It's worth it; and honestly, you should be able to find everything in your cupboard. This is many years and a compilation of many recipes I tried as a single woman making a hearty long lasting meal. I have replaced potatoes with white beans which I think simplifies it a little. I like this stew because every now and again, I don't like comfort food too large. I enjoy the meatiness of the shitakes and the texture of the enoki mushrooms. I small dice everything to have it melt and be not an undertaking to eat. It's wonderful with a crusty bread and a Guinness. —csheago
6 largish servings
Stew beef, cut into 1 inch cubes
garlic salt to taste
minced fresh parsley to taste and garnish
1 1/2 teaspoons
14 oz. can beef consomme
14 oz. can mushroom or vegetable broth
bottle (12 oz.) dark beer; brown or porter recommended.
In large bowl, combine 3 tbls flour, thyme, and beef. Season with parsley, garlic salt and pepper. Toss to coat.
In a skillet, on medium high heat, brown the meat in batches. Approx 5 minutes.
Remove and set aside.
Add onions, and carrots to drippings in pan. Add more oil if necessary. Saute until onions are soft. Remove and set aside.
Lastly, sauté mushrooms and garlic in pan. Remove and set aside.
Transfer beef to pot. Add consommé, beer, and 1/2 can tomato paste, marjoram, tarragon, basil, bay leaves, black pepper and salt. Cover and simmer 1 hour and 15 minutes.
Add carrots, onions, peas, mushrooms, beans with liquid and spinach and continue simmering about 60 minutes until tender. Garlic salt to taste.
In a small bowl mix the flour and water and stir into the stew until thickened allowing some simmer time to cook the flour taste out.