Recipe Ms. Mofet's Beef Stew

msmofet

msmofet

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Ms. Mofet's Beef Stew

3 1/2 lb. Chuck roast (or bottom round, or rump roast)
Flour - enough to coat beef cubes
Onion powder - to taste
Garlic powder - to taste
A pinch of cayenne powder - to taste
Salt - to taste
Ground peppercorns - to taste
10 oz. Whole Mushrooms
1 pouch dry onion soup mix
2 lbs. Carrots - peeled and cut into large pcs. (or 1 (12 oz.) bag frozen baby carrots)
2 lbs. Fingerling potatoes or Baby red/yellow potatoes - washed, cut larger ones if necessary so all are the same size (unpeeled)
Celery - stalks and celery heart leaves - cut into large pieces - To taste
Gravy Master Seasoning
Burgundy wine and/or cooking wine
1 med. bag Frozen baby peas*
1 (14 oz. bag ) Frozen small white onions*
*OR you can replace both with 1 large bag of frozen peas and pearl onions

Cut roast into large cubes.
Dredged in flour with salt, ground peppercorns, onion powder, garlic powder, and cayenne powder mixed in.
Brown in butter on all sides, one layer on bottom of pot at a time.
Remove to plate as browned and brown remaining meat.
Add about an inch of burgundy wine to hot pot, bring to heat and deglaze.
Add a splash of gravy master seasoning, 1 pouch of dry onion soup mix, browned beef cubes, drippings, and water to cover.
Bring to boil then lower to gently simmer.
Off set the cover and simmer.
After the beef is just tender (≈ 1 1/2 hrs.) add potatoes (unpeeled), celery and carrots.
Cook till beef and veggies are tender.
Taste gravy and correct seasoning if necessary.
Add frozen peas and onions at the last 3 minutes of cooking.
The gravy should thicken up nicely just from the dredge flour that was on beef cubes.
If thickening is needed remove solids from pot.
Add flour to softened butter and season to taste.
Mix well to create a paste.
Add to boiling pot liquid a small amount at a time whisking well to prevent lumps.
Cook and stir to desired thickness.
Add the meat and vegetables back to the pot.

stew_021921_IMG_7783.JPG
 
SandwichShortOfAPicnic said:
Heading in the Beef Bourguignon direction, yum yum.
Click to expand...
Yes most definitely Bourguignon-like. I rather like the use of celery as a main vegetable here in large pieces rather than in a mirepoix. Some people wouldn't, I suspect, as celery is a bit of a divider.

Of course there are two items which are not sold in the UK: the Gravy Master and the dried onion soup. I would be interested to know what is in them. Obviously I could substitute a good beef stock but I am still curious
 
Morning Glory said:
Yes most definitely Bourguignon-like. I rather like the use of celery as a main vegetable here in large pieces rather than in a mirepoix. Some people wouldn't, I suspect, as celery is a bit of a divider.

Of course there are two items which are not sold in the UK: the Gravy Master and the dried onion soup. I would be interested to know what is in them. Obviously I could substitute a good beef stock but I am still curious
Click to expand...
Dry onion soup mix - Onion flakes, Onion powder, Beef bouillon granules or paste, Parsley, Celery seed, Paprika, and Black pepper.

Gravy Master/Kitchen Bouquet substitute - Can you get a Browning Sauce?

Found this recipe on Google - Browning Sauce (Substitute for Kitchen Bouquet or Gravy Master)

​

 
Last edited:
Morning Glory said:
Yes most definitely Bourguignon-like. I rather like the use of celery as a main vegetable here in large pieces rather than in a mirepoix. Some people wouldn't, I suspect, as celery is a bit of a divider.

Of course there are two items which are not sold in the UK: the Gravy Master and the dried onion soup. I would be interested to know what is in them. Obviously I could substitute a good beef stock but I am still curious
Click to expand...
According to that ultra reliable source (not) google, gravy Master is -
Caramelized Sugar, Caramel Color, Water, Hydrolyzed Soy & Corn Protein, Apple Cider Vinegar, Salt, Spices (Onion, Celery, Parsley and Garlic).

The dry onion soup mixes I’ve seen here (Knorr and Lipton) are mostly onion powder/granules and salt.

Amazon seem to sell these items but of course at inflated prices.
 
Dry onion soup mix, back in the 1950’s-1970’s, was almost its own food group, it was used in so much stuff, especially retro dip recipes. Back then, there was a box of it in just about everyone’s pantry.
 
TastyReuben said:
Dry onion soup mix, back in the 1950’s-1970’s, was almost its own food group, it was used in so much stuff, especially retro dip recipes. Back then, there was a box of it in just about everyone’s pantry.
Click to expand...
I've sort of gathered that from reading so many American recipes. A bit like condensed mushroom(?) soup with seemed (seems) to get used in American recipes a lot.
 
Morning Glory said:
I've sort of gathered that from reading so many American recipes. A bit like condensed mushroom(?) soup with seemed (seems) to get used in American recipes a lot.
Click to expand...
Exactly. I think the ‘50’s and ‘60’s were a Golden Age of corporate recipes, with so many ways to use condensed soups, dry soup mixes, and Jell-O.

I really rather miss the creativity of it all.
 
My mum used to make something we named ‘Tuna Fish Sick’ 😂
It was tinned condensed mushroom soup mixed with tinned tuna heated through.
We loved it because my mother was a zero salt in cooking person and this was salty.
You can guess what it looked like from the name 😁
 
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