Dhanson: /* Preparation */

2024-02-25T01:51:55Z

Preparation

← Older revision		Revision as of 01:51, 25 February 2024
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	[[Category:Stew]]		[[Category:Stew]]
	[[Category:Beef]]		[[Category:Beef]]
			[[Category:Beef Chuck Roast]]
	[[Category:Carrots]]		[[Category:Carrots]]
	[[Category:Parsnips]]		[[Category:Parsnips]]
	[[Category:Sweet Potatoes]]		[[Category:Sweet Potatoes]]

Dhanson at 04:11, 31 March 2013

2013-03-31T04:11:12Z

← Older revision		Revision as of 04:11, 31 March 2013
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	[[Category:Main Dish]]		[[Category:Main Dish]]
			[[Category:Stew]]
	[[Category:Beef]]		[[Category:Beef]]
	[[Category:Carrots]]		[[Category:Carrots]]
	[[Category:Parsnips]]		[[Category:Parsnips]]
	[[Category:Sweet Potatoes]]		[[Category:Sweet Potatoes]]

Dhanson: /* Preparation */

2013-01-13T18:47:49Z

Preparation

← Older revision		Revision as of 18:47, 13 January 2013
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	[[Category:Beef]]		[[Category:Beef]]
	[[Category:Carrots]]		[[Category:Carrots]]
	[[Category:~~Parnips~~]]		[[Category:Parsnips]]
	[[Category:Sweet Potatoes]]		[[Category:Sweet Potatoes]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1.5-2 hrs |Source=''Midwest Living'' (Feb 2013, pg 72) |Yield=6-8 servings |Rating={{Excellent}} }} Serve with corn bread muffins or..."

2013-01-13T18:47:27Z

Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1.5-2 hrs |Source=''Midwest Living'' (Feb 2013, pg 72) |Yield=6-8 servings |Rating={{Excellent}} }} Serve with corn bread muffins or..."

New page

{{RecipeSummary
|PrepTime=45 min
|CookTime=1.5-2 hrs
|Source=''Midwest Living'' (Feb 2013, pg 72)
|Yield=6-8 servings
|Rating={{Excellent}}
}}
Serve with corn bread muffins or scones.

=== Ingredients ===
* 1 lb boneless beef chuck pot roast
* 2 T olive oil or vegetable oil
* 1 c coarsely chopped onion (1 large)
* 3 cloves garlic, minced
* 2 14.5 oz cans reduced-sodium beef broth
* 1 12 oz bottle dark beer (stout, porter or lager) or 1 1/2 cups reduced-sodium beef broth
* 2-3 t bottled hot pepper sauce
* 1 1/2 t dried oregano, crushed
* 1/2 t ground allspice
* 1 t sea or kosher salt
* 2 bay leaves
* 1 large sweet potato, peeled and cut into 1-inch pieces (about 1 1/2 cups)
* 2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (about 1 1/4 cups)
* 2 medium carrots, halved lengthwise and cut into 1-inch pieces (about 1 cup)
* 1 c coarsely chopped, peeled, Granny Smith apple
* 1 15.5 oz can butter beans, rinsed and drained
* 1 4 oz can diced green chilies

=== Preparation ===
Trim fat from the meat; cut into 1-inch pieces. Pat meat dry with a paper towel. In a 5-6 quart Dutch oven, cook half the meat in 1 tablespoon of the hot oil over medium heat, turning to brown evenly. Using a slotted spoon, remove the meat from the pan. Add the remaining oil and meat, chopped onion and garlic to the pan. Cook until the meat is brown and the onion is tender. Drain the fat. Return all the meat to the pan.

Add beef broth, beer, hot pepper sauce, oregano, allspice, salt and bay leaves. Bring to a boil; reduce heat. Simmer, covered, for 60-75 minutes or until the meat is nearly tender.

Stir in sweet potato, parsnips, carrots, apple, beans and green chilies. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard the bay leaves.

[[Category:Main Dish]]
[[Category:Beef]]
[[Category:Carrots]]
[[Category:Parnips]]
[[Category:Sweet Potatoes]]

Spicy Beef, Bean and Vegetable Stew - Revision history

Dhanson: /* Preparation */

Dhanson at 04:11, 31 March 2013

Dhanson: /* Preparation */

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1.5-2 hrs |Source=''Midwest Living'' (Feb 2013, pg 72) |Yield=6-8 servings |Rating={{Excellent}} }} Serve with corn bread muffins or..."