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.