Savory Beef Stew Recipe

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Savory Beef Stew

Contributed by: Melinda

1 1/2 lbs beef chuck roast, cut into 1 inch cubes
Duck fat or olive oil
1 large onion, coarsely chopped
2-4 garlic cloves, minced
2 tbl tomato paste
1 cup beer
1 cup red wine
1-2 cups broth (low sodium)
1 stem fresh rosemary
2 stems fresh parsley
1 lb tiny (1 inch dia.) potatoes
4-5 carrots, cut into 1 inch lengths
4-5 stalks celery, cut into 1 inch lengths
kosher salt
Ground black pepper
1 cup fresh or frozen green peas

Pre heat oven to 300.
Season beef cubes with 1/2 tsp kosher salt and pepper
Heat fat in a large stock pot over medium high heat
Brown meat on all sides
Add onion and cook until translucent
Add garlic and tomato paste and combine well
Add beer, wine and 1 cup broth
Add herbs and bring to a boil
Cover and place pot on oven for 90 minutes, stirring once or twice
Add potatoes, carrots and celery and return pot to oven for 30 minutes
Stir and if veg seem tender, turn oven temp to 250 - otherwise leave at 300 for another 30 minutes
Turn oven off, add peas and let stand until ready to serve

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