Stew

(Last modified: 20240312.0936: 20240108.1240: )

1. Pre-heat a heavy, cast iron dutch oven of 8 or more quarts size on medium low heat on your stovetop. (Mine is 12" diamter by 4-½" high)
2. Peel and cut 10-14 medium potatoes into approximately 1" cubes
3. Slice 3 carrots into thin slices
4. Saute potatoes and carrots in dutch oven in 2T olive oil and 3T butter until somewhat browned (about 10 minutes?)
5. Transfer potatoes and carrots to a pressure cooker and steam on high for 1 minute, quick release.
6. Cut up 2-¼lb to 2-½lb chuck shoulder roast into 1" cubes and brown in an additional 2T butter in the dutch oven (which is still on the stovetop)
7. Slowly sprinkle 2T whole wheat flour on the browned cubes of meat and coat on all sides.
8. Return potatoes and carrots to dutch oven and add:
   • 1t chili powder
   • ½t thyme
   • ¼t freshly ground pepper
   • ½t dried mustard powder
   • ⅛t granulated garlic or 1 clove fresh garlic clove, crushed
   • 1-½C white wine
   • 1-½C water
   • 1C vegetable broth
   • 2 stalks green onion, chopped
   • 1 bay leaf
9. Bake, covered, in 350F oven for one hour
10. While it is baking, assemble:
    • 2 tomatoes, chopped
    • 2 medium onions, chopped
    • 3 bella mushrooms, chopped
    • ½C frozen corn
    • ½C frozen lima beans
11. Add above ingredients to the top of the layer of meat, potatoes, and carrots (after one hour of baking). Add more water if necessary to keep the stew moist.
12. Bake an additional hour, uncovered.
13. Remove from oven and let stand for 5 minutes
14. Serve with optional hot sauce

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    Notes: