Sunday Stew

Cooked to perfection!
Tender, lean, and tasty.

2.5 lbs Angus Beef Chuck Tender Roast, 3 Large Russet Potatoes, 6-7 Carrots, 4 Stalks Celery, Rosemary, Vidalia Onion, Shallots, Garlic, 1 Carton Beef Stock, Parsley, Olive Oil, Kosher Salt, Fresh Black Pepper.
Start by removing all the excess fat. Trim away as much as possible!
Slice and cube the roast.
Some marbling throughout the meat is okay but you don’t want any fatty parts in the stew.

Preheat a Dutch oven on high with some olive oil.
Dice up some of the rosemary.
Season liberally with salt, rosemary and pepper.
Sear both sides about 1-3 mins per side in a Dutch oven.
Dice the shallot.
Smash about 2 cloves of garlic.
Now this is a perfect sear!
Repeat for the remaining pieces.
Ahhh nice! Now remove and set aside.
Reduce heat to medium high. Add a little more oil and shallots, garlic and rosemary. Sauté for 1-2 mins.
Now carefully add in the carton of beef stock and scrape up the bits from the bottom of the Dutch oven.
Add the meat back in to finish cooking.
Cover and cook on medium high for 25 minutes.
While the meat cooks, prepare your veggies.
Peel the carrot and remove unwanted parts of the celery or use them they both taste great!
Diagonally cut carrots and celery.
Dice the onion and set aside.
When the meat has finished add the veggies to the mix.
Slowly and carefully.
If needed, add more stock or some water.
Cover and cook for another 15-20 mins.
Delish! Now serve with your favorite crusty French Bread!

Perfection … enjoy.

Copyright 2020. Original Photography, Recipe Concept & Creation, Writing, and Post by Andrea Danielle Pistella.

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