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Pepper Beef Stew

February 12, 2017

Pepper Beef Stew

This peppered beef stew adds a bit of a twist to the traditional beef stew, and the flavors are really excellent.

Ingredients for Pepper Beef Stew in VitaClay:

  • 1 sirloin tip beef roast (2-3 lbs)
  • 1 red onion, sliced thinly
  • 3-4 garlic cloves, minced
  • 1 large baking potato, peeled & diced
  • 3-4 carrots, peeled & chopped
  • other veggies, such as corn kernels or peas, as desired
  • 1 bottle beer (optional)
  • 4 c broth (5 c if not using beer)
  • 2 T balsamic vinegar
  • 2 T Worcestershire sauce
  • 2 T parsley flakes
  • 2-4 t ground black pepper
  • 2 bay leaves
  • Salt to taste

Directions for Pepper Beef Stew in VitaClay:

  1. Cut a large "X" in the top of the roast and put the roast into the VitaClay pot
  2. Stuff the "X" shaped roast cavity with sliced red onion and minced garlic
  3. Add potatoes, baby carrots and other veggies to the clay pot on top of the roast
  4. Pour beer/broth, balsamic vinegar, and Worcestershire sauce over the roast
  5. Sprinkle with parsley, and ground pepper. Add bay leaves to the liquid
  6. Cover and set to "fast" for 2-3 Roast should shred easily with two forks.
  7. Add salt to
  8. To thicken the soup, you can add tapioca or other starch to the cooking liquid

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