Beef Stew

I absolutely love and look forward to rainy days! I like to curl up in a big sweatshirt and cook a nice warm hearty stew while listening to the rain outside. This recipe is very simple and leaves the house smelling amazing and your tummy smiling! :)

Before I get started I want to say a GIANT thank you to Toybox Films for their professional help shooting our blog session. If you have not checked out their work we highly recommend liking them up on Facebook (https://www.facebook.com/ToyBoxFilms/?fref=ts&ref=br_tf) or checking out their website: http://www.toybox-films.com/

Ingredients:

4 lbs Chuck Roll ($3.65/lb)

3 Potatoes (peeled and cut 2 inches thick)

1 bag of small carrots

Salt and Pepper (to taste)

1 6 oz can of Tomato Paste

1 small yellow onion (chopped)

2 Tbs A1 sauce

2 Tbs Olive Oil

1 Tbs Worcestershire Sauce

1 bunch celery (chopped)

4 cloves garlic (minced)

4 Cups Beef Broth

1 Tsp Corn Starch

1/4 Cup of Water

Step 1:

Sautee olive oil, onions and garlic in a large pan.

Step 2:

Salt and Pepper Chuck Roll on both sides and add to the pan.

Step 3:

Once you have browned the meat on both sides add the celery (it takes the longest to cook down).

Step 4:

After letting the celery and meat cook for a few minutes add the potatoes.

Step 5:

Add the beef broth, tomato paste, Worcestershire Sauce, and A1 Sauce

Step 6:

Bring the sauce to a boil.

Step 7:

Mix together the cornstarch and water in a measuring cup and add the mixture and carrots to the pan.

Step 8:

Let the stew simmer on low for 3 hours while periodically stirring. If the sauce dries up continue to add beef broth.

Step 9:

Enjoy a big bowl while listening to the rain. Cheers!

*Chuck Roll is available for purchase Monday - Friday 9:00am - 5:00pm. It is currently $3.65/lb