Oct 15, 2012
This is a super-delicious recipe, a childhood favorite from HB's recipe box. We've made it at least 3 times on our cooking days. I've been hesitant to add the recipe to this blog because I'm not really sure of the ingredients in Kitchen Bouquet. However, because this is a crowd pleaser and because the recipe only calls for one teaspoon, I've decided to share. - Julie
3 lb. chuck beef, cubed (or stew meat)
2 t. nonseasoned meat tenderizer*
1/2 t. pepper
1/2 t. salt
1/2 t. thyme
2 c. water or broth (includes meat drippings)
4 t. butter
4 t. flour
1 1/2 cups. milk
1 1/2 cups beef broth, can use chicken broth
1 t. kitchen bouquet* (in a brown bottle with yellow label in spice aisle)
1 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
2 cups mushrooms, chopped
1 T. parsley
(t. = teaspoon, T. = tablespoon)
*EDIT: We've since made it without the Kitchen Bouquet and the flavor is not missed. Meat tenderizer is simply salt and sugar.
Sprinkle meat tenderizer, pepper, salt and thyme on beef. Turn meat several times to distribute seasoning. Cook in heavy roaster in oven at 400, uncovered for 45 minutes. While the beef is cooking, melt the butter on stovetop in a skillet, once butter is melted, stir in flour. Very slowly add beef broth and milk until you have a thick sauce. Taste this sauce and add a little salt if necessary, but don't overdo it.
Once beef is done in the oven, pour the drippings into a 2 cup measuring cup. Add enough water (or substitute broth) to the leftover beef drippings to make 2 cups. Then, mix the water and the sauce till smooth, then add all the kitchen bouquet to this mixture. Next, combine sauce, beef and veggies and cook them covered in the roaster at 350 for about 2 hours, or until tender. Be sure to cover the roaster tightly.
Serve over hot, buttered rice or potatoes. Enjoy!