Roast Beef Stew

This seems like to be a favorite to everyone on my insta stories so as promised I am writing out the recipe and step for you all.  

INGREDIENTS  

1 package of Beef Chuck Roast  

1 package of organic baby carrots  

1 package of organic baby rainbow carrots  

8 potatos (mixture of red, white, & purple)  

1 yellow onion  

2 boxes of beef broth  

cabbage  

arugula  

2 cups of rice

2TBS butter  

Marinade for Meat

1 Orange 

1/2 cup soy sauce    

1/4 onion  

Chef Merito Carne Seasoning  

STEPS   

1.    MARINATE YOUR CHUCK ROAST FOR ABOUT AN HOUR. 

• In a Tupperware place your chuck roast in the center and pour the ingredients in, 1/2 cup of soy sauce, juice of 1 orange, season the meat with Chef Merito Carne Seasoning, and place about 1/4 cup of chopped onions on top. Place back in the fridge for about an hour. 

2.  Put heat to a medium high, In your Pot or Dutch Oven place about 2 TBS of butter and 1/2 cup of onions stir until brown,  then sear the chuck roast for about 10 minutes each side. I like to pour the marinade in little by little. 

3.   NEXT pour in the 2 boxes of organic beef broth. Let simmer on medium for about an hour. (Make sure to put the top on to your Dutch oven or pot.)  I like the meat to be super tender and shredded so sometimes I will let it simmer for a about 30minutes longer. 

4. 15minutes before the hour is up, put in the carrots and potatoes.  

5. 2 minutes before the hour is up put in the cabbage. 

WHILE THE MEAT IS SIMMERING,  make about 2 cups of rice in your rice cooker. (This will be enough for about 4-5 people) 

Then serve the plate. ❤️ Enjoy! Tag me in your posts! Would love to see how it turned out. 

-Alana