Mike's Old Time Beef Stew
You can pan sear your meat before you cook it in your broth. However, it's not necessary to building any additional flavor or tenderizing the meat in this dish. She'll simmer far too long to worry about any of that.
If you do chose to pan sear, allow your roast to sit out on the counter for 40 + minutes to relax and warm a bit. Then, season with sea salt / pepper and sear on high - on all sides - in oil in a cast iron skillet or comparison.
Mike's Old Time Beef Stew
You can pan sear your meat before you cook it in your broth. However, it's not necessary to building any additional flavor or tenderizing the meat in this dish. She'll simmer far too long to worry about any of that.
If you do chose to pan sear, allow your roast to sit out on the counter for 40 + minutes to relax and warm a bit. Then, season with sea salt / pepper and sear on high - on all sides - in oil in a cast iron skillet or comparison.
Cooking Instructions
- 1
In a larger pot, place the cooking oil, beef roast, 2 boxes of beef broth and seasonings, in that order.
- 2
Allow pot to simmer with lid on for 3 1/2 hours. Checking in it occasionally. By this time your beef broth will have reduced to 1/3 of what it was initially. You'll want this reduction to happen.
- 3
With meat and broth still in pot, cut roast into larger, bite sized pieces. Your roast should be falling apart by now.
- 4
Add your 3rd box of beef broth to the pot.
- 5
Add all chopped vegetables to pot. Add water if you need more broth to cover your vegetables.
- 6
Simmer 30 additional minutes stirring occasionally until vegetables are fully cooked. If you'd like your broth thicker, mix 2 tablespoons Corn Starch and 2 tablespoons water and pour it into your simmering pot. It will thicken as the broth bubbles. If you'd like it thicker, add 2 tablespoons more.
- 7
Serve with fresh, warm bread for dipping on the side.
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