Entrée: United States – Vegetable Stew with Rump Roast

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

1 rump roast, about 1.5 lb (680 g), cut into chunks
2 large portobello mushrooms, sliced
4 cloves garlic, minced
1 large yellow onion, chopped
3 carrots, peeled and sliced
4 purple potatoes, diced
1 cup (150 g) garden peas
4 cups (960 ml) beef broth
2 tbsp (30 ml) vegetable oil
Salt and pepper to taste
2 bay leaves

Instructions

1. In a large pot over medium heat, add vegetable oil. Season the rump roast chunks with salt and pepper, then sear them in the pot until browned. Remove and set aside.
2. In the same pot, add onions and garlic, cooking until they are softened and aromatic. Stir in the carrots, purple potatoes, and Portobello mushrooms, cooking for a few more minutes.
3. Return the rump roast chunks to the pot and add the beef broth, bay leaves, and additional salt and pepper to taste. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and let simmer for about 2 hours, or until the meat and vegetables are tender. Add the garden peas during the last 15 minutes of cooking.
5. Remove bay leaves before serving. Ladle the stew into bowls and enjoy the rich flavors of this comforting dish.