Pot Roast Beef Stew Recipes

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

POT ROAST BEEF STEW

Steps:

• **NOTE: Quantities of beef and veggies are approximate. It varies according to your specific amount of leftovers. If all of the potatoes or carrots were eaten, add a couple of extras, diced/sliced, to the microwave dish. Use your own good judgement for the right balance. Remember to be sure to taste for seasonings; add soy sauce, salt and pepper to taste. Extra 1/4 can of broth may be used to thin gravy if too thick, or to combine with extra flour to thicken if too thin. If dish seems too full when all ingredients have been combined, spoon excess into small ovenproof dish.
• Read full recipe. Gather and prep all ingredients (chop/slice meat & veggies etc...)
• To a 2 quart microwave safe dish, add extra diced uncooked potatoes, raw sliced carrots, 1/2 can beef broth and beef bouillon cube (reserve extra broth for gravy base.)
• Cover with lid or wax paper; microwave on high power for 5 minutes, while preparing gravy base (see next step.)
• Prepare gravy base: In a small bowl, combine 2 heaping tablespoons all purpose flour with 1/2 of remaining beef broth and soy sauce, stirring/whisking until smooth (no lumps!) Set aside. Reserve remainder 1/4th can of broth for thickening/thinning, if needed (see note.)
• Uncover vegetables in dish in microwave; stir & cover again; microwave on high power additional 2 to 3 minutes, until vegetables are fork tender.
• Remove dish from microwave. Stir prepared gravy base into hot vegetables and broth. Broth will immediately begin to thicken.
• Quickly stir in the leftover juice/gravy from the pot roast.
• Gently stir in leftover vegetables, beef and peas. Add salt and pepper to taste.
• To heat to serving temperature, you have two choices, fast or slow.
• Fast: Cover dish, microwave on high power until scalding hot, gently stirring occasionally (approximately 5-6 minutes.)
• Slow: Preheat oven to 350 degrees F. Cover dish with lid or foil. Place dish on rimmed baking sheet. Bake at 350 degrees F for 1 1/4 hrs. Serve hot. Cover and refrigerate leftovers.
• This recipe is also good for making beef pot pies, and is good with a drop biscuit dough topping. This is the link for the pot roast recipe: https://www.justapinch.com/recipes/main-course/roasts/pot-roast-with-mushrooms-veggies.html?p=6