I know I’ve been promising you a beef stew tutorial video, which I went to the trouble of making. Thankyouverymuch. And it’s horrible. Or ‘hahrrible’ as I would have sounded on the video. I’m not so fond of my video’d voice. So I give you the limited pictures I took and my very granny-ish instructions.
- 2-3 pounds of beef stew meat
- Steak seasoning (I use Montreal)
- 1/2 cup flour
- beef stock (I swear by Kitchen Basics and usually use a whole box, by the time you add stock several times to the stew)
- 1/2 red wine (I use it if I have it, but good beef stock will do)
- 1 large onion, chopped
- 1/2 bag baby carrots (about 20-30)
- 4-5 large red potatoes, cut to bite sized chunks
- 1 package of cremini mushrooms
- crushed red pepper, a few shakes
- salt and pepper, all along the way to add layers of flavor
- 3 T. worcestershire sauce
- 2 T. good honey
- 2 T. garlic/herb seasoning (I buy mine from Sam’s)
- optional veggies—I often add fresh brussel sprouts (halved, I usually parboil them for a few minutes to release the bitter flavor, then add to stew), parnsips (chunked), sweet potatoes (cut into chunks) cabbage (cut into quarters, if I’m not using brussel sprouts), frozen peas
How I do it:
Then chop the following items into bite sized pieces: 4 carrots, 1 large onion, 4 large red potatoes (don’t use russet: they turn to mush), and a package of cremini mushrooms (often I go an extra step and hold the mushrooms until the end, at which point I cook them in bacon fat and oil and then add them separately to the stew at the very end. If I’m not short on time, I add them now). At this point you can just add all these veggies to the stew or you can go the extra mile and give these a short saute in some olive oil to release some of their natural sugar. I think the extra step is worth it but I’ve done it both ways based on time. Generously salt and pepper the veggies and then add more beef stock so that most of the veggies are covered. Don’t totally submerse them though or there’ll be too much liquid. Also add a few shakes of red pepper, a few shakes of Worcestershire sauce, 2 T. of garlic-herb seasoning, and 2 T. of honey. Put back into the oven at 250 for another 3 hours.
Like this post, check out some of my other awesome soups!
ps. In case you didn’t know, this family doctor took the plunge into the world of natural health and essential oils and these oils are BLOWING MY MIND. If you want to feel better, sleep better, strengthen your immune system, reduce your stress, and clear some of the common toxins out of your life, I’d love to walk with you as you get started.
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