3 lb chuck roast cut into bit sized pieces
I pound thick cut apple smoked bacon
2 cups strong brewed coffee (I use Lebanese)
2 nice sized onions chopped
1 bag of frozen Perl onions thawed and dried with paper towels.
1 bag frozen peas thawed
1 bag frozen cut green beans thawed
1 bag frozen sliced carrots thawed
2 lbs red potatos peeled and cut into 3/4” pieces.
1 package of fresh sliced mushrooms
32 oz beef stock = 4 cups
3 table spoons of Worcestershire sauce
3 table spoons of lite molasses
3 table spoons of chilly sauce
1 table spoon liquid smoke (I use Stub’s Hickory flavor.
Fresh ground black pepper
Seasoned salt
Grub Rub (I get mine in Waco Texas)
1/4 cup flower
1/2 tea spoon Chipotle powder
1 chopped Chipotle pepper plus 1 table spoon of adobo sauce. Comes in a can with sauce.
2 table spoon of Garlic powder devided
Directions:
Cut bacon in pieces and fry until crisp, transfer to a plate with a paper towel to absorb the Grease .
Put 1/4 cup flower in 2 gallon zip look bag add one table spoon of garlic powder, one tea spoon fresh ground black pepper, 1/2 tea spoon chipotle powder, one table spoon Grub Rub and a couple of shakes of seasoned salt.
Add the beef to the bag zip it up and shake to coat all sides of the cubed beef.
Fry beef in batches so that they aren’t crowded and brown them on all sides turning them as needed make sure the are brown and not gray. Remove them to a bowl and add the chopped onions first, add more bacon grease if needed or butter if you don’t have bacon grease. Cook over med hi heat until onions start to brown now add perl onions and cook to golden brown.
Add beef stock and coffee, Worcestershire sauce and deglaze pot, crumble bacon and add to pot, add the beef, add the peas, carrots, green beans, potatos, mushrooms, molasses, chili sauce, peppers and adobo sauce. Bring everything to a boil and reduce heat to a slow simmer until beef is melt in your mouth tender. Add liquid smoke mix well and cook another 5 minuets. I really don’t know how long to cook the stew but start checking it every 15 minuets after an hour.
I have a big old ugly looking cast iron pot that I use. Seems to be something special about that pot that turns out really good beef stew.
