As is usually the case, the first step in my cooking process is to clean my incredibly small and therefore, perpetually messy kitchen. Once that was done I got all my ingredients together to show you! I said I'd take more pictures!
The only thing not in that picture is the beef. The recipe calls for 2 lbs, I only had 1 from LWF and originally intended to make a half batch then decided while grocery shopping to make a full batch and show you the difference in what you get from us and what you get from Kroger.
So, now that I've had a chance to point out how different looking LWF beef is we should probably get to cooking. We're gonna use that "one pot method" I told you about last time. So aside from that pot, a cutting board, sharp knife, and a spoon (or tongs, for some reason I always end up cooking with tongs) all you need is a glass for your extra Black Box wine. Oh, and a bowl for your raw meat.
Start by making sure all your stew meat pieces are about the same size. The chunks of Kroger meat were about double to triple the size of the LWF meat so all that had to be trimmed down. Then I washed and chopped up all the ingredients I showed you above:
8-10 oz. of baby portabello or cremini mushrooms (Eats Natural Foods) washed not chopped
4 small (about a cup peeled and chopped) carrots (GFGP-Swarey Farm)
2 shallots (Eats)
1/3 cup white onion (Kroger)
approx. 3 cloves garlic (I used equivalent amount of GFGP-Seven Springs Elephant Garlic since 1 clove is about the same size as 6 regular cloves)
1.5-2 cups potatoes (Yukon Golds-Kroger and Red-Eats)
I also bought a package of poultry herbs (rosemary, sage, and thyme) which also taste delicious with beef and probably pork. (Kroger) Don't chop those up, just rinse.
Then add your carrots and the whole can of beef consomme and a can full of water. I know Pioneer Woman says to use half, but I figure since we're putting carrots and potatoes in our stew as well, we're gonna need more liquid. Heck, put some more wine in there too, just for good measure. I may have ;) Bring the liquid up to a boil and then add the mushrooms, whole.
- 2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
- 2 Tablespoons Flour
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 2 whole Shallots, Minced
- 3 cloves Garlic, Minced
- 1/3 cup white onion, minced
- 1 cup chopped carrots
- 1 1/2 cup chopped potatoes
- 8 ounces, weight Cremini Or White Button Mushrooms
- 1/2 cup Red Wine
- 1 can Beef Consomme + 1 can water
- Salt And Pepper, to taste
- 2 sprigs each Fresh Thyme, Rosemary, and Sage
- 2 Tablespoons Flour
- 1/3 cup Red Wine or Water
Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; remove to a plate when brown.
Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat. Add potatoes and cook for 2 minutes. Pour in wine then add carrots and cook for 2 more minutes. Add consomme and can of water. Then add salt and pepper to taste, and stir. Bring to a boil, add mushrooms then add back into the mix the browned meat. Reduce heat to low. Add thyme sprigs to pot.
Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a little water or wine and pour into the stew. Allow to cook and thicken for ten more minutes. Turn off heat and allow stew to sit for 15 to 20 minutes before serving.