There are no tomatoes in this recipe either. Like any stew, it has lots of room for substitution and variation. It doesn’t require a thickener because the vegetables absorb the extra liquids. The thin gravy is full of rich meat flavor.
1/2 to 1 lb. cross-rib roast meat. Trim fat and cut into 3/4 to 1-inch cubes.
Slice onion into slivers – quantity to suit – 3/4 cup is a good beginning. Brown in large skillet or dutch oven 5 to 10 minutes on medium low.
Add 3 cloves sliced, mashed garlic. Cook a few minutes and add 1/2 to 1 cup of sliced mushrooms. Cook until soft. Remove all from pan and add meat cubes.
Sprinkle about 1 1/2 tsp. kosher or sea salt, and 1/4 tsp. fresh ground black pepper over meat. Stir.
Brown meat on all sides. Return onion mix to pot and add 2 cups beef, chicken, or turkey broth. Giblet broth is the best!!!
Add some sliced carrots, a bay leaf and 1 1/2 tsp. Worcestershire Sauce (Commercial sauces may contain corn, soy, and chili powder. To avoid all nightshades and corn, make your own Worcestershire Sauce and substitute black pepper, cumin, and oregano for chili powder. Recipe here: https://www.simplyscratch.com/2015/02/homemade-worcestershire-sauce.html )
OR
4 anchovies and a piece of salt pork or 2 slices bacon. (From Best Beef Stew. America’s Test Kitchen Season 11: Dutch Oven Classics . 4 February 2016. https://www.americastestkitchen.com/recipes/5027-best-beef-stew )
Cover and simmer all together until carrots are almost tender. Add chopped broccoli and and cauliflower and cook covered on low heat until tender. Season to taste with more salt and pepper. Remove bay leaf. Cool a few minutes and serve.
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Jeanne Robertson
Every Good Gift Montana