Generally when I cook something I never have before I look up a few recipes, look for common ingredients and their ratios. Themes in spices etc.
Then just wing it. Works for me, hasn't been an issue,until now.
All the steak and potato soup recipes I keep finding are "creamy" potato soups, and that's not what I'm looking to make.
For anyone who has had the Chunky Steak and Potato, that's kind of what I'm looking for.
Since I'm going off of nothing, I'm hoping for some thoughts/help.
The plan so far is:
1.Sear some stew meat in a cast iron Dutch oven that's been coated in corn starch and a splash of worster.
From here I need help with order of what to do, so I'm gonna list my current thought
Sauté fresh mushroom after removing meat. I'm thinking I'm gonna slice. It'll make them easier to pick out if I end up not liking it. (not a fan of muchrooms, slices will make them easier to pick out, but I feel like the flavor of the mushrooms is needed for what I had in mind)
Once sautéed, remove and then thin sliced onion, and caramelize the crap out of them. French onion soup style.
Some bourbon barrel aged stout. 16oz beef bone broth. Rest plain beef stock,
Add back the meat and peeled potatoes. (I generally don't peel, or in some cases partial peel but I think this needs naked potatoes.)
I'm hung up on what spices to use, and if that's a good order of doing things.