October 16, 2020
SERVINGS: 6 to 8 servings
Preheat the oven to 325 F.
Cut the carrots, celery, and onion and into chunks of similar size.
Cut the leek in half lengthwise and then cut into large pieces. (It will fall apart, but that’s all right).
Peel the potatoes and cut into bite-size pieces. (I prefer smaller potato pieces, but you can definitely cut them bigger).
Trim away any fat from the meat and cut into large chunks.
Add the meat to a large bowl and season with 1 1/2 teaspoons of salt and a few grinds of pepper. Toss to combine.
Heat a large Dutch oven over medium-high heat and add 1 tablespoon of oil. Brown the meat in batches until crusty on all sides, adding more oil as needed. Transfer to the large plate.
Add the beef base, tomato paste, and water to the pot and whisk to combine.
Add the meat back into the pot, along with the carrots, celery, onion, leek, potatoes, and garlic.
Add the bouquet garni and stir to combine. Bring to a boil and then cover, cracking slightly, and transfer to the oven.
Bake for 1 hour 20 minutes. Remove from the oven and stir in the cabbage. Cover and bake for 20 more minutes.
Better Than Bouillon roasted beef base really does add something special to this stew. But you can use low-sodium beef stock in place of the beef base and water.[/vc_column_text][/vc_column][/vc_row]
ARLYN OSBORNE. Designed with Showit.
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