Beef Stew

2lbs chuck roast 

1 yellow onion, chopped 

3 stalks celery, sliced

5 carrots, peeled & sliced

3 fresh ears of corn, shaved

3 large potatoes, peeled & cubed

1/2 bag of frozen petite peas

1/2 bag of frozen green beans

1 can of petite diced tomatoes

1 small box of tomato sauce

32 oz box of beef broth

McCormick Montreal Steak Seasoning

EVOO

1/4 cup flour

Heat EVOO in hot dutch oven. In a large bowl, season and coat meat with flour. Brown meat, searing all sides.  Add chopped onion, scraping the bottom.  Cook until onion in translucent.  Add beef broth, diced tomatoes, and tomato sauce. Bring to a boil, and add veggies and stir constantly.  Bring to another boil, cover and simmer for 2 hours.  Serve with fresh baguettes, or corn bread. 

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