How To Make BEEF STEW - Day 16,790

Beef Stew

2 Onions, brown, large, diced

2 Tablespoons Oil,

2 Tablespoons Salt, kosher

2 Teaspoons Black Pepper

1-1/2 Pounds Mushrooms, your choice what kind, cleaned and quartered

4 Pounds Beef, cubed, large chunks

1/4 Pork Fat, or substitute your favorite

1/2 Cup Flour, all purpose

6 Ounces Tomato Paste

1 Quart Beef Broth

2 Quarts Water, approximately

3 Cloves Garlic, minced

1-1/2 Pounds Carrots, peeled and cut to bite size

2 Pound Baby White Potatoes, cleaned, peel on

Heat large soup pot to high temperature and add 2 tablespoons of oil.  Immediately add the diced onion and sauté until brown and soft, about 6 minutes. Do not let it burn. When done, transfer onions to a large bowl and set aside.  Return pan to the heat and  add the mushrooms.  Sauté until they give up water and have shrunk to about 1/2 their original size.  If needed at a tiny pit of water to pan does not burn. When cooked, transfer to the bowl. Fry meat in a bit of oil until well browned seasoning with salt and pepper.  Best to do this in 3 separate batches.  Transfer meat to the bowl.  Add pork fat to the pan and melt adding flour and frying until it smells nutty and has browned.  Add the tomato paste and mix well. Add 1 quart of water and stir well bringing the sauce to a simmer.  Use as whisk and work at getting all the lumps out. 

Add the garlic, mixing well, then add the beef stock.  Add all the ingredients that were cooked and in the bowl back to the soup pot.  Rinse the bowl with 1 quart of water and add to the pot.  Stir, bring up to a simmer and allow to cook for 1 hour uncovered.  Add the carrots and potatoes, stir and simmer for another hour uncovered.   Check for salt taste.  Serve!  Serves 8-10

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