Pot Roast Stew

Pot Roast Stew w/ Grilled Cheese

There are few meals more comforting during the cold winter (or any time of year) than hot soup and a toasty grilled cheese sandwich.  I always love a good tomato basil soup with fresh bread, or grilled cheese, but a rustic veggie beef stew is a close second favorite.  I had about 2.5 pounds of local grass fed bottom round roast from the Story City Locker that I couldn't wait to use and this meal was calling my name.

I created this stew by combining two "Philadelphia inspired" recipes from a counter top cookbook given to me by my mom.  The original recipes were for Yankee Pot Roast and Beef Stew, both of which I altered a bit as I usually do, and I thought they would be great rolled into one.  I like to start this on the stove and finish it in the oven, but you can also throw it all in a Crock Pot if that's what you prefer... Either way, it's a very rustic, Earthy dish that can easily be added to if you like things a bit spicier, or maybe want more veggies.  Enjoy!

What You Need...

For the Stew:

3-4 pound Beef Round Roast (top or bottom)

2 tbsp butter

1 small onion, chopped

5 carrots, peeled and chopped

4-6 gloves garlic, minced

fresh thyme (2-3 sprigs)

salt & pepper

2 cups beef or chicken broth

1/2 can or bottle wheat beer

32 oz crushed or diced tomatoes

8 oz tomato paste

1 large russet potato, peeled and cubed

roasted peppers, celery (optional)

For the Grilled Cheese:

cottage or sourdough bread (2 slices for each sandwich)

butter

mayonnaise

your favorite firm, but melty cheese

garlic powder

First, melt the butter in a deep, heavy pot over medium-high heat.  Once butter is hot, add chopped onion, carrots and garlic.  When onion begins to become translucent, move ingredients to the sides of the pot, creating an open space in the center.  Place the roast in the center of the pot and place thyme sprigs around the roast.

 Sprinkle generously with salt and pepper.  *I like to use habanero infused sea salt to add a little something extra to dishes like this.  These types of salt can be a little pricey, but they come in a variety of infused flavors and totally worth the money!
Add the broth, beer, tomatoes, paste and potatoes.  At this point you can also add any other veggies you may want.  My favorites are roasted red peppers for a little sweetness, or roasted Poblanos for a mild heat.  *Refer to my "Make Your Own... part 2" post from 3/10/14 for instructions on roasting your own peppers!
Cover the pot and reduce heat to low.  If using an oven-safe pot, you can simmer this in the oven at 250 degrees for  1-2 hours depending on the size of your roast.  If not, you can continue simmering on the stove at the lowest temperature for 1-2 hours.  Check the interior temperature of your roast using a meat thermometer to make sure you have reached at least 155-160 degrees.
When roast has reached the proper temperature, remove it from the pot and place on heat-proof cutting board.  Allow roast to sit for 5 minutes.  Now, you can either cut the roast into chunks (about 1 inch), or pull/shred it if tender enough.  Depending on the type of roast you use and how long it takes to cook, you may or may not be able to pull the meat.  Once you have all of the meat cut or shredded, mix it back into the pot with the vegetables.

To make the grilled cheese, melt 1 tbsp butter over medium heat in a pan/skillet.  Spread mayo on one side of a slice of bread.  When butter is hot, place the bread (mayo side down) in the pan.  Layer a combination of cheeses on the bread (I used smoked cheddar and Jarlsberg), sprinkle with garlic powder and top with another slice of bread.  Cover with a lid (of any size - even if it doesn't fit the pan) for 2-3 minutes to keep heat and moisture around the sandwich and help melt the cheese.  When bottom side of the sandwich is golden brown, flip it and cover for another 2 minutes until cheese is melted and both sides are browned.
Serve your grilled cheese with stew on the side - this is a delicious combination!