Found some choice 7 Bone chuck roast on sale for $2.49 a pound, so picked up a couple of these huge packs and thought I'd make some good hearty beef stew.
Chuck roast (4 1/2 lbs)
1 large onion
5 medium turnips (we're eating low carb, and these are much lower than potatoes!)
A few baby carrots I needed to use up :)
2 cans tomato paste
4 + cups beef broth
Started by dicing up the onion and turnips. I didn't bother peeling the turnips, but they didn't seem to add any funky taste to the stew.
Sliced/cubed up the steaks and browned the meat and the bones in a cast iron. In the past I've smoked the meat for about an hour to get some extra flavor, but didn't do it this time.
While I was browning the meat, I turned my grill to 375° and threw the onions and turnips in a dutch oven with a pat of butter to let them soften up a bit and get a bit of smoke.
Once the meat was all browned, and onions had started to caramelize a bit, I poured the beef stock into the pot and deglazed the pan, then stirred in the cans of tomato paste. (It was way too dark outside at the grill, so I brought it in to take photos.) :) Then I mixed in all the beef and bones, with all their juices.
I left it on the grill (uncovered) for a couple of hours, stirring once in awhile, and added a bit more beef broth to thin it down just a bit.
Not the prettiest picture, but it was so hearty and delicious! Nice change of pace from the other low-carb stuff we're eating! I would usually garnish it with some chopped parsley, but forgot to get some at the store when I bought the beef! Really nice warming Fall stew.