Beef Stew Pot Recipe

Ingredients for Beef Stew Pot

• Stew Meat
• 1 lb potatoes, peeled and cubed
• 1 cup turnips, peeled and chopped
• Onions
• 2 carrots, chopped
• Celery Ribs
• Tomato Sauce
• Fresh Tomato
• Frozen Peas
• Water
• 1 tsp allspice
• Celery Salt
• Pepper
• Paprika
• 4 cloves garlic, minced
• Cayenne Pepper
• Bay Leaf Powder

How to Make Beef Stew Pot

1. In a large pot or Dutch oven, brown 2 lbs beef chuck roast on all sides over medium-high heat. Remove beef and set aside.
2. Add 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; and 4 cloves garlic, minced to the pot. Sauté for 5-7 minutes until softened.
3. Return the beef to the pot. Add 1 tbsp tomato paste and 1 tsp allspice. Stir to coat.
4. Pour in 8 cups beef broth, 1 cup red wine (optional), 1 bay leaf, and a generous pinch of salt and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, until the beef is very tender.
6. Add 1 lb potatoes, peeled and cubed; 1 cup parsnips, peeled and chopped; and 1 cup turnips, peeled and chopped. Continue to simmer for another 30-45 minutes, or until the vegetables are tender.
7. Remove the bay leaf before serving. Taste and adjust seasoning as needed. Serve hot with crusty bread and butter.