Chuck Roast Stew
Ingredients -
- Chuck Roast
- Carrots
- Onions
- Celery (optional)
- Garlic chopped
- 1 or 2 large mushrooms
- Pepper corns
- Salt
- Broth
- 3-5 tablespoons of flour
Cut the roast into 1 1/2" to 2" chunks
Brown them on all sides (or not)
Put the beef in a good sized Dutch oven
Cut up the carrots, onions and celery and add them.
Add the flour and stir it all up.
Add the broth to just below covering and bring it all to a boil.
Add the mushrooms, garlic, pepper corns and salt.
Put on the lid and cook at a simmer for 3 1/2 to 4 hours.
A nice touch is to add more carrots and some boiling onions in
the last half hour. You can use about half a bag of the little
frozen onions to make it easier.
Cook potatoes separately and perhaps add later.
21Dec11