It's fall, which means my slow cooker and Dutch ovens have come out to play. With the cooler weather, I've been craving heartier dinners. While food shopping, I found this Red Fork Seasoning Saucewith porchini mushrooms and red wine. It made for an easy and delicious Beef Stew recipe that almost everyone in my house loved, which I considered a total win. I posted a photo on Instagram and there is a request for the recipe, so here it is. You can easily substitute ingredients based on your preference.
Prep time: 10 mins // Total cook time: 2-3 hours
Ingredients: 1-2lbs of chuck roast (depending on how many people you want to feed. 1 pound feeds approximately 2 adults, 2 children), Red Fork Pot Roast Seasoning Sauce, 2-3 cups of vegetable stock, 4 carrots, 1 lb of potatoes (I like multi-colored baby potatoes), 2 cups of rice or couscous, salt.
- Preheat oven to 350 degrees.
- Brown pieces of chuck roast in olive oil over medium heat for about 5 minutes on each side.
- Wash, peel, chop carrots and potatoes.
- Pour Red Fork Pot Roast Seasoning Sauce over beef, then 2-3 cups of vegetable stock depending on how much you want to dilute the seasoning sauce and how thick you want your stew. I used 2 cups for a pound of chuck roast and 2 pounds of vegetables/potatoes and it was nice and thick, how I like it. I did not want a soupy stew, but rather a nice, thick red wine sauce. Cover and cook in oven for 1 hour.
- After an hour, add carrots and potatoes. Cover and cook for another hour or so to desired tenderness. I use a convection oven and it was well done at a little over 2 hours.
- Season with salt to taste (sauce already has a lot of sodium so beware).
- Serve over rice or couscous.