Thursday, December 12, 2013

Pot Roast Stew

This winter has become bitter in Chicago!  All I care about is staying warm and spending as little time outside as possible--a ten minute walk can turn your face into a frozen sheet of pain. But there's a cure for this:  Bobby Deen's Pot Roast Stew from the Cooking Channel.  (Adapted slightly for the college chef).

Seriously, this is easy, breezy comfort food, chocked full of veggies and low in fat.  

Large 5-qt saucepan (or Dutch Oven) with tight-fitting lid
Functional stovetop
Knife & Cutting Board
Wooden Spoon

2 lbs boneless chuck roast, cut into 1" strips
Salt, pepper, and garlic powder
1-2 Tbls olive oil

1 lb potatoes (or parsnip), chopped & quartered
1 lb carrots, chopped & quartered
1 onion, thinly sliced
2 cloves garlic, minced

1 (28 oz) can whole tomatoes (or diced)
1/2 cup beef bouillon broth
1 tsp of Worchestershire

1. Wash Your Hands.
2. Cover all sides of the meat with salt, pepper and garlic powder.

3. Prep the meat into 1" strips and prepare your beef broth. 
4. Prep your veggies.

5. Heat oil on medium-high heat and sear meat on all sides, approx. 4-5 minutes.

6. Add carrots, potatoes, and onions.  Sauté for 2 minutes.

7. Add the garlic. Sauté another 1-2 minutes.

8. Add the tomatoes and bouillon and 1/2 cup water (or 1/2 cup prepared broth).

9. Cover and cook until meat is tender, approx 55 minutes.

10. Turn the heat off and let rest x 10 - 15 minutes.  
11. Get your bowls ready and throw in a baguette for a satisfying meal.
12. If you want a little extra kick, add some Worchestershire Sauce or add a little Parmesan cheese.

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