4 foolproof steps to a decadent beef stew
Learn how to make a perfect and decadent pot roast using one of the most inexpensive cuts of beef – ground beef.
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This beef pot roast is worth the wait!
Ingredients
- 3 Lb. Beef Meatloaf cut into 2.5 cm pieces
- Salt sprinkled on the beef
- 2 tablespoon olive oil
- 1 small White Onion chopped
- 1 tsp chopped garlic
- 8th oz. Tomato sauce
- 4 cups beef broth or 3 cups beef broth + 1 cup red wine**
- 3 Lb. red potatoes halved
- salad or vegetables garnish
instructions
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Preheat the oven to 300 F.
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Cut the ground beef into 1 inch pieces and sprinkle with salt. Place in the fridge for at least 30 minutes.* Then pat dry before it turns brown.
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Heat the olive oil in a casserole and brown the pieces of beef on all sides, layer by layer. It takes 2-3 rounds of tanning. Set aside on a plate after browning.
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Once all the meat is browned, add the chopped onion and garlic and sauté with the stock for 2 minutes. Pour in the beef broth (and red wine**) and deglaze in the Dutch oven. Stir in the tomato sauce and bring to a boil.
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Once simmering, add the meat. Place in the preheated oven for about an hour. After 30 minutes of cooking, add the halved red potatoes and return to the oven.
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Remove from the oven when the beef is done and the red potatoes are tender.
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Serve beef stew with red potatoes and a side salad or vegetables.
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