Slow Roasted Open Faced Roast Beef

Technically, any roast beef can be served open faced.  But this recipe slow roasts stew meat in its own red wine reduction gravy and is my favorite way to make this classic meal.

Why You'll Love This Recipe:

-only takes 30 minutes to make

-super moist and buttery

-can be prepped the night before in under 15 minutes & refrigerated overnight to bake the next day

What You'll Need:

– 1 lb stew meat – sea salt – pepper – ¼ cup flour – butter – garlic, – onion – sliced mushrooms – ½ cup red wine – 1 quart beef bone broth

Start with 1lb thawed stew meat. Season with 1t sea salt and 1/2t pepper, then toss in 1/4 cup flour. 

1

Heat a 12? skillet on med-high and brown 1/4 cup of butter, once the butter is browned, add the beef & sear until the meat is dark brown on each side, about 3-5 minutes.  

2

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