msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,925
Hearty Beef Stew
3 1/2 lb Bottom round roast
Flour
Granulated Garlic powder - to taste
Onion powder - to taste
Cayenne - taste
Salt - to taste
Ground black pepper - to taste
1 pouch dry onion soup mix
Burgundy wine
Gravy Master Seasoning
2 lbs Carrots - peeled and cut into large pieces
2 lbs Baby red potatoes - washed and cut larger if necessary so all are same size
1 medium bag Frozen baby peas **
1 medium bag small white onions **
**OR you can replace with 1 large bag frozen peas and pearl onions
Cut bottom round roast into large cubes. Dredged in flour with salt, fresh ground black pepper, onion and garlic powder and a smidge of cayenne mixed in. Brown in butter on all sides, one layer on bottom of pot at a time. Remove to plate as browned and brown remaining meat. Add about an inch of burgundy wine to hot pot, bring to heat and deglaze. Add a splash of gravy master seasoning, 1 pouch of dry onion soup mix, browned beef cubes and water to cover. Off set the cover and simmer. After the beef is just tender (about 1 1/2 hours) add baby red potatoes in their jackets (unpeeled) and carrots. Cook till beef and veggies are tender. Taste gravy and correct seasoning if necessary. Add frozen peas and onions at the last 3 minutes of cooking. The gravy should thicken up nicely just from the dredge flour that was on beef cubes.
3 1/2 lb Bottom round roast
Flour
Granulated Garlic powder - to taste
Onion powder - to taste
Cayenne - taste
Salt - to taste
Ground black pepper - to taste
1 pouch dry onion soup mix
Burgundy wine
Gravy Master Seasoning
2 lbs Carrots - peeled and cut into large pieces
2 lbs Baby red potatoes - washed and cut larger if necessary so all are same size
1 medium bag Frozen baby peas **
1 medium bag small white onions **
**OR you can replace with 1 large bag frozen peas and pearl onions
Cut bottom round roast into large cubes. Dredged in flour with salt, fresh ground black pepper, onion and garlic powder and a smidge of cayenne mixed in. Brown in butter on all sides, one layer on bottom of pot at a time. Remove to plate as browned and brown remaining meat. Add about an inch of burgundy wine to hot pot, bring to heat and deglaze. Add a splash of gravy master seasoning, 1 pouch of dry onion soup mix, browned beef cubes and water to cover. Off set the cover and simmer. After the beef is just tender (about 1 1/2 hours) add baby red potatoes in their jackets (unpeeled) and carrots. Cook till beef and veggies are tender. Taste gravy and correct seasoning if necessary. Add frozen peas and onions at the last 3 minutes of cooking. The gravy should thicken up nicely just from the dredge flour that was on beef cubes.
