Watch Cooking Channel

Pot Roast Stew

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Comfort Food

Photo: Pot Roast Stew

TOTAL TIME: 1 hr 50 min
Prep: 30 min
Inactive Prep: 20 min
Cook: 1 hr
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • One 2-pound boneless chuck roast, cut into 1-inch strips
  • 1 1/2 teaspoons House Seasoning, recipe follows
  • 1 tablespoon olive or canola oil
  • 1 pound carrots, quartered
  • 1 pound parsnips, quartered
HOUSE SEASONING:
  • 1 cup kosher salt
  • 1/4 cup garlic powder
  • 1/4 cup ground black pepper
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Sprinkle the meat on all sides with the House Seasoning. Heat the oil until hot in a large pot, and then add the meat and sear on all sides. Add the carrots, parsnips and onions and saute for 2 minutes, and then add the garlic and cook for 1 minute more. Stir in the tomatoes, wine and bay leaf. Cook, covered, until tender, about 55 minutes. Uncover, release the steam and let rest in the pot before serving, 15 to 20 minutes.

Cook's Note: This recipe can also be made in a slow cooker or conventional oven.

Mix together the salt, garlic powder and pepper.

Explore More On

All Topics

more from this episode

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

4

Newest Ratings and Reviews

Read all 9 reviews

  • on February 24, 2013

    Flag

    deliceous yum yum

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2013

    Flag

    chuck roast is a pretty fatty cut! i guess the calories are low because you're spreading 2 lbs of meat over 6-8 servings. you could easily sub a leaner stew meat like sirloin...then perhaps can allow yourself some noodles or a biscuit with that stew!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 25, 2012

    Flag

    DELICIOUS!!! LOVED THIS AND WILL MAKE AGAIN...I used 2 bay leaves instead of 1, diced vs whole San Marzano tomatoes, and 16 oz of baby (snack pack carrots cause I always have them on hand. Otherwise, I followed this recipe exactly. The next time I make this, I will add a tablespoon of beef base (BETTER THAN BOULLION brand and some baby red potatoes. Beef base is my new favorite ingredient for chicken or beef recipes. Did not make the biscuits cause we are watching the carbs.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How