We're making a lot of history today. But these just happen to be the two best things I've eaten in a long time. And there is nothing I love more than crusty bread.
For the bread I used a pin I found on pintrest, you can find it on Simply So Good blog.
I'm not going to go through how to make this bread because she has amazing pictures with step by step instructions!! This bread is awesomesauce, and it's so versatile you can use pretty much anything to mix in with it. I made a plain version and a version with 2/3 cup sharp cheddar and 1 tsp of ground cumin.
So! Onwards to the stew!!
Best Stew in the History of all Stews
1 Rump Roast (I think ours was under 2lbs)
2 carrots
1/2 an onion
4 cloves of garlic (minced)
1/4 cup of flour
Container of Swanson low sodium Beef Stock
3 potatoes (par boiled, then roasted)
3 dashes of Worcestershire Sauce
3 Tbs A1 Sauce
Preheat oven to 450 degrees
First trim off the fat off the bottom of the rump roast and place it in your heavy stock pot on medium to start melting the fat and seasoning your pan.
Then I cut the meat into 1 inch cubes tossed it with salt, pepper and 1/4 cup flour.
I waited for the pan to get warm and start melting the fat from the roast and in the mean time got started with the veggies!
Pan is hot throw in some of the meat! Do the meat in batches so you don't overcrowd the pan. When you've browned all of the sides you can put it on a plate to add back later.
I chopped the veggies up and minced the garlic.
Meat is done!
This is the baby who was impatiently waiting to be fed...he's so handsome.
After the meat, I added all of the veggies and sweat them for about 10 mins until the onions were translucent. And look at those tasty bits at the bottom from the beef!!
There will be some flour left at the bottom of your bowl add 1 cup of the beef broth and whisk until combined.
Can you feel it? We're almost done!!
I added it to the veggies and let it simmer covered for 10 mins to reduce and become thick.
Then add the beef back in, add the rest of the beef broth (about 2 1/2 cups), Worcestershire and A1 Sauce. Simmer the stew for about 45 mins.
I par boiled the potatoes then chopped them up and roasted them with the leftover steak/fat from the bottom of the rump roast. Roast them for about 15 mins or until nice and golden brown. This is also when you can add your oven safe casserole dishes for the bread.
Mmmm roasty
Add the potatoes to the stew and let it simmer for another 30 mins while your bread bakes.
LOOK AT HOW TASTY!!!
Look!! LOOK!!! So crusty
Sorry I was obsessed with this bread.
Mmmmmmmmmmmmmmmmmmmmmmmm
I let it rest for as long as I could before slicing into it and devouring the bread with the stew. Seriously the stew was amazing it completely melted in your mouth and the bread was so crusty and yummy on the outside and super soft on the inside. Again best meal ever.
Here's the step by step recipe you can copy and print out.
Best
Stew in the History of all Stews
1 Rump Roast (I think ours
was under 2lbs)
2 carrots
1/2 an onion
4 cloves of garlic (minced)
1/4 cup of flour
Container of Swanson low
sodium Beef Stock
3 potatoes (par boiled,
then roasted)
3 dashes
of Worcestershire Sauce
3 Tbs A1 Sauce
Preheat oven to 450 degrees
1. First trim off the fat
off the bottom of the rump roast and place it in your heavy stock pot on medium
to start melting the fat and seasoning your pan.
Then I cut the meat into 1 inch cubes tossed it
with salt, pepper and 1/4 cup flour.
2.
I waited for the pan to get warm and start melting the fat from the roast and
in the mean time got started with the veggies!
3. When the pan is hot
throw in some of the meat! Do the meat in batches so you don't overcrowd the
pan. When you've browned all of the sides you can put it on a plate to add back
later.
4. I chopped the veggies
up and minced the garlic. After the meat, I added all of the
veggies and sweat them for about 10 mins until the onions were translucent.
5. There will be some
flour left at the bottom of your bowl add 1 cup of the beef broth and whisk
until combined. I added it to the veggies and let it simmer covered for
10 mins to reduce and become thick.
6. Then add the beef back
in, add the rest of the beef broth (about 2 1/2 cups), Worcestershire and A1 Sauce. Simmer the stew for about 45
mins.
7. I par boiled the
potatoes then chopped them up and roasted them with the leftover steak/fat from
the bottom of the rump roast. Roast them for about 15 mins or until nice and
golden brown. This is also when you can add your oven safe casserole dishes for
the bread.
8. Add the potatoes to the
stew and let it simmer for another 30 mins while your bread bakes.
