Winter Stew Soup
Also known as Christopher Stew Soup in the Bunk household, not because I created it, but because I was was such a big fan.
5 T. butter
2 T. vegetable oil
2 lbs. stewing beef cubed
2 T. flour
1 ½ dozen small whole white onions, peeled
2 garlic cloves, peeled & minced
2 shallots, chopped
3 carrots, chopped
1 T. chopped fresh parsley
1 bay leaf
Salt & pepper to taste
2 cups red burgundy wine
3 cups water
3 cups beef broth
2 cups canned tomatoes, chopped
¼ pound mushrooms
Heat 2 Tablespoons of butter and oil in a large kettle. Add beef and sprinkle on flour and stir. Add remaining ingredients except for mushrooms and extra butter. Bring to a boil, reduce heat and simmer for 1 ½ hours. Sauté mushrooms in separate skillet in remaining butter for 5 minutes, stirring often. Add to soup and cook for another 5 minutes. Remove bay leaf. If soup is too thick, add a little water. Correct seasoning. Soup always taste better the 2nd day.