Heartland Beef Stew

Yield: 6-8 Servings

3 Lbs. Beef Stew Meet

3 Tbsp. Flour

1 ½ Tsp. Salt, Divided

1 Tsp. Pepper, Divided

2 Tbsp. Olive Oil

3 Carrots, Roughly Chopped

1 Large Yellow Onion, Roughly Chopped

3 Russet Potatoes, Peeled and Roughly Chopped

1 Cup Dry Red Wine

2 Cups Vegetable or Beef Stock

2 Tbsp. Tomato Paste

1 1/2 Tablespoons Heartland Seasoning

1 Teaspoon French Grey Sea Salt

No kitchen would be complete without a reliable recipe for pot roast in its repertoire. Our kitchen at the farm is no exception. This recipe is at least 75 years in the making, and maybe even more, as it has been handed down from one generation to another for as long as any of us can remember. We have made a few changes to the original recipe, adding a few items from our garden (like our own fresh vegetable stock), and putting our own mark on a dish that always says, “Welcome Home” to anyone who walks through our door. And we've used our Heartland Seasoning Blend for this recipe. But if you want to dress it up a little, you might want to try our Country French Seasoning Blend instead. Or for a little heartier version, try our Great Lakes Seasoning Blend.

Preheat oven to 300 degrees. Mix together flour, ½ teaspoon each salt and pepper in a large bowl. Add meat and toss to coat on all sides.

Heat oil in Dutch oven set over medium high heat. Add meat and brown on both sides. Remove meat from pan and set aside.

Deglaze pan with wine, and cook, stirring frequently until wine has reduced by one half. Add stock, tomato paste, seasoning blend, and remaining salt and pepper. Mix well. Place meat, carrots, onion, and potatoes to the liquid mix. Stir to combine mixture.

Cover pan and place on center rack of oven. Roast for 3-4 hours, stirring occasionally, until meat is fork tender. Remove from oven and let stand for 10 minutes before serving. Season as desired with French Grey Salt and serve with fresh biscuits.