Dutch Oven Beef Stew

Dutch Oven Beef Stew

Ingredients:

• Roast of your choice
• 8-10 medium size potatoes
• 1 bag baby carrots
• 1 small onion
• 3 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons Worcestershire sauce
• Salt to taste
• Pepper to taste
• 1 teaspoon minced onion
• 1 teaspoon season salt
• 2 teaspoons garlic powder
• 3 teaspoons Weber Chicago steak seasoning
• 8 cups water
• 8 teaspoons Orrington Farms broth base seasoning beef
• ½ cup flour
• ½ cup brown sugar
• 2 cups cold water

Start your fire and heat the Dutch oven. Rub the steak seasoning and olive oil on both sides of the roast.  Once the dutch oven is warm, sear both sides of the roast until lightly browned.  Meanwhile chop the potatoes and onions.  Once the roast is seared add all ingredients except the flour, brown sugar, and 2 cups of water.  Place the lid on and cook for 2 hours 45 minutes.  Make sure you stir every 30 minutes.  When the time goes off, whisk together the flour, brown sugar, and 2 cups of water.  Slowly pour into the broth and stir, cover and let cook for an additional 15 minutes.  Once the timer goes off the broth will be thickened up.  The beef stew will be ready to eat.  A choice of your favorite bread makes an excellent side.  Enjoy!