Carole DuCheney's Beef Stew
- 2 1/2 lb. rump roast
- 4-5 Tbs. oil
- 1 medium yellow onion, chopped small
- 1 48 oz. can beef broth
- 1 tsp. Kitchen Bouquet
- 3 celery stalks, chopped into pieces
- 3 crushed garlic cloves
- 8 10 oz. Portobello mushrooms, diced
- 1 10 oz. package frozen peas
- 10 oz. baby carrots, leave whole
- 4 medium red potatoes, cut into 1 1/2-inch cubes
Slice roast into 1-inch thick slices. Lay those flat and cut lengthwise into 1-inch strips. Cut each strip into 1 1/2-inch cubes. Toss meat well with Kitchen Bouquet.
Add oil to large, hot stock pot. Carefully add meat cubes in a single layer. If necessary, brown in batches, removing one batch before adding another. Cook on high until fluids begin to evaporate and meat browns, stirring occasionally. When all batches of meat are browned, return all to pot.
Stir chopped onions and garlic into meat until onions are browned and translucent. Add beef broth. Bring to boil, then lower heat, allowing stew to simmer, covered for 2-3 hours. Meat should come apart easily when done. When meat is close to being as tender as you like, add celery, carrots and potatoes. Test both potatoes and carrots for doneness. Gently stir in peas. If liquid needs thickening, add well-dissolved flour and water and heat fairly high to desired consistency.