Cody’s Best Beef Stew
This is a simple, yet hearty, stew that will make your spouse gnaw their arm off trying to get to the dinner table! This is an exceptionally tasty beef stew thanks to two flavoring ingredients: soy sauce and white wine.
Ingredients
- 1-2 lbs. Carrots chop coarsely
- 1 stalk head Celery, chop coarsely
- 2 lbs. Small White Potatoes wash thoroughly
- 1 package White Mushrooms cut larger ones in half
- 3 large Onions quartered
- 1 2-4 lbs. Chuck Roast ready to be seared
- 1 tbsp Lawry’s Garlic Salt
- 1 cup Soy Sauce
- 1 cup Water
- 1 bottle White Wine Sauvignon Blanc (preferred)
- 2 tbsp Olive oil
Gravy
- 2 tbsp Flour
- ½ cup Half-and-half or cream/water
- 1 tbsp Worcestershire sauce
- Water or broth as needed
Instructions
- Sear Chuck Roast: Using large Dutch oven (8 quart will hold these ingredients to the brim), heat olive oil and sear chuck roast on both sides.
- Prepare Vegetables: Coarsely cut all vegetables and put in large mixing bowl (large enough to allow you to hand mix the cut vegetables).
- Season Vegetables: Sprinkle Lawry’s garlic salt in the mixing bowl, working the vegetables with your hands.
- Fill the Dutch Oven: Dump chopped vegetables into the Dutch oven and put the seared chuck roast on top.
- Add Soy Sauce and Water: Pour the soy sauce and water over the meat.
- Add the Wine: Pour the entire contents of a 750ml bottle of white wine into the dutch oven (I usually pour it over the meat).
- Roast: Pre-heat oven to 350 degrees, and roast for 3 full hours. Half-way through, remove from oven and stir-up the meat and vegetables.
- Gravy (optional): After three hours, the stew should be done. Remove the meat and vegetables from the Dutch oven, reserving the bulk of the liquid. Add water (or beef/vegetable broth to make about 4 cups) and Worcestershire. Later, combine 2 tbsp flour with 1/2 cup half-and-half and whisk well. Add to liquid, and bring to a boil. Add vegetables and meat back to the dutch oven and mix together.
Notes
What you might need to make this recipe:
