Recipe by littleturtle
Comfort food. I know the ingredient list is a little odd, but it makes a really tasty gravy with a lot of depth and character, almost somewhere in between a standard beef stew and pot roast. My family hasn't really cared for most of the stew recipes I've tried (or pot roasts for that matter), but they really like this.
- 1⁄4-1⁄2 cup wheat flour
- 1 1⁄2-2 lbs chuck roast or 1 1⁄2-2 lbs round roast, cut into 1 - 1 1/2-inch cubes
- 1 1⁄2 tablespoons bacon grease or 1 1⁄2 tablespoons olive oil
- 1 (10 3/4 ounce) can cream of asparagus soup
- 1 (1 ounce) packagelipton's onion and mushroom soup mix
- 1 cup strong coffee
- 1⁄2 cup dry red wine (I like Marsala)
- 1 cup water
- 1 tablespoon beef bouillon
- 1 tablespoon horseradish sauce (I like Beaver brand deli style)
- 2 tablespoons soy sauce
- 1 teaspoon seasoning salt
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon ground thyme
- 4 garlic cloves, crushed
- 1 onion, peeled & chopped
- 3 carrots, peeled & cut diagonally into 2-inch pieces (about 6 1/2 ounces) or 12 -17 whole baby carrots (about 6 1/2 ounces)
- 2 large russet potatoes or 2 large red potatoes, cut into 1 . 5-inch chunks
- 3 small turnips, peeled & quartered
Directions See How It's Made
- Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't).
- In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes).
- Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot.
- Simmer, covered, over low heat for 30 minutes.
- Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated).
- Uncover the stew and bring to a boil.
- Cover and cook over medium heat 10-15 minutes more.
- (I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter.
- Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot.
- Boil, stirring constantly, until thickened (2 minutes).
- Pour gravy over meat and vegetables.