Hearty Steakhouse Stew
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Pre-cooked rotisseris chicken with all chicken picked off.
  • 1½ cups chopped onion (2 medium)
  • 2 cups mushrooms
  • 1 cup chopped carrots
  • 1 cup chopped potato
  • ½-1 cup worcestershire sauce
  • ¼ cup butter (yes, butter in the soup)
  • 2 tablespoons minced dried garlic
  • salt and pepper to taste
  1. Put steak in a large stock pot and add just enough water so that it is covered by about a quarter of an inch.
  2. Add ½ cup worcestershire sauce, onion and garlic.
  3. Cover and simmer for an hour to an hour and a half or until the steak is tender.
  4. Once the steak is tender add in the chopped carrots, potato, and butter.
  5. Add just enough water to cover the added ingredients by a half inch of water.
  6. Simmer for 30 minutes or until vegetables are soaked to desired tenderness.
  7. When There is about 15 minutes left on the vegetables, add the mushrooms and precooked chicken.
  8. To thicken up the broth, use either flour or corn starch:
  9. turn stew up to medium high so that it is boiling.
  10. Add 3 tablespoons of desired thickening agent to ½ cup cold water. Stir until dissolved.
  11. Add half of the thickener to the soup while string constantly. If a sticker stew is desired, add the remaining thickener.
  12. Boil stew for at least 1 minute to cook the flour or corn starch.
Recipe by Leaving The Rut at http://leavingtherut.com/hearty-steakhouse-stew/