Pot Roast Stew
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Carrot (quartered)450 g
Parsnip (quartered)2 cloves
Garlic (finely chopped)1.5 cups
Whole Tomatoes (canned)1 cup
Red Wine1 cup
Kosher Salt1 cup
Garlic Powder1 cup
Ground Black PepperDirections:
1
Sprinkle the meat on all sides with the House Seasoning
2
Heat the oil until hot in a large pot, and then add the meat and sear on all sides
3
Add the carrots, parsnips and onions and saute for 2 minutes, and then add the garlic and cook for 1 minute more
4
Stir in the tomatoes, wine and bay leaf
5
Cook, covered, until tender, about 55 minutes
6
Uncover, release the steam and let rest in the pot before serving, 15 to 20 minutes
7
Cook's Note: This recipe can also be made in a slow cooker or conventional oven
8
Mix together the salt, garlic powder and pepper