The Most Complicated Basic Beef Stew.
Ingredients
- 2 pounds Stew beef, cut into 1 inch cubes ⓘ
- 1 teaspoon salt ⓘ
- garlic salt to taste ⓘ
- minced fresh parsley to taste and garnish ⓘ
- 1 1/2 teaspoons thyme ⓘ
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried marjoram ⓘ
- 1/2 teaspoon dried tarragon ⓘ
- 1/2 teaspoon dried basil
- 2 bay leaves ⓘ
- 1 14 oz. can beef consomme ⓘ
- 1 14 oz. can mushroom or vegetable broth ⓘ
- 1 bottle (12 oz.) dark beer; brown or porter recommended. ⓘ
- 2 small carrots; diced. ⓘ
- 1 can small white or Great Northern beans. ⓘ
- 2 medium onions; diced ⓘ
- 3 large garlic cloves; minced ⓘ
- 1 small can of tomato paste ⓘ
- 1 pkg shitake mushrooms to taste; sliced ⓘ
- 1 package enoki mushrooms to taste ⓘ
- 1/2 package frozen peas; thawed ⓘ
- 1 large handful of loose baby spinach ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1/4 cup water ⓘ
- olive oil for browning ⓘ
Instructions
- In large bowl, combine 3 tbls flour, thyme, and beef. Season with parsley, garlic salt and pepper. Toss to coat.
- In a skillet, on medium high heat, brown the meat in batches. Approx 5 minutes.
- Remove and set aside.
- Add onions, and carrots to drippings in pan. Add more oil if necessary. Saute until onions are soft. Remove and set aside.
- Lastly, saute mushrooms and garlic in pan. Remove and set aside.
- Transfer beef to pot. Add consomme, beer, and 1/2 can tomato paste, marjoram, tarragon, basil, bay leaves, black pepper and salt. Cover and simmer 1 hour and 15 minutes.
- Add carrots, onions, peas, mushrooms, beans with liquid and spinach and continue simmering about 60 minutes until tender. Garlic salt to taste.
- In a small bowl mix the flour and water and stir into the stew until thickened allowing some simmer time to cook the flour taste out.
- Please enjoy.
Nutrition & Diet Analysis (per serving)
1277
kcal
64% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).