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Ingredients

• The Vegetables:
• olive oil
• 2 to 3 medium red potatoes, peeled if desired, cut in 1/2-inch dice
• 2 small carrots, quartered lengthwise and cut in 1-inch slices
• 1 small turnip, cut in 1/2-inch dice
• 1 red bell pepper or a combination of red, yellow, orange, cut in 1-inch pieces
• 3 small zucchini and/or yellow summer squash, sliced about 1/4-inch (remove seeds if larger squash are used)
• 8 ounces mushrooms, sliced
• 1 fresh pepper, seeded and cut in 1/2-inch pieces (optional)
• 3 cloves garlic, unpeeled
• coarsely ground black pepper and kosher salt, to taste
• 1 teaspoon dried thyme
• dash of fines herbes (optional)
• sprig of fresh rosemary (optional)
• .
• The Beef:
• olive oil
• 1 1/2 to 2 lbs London Broil steak, cut in thin slices then diced in 1/2-inch pieces
• 1 bunch green onions, scallions, sliced
• 3 tablespoons all-purpose flour
• 1 cup beef broth (if commercial is used, cut back on salt)
• coarsely ground pepper and kosher salt, to taste
• 1 small bay leaf, fresh, or two dry bay leaves

Preparation

Divide sliced and diced vegetables into 2 plastic bags. In one, the root vegetables: potatoes, turnip, and carrots. Put the remaining vegetables in the other bag. Pour 1 to 2 tablespoons of good olive oil in each bag, then divide seasonings to each bag. Shake them all. Place the root vegetables on a large baking sheet (with sides) or wide baking dish. Bake at 375 ° for about 20 minutes before adding the remaining vegetables.

Roast another 20 minutes, or until vegetables are browned and tender. Find the 3 garlic cloves and squeeze the garlic out of the skins; refrigerate the roasted vegetables. This can be done the night before.

In a large skillet, heat about 1 1/2 tablespoons olive oil over medium high heat. Add the diced meat; stir until well browned. Sprinkle with scallions and flour; stir and cook for another minute. Transfer meat mixture to the slow cooker/Crock Pot; add bay leaf, pepper, and salt. Add beef broth to the pan the meat was cooked in; bring to a boil and cook for 2 minutes. Scrape up browned bits from the bottom of the pan; pour hot broth over meat in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours. Add roasted vegetables; cook an additional hour on high, or until mixture is hot. Serve with hot rolls or biscuits.
Serves 6.

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Beef Stew with Beer
Beef Stew with Vegetables
Beef Burgundy with Noodles
Kristie's Beef Burgundy
Flemish Beef and Beer Stew
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Easy Oven Beef Stew

Crockpot
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Golden Beef Stew
Favorite Beef Stew Recipe
Snowy Day Beef Stew
Tangy Beef Stew Recipe
Old-Time Beef Stew
Herbed Beef Stew
Beef and Beer Stew
Crockpot Beef Stew with Beer
Busy Day Beef Stew
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Beef and Potato Stew
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Beef Stew Index
Beef Chili Recipes
Beef Casseroles
Beef Pies
Beef Stroganoff Recipes
Crockpot Beef Recipes
Pot Roasts
Oven Roasts


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