I have a top round roast that got a bit freezer burned, and with the chilly weather lately, I want to make a big batch of beef stew.
I grew up with beef stew having potatoes, onions, carrots, celery, etc., but my boyfriend insists on only potatoes, onions, and beef. I feel like the flavor in a stew made with just those things would be lacking a lot of depth.
I've thought about cooking the veggies (other than the potatoes) with the meat (after cubing and searing the roast) and broth, taking out the meat, and pureeing it all before returning it to the pot, adding spices, red wine/tomato paste, more broth/roux, and the potatoes.
Do you think that would be tasty? Any ideas or tips and tricks?
Thanks a bunch!