Recipe

Beef Stew Recipe

Add Step-by-Step Photos	Rrooster / All my dishes 2 years, 2 months ago The recipe evolved out of a matter of necessity coupled with couriosity. I'm a college student, and soups and stews are easy/cheap to make. I usually eat it by itself or with a dollop of dijon mustard on top. (Note: I've changed the time based on ... More Prep:30m Cook:300m Servings:6	Rrooster
	beef easy cheap breakfast lunch dinner

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Ingredients

2-3 lb. boneless chuck roast

5-6 medium potatoes, peeled or not (I prefer not)

4 large carrots, peeled or not

1 large yellow onion

5 medium garlic cloves

2 cups beef or chicken stock

3/4 cup cooking wine (marsala or sherry are good)

1/4 cup vinegar (red wine or balsamic)

1 tblsp. hot sauce

a pinch of salt, maybe a tspn.

a pinch of pepper

1 cup instant oatmeal

Directions

Heat a skillet over high heat.

Put the chuck roast in the skillet (there should be enough fat/liquid in the roast, so no need for oil) and brown the roast 3-4 minutes per side.

Once the roast is browned, set the meat aside for a few minutes.

Finely chop the onion and the garlic.

Move the garlic over to the skillet and brown in the remnants of the roast.

Cut the carrots and potatoes and place them in a pot or crock-pot.

Cut the chuck into bite-size chunks and place on top of the carrots and potatoes.

Place the onions and garlic on top of the beef.

Mix the broth, vinegar, cooking wine, hot sauce, salt and pepper then pour over the meat and vegetables. It should come up just below them (add a bit of water if it doesn't).

Put the crock pot or stove-top on low and let the soup simmer for 5 hours or until the potatoes and carrots are tender.

Remove from heat and add the 1 cup of instant oatmeal and stir it into the soup.

Let sit for 5 minutes so the oatmeal can thicken the broth.

Serve and eat.

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Comments

mrtnzangel8 2 years, 2 months ago said:
This sounds really good!

shandy 2 years, 1 month ago said:
WoW! I am impressed,and you used oatmeal for a thickening agent? Yum! I have found that I love balsamic vinegar and I am always surprised at how each one tastes a great deal different from the other. Keep experimenting. . .and thank you for the great post. :D