Beef Stew Perfect for Fall and a Kitchen Tip

4 to 5 pound blade beef roast
4 tbsp canola oil
2 cups burgundy wine you can substitute any full bodied red wine of your choice
4 cups low sodium beef stock
1 cup orange juice
¼ cup Worcestershire sauce
4 cloves minced garlic
2 large onions roughly chopped
1 tsp Chinese five spice powder
½ tsp ground ginger
1 tsp ground thyme
1 tbsp fresh chopped rosemary
3 tbsp Dijon mustard
1 bay leaf
2 pounds carrots cut in chunks
1 pound parsnip cut in chunks
3 pounds baby red potatoes washed and unpeeled

Cut the roast into large chunks about 1 ½ inches in size. Salt and pepper the raw meat to season. Toss the beef chunks in regular flour to coat.
In a large heavy bottomed skillet heat the canola oil.
Brown the beef chunks on all sides, working in small batches so as not to crowd your pan. When all the beef is browned transfer it to a large roaster.
Add to the roaster, along with the beef, and all of the other ingredients except the carrot, parsnip and potatoes.
Stir all the ingredients in the roaster then cover well with aluminum foil and the roaster cover. Cook slowly in a 300 degree oven for about 1 ½ to 2 hours before adding the carrots and parsnip.
Return to the oven for about a half hour before adding the potatoes.
Return to the oven for about half an hour to 45 minutes or until the potatoes are nearly fork tender. Add 1 ½ cups fresh or frozen peas and cook for an additional 15 minutes. Serve with freshly baked bread, biscuits or Yorkshire pudding.

recipe source here


Kitchen Tip:
Be careful when cooking that juices from raw meats or germs from unclean objects do not accidentally touch cooked or ready to eat foods such as fruits or salads. If the dirty and clean do mix it is known as cross-contamination Cleaning correctly is important so that harmful bacteria will not have a chance to live. It is a great idea to have separate cutting boards for meat only, gluten free only, veggie only and another for anything else needed. Avoiding cross contamination is important


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