Just dump and go!
Instead, I cut achuck roastinto pieces.
It takes just minutes and makes a big difference in my stew.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
A strong canned broth will work in a pinch.
I also add plenty oftomato pasteto the broth to add body and a touch of sweetness to the stew.
Instead of messing around with peeling potatoes, I use unpeeled fingerling potatoes or small red potatoes.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
They end up becoming deliciously tender and hold their shape instead of dissolving into the stew.
Toss the beef with the flour and seasoning in a bowl instead of a Dutch oven.
Add the vegetables followed by the seasoned beef.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Reduce the boiling water to 2 1/2 cups and dont bring the mixture to a simmer.
Cook on LOW for 7 to 8 hours.
Add the peas and vinegar and cook on low for 10 more minutes.
Trim away any silvery connective tissue and discard.
Cut the meat into 1-inch chunks and place in a Dutch oven or large oven-safe pot.
Alternatively, use stew meat.
Tuck the onion and carrots into the pot around the beef.
Add the potatoes on top but dont stir them in.
Whisk together the boiling water, beef base, and tomato paste in glass a measuring cup.
Pour over the ingredients in the pot.
Bring to a simmer over high heat.
Cover the pot and transfer the stew to the center rack of the oven.
Bake until the meat is nearly tender, 2 hours.
Simple Tip!
This produces a very thick stew.
Remove the Dutch oven from the oven.
Garnish with fresh herbs, if desired.
Taste for seasoning, adding salt and pepper if needed.
Let leftover stew cool completely in the refrigerator uncovered.
Reheat gently in a saucepan over low heat, adding water to loosen the broth, if necessary.
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