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Beef Stew
Ingredients
- 6-8 pounds of rump or chuck roast
- 2 1/2 pounds of potatoes (peeled & cubed)
- 2- 32 ounce beef stock
- 4 - onions (diced)
- 2 - bell pepper (diced)
- 4 - stalks of celery (diced)
- 6 - cloves of garlic (minced)
- 6-8 ounces of Baby carrots
- Byron’s butt rub
- Garlic powder (1 pass)
- Onion powder (1 pass)
- Cayenne powder (1 tiny pinch)
- Salt
- Pepper
Directions
- Cube meat into small bite sizes trimming excess fat off.
- Brown meat using olive oil and Byron’s butt rub. After brown remove from pot and put to the side. May need to do this in two batches.
- Pour trinity into the pot and cook until tender. (Season as you go)
- Pour beef stock over vegetables and return meat.
- Add garlic powder, cayenne, onion powder, Byron’s (2 passes), salt, and pepper
- Simmer meat until it becomes tender about 3 hours.
- Add potatoes and carrots and cook until tender (about 1 hour)
- At end at a corn starch slurry to thicken gravy. Do one tablespoon at a time to get consistency you want.
- Serve over white rice
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