The Halfling's Homecoming Beef Stew

Serves 1
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Directions

  1. 1Add 1.5 pounds of beef, 2 sprigs of rosemary, and 1 teaspoon of onion powder to a Dutch oven.
  2. 2Add 1 cup of chopped onion to the pot.
  3. 3Add 1 tablespoon of flour to the pot.
  4. 4Pour in 1/4 cup of red wine.
  5. 5Add 1 cup of chopped celery.
  6. 6Add 1 cup of baby carrots.
  7. 7Add 1 cup of diced baby potatoes.
  8. 8Add 1 tablespoon of parsley.
  9. 9Add 1 tablespoon of smoked paprika.
  10. 10Pour in beef broth (1 packet of concentrate, 1 tablespoon of Better Than Bouillon roasted beef base, and 3 cups of water).
  11. 11Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of salt.
  12. 12Add 1 bay leaf.
  13. 13Add 1 can of crushed tomatoes.
  14. 14Add a handful of leeks.
  15. 15Add a handful of red and yellow potatoes.
  16. 16Add 1 cup of shimeji mushrooms.
  17. 17Add 1 tablespoon of Italian seasoning.
  18. 18Add a slurry of 1 tablespoon of cornstarch and 1 tablespoon of water.
  19. 19Grate cheese for topping.
  20. 20Serve the stew in bowls.
  21. 21Top with shredded cheese.
  22. 22Serve with fresh rolls.

Ingredients

  • 1 clove Roasted Garlic
  • 1.5 pounds Beef
  • 2 sprigs Rosemary
  • 1 teaspoon Onion Powder
  • 1 cup Onion
  • 1 tablespoon Flour
  • 0.25 cup Red Wine
  • 1 cup Celery
  • 1 cup Carrots
  • 1 cup Potatoes
  • 1 tablespoon Parsley
  • 1 tablespoon Smoked Paprika
  • 1 packet Beef Broth Concentrate
  • 1 tablespoon Better Than Bouillon Roasted Beef Base
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Salt
  • 1 Bay Leaf
  • 1 can Crushed Tomatoes
  • 1 cup Shimeji Mushrooms
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • 0.25 cup Cheese

Equipment

Dutch ovencutting boardbox grater