Cal’s Hearty Beef Stew

"I make this stew with “London Broil” for use in my hospital kitchen due to its lower fat content. At home, or in other settings I’ll use a boneless Chuck roast – fat is flavor! This recipe may seem similar to others on RecipeZaar, however, roasting the tomatoes and onions as indicated below add a unique layer of flavor."
 
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Ready In:
3hrs 20mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Set oven temperature to 400f.
  • Quarter and seed tomatoes.
  • (drizzle and toss onions and tomatoes lightly with olive oil, salt & pepper)
  • Roast onions and tomatoes in a hot oven until caramelized – not burnt.
  • Reduce oven temperature to 325f.
  • In heavy Dutch oven or other oven-safe pot, layer beef, carrots, mushrooms, onions, tomatoes, and bay leaves.
  • Combine stock, Worcestershire, salt and pepper.
  • Pour mixture over meat and vegetables.
  • Bring to boil on stove.
  • Cover and transfer to your oven and cook for 2 1/2 hours.
  • Add cubed potatoes, cover and cook for an additional half hour or until potatoes are tender.
  • Stir in peas and cook, covered 5 minutes or until heated through.
  • Adjust seasoning with salt & pepper as desired.
  • If using Chuck roast you’ll probably have to skim off a layer of fat prior to serving (but it is worth the effort!).
  • I serve this stew with hot and fresh Cal’s Corn Bread, or crusty French bread.

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RECIPE SUBMITTED BY

<p>Since becoming a member several years ago I've switched my focus, and have become a health coach as well as a chef. Therefore, you will be seeing more healthy options coming in the future. Stay tuned to my BLOG for updates as they develop. (http://chefcallahan.com) and (https://www.facebook.com/groups/HealthyMeAndYou/) Chef of the Day March 19, 2010 Contact me if you need ServSafe Manager Training!</p>
 
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