Recipe Ms. Mofet's Beef Stew

msmofet

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Ms. Mofet's Beef Stew

3 1/2 lb. Chuck roast (or bottom round, or rump roast)
Flour - enough to coat beef cubes
Onion powder - to taste
Garlic powder - to taste
A pinch of cayenne powder - to taste
Salt - to taste
Ground peppercorns - to taste
10 oz. Whole Mushrooms
1 pouch dry onion soup mix
2 lbs. Carrots - peeled and cut into large pcs. (or 1 (12 oz.) bag frozen baby carrots)
2 lbs. Fingerling potatoes or Baby red/yellow potatoes - washed, cut larger ones if necessary so all are the same size (unpeeled)
Celery - stalks and celery heart leaves - cut into large pieces - To taste
Gravy Master Seasoning
Burgundy wine and/or cooking wine
1 med. bag Frozen baby peas*
1 (14 oz. bag ) Frozen small white onions*
*OR you can replace both with 1 large bag of frozen peas and pearl onions

Cut roast into large cubes.
Dredged in flour with salt, ground peppercorns, onion powder, garlic powder, and cayenne powder mixed in.
Brown in butter on all sides, one layer on bottom of pot at a time.
Remove to plate as browned and brown remaining meat.
Add about an inch of burgundy wine to hot pot, bring to heat and deglaze.
Add a splash of gravy master seasoning, 1 pouch of dry onion soup mix, browned beef cubes, drippings, and water to cover.
Bring to boil then lower to gently simmer.
Off set the cover and simmer.
After the beef is just tender (≈ 1 1/2 hrs.) add potatoes (unpeeled), celery and carrots.
Cook till beef and veggies are tender.
Taste gravy and correct seasoning if necessary.
Add frozen peas and onions at the last 3 minutes of cooking.
The gravy should thicken up nicely just from the dredge flour that was on beef cubes.
If thickening is needed remove solids from pot.
Add flour to softened butter and season to taste.
Mix well to create a paste.
Add to boiling pot liquid a small amount at a time whisking well to prevent lumps.
Cook and stir to desired thickness.
Add the meat and vegetables back to the pot.

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