This is an easy make ahead supper. It takes some prep time with the chopping and peeling of the vegetables, but once you’re finished with that, you can pop it in the oven and forget about it; save a few stirs during the cook time. You’ll have leftovers and as always, they taste even better the next day. Better yet, you can freeze some and pull it out on those busy days when you’re trying to shuttle kids to and from soccer games! Pull it out of the freezer and warm it up in a jiffy for a hot and nutritious meal.
3-4 tablespoons olive oil
4 lb rump roast – cut into 1 inch chunks or already prepared stew meat
3 carrots – peeled and cut into ½ inch pieces
3 stalks of celery – medium chop
5 medium potatoes – peeled and chopped into ½ inch pieces
1 medium yellow onion – medium chop
3 cloves of garlic – finely chopped
5 cups low sodium beef broth or combination of beef broth and chicken broth
3 bay leaves
2 tablespoons Worcestershire sauce
2 sprigs fresh rosemary
Salt and freshly grated pepper
1-2 tablespoons corn starch for thickening
Preheat oven to 325 degree F
Dredge the beef chunks in flour and set aside. In a large skillet, heat olive oil and in small batches add the beef chunks and brown them for approximately 5-7 minutes. Place seared beef chunks into a large Dutch oven type pan. In a large saucepan or skillet, heat some additional olive oil and add the carrots, celery, potatoes and onion. Sauté for 10 minutes on a medium-high heat. Add the chopped garlic and sauté for another 2-3 minutes. Combine vegetable mixture to the stew meat in the Dutch oven. Add beef broth or combination beef and chicken broth to the stew, along with Worcestershire sauce, fresh rosemary, bay leaves, salt and pepper to the stew meat. Bring to a boil and then simmer for approximately 5 minutes. Remove from stove top and cover Dutch oven with lid and place in preheated oven for approximately 2-½ hours or until the beef and vegetables are tender.
Remove from oven and drizzle in corn starch mixed with water to thicken the stew slightly. Bring to a boil and then simmer for 2-3 minutes until stew is thickened. Serve with crusty bread or biscuits.