Hello beautiful! I'm so glad you're here. Slurp. You bring so much warmth on this freaking, freezing day. It's you and me babe, all cuddled up with a blanket next to the fire. Let's not forget these super thick and soft winter socks. Thank you, slurp, for being my friend. I don't mind sharing my friend so try this stew and it will be your life-long winter friend too.
In a dutch oven, heat 2 TBS of olive oil over med heat. Season the beef chuck roast with 3 tsp salt and 2 tsp of pepper on top, bottom and sides. Brown meat on top for 8 min, bottom for 8 min and sides for 6 min each. You may have to balance the meat on its side against the dutch oven.
Remove meat and set to the side to cool.
Chop carrots and onions and add to the brown bits and oil in the dutch oven. Cook until soft.
Stir in garlic, bay leaf, rosemary and thyme and cook for about 3 minutes. Next add beef stock, coffee, lager beer (I used Yuengling,) chocolate (this will not make it sweet,) steak sauce, Worcestershire Sauce, Soy Sauce and Balsalmic Vinegar. Bring to a simmer. While this is heating cut cooled Chuck Roast into 1 inch cubes, removing fat and gristle as you go. The inside is still very rare.
Toss cubes with 2 TBS of all purpose flour and add to dutch oven. Add frozen vegetable mix. I picked up a mixed pack of roasted greenbeans, mushrooms, carrots, pearl onions, and red bell peppers and it was a wonderful addition!
While the stew cooks, peel the sweet potatoes, cut into chunks and boil in a pot for 10-15 minutes in water until tender. Drain and add back to pot. With a potato masher, mash sweet potatoes. Add 4 TBS butter, Orange Rum Vanilla Turbinado, Cinnamon and stir. To serve ladle stew in bowl. With an ice cream scoop, fill scoop with sweet potato mixture and gently place scoop in center of stew. Garnish with fresh rosemary and fresh ground pepper. Grab a beer, a blanket and pile up by the fire. Slurp until your heart's content.
INGREDIENTS:
2 lbs of beef chuck roast
2 TBS olive oil
3 tsp kosher salt
2 tsp black pepper
4 carrots, peeled and chopped
1 white onion, chopped
2 garlic cloves, diced
1 bay leaf
2 TBS fresh rosemary
2 TBS fresh thyme
1 cup beef stock
1/2 cup black coffee
2 lager beers
1 oz bittersweet chocolate
3 TBS Steak Sauce
1 TBS Worcestershire Sauce
2 tsp soy sauce
1 tsp Balsalmic Vinegar
2 TBS All Purpose Flour
10 oz frozen veg mix
4 med sweet potatoes
4 TBS butter
1 tsp Orange Rum Vanilla Turbinado
1/4 tsp cinnamon
In a dutch oven, heat 2 TBS of olive oil over med heat. Season the beef chuck roast with 3 tsp salt and 2 tsp of pepper on top, bottom and sides. rown meat on top for 8 min, bottom for 8 min and sides for 6 min each. You may have to balance the meat on its side against the dutch oven. Remove meat and set to the side to cool.
Chop carrots and onions and add to the brown bits and oil in the dutch oven. Cook until soft. Stir in garlic, bay leaf, rosemary and thyme and cook for about 3 minutes.
Next add beef stock, coffee, lager beer (I used Yuengling,) chocolate (this will not make it sweet,) steak sauce, Worcestershire Sauce, Soy Sauce and Balsalmic Vinegar. Bring to a simmer. While this is heating cut cooled Chuck Roast into 1 inch cubes, removing fat and gristle as you go. The inside is still very rare. Toss cubes with 2 TBS of all purpose flour and add to dutch oven. Add frozen vegetable mix. I picked up a mixed pack of roasted greenbeans, mushrooms, carrots, pearl onions, and red bell peppers and it was a wonderful addition! Simmer for 30 min.
While the stew cooks, peel the sweet potatoes, cut into chunks and boil in a pot for 10-15 minutes in water until tender. Drain and add back to pot. With a potato masher, mash sweet potatoes. Add 4 TBS butter, Orange Rum Vanilla Turbinado, Cinnamon and stir. To serve ladle stew in bowl. With an ice cream scoop, fill scoop with sweet potato mixture and gently place scoop in center of stew. Garnish with fresh rosemary and fresh ground pepper. Grab a beer, a blanket and pile up by the fire. Slurp until your heart's content
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