1 lb beef roast
1 large onion
4 stalks of celery
1 can or frozen green beans
1 can or frozen corn
3 baking potatoes
4 cloves of garlic
2 cups chicken stock
2 cups beef stock
1tablespoons worcestershire sauce
1 tablespoon mustard
1 bay leaf
1 teaspoon of each rosemary, thyme, basil, smokehouse seasoning and pepper
Flour to coat meat before searing
Dice up beef roast into small pieces about an inch big. Then coat beef in flour lightly. (I put everything in a ziplock bag to keep everything less messy.)
Dice up all veggies to about a one inch size. Mince the garlic as well. (I used a smoked garlic from my local fruit stand and it was delicious!)
In a large pot sear the meat till it starts to brown, remove the meat and set aside.
In the same pot throw all the veggies in and brown as well.
Add in seasonings, as well as the worcestershire sauce and mustard at this point. ( I used a smoked mustard but Dijon will work just as well!)
Return the meat to the pot and add in your chicken and beef stock. If your stock doesn’t cover everything add in some water so you have about an inch above everything.
Cook on low for about 3 hrs stirring occasionally or until the meat starts to get tender. At this point add in some diced potatoes.
Continue to cook everything for another half hour so the potatoes will soften.
At this point toast up some rolls or grab your crackers and plate up some stew!