When the temps drop, we start craving the kind of meals that hug you from the inside out. Enter: beef stew. But not just any beef stew—this one’s got a little secret.
We’re putting Secret Weapon Burger Seasoning to work in a whole new way, proving it’s not just for patties and backyard cookouts. This hearty, flavor-loaded stew shows off the seasoning’s savory, umami-packed versatility. It’s rich, comforting, and ridiculously easy to pull off.
So go ahead—use your burger blend like a stew star. Your spoon (and your soul) will thank you.
Ingredients:
2 Large Carrots peeled and large diced
2.5lbs chuck roast trimmed and cut into large pieces
8oz peeled pearl onions
4oz shiitake mushrooms, sliced
1lb baby red potatoes
1/2 bottle of red wine (we used cabernet)
24oz beef stock
2 Tbls vegetable oil
3 Tbls Gluten free flour, dissolved in 1/3 cup water
1 pack Secret Weapon Burger Seasoning
Directions:
Preheat oven to 400 degrees.
In a Dutch Oven over medium heat, brown the beef in batches with vegetable oil. Set the beef aside on a plate.
Add carrots, onions and mushrooms to the same pot and cook until lightly brown in beef drippings, about 5 minutes. Pour red wine into the dutch oven to deglaze the pan. Reduce to a simmer.
Stir in beef stock, then add potatoes and browned beef to the Dutch oven.
Stir in the entire pack of Secret Weapon Burger Seasoning into pot.
Cover and roast in a preheated 400 degree oven for 3 hours. While the beef stew is roasting you can prepare a bread bowl if you are really feeling wild.
When the stew comes out of the oven, stir in the flour/water mixture and return to a low burner on the stovetop until the finished product is thickened. Remove from heat and serve.
Enjoy for many days or freeze a little for a rainy day.