Hearty Steakhouse Stew
Author: Ashley
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
- Put steak in a large stock pot and add just enough water so that it is covered by about a quarter of an inch.
- Add ½ cup worcestershire sauce, onion and garlic.
- Cover and simmer for an hour to an hour and a half or until the steak is tender.
- Once the steak is tender add in the chopped carrots, potato, and butter.
- Add just enough water to cover the added ingredients by a half inch of water.
- Simmer for 30 minutes or until vegetables are soaked to desired tenderness.
- When There is about 15 minutes left on the vegetables, add the mushrooms and precooked chicken.
- To thicken up the broth, use either flour or corn starch:
- turn stew up to medium high so that it is boiling.
- Add 3 tablespoons of desired thickening agent to ½ cup cold water. Stir until dissolved.
- Add half of the thickener to the soup while string constantly. If a sticker stew is desired, add the remaining thickener.
- Boil stew for at least 1 minute to cook the flour or corn starch.
Recipe by Leaving The Rut at https://leavingtherut.com/hearty-steakhouse-stew/
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