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!

FOR THE ALLIANCE!

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

Tutorial:

-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

***I DO NOT OWN THE RIGHTS OF PHOTOS FROM BLIZZARD ENTERTAINMENT***