Mike's Peppered Beef Stew

Name: Mike's Peppered Beef Stew
Total time: 720 s
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Proteins; 2 Pounds Beef Rump Roast [to be boiled & shredded]; ● For The Fluids; 4 (15 oz) Cans Beef Stock; 2 tbsp Kitchen Bouquet; 1/3 Cup Quality Red Wine; 1 tbsp Worstershire Sauce; ● For The Vegetables & Seasonings; 1 Medium Green Bell Pepper [deseeded - rough chop]; 1 Medium Yellow Bell Pepper [deseeded - rough chop]; 1 Medium Red Bell Pepper [deseeded - rough chop]; 1 Medium Orange Bell Pepper [deseeded - rough chop]; 2 EX LG Jalapeno Peppers [fine minced]; 1 tbsp Fresh Ground Black Pepper; 1/2 tbsp Red Pepper Flakes; 4 EX LG Sweet Red Potatoes [large chop]; 2 Sweet Onions [quartered]; 1 Cup Baby Carrots [left whole]; 1 (15 oz) Can Diced Italian Tomatoes; 1 Cup Celery With Leaves [rough chop]; 2 Cups Mushrooms [your choice - thick sliced]; 1 Packet McCormick Au Ju; 1 Packet McCormick Stew Seasoning; 1/2 tsp Dried Rosemary; 1/2 tsp Dried Thyme; 1/2 tsp Crushed Bay Leaves; ● For The Breads [as needed]; Fresh French Bread [for dipping]; ● For The Garish [as needed]; Fresh Chopped Parsley

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Well, it was Wednesday in the O'Brien Shire & those of you in the know - knows what that means. "Its clean out the crispers, freezers and rotate the pantries time!" With that, my 6 and 7 year old students can make anything their crazy little hearts desire. Today, rainy and windy as it is, they chose a tummy soothing peppered stew. Delicious work kiddos and great shortcuts! You know me well! I'm all about the shortcuts!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

12 mins

6 servings

● For The Proteins
2 PoundsBeef Rump Roast [to be boiled & shredded]
● For The Fluids
4 (15 oz)Cans Beef Stock
2 tbspKitchen Bouquet
1/3 CupQuality Red Wine
1 tbspWorstershire Sauce
● For The Vegetables & Seasonings
1Medium Green Bell Pepper [deseeded - rough chop]
1Medium Yellow Bell Pepper [deseeded - rough chop]
1Medium Red Bell Pepper [deseeded - rough chop]
1Medium Orange Bell Pepper [deseeded - rough chop]
2EX LG Jalapeno Peppers [fine minced]
1 tbspFresh Ground Black Pepper
1/2 tbspRed Pepper Flakes
4EX LG Sweet Red Potatoes [large chop]
2Sweet Onions [quartered]
1 CupBaby Carrots [left whole]
1 (15 oz)Can Diced Italian Tomatoes
1 CupCelery With Leaves [rough chop]
2 CupsMushrooms [your choice - thick sliced]
1 PacketMcCormick Au Ju
1 PacketMcCormick Stew Seasoning
1/2 tspDried Rosemary
1/2 tspDried Thyme
1/2 tspCrushed Bay Leaves
● For The Breads [as needed]
Fresh French Bread [for dipping]
● For The Garish [as needed]
Fresh Chopped Parsley

Saved

Steps

12 mins

1

Rinse your roast, pat dry, trim any fats and chop all vegetables. Keep potatoes and mushrooms separate bowls.
2

Boil your roast in beef broth and add seasonings for 8 hours in a slow cooker on high.
3

Pull your roast, cool slightly and fine shred with forks.
4

Chop your extra large red potatoes and place in a water filled bowl separately.
5

Boil potatoes until slightly softened.
6

Add all of your vegetables and simmer for 2 hours longer. Add your mushrooms 30 minutes prior to serving.
7
8

Serve with fresh crispy French bread. Garnish with fresh parsley. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on October 01, 2017 04:32

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Peppered Beef Stew

Mike's Peppered Beef Stew

Ingredients

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