Harvest Beef Stew
Andrew
ingredients
- 8 stalks Celery
- 15-20 Baby Bella or White Mushrooms
- 7 carrots, peeled
- 12 small new potatoes
- 1 1/2 large beefsteak tomatos
- 2 lbs premium chuck cubed steak
- 2 tbs butter
- 3 cubes beef bouillon
- 8 cups water
- 1/2 cup peas
- 1/2 cup corn
- 1/2 cup dry red wine
- 1 bay leaf
- Salt, pepper, Wondra quick mixing flour to taste
directions
- 1
Thinly slice celery, carrots and mushrooms. Quarter potatoes into small pieces. Melt butter and add vegetables into medium heated saucepan. Saute for 10 minutes or until soft.
- 2
Chop steak into small pieces. Season with salt, pepper and garlic powder to taste. Sear steak on high heat for 2-4 minutes (it should be cooked on the outside but raw in the middle).
- 3
Cut and “smash” tomato into small pieces.
- 4
Combine tomato, beef and sauteed vegetables in large soup pot. Combine water, bouillon, bay leaf, peas and corn. Cover and bring to a boil. then reduce to medium/low heat and cover for approximately two and a half hours.
- 5
Stir repeatedly while cooking. After two hours add wine. If stew is not to desired consistency, slowly add flour to thicken. Replace cover and continue to cook.
- 6
During last half hour add remaining wine. Add salt and pepper to taste.
Source: Andrew
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews