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Beef Stew

Updated: Nov 18

SMOKE EATER 3 BEEF STEW!

What's better than a delicious hearty beef stew on a crisp fall day?

A Smoke Eater hearty 3 beef stew on a crisp fall day, that's what!

(You should have known the answer to that, BTW)

For Smoke Eater 3 beef stew, I use a trio of beef cuts;

6 Beef Ribs, 6 Beef Short Ribs and your favorite 3 lb Beef Roast, cubed into 1 1/2" pieces.

For this meal, I used an Eye Round Roast.

This recipe will feed 5 to 7 hungry people easily!

Smoke Eater 3 Beef Stew Recipe:

-In a large stock pot (preferably stainless steel with a thick base) sprinkle rosemary, sea salt and pepper on the Beef Ribs & the Beef Short Ribs & sear in a tablespoon of ghee and 2 tablespoons of olive oil until all sides of the ribs are slightly browned & then remove the ribs and set aside in a seperate covered pot.

-Next, sear the cubes of the beef roast in the same manner & then remove to the same covered pot as the ribs.

(This time I used a eye round roast because the price of beef seems to be a bit high these days, however, I have used ribeye roasts as well as the more inexpensive chuck roasts in the past & this recipe is always delicious)

-In the bottom of the same stock pot, saute 1 cup of diced yellow onion, 3 to 4 cups of carrots (sliced long ways) and 2 cups of diced baby bella mushrooms in a tablespoon of ghee and 1/4 cup of olive oil with s&p until the onions, carrots and mushrooms are tender. (Note; the carrots will not be as tender as the mushrooms and onions at this point, but, they will tenderize perfectly as the stew cooks.

-Next, deglaze the pot with one cup of a medium bodied, robust red wine (I use Smoke Eater "First Due Red" Pinotage)

-After the pot is deglazed, add all three beef meats back into the pot along with 2 to 3 cups of string beans &

allow everything to saute another 5 to 10 minutes stirring constantly.

-Next, add in the following ingredients in the following order;

-1 qt of beef stock

-1 cup of tomato puree

-4 cans of cream of mushroom soup

- 2 bay leaves

-Allow the stew to simmer over low heat for 2 hours & then add in 2 cups of canned sweet baby peas.

-Simmer for another 1/2 to 1 hour or until the roast meat is tender.

Then serve over sour cream & chives mashed potatos (see recipe below)

This meal is delicious, so Enjoy!

Sour Cream & Chive Mashed Potatoes Recipe:

Boil 5 lbs of cleaned, peeled and cubed Yukon Gold potatoes along with 2 lbs of petit Yello, Red & Purple potatoes leaving the skin on in salted water until tender.

Drain the potatoes and place in a mixing bowl.

Add in 1 stick of butter, 1/2 cup of milk, 16 oz of a good sour cream, 1/2 cup of chives, salt & pepper.

Mash with a potato masher to crush the potatos (especially the whole petit potatos) & then whip the whole mixture with an electric mixer.














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