Beef stew with roasted garlic and caramelized onions

2 bayleaves
3 large onions
3 heads roasted garlic
3 tablespoons brandy
2ib London broil (or cheapest roast)
3/4 cup (ish) white wine (or red)
4 tablespoons flour
4 or 5 carrots
Yellow potatoes (use your heart)

I followed the first part of Julia child’s French onion soup recipe but before I put the flower in I take the onions out of the pot and sear London broil. then I take the meat out and put it aside to cut into cubes. I deglaze the pan with the brandy then put my onions and mashed roasted garlic in cook it for a bit then put the flour in and cook for 2 minutes then add your wine and about 5 cups water and 5 teaspoons of beef boulion paste (or just 5 cups beef stock I’m just lazy) then add your cubed meat as well as rosemary, Thyme, and bay leaves. Cover the pot and let simmer for an hour. After an hour check your meat tenderness and add your chopped carrots plus salt and pepper to taste. After 20 minutes add your cubed potatoes. Then cook for about 30 to 40 minutes until the potatoes are done. ( note if you’re going to freeze this soup add just the potatoes for the servings you will eat before freezing. The potatoes will disintegrate when you thaw the soup. I roast some potatoes the oven when I’m ready to enjoy the soup again or use russet potatoes.)

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