Winter dishes are known for their savory flavors and element of warmth, so here’s our rendition of a typical winter stew. We love using a slow cooker however, this recipe can easily be made on a the stove top in a pot!
- 1-1/2 lbs. boneless beef chuck roast, cut into 1-inch cubes or smaller
- 3 medium potatoes, peeled and cubed
- 3 c.hot water
- 1-1/2 c. fresh baby carrots
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 medium onion, chopped
- 1 c. of frozen corn
- 1 c. kale, cut into ribbons
- 1 celery rib, chopped
- 2 Tbs. Premium Extra Virgin Olive Oil, we recommend Coratina or Picual varieties!
- 2 tps. beef bouillon granules
- 1 garlic clove, minced
- 2 Tsp. Traditional 18yr. balsamic vinegar
- 3/4 tsp. Durango smoked sea salt
- 1/4 tsp. fresh pepper
- 3/4 c. cold water
- 2 c. frozen peas, thawed
- 1 egg to top, added as a final touch
- Spice it up- Use a spicy extra virgin to top your stew for an extra kick!
- Place the beef, potatoes, hot water, carrots, soup, onion, celery, olive oil/vinegar, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
- Add in peas/corn. Boil egg in a separate pot and then add as final touch. (3 quarts).