Bone Suckin’ Beef Stew
By :
Nancy Blalock |
| On : | Category :
Beef, Bone Suckin' Sauce, Dinner, Family-Meals, Oven, Pot Roast, Potatoes, Stove
- 1/2 cup Bone Suckin’ Sauce®
- 1/4 cup Olive Oil
- 2 cups Onion cut into chunks
- 1 cup Carrots sliced
- 1 1/2 cups Celery diced
- 3 Tbsp Garlic minced
- 1/3 cup Flour
- 2 lbs Chuck Roast cut into 1-2 inch chunks
- 1 cup Red Wine
- 28 oz Beef Broth
- 1 Bay Leaf
- 2 Fresh Thyme Twigs
- 1/2 Tbsp Sea Salt
- 1 Tsp Pepper
- 3 lbs New Potatoes
- 1/2 stick Butter
1 Dutch oven
1 Resealable Bag
1 Large Pot
1 Pair of tongs
1 Potato masher
Preheat the oven to 350˚ F.
Place the beef chunks in a re-sealable bag with flour and shake, coating the meat.
In a Dutch-Oven, heat the olive oil over medium-high on a stove.
Add the meat to the hot oil and brown on all sides, 5 minutes per side. When browned, remove from heat and set aside.
Add the onions, carrots, celery, and garlic to Dutch-Oven. Cook and stir for 10 minutes, or until the vegetables are soft.
Stir in the leftover flour (from coating meat) with the vegetables. Add red wine. Cook on medium-high for 15 minutes while stirring and scraping up brown bits from bottom.
Pour in beef broth and Bone Suckin’ ®Sauce and stir.
Add bay leaf, thyme, sea salt and pepper. Put a lid on the Dutch-Oven and place in the oven. Cook for 2 hours, stirring occasionally.
After cooking food, pull the meat chunks out of stew with tongs after cooking and set aside to cool.
Once cooled, shred the meat and discard fat. Put the meat back into the stew.
Cook in the oven for an additional 20 minutes.
While the stew is cooking, boil a large pot of water for potatoes. Boil potatoes for 20 minutes.
Drain water from pot and coarsely mash potatoes. Add butter and sea salt and pepper to taste. Serve stew in a shallow bowl over mashed potatoes. Enjoy!
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