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.

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Red Fork Beef Stew Yum

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Prep Time

30 minutes

Cook Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 1 package Red Fork Pot Roast Slow Cooker Sauce
• 2.5-3 pounds Chuck roast
• 1 cup water or beef or vegetable broth
• 1 cup dry red wine or water; omit if using slow cooker
• 1 pound carrots
• 1 pound parsnips
• 1 tablespoon avocado oil or grapeseed oil
• 1 tablespoon arrowroot

Prep Time 30 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1 package Red Fork Pot Roast Slow Cooker Sauce 2.5-3 pounds Chuck roast 1 cup water or beef or vegetable broth 1 cup dry red wine or water; omit if using slow cooker 1 pound carrots 1 pound parsnips 1 tablespoon avocado oil or grapeseed oil 1 tablespoon arrowroot

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Instructions

1. Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
2. Place dutch oven on the stove on medium-high heat to let preheat. Add oil and brown beef, stirring to get all sides, for 3-4 minutes. Do this in batches so you're not crowding the meat. Add more oil as needed to brown the subsequent batches.
3. When all meat is cooked the bottom of your pot will be brown and caked with bits of meat. Add the cup of wine and let boil while scraping the bottom of the pan to get up all those yummy bits. Add the water and Red Fork sauce and stir, then add the meat back in and stir some more.
4. Cover and cook in the middle of the oven at 350F. Set the timer for 1 hour.
5. Meanwhile, scrub (don't peel -- see notes) and chop parsnips and carrots into large pieces. When the timer rings stir the vegetables into the pot. If it seems low on liquid, add a half cup of hot water. Return pot to oven and cook for another hour.
6. Test meat after the second hour, it should be falling apart. If not, leave in a little longer (15-20 minutes).
7. Make a slurry by mixing arrowroot and 2 tablespoons of water. Take pot out of oven and set on medium heat on the stove. Push the meat and veggies to the side of the pot and stir the arrowroot mixture into the liquid and let it bubble for a minute or two while stirring to thicken. Then mix the entire stew and turn off the heat.

Recipe Notes

• Don't peel the carrots and parsnips because you're giving up some awesome nutritional value.  Just scrub them with an old repurposed kitchen scrubber.
• This beef stew is great served with some hearty whole grain bread with butter, and a glass of that red wine you opened to use for the recipe.
• Freezes well and makes amazing leftovers.

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