Anita’s Delicious Beef Stew with Vegetables

This delicious slow cooked Beef Stew with carrots and potatoes is the definition of cold weather comfort food. After some hours in the oven, the meat will melt in your mouse. Super tender, with aromatics that you will find irresistible. All in one pot to enjoy! 

Ingredients

2-pound Skirt Steak

3 Tablespoons olive oil

2 large onions, in quarters

3 large potatoes, sliced

2 cups of cherry tomatoes, whole

3 large carrots, sliced diagonally

3 dried bay leaves

3 cloves of garlic, chopped

5-6 fresh rosemary stems

1 cup of dried red wine

2 Tablespoon of Worcestershire sauce

2 Cups of beef broth

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon cinnamon, ground

1/4 teaspoon cloves, grind

Preparation

1. Set oven to 400 grades Farenheit. Use a Roasting Pan with Rack.  Place potatoes, cherry tomatoes, onions, dried bay leaves over rack.

2. Place steak, garlic and rosemary over vegetables. Season with salt, pepper, ground cloves and cinnamon.

3. Pour over wine, beef broth and Worcestershire sauce. Place pan into pre-heated oven. Roast for about 3-4 hours until Skirt Steak is forking tender. Cutting the veggies thick will maintain their shape and become also tender, while steak is roasting slowly. Enjoy!

Serve next to Basmati or any rice of your preference, Yum…