🫙 From the Spice Rack
My Best Beef Stew
----------DAY 1---------- 4 pounds chuck steak (pot roast) -- 2-3 inches thick 1 tablespoon salt 1 teaspoon pepper -- crushed 2 sprigs thyme, fresh 3 cups onions -- thinly sliced
italianmaineasy
Ingredients8 items
Ingredients
- 1tablespoonsalt
- 1teaspoonpepper -- crushed
- 2sprigs thyme, fresh
- 3cups onions -- thinly sliced
- 11/2 cups carrot -- thinly sliced
- 3cloves garlic -- peeled and crushed
- 1/4cupolive oil or vegetable oil
- 3tablespoons red wine vinegar
Directions
- 1
DAY 1---------- 4 pounds chuck steak (pot roast) -- 2-3 inches thick 1 tablespoon salt 1 teaspoon pepper -- crushed 2 sprigs thyme, fresh 3
- 2
Toss meat into an enameled or stainless casserole with all DAY 1 items listed above
- 3
Cover and refrigerate overnight
- 4
DAY2 Remove meat chunks from casserole
- 5
Dry with paper towels
- 6
Transfer vegetables and marinade to a medium frying pan and cook over moderate heat until onions are translucent
- 7
Meanwhile set a large frying pan over moderately high heat and add the oil
- 8
Cook meat in batches until browned being careful not to crowd meat