Recipe: Delicious Beef stew # 2

Beef stew # 2. Get Access To Daily Recipes, Tips, Product Recommendations & So Much More! This hearty Chilean stew of beef, corn, and pumpkin is a one dish meal. The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables.

I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. You can cook Beef stew # 2 using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Beef stew # 2

1. Prepare 3 lbs of beef stew meat *Note* can coat with flour after seasoning.
2. You need of Salt and pepper or use Greek seasoning for seasoning meat.
3. Prepare 3 pound of bag baby potato cut into fourths I don't peel them.
4. You need 1 (16 oz) of bag of baby carrots.
5. You need 2 stalks of celery finely chopped.
6. You need 1 of large yellow or white onion chopped.
7. You need 3 cloves of garlic minced.
8. Prepare 2 (12 oz) of jars of beef gravy.
9. You need 1 Tablespoon of parsley.
10. You need 1 Tablespoon of mushroom seasoning.
11. Prepare 1/2 Cup of water.
12. Prepare 1 teaspoon of salt or seasoned salt.
13. You need 1/2 teaspoon of pepper.
14. Prepare 4 Tablespoons of Worcestershire sauce.
15. Prepare 1 (10 oz) of can tomatoes with green chilies drained.
16. It's 1 (15 oz) of can of sweet peas drained.
17. You need 1 (15 oz) of can of butter beans drained.

If you can't find chuck cubed for stew in your meat department, buy a thick chuck. Heat olive oil in a large stockpot or Dutch oven over medium heat. Stir up a succulent beef stew on a chilly evening. These meltingly tender beef casseroles and Asian-style spiced one-pots are perfect for casual entertaining.

Beef stew # 2 instructions

1. Season beef as desired with salt and pepper or use Greek seasoning in slow cooker.
2. Mix in carrots, potatoes, celery, garlic, tomatoes and water.
3. Mix both jars of gravy with Worcestershire sauce, parsley. mushroom seasoning, salt and pepper.
4. Pour on top and mix in well.
5. Cover and cook for 8 hours on low.
6. Stir in peas and butter beans in the last 10 minutes of cooking.

This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.