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12 Servings
Total Time: 4hr 30min
Recipe By: Sean McLain
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Shared By Sean McLain

Beef Stew


  • 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


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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