Pot Roast Beef Stew

44
Pot Roast Beef Stew

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    boneless chuck-eye roast (3½ pounds), patted dry with paper towels Salt and ground black pepper

  • 2

    TBS vegetable oil

  • 1

    med onion, chopped medium

  • 1

    sm carrot, chopped medium (I put more carrots in sliced on an angle since it was a stew)

  • 1

    sm celery rib, chopped medium

  • 10

    oz white button mushrooms, quartered

  • 2

    med garlic cloves, minced or pressed (about 2 tsp)

  • 2

    tsp sugar

  • 1

    tsp thyme

  • ½

    cup low-sodium chicken broth

  • ½

    cup low-sodium beef broth

  • ½

    cup dry red wine

  • 1

    (14.5 oz) can diced tomatoes w/juices

  • 1 to 1½

    cups water

Directions

Adjust an oven rack to middle position and heat the oven to 300 degrees. Sprinkle roast generously w/salt and pepper to taste. Heat oil in large ovenproof Dutch oven over medium-high heat until shimmering, not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium, add onion, carrot, celery and mushrooms to pot, cook, stirring occasionally until the vegetables begin to brown, 6 to 8 minutes. Add garlic and sugar and cook until fragrant, about 30 seconds. Add the chicken and beef broths, wine, tomates w/jucies and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated jucies on plate to pot. Add enough water to come halfway up the sides of the roast. Bring liquid to a simmer over medium heat, place a large piece of foil over pot and cover tightly with lid. Trasnfer to oven. Cook, turning the roast every 30 minutes (I stirred it about every hour), until fully tender about 3 1/2 to 4 hours. Transfer roast to carving board and over to keep warm. Allow the liquid in pot to settle about 5 minutes. Skim surface to remove fat. Boil over high heat until reduced to about 1 1/2 cups, about 8 minutes. (I found it reduced almost that much just cooking in oven 3 1/2 hours.)


Nutrition

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