Beef Stew with Dinner Rolls

Beef Stew:

1.5 pounds stewing beef cut into pieces
3 cups beef broth
4 cups water
1 can (10.5 ounces) of condensed French Onion soup
1.5 ribs of celery, sliced
1/2 cup of chopped onion
2 medium carrots washed and sliced
3 medium red potatoes, peeled and cut into chunks
3/4 cup canned corn or frozen
1/2 tsp ground cloves (or 6 whole cloves)
1 bay leaf
1/2 tsp dried thyme
1/2 tsp whole black peppercorns
1/2 tsp sea salt
1/4 tsp black pepper
4 tablespoons flour mixed with 4 tablespoons of cold water

In a stockpot combine beef, broth, onion soup, water, celery, onion and all seasonings. Bring to a rolling boil. Turn heat back so it is at a simmer and then cook uncovered for 10 minutes. Cover and cook over low heat for about 45 to 60 minutes. Add carrots and potatoes and cook for 20 minutes more.  Add corn. Cover and cook for about 10-20 minutes. Combine the flour and water in a separate bowl. Stir into the stew mixture. Continue to cook, stirring occasionally for about 10 to 20 minutes, until thickened and flour is dissolved.

Dinner Rolls:

1 package quick-acting active dry yeast
1 1/3 cup milk, slightly warmed
3 cups flour 
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon sea salt
1 tablespoon melted butter
1 tablespoon honey
coarse sea salt

Preheat oven to 400 degrees. Dissolve yeast in warm milk and sugar in a big enough bowl to use an electric mixer.  Stir in 1 cup of the flour, oil, and salt.  Beat until smooth.  Stir in the remaining flour and beat again.  Cover and let rise in warm place until it double which is about 45 minutes. Punch dough down and fold a few times half way through rising time.

Spray muffin tins with cooking spray. Fill cups a little less than half way full. Melt butter in a microwave safe bowl and add honey.  Brush with butter and honey mixture. Sprinkle with coarse sea salt. Bake 12-15 minutes or until crust is a light golden brown. Remove from pan and serve!


When the stew was about 15 minutes from finishing up the first 45 minutes, I started the rolls.

The soup freezes well for about 4-6 months so long you put in an air tight container.