Best Beef Stew
2 pounds cubed chuck roast
¼ cup all-purpose flour
4 tablespoons bacon grease, divided and used as needed
1 large onion, cut into bite-size pieces
4 garlic cloves, chopped
1 medium can (minimum of 15-ounce) tomato sauce
2 cans beef broth, plus more if needed
1½ cans beef consommé
4 strips lemon rind
2 bay leafs
2 teaspoons parsley
½ teaspoon thyme
15 small whole boiling onions
½ pound small whole mushrooms
1 cup burgundy (do NOT use a cheap wine!)
2 cups each of celery, potatoes, and carrots; cut into bite-size pieces
1. Dip meat in flour, a few at a time, and set aside on wax paper. Let set for 10 minutes or so.
2. Put 2 tablespoons bacon grease in a Dutch oven or large heavy-duty pot heated on medium-high; add a
small batch of meat and brown well. Remove, add a little more bacon grease, and repeat until all are
browned, removing meat after each batch until finished. Set aside for now.
3. Add onion pieces to Dutch oven and sauté until golden. Reduce heat to medium-low and add garlic;
sauté 1 to 2 minutes. Sprinkle with flour and cook 2 to 3 minutes, stirring constantly (add a little oil if
needed). Add tomato sauce, broth, 1 cup of consommé, lemon rind, bay leafs, parsley, and thyme; cover
and simmer on low to medium-low for 30 minutes. Add meat and boiling onions; simmer slowly for 1 to
1½ hours then remove bay leafs, and lemon strips.
4. Meanwhile, put carrots in a 3-quart microwave container, cover, and microwave on high for 2 minutes.
Add potatoes and celery to container; cook on high for 2 minutes or until all vegetables are slightly crisp.
Add to stew pot along with mushrooms, wine, and remaining consommé; continue to simmer 30 to 45
minutes. If the stew gets too thick, add a little more beef broth.