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There are several things that more or less affect the taste quality of mike's peppered beef stew, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare mike's peppered beef stew good wherever you are, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings required for prepare

1. Prepare ● For The Proteins
2. Prepare 2 Pounds Beef Rump Roast [to be boiled & shredded]
3. Prepare ● For The Fluids
4. Use 4 (15 oz) Cans Beef Stock
5. Prepare 2 tbsp Kitchen Bouquet
6. Take 1/3 Cup Quality Red Wine
7. Prepare 1 tbsp Worstershire Sauce
8. Use ● For The Vegetables & Seasonings
9. Prepare 1 Medium Green Bell Pepper [deseeded - rough chop]
10. Prepare 1 Medium Yellow Bell Pepper [deseeded - rough chop]
11. Prepare 1 Medium Red Bell Pepper [deseeded - rough chop]
12. Take 1 Medium Orange Bell Pepper [deseeded - rough chop]
13. Prepare 2 EX LG Jalapeno Peppers [fine minced]
14. Use 1 tbsp Fresh Ground Black Pepper
15. Use 1/2 tbsp Red Pepper Flakes
16. Take 4 EX LG Sweet Red Potatoes [large chop]
17. Prepare 2 Sweet Onions [quartered]
18. Take 1 Cup Baby Carrots [left whole]
19. Prepare 1 (15 oz) Can Diced Italian Tomatoes
20. Prepare 1 Cup Celery With Leaves [rough chop]
21. Take 2 Cups Mushrooms [your choice - thick sliced]
22. Take 1 Packet McCormick Au Ju
23. Prepare 1 Packet McCormick Stew Seasoning
24. Prepare 1/2 tsp Dried Rosemary
25. Prepare 1/2 tsp Dried Thyme
26. Prepare 1/2 tsp Crushed Bay Leaves
27. Prepare ● For The Breads [as needed]
28. Prepare Fresh French Bread [for dipping]
29. Prepare ● For The Garish [as needed]
30. Prepare Fresh Chopped Parsley

Brown in shortening on all sides in a heavy pan. Cover and cook slowly two hours or until meat is almost tender. Cover and cook thirty minutes or until vegetables are tender. Mike takes on this classic French stew with beautiful flanken, hearty vegetables, and the perfect technique to bring that flavor to life.

How to make Mike's Peppered Beef Stew:

1. Rinse your roast, pat dry, trim any fats and chop all vegetables. Keep potatoes and mushrooms separate bowls.
2. Boil your roast in beef broth and add seasonings for 8 hours in a slow cooker on high.
3. Pull your roast, cool slightly and fine shred with forks.
4. Chop your extra large red potatoes and place in a water filled bowl separately.
5. Boil potatoes until slightly softened.
6. Add all of your vegetables and simmer for 2 hours longer. Add your mushrooms 30 minutes prior to serving.
8. Serve with fresh crispy French bread. Garnish with fresh parsley. Enjoy!
9. Done and ready to serve!

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight. Season to taste with salt and pepper. Remove from heat, and let cool. Use to baste your favorite meat while grilling.

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