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Hokie Bird Beef Stew Recipe

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This recipe for Hokie Bird Beef Stew is from The Murray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb chuck roast, trimmed and cut into 1" pieces
1 1/2 tsp kosher salt
1 tsp black pepper
2 Tbsp flour
2 Tbsp grape seed oil - divided
1 med yellow onion, cut and diced
4 med carrots, peeled and cut into large pieces
4 ribs of celery, cut into 1 inch slices
1 lb potatoes (if baby leave, if med/large cut into 1 1/2" pieces)
1/4 c tomato paste
1 Tbsp Dijon mustard
1 Tbsp brown sugar
2 cloves garlic
1 1/2 c Hokie Bird Red wine
3 c low sodium chicken broth
4 sprigs fresh thyme
1 cup fresh/frozen peas
Directions:
Directions:
In a large bowl, toss to combine meat, salt and pepper, and flour

HEAT large dutch oven or heavy bottom soup pot over medium heat
Once hot, add oil
Brown meat in two batches (each batch takes about 3 minutes)
Place all meat back in pot with cut vegetables, tomato paste, mustard, brown sugar and garlic

Stir to combine
COOK for 3 ot 4 minutes

ADD wine, broth and thyme
Bring to a boil, cover with lid, and reduce heat slightly
Keep liquid to a low simmer
COOK for 25 to 30 minutes

Discard thyme stems
Just before serving, add peas
Personal Notes:
Personal Notes:
Okay, for the non-Hokies, substitute any red wine and another option substitute a 12 oz can of Guinness Beer and you have basic Irish stew.

 

 

 

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