This delicious stew can be made with leftover steak.
1stick unsalted butter
4large carrotsroughly chopped
5stalks celerymedium chopped
1medium Vidalia onionmedium chopped
1cupred wine(port is best, but any red wine will work)
1can cream of mushroom soup
1package onion soup mix
2tbspcornstarch mixed with equal parts water to make a slurry
5small Yukon Gold potatoescut into 1/2″ cubes
3cupscold leftover steakcubed (I use whatever steak I have left over)
1loaf of French bread
In a large Dutch oven, melt the butter over medium high heat. Add the onions, carrots, and celery. Season with salt and pepper and sauté for 10 minutes.
Add red wine and bring to a boil. Then reduce heat to low allowing the wine to reduce for 10 minutes, uncovered.
Add the beef stock, cream of mushroom soup, onion soup mix, and bay leaves. Bring to a simmer. Cover the stew and let it simmer over low heat for one hour.
Slowly whisk the cornstarch slurry into the broth to thicken.
Add the potatoes and simmer for 35 minutes. Then add the steak and simmer for an additional ten minutes.
Serve hot with crusty French bread.
Not much remedies a cold winter day like a hearty bowl of beef stew. I like to smoke a chuck roast before putting it in the stew for an added layer of flavor that just puts it over the top. Otherwise, leftover steak will do.