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.