Beef Stew

Ingredients

BEEF STEW SEASONING MIX

2 teaspoons Better than Bouillon Roasted Chicken Base"

1 tablespoon Tone’s Rosemary Garlic Seasoning

1 teaspoon paprika

½ teaspoon ground black pepper

1 teaspoon ground cumin

1 tablespoon of onion powder

1 teaspoon minced garlic

BEEF STEW

2 tablespoons olive oil, plus additional as needed

2 pounds beef stew meat

3 tablespoons tomato paste OR 1 small can of tomato sauce

3 cups chicken broth

1 bay leaf, Optional

1 pound baby yellow or red potatoes, or a combination of both, halved or quartered

3 or 4 carrots, peeled and roughly chopped

1 cup frozen peas, no need to thaw

Directions

DUTCH OVEN INSTRUCTIONS

Combine the seasoning mix ingredients in a small bowl.

Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.

Heat the olive oil in a large Dutch oven OR Pot over MEDIUM-HIGH heat.

Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned.

Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.

Add additional oil to pan if needed and add the onion (if using fresh onion) and garlic. Cook, stirring occasionally, until softened.

Add the tomato paste OR tomato sauce and stir until well combined.

Add the beef broth, remaining spice mix and the bay leaf.

Add the beef and all the juices that have accumulated back to pot and bring to a boil.

Reduce heat to LOW, cover, and simmer for 1 ½ hours, or until the beef is fork tender.

Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil.

Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender.

Stir in the frozen peas.

Continue cooking, uncovered, until it’s as brothy as you like. If stew does not thicken to your liking, stir in an 2 tablespoon of potato flakes (like you use to make mashed potatoes).

Discard the bay leaf before serving.

SLOW COOKER INSTRUCTIONS

Follow as directed above to create the seasoning mix and brown the beef in batches, transferring the browned beef to a 6-quart slow cooker.

Add additional oil to the pan if needed and add the onion and garlic. Cook, stirring occasionally, until softened.

Add the tomato paste OR tomato sauce and stir until well combined.

Add the beef broth, potatoes, carrots, remaining spice mix and the bay leaf to the slow cooker. Cover and cook on

LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, or until the beef and veggies are fork tender.

About 30 minutes before the end of the cooking time, stir in the frozen peas.

Cover and continue cooking for the remaining 30 minutes. If stew does not thicken to your liking, stir in an 2 tablespoon of potato flakes (like you use to make mashed potatoes).

Discard the bay leaf and stir in the parsley before serving.

Notes

Enjoy!

Love you, baby!

xoxoxoxox :-)