The Gatekeeper’s Beef Stew

Slow Cooker or Dutch Oven Beef Stew

·        2-3 pounds of stew meat (a good chuck roast works great)

·        1 pkg frozen green beans (fresh if you desire)

·        1 pkg frozen corn (fresh if you desire)

·        3-4 whole carrots, peeled and sliced

·        3 large russet potatoes peeled and cut in medium large cubes

·        1/2 onion, chopped

·        2-3 bay leaves

·        salt and pepper to taste  (Lawry’s Seasoned Salt is good)

·        1 14 oz can of crushed tomatoes  (fine chopped fresh if you desire)

·        2 cups beef or chicken stock (you can easily add an additional cup of water at the end of cooking if you want more broth)

·        1/4 cup Worcestershire Sauce

·        Cast iron Dutch oven with lid

Cube the meat into the size you desire, and brown it in your Dutch oven on top of the stove using a couple of Tablespoons of  EVOO.  Add the potatoes, carrots, corn, salt & pepper.  Add the can of diced tomatoes over the top, with the juice.  Then pour in your Worcestershire sauce and stock. Add your bay leaves.  Preheat oven to 275, and cook for 4-4 1/2 hours. Cook it with the lid on. It is done when the meat is very tender.  This can easily be done in a large slow cooker, as well.  I think it’s perfect to set the oven to cook for 4 hours, and then just leave it in the oven without opening the door until it’s time to serve.

***Cooking Tip***  when browning your meat, be sure and get the Dutch oven very hot and let the meat caramelize. You want some nice color on your beef.  For extra flavor, you can deglaze using a bit of your chicken/beef stock. The flavors will be intense and you can easily add another cup or two of water at the end if you want more broth in your stew.

***Serving Tip*** Serve with Gatekeeper's Buttermilk Cornbread

Preparation time:  Apprx 20 minutes 

Cook time:  Apprx 4 hrs

Feeds:  6 to 8 people