In a Dutch Oven, over medium heat, saute one medium diced onion in 2 tablespoons of butter until onions are translucent.
- In a Dutch Oven, over medium heat, saute one medium diced onion in 2 tablespoons of butter until onions are translucent.
- Add 1.5 pounds of beef stew meat (I used three chuck steaks cut into 1/2 inch cubes) Allow to brown.
- Stir occasionally, until all sides of the meat are brown.
- Add one 8 oz package of white mushrooms, quartered.
- Add five medium carrots, peeled and sliced.
- Add five medium potatoes, scrubbed well and diced with skins on.
- Add 1/2 cup of dry red wine (optional).
- Add one cup of water. Bring to a boil, then lower heat as low as it will go.
- Cover the stew and let simmer for as long as you can stand waiting. Stir every half hour or so and add additional water as needed. We prefer a thicker stew, so I add very little water. The potatoes thicken the broth naturally.
- Serve with Fluffy Biscuits.
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