Beef Stew with a Twist

I prefer any stewed meat cooked in the Dutch oven over any other method. However, for convenience this can also be prepared in the crockpot or instant pot.

INGREDIENTS:

• Chuck Roast trimmed and cut into cubes
• 2-3 Potatoes peeled and cut into cubes
• 1 Sweet Potato or butternut squash peeled and cut into cubes
• 1 Green Plantain cut into cubes (optional)
• 1 Large White or Yellow Onion cut into chunks
• 1 Cup Peas
• 1-2 Carrots peeled and cut into chunks
• Corn on the cob cut into chunks whole (optional)
• 6 -8 Cups of Beef Broth
• 2 TBS Tomato Paste
• Salt and Pepper to Taste
• 2 Bay Leaves
• 1 TBS of flour
• 3 TBS of Fresh herbs like Parsley or Cilantro

PREPARE:

1. If cooking in a dutch oven, heat some butter in the pan and sauté the onions for 3-4 min over medium heat.
2. Toss in the beef and brown on all sides.
3. Coat in flour and stir.
4. Cover in broth and add tomato paste and any seasoning.
5. Bring to a boil.
6. Then turn down to a low simmer covered for an hour.
7. Toss in the remaining vegetables until everything is cooked through and the meat can be cut with a spoon.
8. If using a crockpot, ideally you’d want to brown the meat first. If using the slow cooker high for 4-5 hours or low for 6-9.
9. Salt and pepper to taste.
10. Remove the bay leaves.
11. Top with fresh herbs and cheese if you do dairy.