Hearty and Badass Beef Stew
I could make something up, but I won't. This soup takes some time. This is an evolving recipe. Regardless, the base is the same, and every iteration is BadAss. And I've no clue about servings. I'm a bachelor, so I cook in bulk and freeze.
Hearty and Badass Beef Stew
I could make something up, but I won't. This soup takes some time. This is an evolving recipe. Regardless, the base is the same, and every iteration is BadAss. And I've no clue about servings. I'm a bachelor, so I cook in bulk and freeze.
Cooking Instructions
- 1
Ok. So bring water and wine to boil.
- 2
While that's happening, chop the potatoes and celery into 3/4 to 1 inch pieces. Mince the garlic. Dice the onions.
- 3
When it boiling, add the bullion as per package direction. Then dump everything but the sour cream, cream, spices, and flour.
- 4
Return to boil, then put on low for 4 hours.
- 5
So now we're 4 hours later. Add basil and pepper to taste. I like about 1/4 tsp pepper and 1 tb basil. Sometimes I use white pepper for the heat.
- 6
Remove from heat, and let sit for a bit. Like 10 minutes. Then add the sour cream and heavy cream.
- 7
Now sprinkle the fine white flour on the surface. Careful. Just a fine layer at a time, otherwise you'll get dough balls. Mix it in. Keep doing that until the desired thickness is reached.
- 8
Enjoy with some sort of dipping bread!
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