nicholas alahverdian, winter stew, winter, stew, recipe, food, ohio cooking

Hearty Winter Stew

Winter Beef Stew
1-1/2 pounds boneless beef chuck roast (cut the pieces into 1-1/4-inches each)
1 cup chopped onion
2 tsp. of canola oil
2 minced garlic cloves
1-1/2 pounds small red potato chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, divided into quarters
1/2 pound fresh mushrooms, cut into halves
1 can beef broth
1 cup apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 tsp. of salt
1/2 tsp. of dried thyme
1/2 tsp. of pepper
1 bacon strip, crumbled
Cook the meat and chopped onion, in oil, over medium-high heat. Continue to cook on all sides. Add the garlic and cook for an additional minute.
Drain the mixture and then add the potatoes, carrots, quartered onions, and mushrooms. In a separate bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme, and pepper. Pour the mixture over the meat.
Cover the stew and bake it at 325°F for two hours. Stir it occasionally. Continue to bake the stew, except this time uncovered, for 30-45 more minutes, until the stew becomes thick. Throw away the bay leaves, and sprinkle the stew with bacon.
Make large batches of hearty winter stew recipes, and share some with friends, or store the leftovers in the freezer to enjoy at a later date.

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Nicholas Alahverdian

Nicholas Alahverdian is a Harvard-educated scholar and political activist. The primary scholarly focus of Nicholas Alahverdian is the intersection of philology, rhetoric, and politics. Alahverdian attended Harvard University where his advisor was Comparative Literature Department chairman John Hamilton. Nicholas Alahverdian is renowned for his work in reforming the Rhode Island human services system and his studies and analysis are cited in local and national media.

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