Winging it Pot Roast Stew
Winging it Pot Roast Stew

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, winging it pot roast stew. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Winging it Pot Roast Stew is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Winging it Pot Roast Stew is something which I’ve loved my whole life. They are fine and they look wonderful.

First we make my favorite beef pot roast and I share a few quick secrets to take a roast beef to the next level! And next we use the l. In a small bowl, combine the flour, salt, pepper, thyme, paprika and pepper flakes. Place the beef in a large bowl, sprinkle the seasoning mixture over it and toss until the meat is coated.

To get started with this particular recipe, we must prepare a few ingredients. You can cook winging it pot roast stew using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Winging it Pot Roast Stew:
  1. Prepare Chuck roast
  2. Make ready 4 T salted butter
  3. Take Rub of Sweet and Smokey, Garlic Herb blend, Onion Garlic blend
  4. Get 2 medium onions one diced one quartered
  5. Get 1/2 cup Minced Garlic
  6. Take 12 oz can 10 Barrel Profuse Juice or other Beer
  7. Make ready 12 oz Water
  8. Take Generous Worcestershire
  9. Take 1.5 lbs baby or quartered potatoes
  10. Take Small bag baby carrots

Add in enough homemade beef stock to reach your desired broth level. Instructions Peel and roughly chop onion, carrots, and celery. Dice potatoes into ½ inch squares. In large Dutch oven, melt ½ stick of butter.

Steps to make Winging it Pot Roast Stew:
  1. Melt butter in hot pot, add Garlic.
  2. Rub roast with rub mix. Brown all sides. Add diced onion until soft.
  3. Add beer, water and Worcestershire.
  4. Add Quartered Onion and potatoes.
  5. Bring to boil. Simmer on low for 3 hours, add carrots.
  6. Simmer until all are done and roast falls apart.
  7. Shred roast. Add 2T flour and water in a slurry. Stir. Remove from heat.

Dice potatoes into ½ inch squares. In large Dutch oven, melt ½ stick of butter. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs. To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil.

So that’s going to wrap it up for this exceptional food winging it pot roast stew recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!