Vogel Beef Stew

1. 2Tbs Olive Oil
2. ¼ cup Vogel Dairy Fresh churned butter, melted
3. Vogel Dairy Farm Roast

(Vogel Beef Stew Meat, Round, Swiss, Rump, Arm, or Sirloin, Roasts)

4. Himalayan Salt and Black Pepper to Taste
5. 1 Onion, cut into bite sizes
6. 2 Large Carrots, cut into bite sizes
7. 2 Celery Ribs, cut into bite sizes
8. 2 Large Potatoes, cut into bite sizes
9. 3 Cloves Garlic, chopped
10. 8 oz Mushrooms of Choice, cut into bite sizes
11. 2Tbs Tomato Paste
12. ½ cup Red Wine of Choice
13. 2 ½ Cup Beef Broth (See Our Recipe for Roasted Bone Broth)
14. 2 Bay Leaves
15. 2-4ea. Fresh Herbs: Sprigs Fresh Thyme, Rosemary, Basil, and Parsley

Brown onion, garlic, cubed beef, salt, and pepper in olive oil and Vogel Butter. 

Add mushrooms, stir so mushrooms absorb liquids.

Remove all from skillet, and place in large pot.

Deglaze skillet with red wine and pour into the large pot.

Add to pot, the chopped vegetables, tomato paste, bay leaves, herbs, and beef broth.

Cook medium low for 4-6 hours. Or place in crockpot on medium low 6-8 hours.

Your family will love it!