How to Prepare Perfect Mike's Peppered Beef Stew
by Fanny Logan
Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mike's peppered beef stew. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Mike's Peppered Beef Stew is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Mike's Peppered Beef Stew is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have mike's peppered beef stew using 30 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mike's Peppered Beef Stew:
Prepare ● For The Proteins
Take 2 Pounds Beef Rump Roast [to be boiled & shredded]
Get ● For The Fluids
Make ready 4 (15 oz) Cans Beef Stock
Make ready 2 tbsp Kitchen Bouquet
Get 1/3 Cup Quality Red Wine
Get 1 tbsp Worstershire Sauce
Take ● For The Vegetables & Seasonings
Take 1 Medium Green Bell Pepper [deseeded - rough chop]
Get 1 Medium Yellow Bell Pepper [deseeded - rough chop]
Prepare 1 Medium Red Bell Pepper [deseeded - rough chop]
Get 1 Medium Orange Bell Pepper [deseeded - rough chop]
Make ready 2 EX LG Jalapeno Peppers [fine minced]
Prepare 1 tbsp Fresh Ground Black Pepper
Make ready 1/2 tbsp Red Pepper Flakes
Make ready 4 EX LG Sweet Red Potatoes [large chop]
Make ready 2 Sweet Onions [quartered]
Take 1 Cup Baby Carrots [left whole]
Prepare 1 (15 oz) Can Diced Italian Tomatoes
Get 1 Cup Celery With Leaves [rough chop]
Take 2 Cups Mushrooms [your choice - thick sliced]
Take 1 Packet McCormick Au Ju
Get 1 Packet McCormick Stew Seasoning
Get 1/2 tsp Dried Rosemary
Get 1/2 tsp Dried Thyme
Take 1/2 tsp Crushed Bay Leaves
Take ● For The Breads [as needed]
Make ready Fresh French Bread [for dipping]
Get ● For The Garish [as needed]
Prepare Fresh Chopped Parsley
Steps to make Mike's Peppered Beef Stew:
Rinse your roast, pat dry, trim any fats and chop all vegetables. Keep potatoes and mushrooms separate bowls.
Boil your roast in beef broth and add seasonings for 8 hours in a slow cooker on high.
Pull your roast, cool slightly and fine shred with forks.
Chop your extra large red potatoes and place in a water filled bowl separately.
Boil potatoes until slightly softened.
Add all of your vegetables and simmer for 2 hours longer. Add your mushrooms 30 minutes prior to serving.
Serve with fresh crispy French bread. Garnish with fresh parsley. Enjoy!
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