May 16, 2024
Beef Stew
2.5 lbs Chuck Roast
2 Tbsp EVOO
4 Large Carrots
1 Celery Stalk
1 Large Yellow Onion
1 lb Red Potatoes
6 Garlic Cloves
6 Cups Beef Broth
3 Tbsp Worcestershire Sauce
1 Tbsp Soy Sauce
1/4 Cup Tomato Paste
Salt
Pepper
Onion Powder
Garlic Powder
Montreal Seasoning
Fresh Rosemary
Fresh Thyme
2 Tbsp Corn Starch
Fresh Parsley
Trim, Cut, Brown Beef; Trim tough fat off of beef and cut roast into 1 inch pieces. Dry Season meat with salt, pepper, onion & garlic powder, and Montreal seasoning. Heat 1 tbsp EVOO over medium heat and brown all sides of meat chunks.
Remove meat from heat