RO*TEL Across America Recipe Contest - Texas Spicy Chunk of Beef Stew with Potatoes

Texas Spicy Chunk of Beef Stew with Potatoes

by Barbara from MO

Bold beef stew with roasted garlic potatoes

AVERAGE RATING

Category

Main Dish

Prep Time

20 minutes

Servings

4 to 6

Recipe Ingredients

Stew-
1 boneless beef arm or chuck roast (about 2-1/2 pounds)
1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 tablespoons flour
1 can (10 ounce) RO*TEL Mexican Lime & Cilantro Diced Tomatoes
1 can (12 ounce) cola
2 tablespoons ketchup
1 tablespoon steak sauce
2 cups carrots, coarsely chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Potatoes-
3 cloves garlic
2-1/2 pounds potatoes, peeled and cut into large cubes
1/4 cup milk, warmed
3 tablespoons no-salt butter
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh minced parsley

Directions

Preheat oven to 325 degrees.

Trim fat from roast and cut into bite size pieces. In Dutch oven, heat olive oil over medium-high heat. Add beef and onion and sauté until beef is light brown. Sprinkle flour over beef tossing to coat.

Add tomatoes, cola, ketchup, steak sauce, carrots, salt, and pepper stirring well. Bring to a boil and remove from heat. Cover Dutch oven and cook in oven for 1 hour. Remove cover and continue to cook until beef is tender about 30 minutes stirring frequently.

While stew is cooking, wrap unpeeled garlic cloves in foil and roast in oven for 15 minutes. Remove from oven and cool. Unpeel garlic and mince.

Place potatoes in large pan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender about 15 minutes.

Drain potatoes and place in large bowl. Add milk, butter, garlic, salt, and pepper. Using a potato masher, smash potatoes. Stir parsley into potatoes mixing well.

To serve, place stew on plate along side potatoes.