September 2, 2014

Beef Stew

With the change of the season upon us, nothing says fall like a big bowl of beef stew.



This recipe is super easy and the stew ends up with a thick sauce that has a 
deep rich flavor. Make sure you serve it with a chunk of good bread so none of that 
awesome sauce goes to waste. 

It's really close to "Sunday Night Stew" from The Pioneer Woman but instead of 
being served over mashed potatoes, they're cooked in the stew. Totally delicious!

Linked with Weekend Potluck and Foodie Friday.

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Beef Stew

2 tbsp vegetable oil
1 tbsp butter
2.5 lbs chuck roast
1 large onion, cut into chunks
3 cloves garlic, chopped
6 oz tomato paste
4 cups beef broth
Several dashes of Worcestershire
3 large carrots, cut into chunks
3 potatoes, peeled and cut into large cubes

Cut roast in to 2 inch chunks; salt and pepper meat. Heat olive oil in a large pot; add butter to melt then immediately add meat to brown the outside. You will probably need to do this in batches. Remove the meat with a slotted spoon and set aside.

Add onion and garlic to the same pot and saute a couple of minutes, stirring to pick up brown bits from the bottom of the pot. Stir in tomato paste and cook 2 more minutes. Stir in beef broth, Worcestershire and browned beef; cover and simmer for 1 1/2 hours. Add carrots and simmer covered 30 minutes; add potatoes and simmer until potatoes are tender. Taste for seasoning, adding salt and pepper as needed.



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