Name: Rob's Beef Stew
Ingredients: 2 lb Chuck (cubed); 2 tbsp vegetable oil; 4 cups Beef Stock; 1 cup Red Wine; 2 cloves garlic (minced); 2 Parsnips; 1 Large Onion (Diced); 2 Carrots (1" pieces); 2 Celery Stalks (1/4" slices); 1 Large Russet Potato (cubed); 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/2 tsp Worcestershire; 1/4 tsp Rosemary; 1/2 tsp Rubbed Sage; 1/4 tsp Thyme; 3 drops Tobasco

Rob’s Beef Stew

Print Recipe

Course Main Course, Soup

Cuisine American

Ingredients

2 lb Chuck cubed
2 tbsp vegetable oil
4 cups Beef Stock
1 cup Red Wine
2 cloves garlic minced
2 Parsnips
1 Large Onion Diced
2 Carrots 1″ pieces
2 Celery Stalks 1/4″ slices
1 Large Russet Potato cubed
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Worcestershire
1/4 tsp Rosemary
1/2 tsp Rubbed Sage
1/4 tsp Thyme
3 drops Tobasco

Instructions

Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at lest 1/2″ of space between pieces. Remove beef to paper towel to drain.
Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.

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