Monday, June 25, 2012
Slow Cooked Oven Stew
4 cups beef stock
1 - 1 1/2 lb beef or venison roast, cut into 1 inch cubes
1/2 - 1 lb small red potatoes, cut into quarters
1 cup chopped carrots
1 shallot or onion - roughly chopped
1 cup fresh or frozen green beans. if using fresh - remove ends and cut into small equal lengths
2-4 celery stalks - cut into 1 inch pieces
1/2 cup fennel root - chopped
7-8 button mushrooms - quartered
2 cloves garlic - minced
1 bay leaf
1 tsp dried thyme
2 TBSP Italian seasoning
1 tsp black pepper
1/2 tsp salt
4 TBSP flour (or gluten free flour or potato starch)
3 TBSP butter
Heat oven to 325. In a 6 quart dutch oven, combine stock, meat, veggies and seasonings.
In a small pan melt butter. Slowly add flour and whisk until bubbly. Add a few tablespoons of stock and whisk to make a roux. Pour over contents of Dutch oven and stir to combine.
Cover and cook 2-4 hours, stirring occasionally. Discard bay leaf before serving.