Simple Way to Beef Minute Roast Recipes

Roasted Vegetable And Beef Stew

We all need a little more low maintenance dinners, and if you're also in pursuit of this reality, you want this roast beef in.

Recipe Summary Roasted Vegetable And Beef Stew

This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.

Ingredients | Beef Minute Roast Recipes

2 pounds beef chuck roast, cubed

4 tablespoons olive oil

1 onion, chopped

¼ pound fresh mushrooms, sliced

4 carrots, coarsely chopped

4 large russet potatoes, cut into quarters

2 stalks celery, chopped

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 bay leaf

2 cups beef broth

½ cup red wine

¼ cup tomato paste

salt and pepper to taste

Directions

Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.

Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.

Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.

Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.

Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

Info | Beef Minute Roast Recipes

prep: 1 hr cook: 1 hr total: 2 hrs Servings: 4 Yield: 4 to 6 servings

TAG : Roasted Vegetable And Beef Stew

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