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Marnie Reilly’s Beef Stew and Pot Roast Recipe

Beef Stew and Pot Roast
Beef Stew / Pot Roast ready for the oven.

Beef stew and pot roast are two of Marnie Reilly’s most requested dinners. Detective Tom Keller and Carl Parkins are particularly fond of her pot roast – and raspberry pie (recipe coming soon). As it happens, both dishes (and raspberry pie) are some of my favorite comfort foods.

I have never seen this specific recipe written down – but this is loosely how my parents ( and Marnie’s parents) made pot roast and beef stew. Over the years, I have adjusted the recipe to my taste; and I have added in the extra garlic, the celery and mushrooms.

Beef Stew / Pot Roast Ingredients

1 medium yellow or red onion – chopped
1 celery stalk – chopped
3-6 cloves of garlic, crushed (this will depend on how much you like garlic – I use 6 cloves)
8 ounces fresh mushrooms (optional)
1 Tablespoon olive oil
4 Tablespoons butter (divided)
3 Tablespoons flour
1 teaspoon of sea salt
½ teaspoon celery salt
1 teaspoon of cracked black pepper
½ teaspoon of thyme leaves (optional)
3-5 pound chuck roast (leave whole for pot roast / cut into 1-inch cubes for stew
1 10 oz can of Campbell’s cream of mushroom soup
10 oz of water (use the soup can to measure
2 cups of beef stock
8 baby potatoes, halved
10-12 ounces baby carrots

Method

Preheat oven to 325 degrees Fahrenheit.

Add the flour, salt, pepper and thyme leaves to a zip-lock bag. Close bag and shake to mix. Unzip bag and add the whole chuck roast or beef cubes pending pot roast or stew preference. Zip the bag, and shake to coat beef with flour mixture.

Add olive oil and 2 Tablespoons of butter to a 5 quart Dutch oven (with cover). Melt butter over medium heat. Add beef and turn to brown on all sides. Remove beef to a bowl. Add 2 Tablespoons of butter and stir until melted – scraping up browned bits from the beef. Add onions and garlic. Cook 3-5 minutes over medium heat. Add mushrooms. Cook 8 minutes – stirring occasionally. Add beef and juices back to pan and stir to mix thoroughly.

In the bowl you used for the beef, mix together cream of mushroom soup and 1 can of water. Add to Dutch oven when thoroughly mixed. Add beef stock, baby potatoes and carrots. Cover and place in oven for 2-3 hours (or until meat easily pulls apart).

You can also place is a slow cooker on low for 6-8 hours.

Enjoy!