American Traditional Beef Stew
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs 50 mins |
| Total Time | 4 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 tablespoon vegetable oil
- 2 kg roast beef, shoulder or bow, boneless
- 1 tablespoon salt
- 1 tablespoon black pepper, freshly ground
- 3 onion (s), chopped
- 500 ml beef stock
- 60 ml ketchup
- 2 tablespoon Worcestershire sauce
- 2 medium tomato (s), cut into pieces
- 500 g potato (s)
- 450 g carrot (s)
- 2 tablespoon lemon juice, fresh
- Parsley, fresh, chopped
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees C, top / bottom heat.
- Heat the oil in a large saucepan or roasting pan over medium heat. Sear the meat on all sides, remove from the pot / roaster. Place the onions in the roaster and sweat until golden brown. Salt and pepper the meat and place back in the roaster.
- Combine the beef stock, ketchup and Worcestershire sauce in a bowl, pour over the meat. Add tomatoes. Bring the liquid to a boil, then remove the roaster from the stove, put the lid on and place in the oven.
- Leave in the oven for 3 hours, in the last 30 minutes of the roasting time, peel the potatoes and cut them into large pieces, as well as clean the carrots and cut into pieces approx. 2 cm in size. Take the roasting pan out of the oven after 3 hours, add the potatoes and carrots and place the roasting pan in the oven for another 30 minutes.
- Take the roasting pan out of the oven and stir in the lemon juice. Garnish with parsley.
- Variant:
- Instead of 500 ml beef stock take 250 ml red wine and 250 ml beef stock and also add 1 bay leaf and 2 thyme stalks.
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