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Beef Stew
Melt a couple tbsp butter in a pot, throw a whole diced onion in it. Cook until soft. Throw a couple handfuls of carrots in it, and a couple stalks of diced celery. Cook until soft. Add 4 diced potatoes, and 6 tbsp flour. Add 8 cups beef broth, 4lbs beef chuck, and a can of tomatoes. Bring to a boil, put the heat on low for as long as you can stand it, but at least an hour. While it simmers I add these ingredients:
2 tbsp sea salt, tbsp cumin, tsp cayenne, tsp chile powder, tbsp Montreal steak seasoning, pepper, red pepper flakes, tbsp Costco no salt seasoning, tbsp Worcestershire, tbsp brown sugar, some oregano, tbsp garlic powder, and tbsp taco seasoning.
I made the batch pictured a few nights back. I didn't have beef bullion so I added some onion soup mix and red wine to act as a possible substitute (something I read online). It came out really good without the bullion to my surprise. No celery in this batch either. I used to sear the meat before adding it to the stew, but the meat falls apart using this method. In the interest of time I skip that step.
Is my process flawed? Any advice is appreciated.
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