Ingredient: parsnips
Red Fork Beef Stew
As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.
Red Fork Pot Roast
As soon as I get a chance to post my photos of the actual food, I will. Hopefully by this weekend.
| Prep Time | 20 minutes |
| Cook Time | 3-7 hours |
| Servings |
people
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Ingredients
- 1 package Red Fork Pot Roast Slow Cooker Sauce
- 2.5-3 pounds Chuck roast
- 1 cups water or beef or vegetable broth
- 1 cup red wine or water; omit if using slow cooker
- 1 pound baby carrots
- 1 pound parsnips or potatoes
- 1 tablespoon olive oil
Ingredients
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Instructions
- Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
- Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
- Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
- Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
- Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).
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