wrbones
08-11-02, 11:21 PM
...Warren’s Beef Stew makes 2 1/2 -3 gallons Dice 5-7 lbs. Of beef into bite-sized chunks. Leftover prime rib is best if trimmed first Dice two large white onions. Any variety. Vedalias are best . Slice Button Mushrooms. Two large hands-full. About 3-4 cups. Dice 10 large potatoes( 90 count case size) into bite size pieces. About 1” chunks. You will need among other things….1/3 cup garlic powder. Minced garlic is better. 1/3 cup season-all or season salt. ¼ cup whole rosemary. Stripped if fresh. ¼ cup whole thyme. Stripped and chopped if fresh. 1 ½ Tablespoons of rubbed Dalmatian sage. Finely diced if fresh. YES, SAGE! ‘shrooms and sage are the secret ingredients providing a full rich dark flavour ½ lb. fresh butter. Salted will do. ¼ cup salt to boil veggies in with water. Cook til firm but done. 1/3 cup salt 1 big pinch of ground black pepper. About 1/8 - ½ teaspoon. Beef Gravy for stew base 1 gallon of beef stock. Beef base will do. Follow label direction. DO NOT USE BULLION!!!! It is too salty! 2 cups sour cream 1 tablespoon Worcestershire sauce 1 Tablespoon soy sauce. 1 teaspoon garlic powder. Minced garlic works. ½ teaspoon white pepper. Enough butter rue to make 1 gallon of gravy thick, but not stiff. Bring broth to a boil, add seasonings. Add rue, bring to a “lava boil” and add sour cream. Mix well. Gravy should be smooth but thick for this use. ( Secret: add ¼ cup burgundy. Remember, If ya can’t drink it, don’t cook with it!) Au jus ½ gallon of beef stock . 1 tablespoon of Worcestershire sauce. 1 tablespoon of soy sauce. 1 teaspoon of garlic stir well and bring to a boil. Sauté beef in a large pot with butter and seasonings til beef is lightly browned. Bring to a boil. Add Veggies. Add dice onions add mushrooms stir til it comes to temp. and serve with favourite cracker or bread