Recipe: Stove top slow cooked stew

|October 9, 2011|read comments (0)
Author: Mama's Kitchen
I had a good-sized bone-in chuck roast and I wanted to make a "stew" with it.

Heat a heavy skillet, add a bit of olive oil and then add the roast (after washing it, of course!) Season with Kosher salt, fresh cracked black pepper, fresh minced parsley, fresh garlic, onion powder. Topped with diced onion and a can of whole tomatoes (including the juice) and cooked over low heat until it was fork tender – adding potato chunks, diced celery, sliced carrots and adding a can of peas (drained) during the last 10 minutes of cooking.

Served with crusty bread for soppin'!

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