csheago's Notes:
Expand2 pounds Stew beef, cut into 1 inch cubes Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
garlic salt to taste Ask a question about this ingredient
minced fresh parsley to taste and garnish Ask a question about this ingredient
1 1/2 teaspoon thyme Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
1/2 teaspoon dried marjoram Ask a question about this ingredient
1/2 teaspoon dried tarragon Ask a question about this ingredient
1/2 teaspoon dried basil Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1 14 oz. can beef consomme Ask a question about this ingredient
1 14 oz. can mushroom or vegetable broth Ask a question about this ingredient
1 bottle (12 oz.) dark beer; brown or porter recommended. Ask a question about this ingredient
2 small carrots; diced. Ask a question about this ingredient
1 can small white or Great Northern beans. Ask a question about this ingredient
2 medium onions; diced Ask a question about this ingredient
3 large garlic cloves; minced Ask a question about this ingredient
1 small can of tomato paste Ask a question about this ingredient
1 pkg shitake mushrooms to taste; sliced Ask a question about this ingredient
1 package enoki mushrooms to taste Ask a question about this ingredient
1/2 package frozen peas; thawed Ask a question about this ingredient
1 large handful of loose baby spinach Ask a question about this ingredient
1/4 cup all-purpose flour Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
olive oil for browning Ask a question about this ingredient
In large bowl, combine 3 tbls flour, thyme, and beef. Season with parsley, garlic salt and pepper. Toss to coat. In a skillet, on medium high heat, brown the meat in batches. Approx 5 minutes. Remove and set aside. Add onions, and carrots to drippings in pan. Add more oil if necessary. Saute until onions are soft. Remove and set aside. Lastly, sauté mushrooms and garlic in pan. Remove and set aside. Transfer beef to pot. Add consommé, beer, and 1/2 can tomato paste, marjoram, tarragon, basil, bay leaves, black pepper and salt. Cover and simmer 1 hour and 15 minutes. Add carrots, onions, peas, mushrooms, beans with liquid and spinach and continue simmering about 60 minutes until tender. Garlic salt to taste. In a small bowl mix the flour and water and stir into the stew until thickened allowing some simmer time to cook the flour taste out. Please enjoy.
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