Tuesday, July 3, 2012

Stormwind Beef Stew

May I present to you:

 Stormwind Beef Stew!

Now I know I said I would come up with QUICK recipes. But I also said that these recipes will be EASY and DELICIOUS. Although this one takes some time, you barely have to check on it until the timer goes off! I promise this recipe will be one of your favorites! So delicious, hearty, and savory. I guarantee it is SO easy to conjure too!


Time: 2 hours and 20 mins
Level: N00b
Serves: 8

The Goods:

- 3-4 tablespoons Olive Oil
- 1 (4 - 5lb) Beef Chuck Roast 
- 1 teaspoon seasoning salt (Season all) 
- 1-2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 (10oz) cans of Cream of Mushroom Soup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons minced garlic
- 1 onion (medium sized) chopped or sliced
- 6 large carrots peeled and chopped in large pieces
- 1 packet Lipton dry onion soup mix (you can use 2 if you want)
- 1 cup beef broth (low sodium) ** You can also use water, beer, or red wine if desired**
- 1lb small white mushrooms
- 6-8 small potatoes peeled
- 2-3 tablespoons flour
-1/4 cup water


-Preheat oven to 350 degrees fahrenheit. 
Season the roast with seasoned salt, black pepper and garlic powder.
Heat oil in a large skillet
-Add in the roast and brown on all sides
- Place roast in a oven pot (called dutch oven - you can buy these for cheap at walmart)
In a large bowl combine the 2 cans mushroom soup, Worcestershire sauce, fresh garlic, sliced onion, dry onion soup mix and 1 cup low-sodium beef broth (or water, beer, or red wine) add to the roast; 
-Place dutch oven on stove and bring to a boil, stirring a couple of times for about 20 minutes.
-Add in the fresh mushrooms, whole potatoes and carrot chunks
- Remove dutch oven from stove and place in the oven. 
- Cook roast for about 2.5 hours or until tender (tender is if you can fork the meat and it pulls away without any hesitation)
Check the veggies after 1 hour of cooking if they are done then remove to a large bowl and continue to cook the roast.
- After time in the oven is over, bring the dutch oven back to the stove.
- Remove roast (Place on cutting board or large plate)
- Leave the remainder juice in the dutch oven, turn on the stove to let the juices simmer (Low heat).
- In a separate bowl, Stir together the flour and 1/4 cup water until smooth
Stir the flour/water mixture in with the simmering liquid in the pot; cook stirring until mixture boils and thickens.
- cut the roast into chunks. 
- Add the roast and veggies to the gravy.
-Serve, Eat, and Enjoy!

My Taste buds just got Pwned! - Megs