How to Make Hearty Beef Stew with Roasted Veggies
Begin with a 2-3 lb boneless beef chuck roast cut into stew size pieces, or 2-3 lbs. of chuck stew meat that has already been cut for stew. In a large stockpot or saucepan heat 2 tbsp. of olive oil over medium high heat. Add meat and cook until browned on all sides. Add 2-3 cups of water depending on the amount of meat you are using. Also add 2 tbsp. Worcestershire sauce, 3-4 cloves of minced garlic, 2 bay leaves, 1 tsp. paprika, 4 large carrots sliced, 2 cups of fresh mushrooms sliced, 3 medium potatoes cut into 4-6 pieces each, and salt and pepper to taste. Bring to a simmer, cover pot and cook for about an hour. Use a ladle and carefully remove about 1 cup of hot liquid. Use a whisk to combine liquid in a seperate bowl with 2-3 tablespoons of cornstarch. Blend until smooth and return mixture to pot. Cook for several more minutes uncovered and stir until mixture reaches desired consistency. Remove bay leaves before serving.
Try serving with broiled veggies like broccoli, cauliflower, and vine ripened tomatoes. Wash veggies well and cut into bite sized pieces. Arrange on a non stick baking sheet in a single layer and drizzle with olive oil. Season with salt and pepper. Place baking sheet under a preheated broiler until veggies are slightly golden and tender. Serve veggies on the side with a whole grain roll or add to your stew for a more colorful dish.
Red wine or beef stock may be substituted in place of water. Try using a cup of each.