Recipe serves: 8

Braised beef and potatoes

3-4 lbs beef chuck pot roast
½ tsp salt
¼ tsp black pepper
1 Tbsp vegetable oil
1 large onion, diced
4-5 Tbsp chicken soup powder
3 Tbsp dried mushrooms
1 Tbsp paprika
½ Tbsp salt
¼ tsp hot chili powder
¼ tsp dry thyme
6 each large potatoes

Preparation steps:
  1. Sprinkle the beef with the salt and black pepper. In a large non-stick pan warm the oil and saute the onion and the beef. Brown the beef on all sides, about 10 minutes. Transfer the beef and caramelized onions to a small / medium pot.
  2. Add the soup powder, dried mushrooms, paprika, salt, hot chili and dry thyme to the pot. Add water to cover the beef and cook for 1 hour. Cool down to room temperature.
  3. If using chicken, in a large non-stick pan warm the oil and saute the chicken thighs on both sides.
  4. Transfer the beef to a cutting board, and slice it to 1 inch slices. Transfer to a large pot. If using chicken, add chicken thighs and the cooking liquids. Cook the stew for additional 1½ hours.
  5. Peel the potatoes and cut into large pieces. Add the potatoes to the pot. Continue to cook additional ½ hour, or until the potatoes are ready.
Picture of recipe

  • Add 8 chicken thighs
  • May use other beef cuts, such as:
    beef chuck cross rib roast
    beef chuck shoulder roast
    beef loin tri tip
  • Polish sausage - cut 14 oz. sausage
    into ¾ inch slices. Saute the
    sausage in the non-stick pan for
    2 minutes on each side.
    Don't add more oil.
    Add the sausage to the pot after
    slicing the beef. Use the Healthy
    Choice low fat Polska Kielbasa or
    Healthy Choice low fat smoked turkey.
  • Add 8 oz. canned whole
    button mushrooms