Soup! Ingredients! Choppin' Mis!! The building blocks meet meat coming together! Roux!

Today was my first unofficial day of fall.  Time for hoodies, holidays, jeans and comfort food.  I decided to kick the season off with an old favorite of mine, beef stew.  My grandmother used to make tons of this stuff back in the day, and I could never get enough of it.  This is a fun dish to make on a nice cold lazy day.  It’s just easy and it’s delicious, what more could you ask for? This recipe makes about 16 servings.  I suggest making it and freezing it if you can’t find enough people to scarf it down.  That really shouldn’t be a problem though.  Here’s what you need to get started.

  • 20 oz Angus Beef for Stew
  • 64 oz Beef Broth
  • 1 Large Yellow Onion
  • 1 Cup Celery
  • 1 Cup Carrots
  • 1 Cup Crimini Mushrooms
  • 4 Red Skin Potatoes
  • 3 Tbsp Worcestershire Sauce
  • 2 Bay Leaves
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • Salt, Pepper, Vegetable Oil

You know the first step, mis en place.  Start off by chopping your onion, celery, and carrots, a.k.a mirepoix.  Mirepoix is a 50% onion, 25% celery, 25% carrot mix that is the building block of just about all classic recipes.  Also, everything in soup needs to be cut up so that you can eat any ingredient with a spoon.  This may seem obvious, but I have always been surprised how often this is overlooked.  You do not want to be eating a piece of meat in soup that you need to cut with a knife, it’s annoying.

First, heat a few tablespoons of vegetable oil in a large soup pot at medium high.  You want to start the soup by browning your meat in the pot.  After about 7 minutes, add the mirepoix and let everything sweat until the vegetables become soft.  Now add your mushrooms, potatoes, worcestershire and bay leaves, followed by the beef stock.  At this point, bring everything to a boil for a minute then reduce the heat and let the soup simmer for 1 hour.  Now it is time to prepare your roux.  

A roux is a thickener that is made of equal parts flour and butter that will add a nice, thick, silkiness to your soup.  You make this simply by putting a small pan on medium low heat, melting your butter and then adding your flour to the butter. This will thicken in just minutes. When the roux has a nice blonde color, add it to your soup. After the roux is added, cover the pot and let your soup simmer on low heat for another hour.  Like all stews, this will be much better the next day.  The more time the flavors have to mix with each other the better, but I know it’s not possible to wait that long to eat this beautiful stew, so fill up a bowl and serve with bread and butter and dig in!