Pot Roast Beef Stew
- Preparing Time: 40 minutes
- Total Time: 3 hours and 40 minutes
- Served Person: 8
- 1 bay leaf
- 1 tablespoon worcestershire sauce
- pepper
- salt
- 4 cups beef stock
- 3 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sage
- 2 cans diced tomatoes
- 1 teaspoon thyme
- 1/2 cup red wine
- 1 3lb +/- chuck roast
- 1 cup seasoned flour**
- 2 teaspoons marjoram or basil
- 5 medium red potatoes quartered
- 4 carrots cut into one to two inch pieces
- 2 stalks celery cut into one to two inch pieces
- 1 small bag of okra
- 1 medium yellow onion cut into one to two inch pieces
- Carbohydrate 35.136916693951 g
- Cholesterol 0 mg
- Fat 2.1268908272042 g
- Fiber 4.2794357393445 g
- Protein 12.9850684640271 g
- Saturated Fat 0.442516090117188 g
- Serving Size 1 1 Serving (750g)
- Sodium 1012.5344482619 mg
- Sugar 30.8574809546065 g
- Trans Fat 0.19340231349714 g
- Calories 224 calories
** Seasoned Flour is a to-taste recipe but I usually go with one cup flour and add teaspoons each salt and pepper then half teaspoons each garlic powder and onion powder. Tools needed: Knife Cutting board Bowl Cookie sheet Cookie rack Pot large enough to hold the stew Fork, tongs, spoon, and ladle as you prefer 1. Cut the roast into one-inch square chunks. 2. Dredge in the seasoned flour and allow to rest 20 minutes on a cookie rack. Reserve the remaining flour. 3. Heat oil in pot on medium to medium high and brown all side of the chunks of beef in small batches and remove to the rack to rest. 4. Deglaze the pot with the wine and add the beef stock. 5. Return to the pot the beef chunks and add all remaining items. 6. Cook for about two and half hours and season with additional spices to-taste. 7. Once done to your liking, add broth to the seasoned flour and make a slurry. About twice as much broth to the amount of flour, then add the slurry back into the pot and cook another 10 minutes or so to thicken. 8. Serve and enjoy!
