We're experiencing BITTER COLD temps this week, so I was on the hunt for a warm and hearty stew. My mother-in-law gave me this great cookbook for Christmas called "Sunday Soup" by Betty Rosbottom. This recipe originated from this cookbook. Of course I adapted (aka Tastefully Simplified) it to meet the needs of my favorite products and what I have around the house! I simplified a couple of the prep steps as well.
Caution: This is what I would term a 'high-maintenance" recipe. (Meaning it takes longer than 20 minutes prep, requires more than just cutting and dumping, and contains some ingredients you probably normally don't have around the house) However, I assure you...the end result will leave you full and content! It is definitely a recipe I will make again! And all the healthy ingredients are just a bonus. It's comfort food at it's best!
Prep: About 30-40 minutes
Start to Finish: 3 hours
Ingredients
4 -4 1/2 lbs beef chuck roast
10 Tablespoons olive oil (approx.)
8 cups beef broth
2 teaspoons Tastefully Simple Merlot Sauce
1/2 teaspoon Tastefully Simple Seasoned Salt
1/4 teaspoon Tastefully Simple Garlic Pepper (can substitute black pepper if you don't have this)
2-3 carrots, peeled, halved and cut into half circles (about 1/4 inch thick)
2-3 ribs celery, diced
2 parsnips, peeled, halved and cut into half circles (about 1/4 inch thick)
1 medium onion, diced
8 oz. sliced white mushrooms
1 large potato (I like Yukon Gold for the butter flavor), peeled and diced
1 cup pearl barley
1 teaspoon dried ground thyme
Directions
Cut beef into 1 inch pieces (trimming off excess fat). Pour about 5 Tbsp olive oil into the bottom of a large stockpot and turn on medium-high heat. When oil is hot, add enough pieces of meet to fit in a single layer on the bottom of the pan. Brown all sides of meat then remove with a slotted spoon and place on a double layer of paper towels. Repeat until all meat is browned.
Remove remaining oil from pot and wipe out with a paper towel. Return meat to pot and add in beef broth, Merlot Sauce, Seasoned Salt and Garlic Pepper. Bring to a simmer on medium-high heat, then reduce heat to low. Cover and simmer for 1 1/2 hours.
While meat/broth mixture is simmering, cut up your carrots, celery, onion and parsnips. Place 2-3 Tbsp oil in a medium size skillet. Saute veggies in oil for about 5 minutes, until slightly softened. Remove from skillet and set aside.
In same skillet, add sliced mushrooms and saute for about 5 minutes, until lightly browned and softened.
After meat/broth mixture has simmered for 1 1/2 hours, add the veggies (except the mushrooms), cubed potato, barley and thyme to the stockpot. Simmer, cover and cook for an hour - stirring occasionally. Add the sauteed mushrooms and simmer another 2-3 minutes until heated through.
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