Vegetable Beef Stew

Vegetable Beef Stew

1 LB beef (your choice of cut), cut into ½ inch cubes
Olive oil
Peppered Roast Rub

1 onion, diced (or 1/4 cup of caramelized onions finely minced)
6 long carrots, peeled and diced into 1/4 inch pieces
3 celery sticks, diced into 1/4 inch pieces
8 russet potatoes, diced into 1/2 inch cubes

Over medium heat, add 1 TBSP of olive oil to your pan. Once hot, sear the beef on each side. Season generously with Peppered Roast Rub mix, approximately 1/2 TBSP. Add in enough water to cover the meat, reduce the heat to low. Cover with a lid and allow to simmer for 1-2 hours. While meat is cooking, dice onions, carrots and celery. After 1-2 hours, add in your vegetables and an additional 1/2 cup of water. Cover with a lid and allow to cook for an additional 1-2 hours or until vegetables are tender and beef is tender.

Remove 1 cup of vegetables and liquid from the pan and puree in a food processor or blender. Process until it’s creamy and smooth. Add the creamy vegetables back into the pan of beef and vegetables. Stir together until the beef stew is thickened. Add additional water if you prefer a thinner stew. Taste and adjust seasonings to your preference, adding up to an additional 1/2 TBSP of Peppered Roast Rub.

Easy skillet bread goes along perfectly with this dish.

Freezes well.

This is a common winter meal for us. It’s simple and very hearty and tastes wonderful. We have purchased our beef from Utah Natural Meat for the past several years and have been so pleased with the quality and taste. It makes such a difference finding a reputable company to purchase meat from. The cattle are local, all natural and grass fed.

No comments: