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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Nothing is better on a cold snowy day than a nice hot bowl of stick-to-your-ribs beef stew and some warm crusty bread. Ingredients:
2 lbs boneless beef cubes |
1 large onion, rough chopped |
4 garlic cloves, minced |
1/2 cup celery |
1/4 cup parsley, chopped |
10 1/2 ounces beef consomme |
10 1/2 ounces beef broth |
1/2 cup red wine (shiraz) |
2 tablespoons flour |
2 tablespoons cornstarch |
3 tablespoons olive oil |
1 vegetable bouillon cube (knorr's) |
8 ounces carrots |
8 ounces mixed mushrooms |
3 potatoes |
1 cup frozen peas (optional) |
paprika |
beau monde spice |
salt |
pepper |
Directions:
1. Blot beef cubes dry with paper towels. Sprinkle with salt and pepper. Combine flour and corn starch and lightly coat beef shaking off excess. (Save remaining mixture to use later as a thickener.).
2. Heat olive oil in pan and brown beef cubes. Do in batches if needed so as not to crowd pan. Once beef is browned remove from pan and set aside.
3. Add onions, garlic, and celery to pan lowering heat so as not to burn them. Cook for several minutes until onions are transparent. Make sure to scrape bottom of pan to remove any little bits left from the beef.
4. Add wine, consume, bullion cube, and broth and return beef to pan to simmer. Add salt, pepper, paprika, and Beau Monde to taste.
5. While beef is simmering peel and cube potatoes, cut carrots into chunks. Add to pot and simmer for about 1 hour or until meat is tender and veggies are done.
6. Thickly slice mushrooms, and if including frozen peas, add to pot along with parsley about 20 minutes before serving.
7. If needed combine remaining flour mixture with a bit of water and add to pot as a thickener. Adjust seasonings as needed and serve.
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