound carrots
- 1 pound frozen green beans
- 1 cup frozen peas
Instructions
- Cut chuck roast into 1 inch cubes and brown in bottom of pot (usually takes 15 minutes or so)
- While beef is browning, peel carrots and chop carrots and potatoes into 1 inch pieces
- Drain beef when finished browning
- Add beef back to pot and add all the ingredients except the green beans
- Bring to a boil, reduce heat and simmer for 2½ to 3 hours
- Add green beans ad simmer for 30 minutes more
- Season to taste with salt and pepper
- Serve piping hot with crusty bread
Notes
*1 package of frozen mixed vegetables can be substituted for the frozen beans and peas.
*For a richer broth, add 1 Tablespoon of Better Than Bouillon or a beef bouillon cube.
- Prep Time: 15 minutes
- Cook Time: 3 hours