Hearty and Badass Beef Stew

I could make something up, but I won t. This soup takes some time. This is an evolving recipe. Regardless, the base is the same, and every iteration is BadAss. And I ve no clue about servings. I m a bachelor, so I cook in bulk and freeze.

  1. 6 cups water
  2. 1 cup dry white wine
  3. beef bullion as per direction on package for 7 cups
  4. 1 lb package peeled baby carrots
  5. 1 5 lb beef chuck stew meat 3/4-1 inch pieces
  6. medium onion
  7. 3-4 cloves garlic depends on size and personal preference
  8. 1 can small peas
  9. 2 (6 oz) cans sliced mushroms
  10. 1 can fire roasted stewed tomatoes
  11. 4-5 stalks celery
  12. 3 medium potatoes I use white or red
  13. 8 oz sour cream
  14. 1/4 cup heavy cream
  15. fine white flour I use wondra
  16. to taste basil and pepper
  1. Ok So bring water and wine to boil
  2. While thats happening chop the potatoes and celery into 3/4 to 1 inch pieces Mince the garlic Dice the onions
  3. When it boiling add the bullion as per package direction Then dump everything but the sour cream cream spices and flour
  4. Return to boil then put on low for 4 hours
  5. So now were 4 hours later Add basil and pepper to taste I like about 1/4 tsp pepper and 1 tb basil Sometimes I use white pepper for the heat
  6. Remove from heat and let sit for a bit Like 10 minutes Then add the sour cream and heavy cream
  7. Now sprinkle the fine white flour on the surface Careful Just a fine layer at a time otherwise youll get dough balls Mix it in Keep doing that until the desired thickness is reached
  8. Enjoy with some sort of dipping bread!

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