Beef Stew
Ingredients
3-5lbs. Chuck Roast
1 large onion – quartered.
3lbs of carrots – cut into one in pieces.
3lbs. of potatoes – cut into 2-inch pieces.
1 15oz can of tomato sauce
1-2 cups of red wine (I use whatever I have on hand)
1 Tablespoon Worcestershire sauce
2 dried bay leaves
Fresh thyme bundle
½ cup dried porcini mushrooms (optional) – reconstituted in 1 cup of very hot water – drain and reserve liquid, chop mushrooms
2 cloves of garlic smashed.
1-2 teaspoons Onion powder
1-2 teaspoons Garlic powder
1 teaspoon Pepper, fresh cracked
2 teaspoons Tuscan herb seasoning blend (I use Wildtree herbs)
1 teaspoon Salt
3 Tablespoons Olive oil
4 Tablespoons. of flour, missed with about a ½ cup of water (slurry)
½ teaspoon of gravy master (kitchen bouquet)
½ flour for dredging
1 can of sweet peas (optional)
Fresh chopped parsley for garnish
Instructions:
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