Recipe revisit – because I need it.
Right now it’s just me and my piano with pages of sheet music strewn around me. The beef stew is cooking in the kitchen and right now, I can’t think of anywhere else I’d rather be.
2.5 to 3 lbs of filet mignon (whole), cut into 1 to 1.5 inch cubes (of course you can always use beef round or chuck)1.5 tbs Italian seasoning
2 tbs Vegeta seasoning (add more Italian seasoning/thyme if you do not have Vegeta) 3 tbs vegatable oil
3 large onions
1.5 cups baby carrots
8-10 tiny red/white potatoes (or 3 red potatoes, cubed)
1 large Russet potato
3 stalks of celery (optional)
1/2 package of whole mushrooms
1 cup red wine
1 cup Guinness
1 cup water
2 bay leaves
6 cups beef broth
3 tbs tomato paste
1 tbs Worcestershire sauce
1 tsp sugar
1/2 cup frozen peas
1/2 bunch of kale, tough stems removed and cut into 1 inch strips (optional)
Warning: you need a big pot for this.
1. Add 2 tbs of Vegeta over the meat and let sit for 10 minutes. Add a few dashes of salt.
2. While meat is marinating, cut onions into thick wedges and cut celery (if using) into 1 inch sections. If you prefer your mushrooms sliced, slice mushrooms in half (I prefer them whole). Dice the Russet potato in small chunks – this will be used to thicken the stew so you want these to disintegrate into the stew.
3. In a large soup pot, add 3 tbs of oil and 1.5 tbs of Italian seasoning. Cook herbs for 30 seconds and add beef chunks. Brown meat on all sides, remove from pot,and set aside.
4. In the same pot, add 1 tbs oil and onion wedges, carrots, potatoes, and celery. Saute until some of them are slightly browned – do not overcrowd the pan, brown in batches if necessary. Transfer to a separate pan and add meat back into pot.
5. Toss tomato paste, bay leaves, sugar, Worcestershire, mushrooms into pot and saute for 5-7 more minutes.
6. Add red wine, Guinness, and 1 cup water. Let soup simmer, covered, for 1 hour. After 1 hour, add in the onions, carrots, potatoes, celery, and kale. Simmer uncovered for another hour.