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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I make this stew with “London Broil” for use in my hospital kitchen due to its lower fat content. At home, or in other settings I’ll use a boneless Chuck roast – fat is flavor! This recipe may seem similar to others on RecipeZaar, however, roasting the tomatoes and onions as indicated below add a unique layer of flavor. Ingredients:
2 lbs london broil beef, cubed |
1 lb fresh mushrooms, sliced |
2 large onions, rough chopped |
4 large tomatoes |
2 large russet potatoes, cubed |
1 lb fresh mushrooms, sliced |
1/4 cup worcestershire sauce |
1 quart beef stock |
1 cup green peas, frozen |
2 cups carrots |
2 bay leaves |
salt and pepper |
olive oil |
Directions:
1. Set oven temperature to 400f.
2. Quarter and seed tomatoes.
3. (drizzle and toss onions and tomatoes lightly with olive oil, salt & pepper)
4. Roast onions and tomatoes in a hot oven until caramelized – not burnt.
5. Reduce oven temperature to 325f.
6. In heavy Dutch oven or other oven-safe pot, layer beef, carrots, mushrooms, onions, tomatoes, and bay leaves.
7. Combine stock, Worcestershire, salt and pepper.
8. Pour mixture over meat and vegetables.
9. Bring to boil on stove.
10. Cover and transfer to your oven and cook for 2 1/2 hours.
11. Add cubed potatoes, cover and cook for an additional half hour or until potatoes are tender.
12. Stir in peas and cook, covered 5 minutes or until heated through.
13. Adjust seasoning with salt & pepper as desired.
14. If using Chuck roast you’ll probably have to skim off a layer of fat prior to serving (but it is worth the effort!).
15. I serve this stew with hot and fresh Cal’s Corn Bread, or crusty French bread.
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