Tuesday, January 06, 2015

Quick Beef Stew

The first time I made this I was experimenting on guests...  Yes, I'm one of those people!  But I'm happy to say it turned out surprisingly well, and I will gladly serve this to my family, or guests, again.  And again.  And again.

Of course you can make this with fresh veggies and a chuck roast, and it would be super duper.  But if you're looking for a quick, filling, and food storage friendly dinner then this stew is it.

       6 T. butter
       6 T. flour
       4 c. beef broth
       1-2 T. balsamic vinegar
       1 T. dried onions
       1 ¼ t. salt
       ½ t. thyme
       ¼ t. pepper
       ¼ t. garlic & herb
       ¼ t. sage
       1/8 t. celery seed
       1 bay leaf
       2 cans whole potatoes, drained & quartered
       1 can sliced carrots, drained
       1 can sliced mushrooms, drained
       2 cans beef, drained

1.  Melt butter in large pot over medium heat.  Stir flour into browned butter and cook over low heat, stirring constantly for one minute.
2.  Add broth 1 cup at a time.  Bring to a boil and whisk for 1 minute. 
3.  Reduce heat and add balsamic vinegar, diced onions and seasonings; stir well.  Add vegetables and beef and heat through.

No comments: