I will be posting a video of how I made a delicious homemade stew on my twitter which is: @Devin_Hilburn. Be sure to like, retweet, and comment on how this helped you or what went wrong and how I can assist in making your salad better! Everyone stay healthy and don’t forget to have your weekly dose of Sunday Funday Dinners!
- 1 ½ pound chuck roast, cut into cubes
- 1 tablespoon avocado oil if needed
- 3 teaspoons salt, divided
- 4 1/2 cups beef broth, divided
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 large bay leaf
- 1-pound turnips, cut into bite-sized chunks
- 2 medium carrots, cut into coins
- 1 medium onion, diced
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon of Xanthan gum( as shown in the video)
- 1 tablespoon fresh parsley, minced
- A dozen sliced baby bella mushrooms
- 1 cup dry mustard (optional but highly recommended)
- Heat a large crockpot over medium-high heat. Add the oil and heat until shimmering.
- Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches. Remove all beef to a bowl and set aside.
- Add ½ cup beef broth and vinegar to the crockpot and scrape up the browned bits on the bottom of the pan over medium-high heat.
- Add the beef back to the skillet along with the beef broth, tomato paste, Worcestershire sauce, and bay leaf. Bring to a boil, reduce to a simmer, and cover. Cook over low heat for 1 ½ hours or until beef is tender.
- Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons salt. Stir to combine.
- Remove ½ cup of liquid from the pot to a small bowl or measuring cup. Sprinkle with the xanthan gum and whisk well to incorporate. Return mixture to the pot and simmer uncovered for 45 minutes or until vegetables are tender, stirring occasionally.
- Remove bay leaf and sprinkle with parsley before serving.
You may use 1/2 cup of dry red wine in place of the beef broth to deglaze the pan.
I did not measure the servings by volume. Just divide evenly among six bowls.
These ingredients can be mixed around and used differently as most of us have our own preferences on what we like in our stews. Some like cheese in their stew even though some don’t believe it belongs there. Make sure to follow the video instructions and you will be on your way to make a famous homemade stew!