Beef Stew



 

It's cold, it rainy and you just want something warm and hearty for dinner. How about a nice meal of Beef Stew. One pot, a handful of ingredients, it couldn't be easier.

 

 

All you need are the usual suspects. Sirloin or Chuck Roast, potatoes, carrots, onions, crushed tomatoes, salt & pepper, and dinner will be on the table before you know it.

Cut into 2-3 inch cubes, Chuck Roast or Sirloin Roast. I have used both and either is just as delicious as the other.

Salt and pepper meat cubes. Dust in flour.

Add a small drizzle of oil to a large pot. Add cubed and floured beef. Don't over crowd. If you add too many the meat will steam and not brown. We want to get a nice color on our beef.

While meat is browning, chop onion into a medium size dice. Cut up carrots to about 1/2" lengths. Set aside.

Cut potatoes to about 1-1/2" cubes. Set these aside also.

 

 

As beef browns transfer to a plate.

 

Add onion and carrots to hot oil. Sautee until veggies just start to get a little color.

 



Add browned beef back to the pot with veggies.

Add one 28 ounce can crushed tomatoes. Crushed tomatoes give a little more texture and taste than tomato sauce, although tomato sauce would be fine if you don't have crushed tomatoes.

Next, add potatoes to the pot. Stir together.

Add just enough water to cover meat and veggies. Add more salt & pepper if needed to taste. Bring to a low boil on medium heat.

Cover and reduce heat to low. Simmer 3-4 hours until meat is fork tender and veggies are soft.

Enjoy with some crusty bread or even a grilled cheese sandwich and a glass of milk.



Ingredients:

2-3 pound Sirloin or Chuck Roast
4 medium size carrots cut into 1- 1 1/2" lengths
1 large onion, medium dice
3-4 medium potatoes, diced into 2" cubes
1-28ounce can crushed tomatoes
Salt & Pepper to taste
Water