Well here is goes. The inspiration? This contest. The history? No, No history. Only a future as the best dam Beef Stew you will ever put in your mouth. The secret ingredient? Pure love.
1 lb. dried pinto beans, soaked overnight 1/2 C. water 2 Tbs. Muskeet steak seasoning 2 crumbled cubes beef bouillon 3 Tbs. vegetable oil 2 lbs. cubed lean beef 1 small onion, chopped 2 Tbs. chopped parsley 4 carrots, sliced 4 C. diced potatoes 2 stalks celery, sliced 2 clove garlic, minced 1/2 tsp. ground black pepper 1/2 tsp. paprika 1 1/2 tsp. Worcestershire sauce 1/2 tsp. Tabasco sauce
In a large pot, combine 1 lb. dried pinto beans, 1/2 cups water, 2 Tbs. Muskeet steak seasoning, 2 crumbled cubes beef bouillon and soak for 24 hours at room temperature. After soaking place combination on stove top and bring to a rolling boil stirring constantly. After boiling, reduce heat to medium and boil uncovered for 2 hours stirring occasionally. Remove 4 cups of liquid from the beans and place in large pot. Remove an additional 2 cups of liquid and ½ cup of beans and place in blender and blend until smooth. Place blended liquid in the large pot. Save the remaining liquid (bean juice) from the boiled beans and use the remaining beans for another meal. Cook 2 pounds cubed lean beef in oil until brown. Place in large pot with bean mixture and bring to a boil, then reduce heat and simmer for 1 hour stirring occasionally. Add the remaining ingredients and 2 more cups of the bean juice to the pot and simmer covered for 1 more hour stirring occasionally. Ohh yum. You are going to love this one.
1 Muhahaha
29 hours
4 minutes