Season 2, Episode 2 (01.13.16)
[chef: Fritzie Reeves]
I love a hearty beef stew with corn bread or a crusty bread in the winter. This recipe can be prepared early morning or overnight to allow ample time to cook.
This stew takes me back to my early years as a teen, entering the back door after a long day at school, all to be greeted by this robust aroma of beef, vegetables and broth. Hot corn bread is being lifted from the oven and my day no longer seems so long.
Hint: Cooking it slow is the success of this stew. Slow but Sho! How easy is this?
• 1 ½ pound chuck roast cut in bite size chunks
• 1 cup celery chopped and chunked
• 4 carrots chopped and chunked
• 2 or 3 med potatoes chunked
• 1 onion chunked
• 1 cup bread crumbs
• 1 large can tomatoes
•1 pinch of salt and pepper
•1 tablespoon sugar
• 2 splashes of Worcestershire sauce
• 1 tablespoon oregano
• 1 tablespoon rosemary (optional)
Mix all ingredients together in a baking dish with a lid or foil.
Bake in a 250 degree oven for at least 5 to hours.
If you need more broth at the end of cooking, feel free to add a can of stock or a 2 cups of water.
Re-warm on top of the stove as needed.