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