Hearty Beef Stew With Red Creamer Potatoes Recipe

ingredients

3 pounds beef cubed 2 inch pieces (low fat good cut)
1 teaspoon seasoned salt
1 teaspoon cumin
olive oil
3 bay leaves
2 cloves garlic
1 medium sweet onion, chopped
12 ounces salt pork
1 cubanelle pepper chopped
3 stalks celery chopped
2 sprigs thyme
1 teaspoon English mustard
2 teaspoons tomato paste
3 cups beef stock
2 pounds peeled baby carrots
4 tablespoons butter
1 package (16 ounce size) fresh mushrooms cleaned and quartered
1 cup water
2 pounds red creamer potatoes (small)
1 handful cilantro
1/4 cup red wine vinegar

directions

Brown beef in a dutch oven with olive oil on top of stove at medium to high heat. Just enough to brown meat.

Add seasoning salt, cumin. Take meat out of pan add onion, celery, bay leaves, garlic, cubanelle pepper and thyme. Sweat it down.

In a separate pan boil salt pork for 10 minutes rinse it well. Add meat back to the pan with the onions. Slice salt pork into match stick size. Add English mustard. Stir it in. Add tomato paste. Stir well. Add beef stock, red wine vinegar and water. Stir well. Add baby carrots.

Place in oven at 375 degrees F for 2 hours or until carrots are done. About 1/2 hour before stew in is done begin boiling potatoes in a pot of water.

While that is cooking saute mushrooms in butter drain off butter when done. Pull stew out of oven place on stove top medium heat. Add mushrooms to stew. Stir well. Add potatoes cook for 5 to 6 minutes. Skim off any fat on top of stew. Chop cilantro and place in stew. Serve and enjoy.

nutrition data

Nutritional data has not been calculated yet.