a recipe, a 200th post!

a slightly different take on beef stew. one where i take some traditional and non traditional stew ingredients, throw them together in a pot and out comes my favorite stew, to date.

1 lb beef cubes or chuck

2 medium onions coarsly chopped

4 medium red potatoes chopped

1pkg. dried wild mushrooms ( or fresh )

3 carrots chopped

1/2 c. sundried tomatoes chopped 

2 garlic gloves

salt, peper, cayenne pepper, orgeano, thyme and parsley to taste

1T. grey poupon

1T. worchestershire

1T. teriyaki

1T. tomato paste

1 can beer

2 cans beef stock

1/2 c. mushroom liquid ( leftover from re hydrating )

flour to coat beef

2T. olive oil

coat beef cubes in flour. set aside. heat up water to rehydrate mushrooms. pour boiling water over mushrooms and let sit for at least 10 minutes. reserve mushroom liquid for later use. heat oil in stock pot. brown beef and one chopped onion. add garlic a little later to prevent burning it. after the meat is nicely browned add beer and beef stock. next add other onion, carrots and potatoes. add spices, grey poupon, worcestershire, teriyaki, tomato paste, mushrooms and sun dried tomatoes. add flour to mushroom liquid to make a roux. add to the stew to thicken. add all other liquids and simmer for one hour.