I will have to admit, that I left out the coriander and the tarragon when trying this recipe. I did not have these ingredients on hand and I am not familiar with these flavors. This recipe turned out amazing and so very tender. I have tried this over rice, noodles and mashed potatoes. This is a hit no matter the carb you use.
Here’s how I made it:
1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp ground coriander
2 lbs stewing beef
splash canola oil
1/2 cup onion, diced
1 1/2 lbs white mushrooms, quartered
2 tsp dried tarragon
3 cups beef stock
2 large handfuls fresh spinach leaves
While the oil was heating over medium heat in a large soup pot, I combined the flour, garlic powder, and coriander in a plastic freezer bag. I added the beef to the bag in batches, shaking to coat each piece with the flour mixture. The beef was added to the pot and browned on all sides, then removed to a heat-proof bowl and set aside.
The onions and mushrooms were added to the pot next, along with a 1/4 cup of the stock, and simmered for about 5 minutes. Then I stirred in the tarragon, returned the beef to the pot, and added the rest of the stock. I brought the liquid to a boil while scraping the tasty brown bits from the bottom of the pot with my wooden spoon. Then I reduced the heat to low and allowed it to simmer, covered, for 90 minutes. To finish, I removed the pot from the heat and stirred in the spinach.