Sunday Pot Roast Stew

Pot Roast Beef Stew

Cold, wintry days scream for a hot stew at dinner time. This is the kind of stew that you get anxious as the bowl gets empty because you don’t want it to end. If I didn’t care about portion size or my waist size, I would have kept eating until this was all gone! This stew takes a little more time than we have to spend on week nights so it’s a great stew to make on a Sunday afternoon. Just put it all together and let it simmer until you’re ready to eat. We threw this together after looking for some recipes online. We couldn’t find a recipe that really matched what we wanted so we just picked the pieces we wanted to include in our stew. It really only takes about 1/2 hour to get the ingredients ready and cooked and then another 1 1/2 to 2 hours on a simmer.

I think of this recipe as having three steps. First you brown the meat. Then you get the vegetables cooked. Finally, you add the meat back to the vegetables and let the stew simmer for 2 hours.

Ingredients

• 3 pounds of roast cut into cubes (sirloin or chuck roast)
• 2 tablespoons of bacon fat or oil
• 1 teaspoon of salt
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1 tablespoon of bacon fat
• 3 carrots, unpeeled, cut into 1/4 inch discs
• 1 large (or two medium) yellow onion, chopped
• 1 turnip, diced
• 2 celery stalks, diced
• 4 red potatoes, cut into 1/2 inch cubes
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cups beef broth
• 1 12oz can of beer (we used Michelob Ultra)
• 1 tablespoon smoke paprika

Directions

Heat the first 2 tablespoons of bacon fat or oil in a large dutch oven.

Start by cutting your roast into cubes and getting the meat ready to cook. Then sprinkle with 1 teaspoon of salt and 1/2 teaspoon ground black pepper and 1/4 cup of all-purpose flour. coat the meat thoroughly. Let it sit for a couple of minutes and the flour will be absorbed. Now, add the remaining 1/4 cup of flour and mix into the meat to give it a good coating.

Put the meat into the hot bacon fat or oil and brown for 10 minutes. Stir occasionally until the meat is browned on all sides. For example, while it was browning, we turned the meat every 2 minutes or so. Once browned, remove the meat into a heat-safe bowl. You could also brown this in 2 batches or use a big skillet where all the meat can be on one level. Our dutch oven didn’t allow us to have one layer so we had to mix it more than normal.

Add the additional tablespoon of bacon fat to the dutch oven and let it melt. Once melted, add the carrots, onion, diced turnip and diced celery stalks. Cook over medium-high heat until the vegetables cook down for about 10 minutes.

Then, add the potatoes and garlic and gently fold into the other vegetables. Now add the thyme and rosemary and mix well.

Then add the meat back into the dutch oven and pour in the beef broth, beer and smoked paprika. Bring the mixture to a boil in the uncovered dutch oven.

Once you reach a boil, cover the pot and reduce for a simmer. Simmer for about 1 1/2 to 2 hours, until the meat and potatoes are tender.