We've posted beef stew recipes here before, and with good reason: it’s kind of like our signature dish. Good Housekeeping magazine voted VitaClay the best cooker for beef stew a couple of years ago, and we can’t help but agree! (You may see the original review here)
Beef stew is amazing cooked in VitaClay. To boot, it’s a super easy, nutritionally dense meal that will leave you satisfied and happy. It’s also pretty straight-forward, though there are things you can add or subtract to make it into your very own family favorite recipe.
This peppered beef stew adds a bit of a twist to the traditional beef stew, and the flavors are really excellent. It won’t replace your traditional stew, but this beef stew with a kick will definitely become a favorite in my household and many others!
- 1 sirloin tip beef roast (2lb)
- 1 small red onion, sliced thinly
- 3 garlic cloves, minced
- 1 baking potato, peeled & diced
- 3-4 carrots, peeled & chopped
- 1 bottle beer (optional)
- 1 c broth (2 c if not using beer)
- 1 T balsamic vinegar
- 1 T Worcestershire sauce
- 1 T parsley flakes
- 1-2 t ground black pepper
- 2 bay leaves
- Salt to taste
- Cut a large cavity in the shape of an X in the roast and put the roast into the VitaClay pot
- Stuff roast cavity with sliced red onion and minced garlic
- Add potatoes and baby carrots to the top of the roast
- Pour beer/broth, balsamic vinegar, and Worcestershire sauce over the roast
- Sprinkle with parsley, and ground pepper. Add bay leaves to the liquid
- Cover and seal. Set to “stew” for 2 hours. Roast should shred easily with two forks.
- Add salt to taste.
- To thicken the soup, you can add tapioca or other starch to the cooking liquid