From tumblr: Beef Stew

This is one of my standby recipes. T actually shows enthusiasm for it, and I can make it in sufficient quantity that I can stick a couple containers in the freezer.


  • two pounds of stew beef
  • chicken broth
  • garlic
  • onion
  • beer
  • 3 carrots
  • frozen peas
  • montreal steak spice
  • flour

I browned the beef in the big stew pot with a ton of Montreal steak spice. The meat was just shy of completely coated in it, and that lead to a fairly spicy stew: sprinkle it a bit on the generous side for a less spicy but still really flavorful stew. I had to do the meat in two batches so there was only a single layer of meat at the bottom. Took it out, set it aside.

I was sautéing a bunch of onion in another pan (with a little water and salt, trust me on this), so I already had that like halfway good to go. Reduce heat on the stew pot after the meat is out, add diced onion and chopped/crushed garlic (we’ve got a jar of it). Amount of onion and garlic are basically to taste: since Tristan generally hates onion I added about two teaspoons of diced onion and two tablespoons of the garlic. Sautée those with the beef remnants until brown, then add a little chicken broth. Add a couple tablespoons of flour and mix until smooth – this is basically your roux substitute, and is what means it’ll thicken later.

Add the rest of the chicken broth. I wanted this batch thick, and wanted not to open another box of chicken broth, so there was like a cup of chicken broth. Then I added a can of beer – ideally it’d be a nice dark beer, but the only beer in the house was the Miller Lite we bought for Tristan’s dad when he helped us move last summer. So I used that.

Then I added the meat back in!

Then I chopped three carrots into thin rounds, and dumped those in, and like a cup and a half of frozen peas? Idk, some quantity of frozen peas.

Salt, pepper, and more Montreal steak spice to taste, and let that simmer for the length of a couple episodes of your favorite Netflix drama.

You could probably eat it right away and it’d be fine, but soup/stew is always better the next day, so I just turned off the stove and let it cool to room temp and then stuck it in the fridge. It’s decent over pasta, but really amazing over boiled potatoes.