Pot Roast Beef Stew

 

Post Roast Beef Stew

The Calendar says it’s almost November but most of us are still feeling a warmth in the day but our nights are beginning to tell us a different story. They suggest a change in the weather is but a short time away. Today we thought we would introduce you to  our hearty and delicious pot roast beef stew before the big chill and old man winter decides to take up full residence. This dish is full of down home flavors and can warm up even the coldest of nights.

Add a hard roll to this dish and you have a warm satisfying fall meal with veggies, meat and a yummy broth. The red wine in this dish adds another layer of flavor that deepens the entire flavor profile and makes every bite as warm and satisfying as being snuggled up in your favorite blanket in front of the fire.

Our other secret to thicken the stew is cornstarch. Instead of dredging the meat in flour we used cornstarch. This also makes the stew glutton free…bonus!

 

Ingredients

• 1 lb chuck roast, cut into 1″ pieces
• 3 Medium potatoes, cubed into 1″ pieces
• 4 Medium carrots, cut into 1″ pieces
• 2 Stalks celery, cut into 1″ pieces
• 1 Medium onion, chopped
• 4 Cups beef broth
• 2 Cups V-8 juice
• 1 Cup dry red wine
• 1 Tsp salt
• 1/2 Tsp pepper
• 2 Tbl canola oil
• 2 Bay leaves
• 1/2 Tsp thyme
• 1/2 Tsp rosemary
• 1/4 Cup cornstarch

Directions

 Cut up your chuck roast. In a large Ziplock baggie add your cornstarch, salt and pepper. Add the meat to the baggie and close. Shake until all your meat is coated. In a 10” skillet add oil and turn heat to medium and heat oil. Put meat in and brown on all sides. Remove meat from pan, place on a plate and set aside. Add the red wine to the skillet; turn the heat up to medium high and scrape all the stuck on bits off the bottom of the skillet. Let this simmer for 3 minutes. Turn heat off and set aside.

In a 6Qt pot sauté your onions on medium heat until translucent. Add your veggies, beef broth, V-8 juice, thyme, rosemary, and bay leaves. Add your meat and the red wine from the skillet.

Add lid and with the Redy-cook valve open and turn to medium heat, wait for the whistle to blow; Turn heat down to medium low, close vent and cook for one and half hours to two hours.

If your stew doesn’t thicken, remove lid and turn heat up to medium and return to simmer for 8 minutes or longer until stew thickens.

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