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Ingredients:
1- 1 1/2 lb pot roast cut into bite size chunks
2- 32oz boxes of beef broth
1- small pkg of baby carrots, cut in half
1- pkg honey gold potatoes. (I found these at Publix. They are very tiny potatoes. I cut them in half and they were the perfect size for the stew. I did not use the entire bag. I only used about 1 1/2 cups. If you can't find them you can use 2 med size baking potatoes and cut it into bite size chunks.)
2- celery stalks
1- onion, cut into bite size pieces
2- cloves of garlic
2- bay leaves
1- tbsp dried basil crushed
1 tbsp Worcestershire Sauce
2 tbsp browning sauce
2 tbsp olive oil- more if needed
Directions:
Place the oil into a large pot on med heat. Add the onion and cook about 4 minutes. Add the garlic and cook for about a minute. Finally add the roast and cook until browned. Once browned drain the fat from the pot and return to the stove.
Once the roast is brown on all sides add the beef broth. Once the broth is added scrape the bottom of the pan to get up any of the "bits" that have stuck to the pan. Next add the bay leaves, basil, Worcestershire sauce, and browning sauce. Stir and cook for about 45 minute.
After the stock and beef have cooked for 45 minutes you can now add the celery, carrots and potatoes. Cook for about 20 minutes or until the vegetables are tender. Add salt and pepper to taste.Finally, mix 1/2 cup water with 3 tbsp flour. Mix well. Turn heat up on stew to a boil, whisk in the flour mixture, reduce to a simmer.
Chef's Secret:
Browning sauce is a great ingredient to help flavor and darken the color of your stew. You can add as little or as much as you would like. Add a little at a time and stir to see the color. Continue adding until you get to the color you like. And, remember, a little goes a long way.
