A midwestern hearty beef and vegetable stew enrobed in a thick rich beef gravy.
1/4 cup Vegetable oil
2 cups Onions, red, baby, split in half
1-1/2 cups Carrots, baby
1 cup Celery, large diced
24 oz. Beef chuck, pot roast, trimmed, large diced
4 cups Water, hot
1 tbsp Minor's® Gluten Free Beef Base made with Natural Ingredients (6x1lb)
1/2 tsp Garlic powder
16 oz. Potatoes, redskin, quartered
- In a large pot over medium high heat, add oil and sauté onions, carrots and celery. Remove and reserve.
- Sear beef in pot with hot oil until each piece is well browned.
- Combine water and Beef Base, mixing well. Add to pot with beef. Add sautéed vegetable and garlic powder to the pot.
- Tightly cover with lid and cook 350°F in a conventional oven for approximately 2 hours. After 2 hours add potatoes. Cook for approximately 30 more minutes or until both the meat and potatoes are tender.
Serve with leaves of parsely.