Cal’s Hearty Beef Stew
- Ready In:
- 3hrs 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 lbs london broil beef, cubed
- 1 lb fresh mushrooms, sliced
- 2 large onions, rough chopped
- 4 large tomatoes
- 2 large russet potatoes, cubed
- 1 lb fresh mushrooms, sliced
- 1⁄4 cup Worcestershire sauce
- 1 quart beef stock
- 1 cup green peas, frozen
- 2 cups carrots
- 2 bay leaves
- salt and pepper
- olive oil
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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<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>