Mike's Kids Extra Beefy Beef Stew

Name: Mike's Kids Extra Beefy Beef Stew
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Starters; 2 Pounds Beef Chuck Pot Roast; 2 Pounds Bone Marrow Bones; 3 (32 oz) Boxes Beef Broth [reserve 1]; 2 tbsp Better Than Beef Bouillon [reserve 1/2]; 1 tsp Fresh Ground Black Pepper; 4 Cloves Whole Garlic; 2 (1.5 Package) McCormick Or Knoors Beef Stew Seasoning [reserve 1 packet]; ● For The Vegetables; 2 Pounds Baby Golden Potatoes [unpeeled - halved]; 2 Cups Carrots [peeled & 1" chop]; 1 1/2 Cups Thick Sliced Mushrooms; 1 Cup Celery [with leaves - 1" chop]; 1 LG Tomato [chopped]; 1 (14 oz) Can Diced Tomatoes; 1 LG White Onion [1" chop]; 1/2 Cup Green Onions [chopped]; 1 Green Bell Pepper [1" chop - optional]; 1 Can Green Beans; 1 Can Sweet Corn; 1 tsp Rosemary; 1 tsp Thyme; ● For The Sides; as needed Fresh Toasted Baguette Bread

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Wednesday's here in the O'Brien Shire are usually reserved for freezer, pantry and crisper thinning days. Here's what my energetic students created.

Ten minutes prep time is all this comfort food takes for you and your family. In fact, two of my 8 year old students knocked this stew out in less than five early this morning. Seriously, just set it and forget it!

Wednesday's here in the O'Brien Shire are usually reserved for freezer, pantry and crisper thinning days. Here's what my energetic students created.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Wednesday's here in the O'Brien Shire are usually reserved for freezer, pantry and crisper thinning days. Here's what my energetic students created.

Saved

Ingredients

6 servings

● For The Starters
2 PoundsBeef Chuck Pot Roast
2 PoundsBone Marrow Bones
3 (32 oz)Boxes Beef Broth [reserve 1]
2 tbspBetter Than Beef Bouillon [reserve 1/2]
1 tspFresh Ground Black Pepper
4 ClovesWhole Garlic
2 (1.5 Package)McCormick Or Knoors Beef Stew Seasoning [reserve 1 packet]
● For The Vegetables
2 PoundsBaby Golden Potatoes [unpeeled - halved]
2 CupsCarrots [peeled & 1" chop]
1 1/2 CupsThick Sliced Mushrooms
1 CupCelery [with leaves - 1" chop]
1LG Tomato [chopped]
1 (14 oz)Can Diced Tomatoes
1LG White Onion [1" chop]
1/2 CupGreen Onions [chopped]
1Green Bell Pepper [1" chop - optional]
1 CanGreen Beans
1 CanSweet Corn
1 tspRosemary
1 tspThyme
● For The Sides
as neededFresh Toasted Baguette Bread

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Steps

1

Here's what you'll need for your base. 2 pound pot roast and garlic hiding deep in the beef broth in a thick bottom pot.
2

Add everything together in the ● Starter section.
3

Boil for 2 hours covered.
4

Chop your vegetables. No need to peel your potatoes if using baby spuds.
5

Refrigerate your vegetables and place potatoes in water as to not see them brown until you're ready for them.
6

Pull marrow from your bones innards and place back in broth. Whisk well. Discard bones.
7

Fork shread your roast and discard any fat chunks. Add 4 cups water to broth. Add remaining beef stew packet to taste, Better Than Bouillon and beef broth if needed. Whisk again.
8

Add all vegetables to pot. Simmer for 30 minutes longer covered.
9

Lightly toast your Baguette bread.
10

Serve with fresh toasty bread for dipping. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on August 11, 2016 13:23

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!