Herbed Beef Stew

Name: Herbed Beef Stew
Ingredients: 1/4 c. butter or margarine; 4 lb. beef chuck, cut into 1 1/2-inch cubes; 1 lb. mushrooms, sliced; 6 yellow onions, peeled and chopped; 2 cloves garlic, crushed; 1 Tbsp. salt; 1 tsp. dried dill; 3/4 tsp. basil; 1/2 tsp. thyme; 1/2 tsp. powdered savory; 2 bay leaves, crushed; 1/4 tsp. pepper; 10 1/2 oz. can beef consomme; 2 (1 lb. 13 oz.) cans tomatoes; 1 lb. small white onions, peeled; 1 bunch carrots; 6 Tbsp. flour; 1/2 c. cold water

18 ingredients

6 steps

Ingredients

1/4 c. butter or margarine
4 lb. beef chuck, cut into 1 1/2-inch cubes
1 lb. mushrooms, sliced
6 yellow onions, peeled and chopped
2 cloves garlic, crushed
1 Tbsp. salt
1 tsp. dried dill
3/4 tsp. basil
1/2 tsp. thyme
1/2 tsp. powdered savory
2 bay leaves, crushed
1/4 tsp. pepper
10 1/2 oz. can beef consomme
2 (1 lb. 13 oz.) cans tomatoes
1 lb. small white onions, peeled
1 bunch carrots
6 Tbsp. flour
1/2 c. cold water

Directions

1

Melt butter or margarine in a large kettle and brown well the beef chuck, cut into cubes.
2

Add mushrooms, onions, garlic, salt, dill, basil, thyme, savory, bay leaves and pepper.
3

Saute slowly, stirring occasionally until mushrooms and onions are tender.
4

Now add can of beef consomme and cans of tomatoes.
5

Simmer for 1 1/2 hours or until meat is tender.
6

Add 1 pound small white onions, peeled and 1 bunch carrots, peeled and cut into 2-inch chunks. Cover kettle and cook 45 minutes more or until vegetables are done. Now mix 6 tablespoons flour with 1/2 cup cold water until smooth and add gradually to the stew, stirring occasionally. Continue to stir and heat until gravy is thickened.