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Beef Stew/ Pot Roast With Roasted Root Vegetables

By Chicagoland Chef du Jour on October 17, 2007

Photo by Chicagoland Chef du Jour

1 Reviews

Prep Time: 40 mins
Total Time: 2 hrs 40 mins
Servings: 4

Photo by Chicagoland Chef du Jour

About This Recipe

"It doesn't get any better than this! I have been cooking since I was a kid and always made stew "just like mom" until I found this recipe. Inspired by: Food Network, "How To Boil Water" tweaked by moi! Update:11/08 This recipe calls for a 3-4# pot roast but I subbed in stew meat. Either way, it ROCKS!"

Ingredients

2 lbs beef stew meat, large chunks or 3 lbs pot roast
1 large onion, peel and sliced thick in rounds
5 garlic cloves, peel and smashed
1 (15 ounce) cans plain diced tomatoes with juice
1/2 cup dry red wine, good enough to drink
2 cups beef broth
2 teaspoons dried thyme leaves
2 whole bay leaves
3 tablespoons canola oil
2 -3 tablespoons flour
kosher salt, to taste
pepper, to taste

Root Vegetables

2 medium red onions, peeled, sliced thick
3 large carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled, cut into 1/2-inch coins
3 -4 yukon gold potatoes, peels on and cut into chunks
1 celery root, peeled and cut into chunks (optional)
3 tablespoons olive oil
kosher salt & freshly ground black pepper, season to taste

Directions

Preheat the oven to 350°.
Heat a large Dutch oven, with a lid, over medium-high heat.
Season the meat generously with salt and pepper, and put in a zip lock bag and coat with lightly with the flour.
Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
Add the beef broth, thyme, and bay leaves, and bring to a boil.
Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
Cook until the meat is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1/2 - 1 hour more.
Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
NOTE: Add more root veggies as you like. cut to similar size.
The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
Once the meat comes out of the oven, raise the temperature to 450 degrees F.
Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
Keep the stew meat warm in the sauce until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (759 g)

Servings Per Recipe: 4

Amount Per Serving: %
Calories 692.2
Calories from Fat 284: 41%

Amount Per Serving: %
Total Fat 31.5g: 48%
Saturated Fat 6.8g: 34%
Cholesterol 145.1mg: 48%
Sugars 10.1 g
Sodium 827.0mg: 34%
Total Carbohydrate 44.1g: 14%
Dietary Fiber 6.2g: 24%
Sugars 10.1 g: 40%
Protein 55.6g: 111%

Reviews

"I chose this recipe as I do not like stewed vegetables. For a serving of 4, I added 3/4 tsp of thyme to the vegetables (added yams). I was a little heavy handed on the fresh pepper. My roast was 2.5lbs which I browned & required 3hrs to be tender. For the gravy I removed the fat & pureed. Then placed the sliced roast back into the gravy to keep warm while the vegetables finished cooking. This is one of the best pot roast I have had. The meat was not stringy & the vegetables where devine. Thank you Chicago for a recipe I will be making again."

By Kit^..^ty Of Canada on January 25, 2010 | 1039728