A little while back, we made a stew with pork and hay stock. It worked really well, so we decided to go back to the concept, but this time to use beef instead of pork and to exchange some of the veggies. The beef added a richer flavour, and since it wasn’t as lean as the pork, it became extremely tender. As for the other veggies, we didn’t go quite as colourful, but the baby red potatoes, mushrooms, onions, and zucchini all married really well together to build a hearty stew for a chilly day!
Time: 90 Minutes
Ingredients:
- Beef Roast
- Rosemary
- Onion
- Baby Red Potatoes
- Cremini Mushrooms
- Other veggies as you like…we used zucchini, but carrots and peas would be great.
- Hay Stock
- Worcestershire Sauce
- 2 Tablespoons of All Purpose Flour and 3-4 Tablespoons of Warm Water
Method:
- Cube your Beef.
- Melt some butter in your Dutch Oven, and when it starts to bubble, add in your beef and rosemary. Sear to brown.
- As your meat sears, slice your onion, cube your potatoes, quarter your mushrooms, and cut any other veggies you’re adding in.
- When your meat has seared, add the veggies, and add a splash (or two) of worcestershire sauce. Cover, and let your veggies begin to sweat.
- Add in your hay stock, cover, and simmer for around an hour.
- Combine your flour and warm water in a container with a tight fitting lid, and shake well to fully incorporate the two. Then, pour this into your stew to thicken.
- Plate, devour, and enjoy!
