- ¼ cup flour
- 2 teaspoons salt (we used kosher salt)
- ¼ teaspoon pepper (we used freshly ground black pepper)
- 2 lb. beef stew meat
- 2 medium onions, sliced
- 2 tablespoons oil (we used vegetable oil)
- 1 cup burgundy wine, dry red wine or water (we used red cooking wine)
- ½ cup water
- 1 beef-flavor bouillon cube or 1 teaspoon beef-flavor instant bouillon (we used a bouillon cube)
- 1 bay leaf
- 1 cinnamon stick, if desired
- 4 medium carrots, sliced (we peeled then sliced)
- 2 stalks celery, chopped
- 4-oz. can mushroom pieces and stems, undrained (We used to use 2 cans worth but now we use 24 oz. of fresh button mushrooms, stemmed and sliced that we cook ahead of time.)
- Take a 1-gallon resealable plastic bag out and mix together in it the flour, salt and pepper. Add in the beef afterwards to the bag, shaking to coat. Take a large skillet or Dutch oven out (we used a Dutch oven) and pour the oil into it. Once the oil’s hot, brown the meat and onions in it. Add in the following ingredients now that the meat and onions are browned: wine, water, bouillon, bay leaf and (if you’re using it) the cinnamon stick. Turning the heat up if necessary, bring the mixture up to a boil. Once boiling, turn the heat down and put a lid on the Dutch oven, letting it simmer for 1 ½ hours. Take the lid off just long enough to stir in the carrots, celery and mushrooms, letting the stew cook for another 30 minutes or until the meat and vegetables tender. Take out the cinnamon stick and bay leaf and serve immediately.
This is such a great comforting dish to eat on a cold day. The whole dish is flavorful but it’s that base of the soup that you won’t be able to get enough of !
Recipe source unknown.
Take care everybody !