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Beef Stew



  • 4 small Onions
  • 3 large Carrots
  • 6 stalks of Celery
  • 5 lbs Eastern White Potatoes
  • 2 California Chuck Roast
  • 8-10 cloves of Garlic
  • 1 stick of salted Butter
  • 4 tablespoons of Extra Virgin Olive Oil
  • 2 beef boullion
  • 3/4 cups fresh Parsley




  1. Peel and cut the Eastern White Potatoes into chunks
  2. Cut the California Chuck Roast into  3/4 inch chunks
  3. Dice onions, garlic, celery, carrots and parsley


  • In a large pot drizzle olive oil and butter, add the beef bouillon cubes, onions and garlic on medium heat cook until lightly sauteed.
  • Add beef and Worcestershire sauce to brown, approx 5-6 minutes.
  • Add celery, carrots and parsley. Cook on high 10 minutes.
  • Add potatoes, beef stock and 3 cups of water to cover ingredients in pot.
  • Salt and Pepper to preference.
  • Boil for 15-20 minutes.
  • Lower heat to medium low, cover with lid and simmer 3 hours.
About Marc Alex (28 Articles)
I'm just a guy looking for a niche

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