Deconstructed Beef Stew

Deconstructed food refers to the idea of breaking apart elements traditionally combined together. I happen to love beef stew and I love pot roast as well. I came up with a combination of what I like the best about both without a heavy sauce.

Serve over mashed cauliflower or mashed parsnips. Its a nice twist off an old favorite and is wonderful for when company is coming by for dinner.

Ingredients:

1 lb. chuck beef cubed or beef round cut into large 2" chunks

1-2 lbs. Yukon gold potatoes - smaller size. Keep whole or slice in half

2 carrots - chopped into 1" chunks

2 celery stalks chopped into 1" chunks

1 yellow onion - chopped into 1" chunks

2 Tbsp. olive oil

2 Tbsp. tomato paste

1 Tbsp. beef or mushroom demi glaze

8 fire roasted tomatoes - available in the olive bar at your local grocery store

4 garlic cloves - roasted in their skins - then chop

1/2 box of low sodium beef stock

1 Tbsp. Emerils.

2 Tbsp. Herbs de Provence

Salt & black pepper

Fresh chopped parsley for topping.

Directions for Beef Stew:

Preheat oven 325 degrees

In a large skillet heat the olive oil on medium high heat adding the onions, celery and carrots adding a pinch of salt and black pepper. Cook for 4-5 minutes stirring every few minutes .

Season the beef chunks with Emeril's, pinch of salt and black pepper and 1 Tbsp. Herbs de Provence and add the beef into the skillet.

Cook for 3-4 minutes.

Add the tomato paste and the roasted garlic. Stir and cook for 1 minute.

Add the fire roasted tomatoes.

Add beef stock - no more than halfway up inside the skillet as well the demi glaze. Stir.

Do not allow the beef stock to cover up your meat.

Place a tight fitting lid onto the skillet and put into the oven for 2 hours.

Directions for Potatoes:

Season the potatoes with salt, pepper and 1 Tbsp. Herbs de Provence and place on a sheet pan. Drizzle olive oil to coat and place into the oven for 1 to 1 1/2 hour.

Optional - If you do wish to have another vegetable I recommend mashed cauliflower or parsnips. Boil either of them until tender. Add a little bit of butter and milk and mash.

Quick Tip - you can place your cooked meat and the carrots, celery and onions over or along side your chosen vegetable.

Finish each serving with a drizzle of the beef sauce and chopped parsley.