Tuesday, April 18, 2006

Skillet Beef Stew

Let me preface this recipe by saying I'm not a beef eater, though I do cook for one. He says this dish was good. It's sort of like a thick onion soup in a skillet, with big chunks of beef. Hearty, to be sure.

-1 stick butter, divided (you could probably get away with less but life is short people)
-3/4 large skillet-full of onions (this meant about 8 small sweet onions for me)
-1 package beef stew meat
-large handful flour, plus a little bit more
-sea salt and pepper
-2 cans beef broth
-1 can cream of mushroom soup
-1 package dry onion soup mix

1. Chop the onions. If you have trouble with crying, it's helpful if the onions are chilled and if you have a candle burning nearby. It's also helpful if you have a fabulous gay friend who will bring you flowers and cry with you and play Motown hits in your kitchen while telling you you're the queen.
2. Put half the stick of butter in the skillet and melt it. Add onions and saute until translucent and squishy.
3. Toss in the handful of flour and stir. Add the beef and stir. Season. Thank the cow for being in your skillet.
4. Brown the beef. Add remaining butter if the pan gets too dry.
5. When beef has browned on all sides, add beef broth, plus 1 can water, the cream of mushroom soup, and the onion soup mix. Give it a good stir to blend, add the remaining flour, stir, and cover.
6. Cook on medium for 15-30 minutes, stirring occasionally.
7. Uncover and simmer on a high low for another 45 minutes, or until thick. Make sure to stir occasionally so a crust doesn't develop.
8. Serve, or put into sealable bowls and serve in 24 hours for really yummy flavor and more thickness.

There you go kiddies! I can't believe I'm enabling all you beef eaters out there. Enjoy...

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