Yankee Pot Roast Stew This is my go to cold weather meal served with corn bread or biscuits. Been making this so long I dont use a recipe but figure these measures should feed four 3 tbs olive oil. 1 1/2 lb chuck roast cut into 1 inch cubes ( I remove any big sections of fat) 1 med to large onion chopped 2 lg garlic cloves minced 1 bay leaf Scant 1/2 tsp dried thyme 1/4 tsp ground pepper, or to taste 2 tbs flour 32 ounces beef stock (I use low sodium) 1/3 cup dried cranberries chopped roughly 3 lg carrots cut into 1 inch pieces (little longer at the small end) 2 med Yukon Gold (or any yellow) potatoes, cut into about 1 inch cubes Salt In a 4-5 qt pot over med heat, spread oil then drop in meat. Cook for about 3 mins just til browned stirring occasionally. Add onion and garlic, cook for a few mins til onions are pale, stirring frequently Sprinkle the flour over the pot contents, stirring well and cook for about 2 mins just til flour starts to brown Stirring constantly slowly drizzle the in the stock so flour dissolves and begins to thicken. Once all stock is in add the bay leaf, thyme, cranberries, pepper and carrots. Cover the pot and reduce heat to low to simmer at slow bubble for 1 hour 20 mins approx Stir in the potatoes, cover pot and simmer for additional 20 mins or until stew is thick with meat tender. Remove from heat and let stand for about 5 mins Season to taste with salt and serve
Posted on: Sat, 26 Oct 2013 14:29:04 +0000
Trending Topics
© 2015