Sup Zoners,
The soup thread got me thinking how we've officially entered into Beef Stew season. I have a pretty extensive background in food service, though, my skills lack in soup prep. With that said, share your beef stew recipes? I'd like to try my hand at some.
Top of Page Bottom of Page PermalinkFull Name: MikePA 2Ripple3
on Friday, December 6, 2019 – 12:48 pm
i like a whole cut of meat
i like a whole cut of meat for mine : slow cooker
Top round ( 3-4 lbs ), 3 or 4 ribs celery, 3 carrots, one large yellow onion, 3 - 4 cloves garlic, fresh thyme and a large can of whole plum tomatoes.
salt and pepper the beef and brown in a cast iron skillet ( i use minimal oil, just a tsp brushed around the pan )
chop the veggies, i go rustic, not too concerned with overall uniformity, put the browned meat in the crockpot and pile the veggies on top.
For seasoning you can go two ways : Salt, pepper, onion powder, garlic powder, oregano to taste ( tsp or so salt, i do about 25 twists on the pepper grinder, and then i shake in what i think is enough onion and garlic [ maybe 1/2 tbsp each ] and tbsp oregano )
Other way to go is a packet of Lipton onion soup mix if you arent concerned about sodium.
i take a knife and go into the open can of whole toms and give them a rough chop so they arent all whole and dump that on top
4-6 hours high - 6-8 hours low
i take a ladle and pull out as much of the juices as i can from the crock pot and put in a sauce pan with a table spoon or so of low sodium soy sauce and reduce by half and stir in a tsp of corn starch mixed in a tsp of cold water to thicken
last time i served this over home made corn bread sticks but if you are so inclined you can add small potatoes to the crock pot, put this over potatoes or just serve in a bowl
enjoy
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough Disco Stu
on Friday, December 6, 2019 – 01:15 pm
I prefer Venison if I have
I prefer Venison if I have some, and the usual Stew ingredients ;; Potato, Omion, Carrot and such.
Not opposed to a few diced Hot Peppers.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ LLOLLO
on Friday, December 6, 2019 – 01:48 pm
I tried this recipe recently
I tried this recipe recently and it was amazing -- there's also a pressure cooker version if anyone wants it -- link is in description....
Top of Page Bottom of Page PermalinkFull Name: Druba Noodler
on Friday, December 6, 2019 – 01:50 pm
I prefer chuck roasts for
I prefer chuck roasts for beef stew, with the usual veggies, sometimes deglaze sauteed veggies w/ some red wine,
adding local wild mushrooms can be nice touch
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Friday, December 6, 2019 – 04:14 pm
Cut whatever cut of beef your
Cut whatever cut of beef your using into cubes and coat with seasoned flour. Sear beef in the pan w/oil & then remove the beef. Add veggies, onion powder, garlic powder, salt, pepper and a can of tomato paste. Right before the paste starts to sear(the smell will change) deglaze the pan with white wine. Transfer to a crockpot. Add carrots, celery, potato and whatever veggies that you like. The rest is personal preference -- add stock, soy sauce, water, Worcestershire sauce, ketchup, salt, pepper, hot sauce, beer or a stew season packet from the grocery store ---- just add what you like. If the flour from the beef doesn't eventually thicken the sauce add flour dissolved in water. Cook down.
Top of Page Bottom of Page PermalinkFull Name: jonaspond Jonas
on Friday, December 6, 2019 – 04:24 pm
I guess I should have looked
I guess I should have looked at the Guinness recipe....not much different than mine.
Top of Page Bottom of Page PermalinkFull Name: fishcane fishcane
on Friday, December 6, 2019 – 04:24 pm
I used to know a girl whose
I used to know a girl whose nickname was beef stew
Top of Page Bottom of Page PermalinkFull Name: Sigmund SeaMonster
on Friday, December 6, 2019 – 04:44 pm
Beef makes people Agro
Beef makes people Agro
Top of Page Bottom of Page PermalinkFull Name: Zzzzzz Zang
on Friday, December 6, 2019 – 04:49 pm
For some reason this thread
For some reason this thread makes me think of the Ryan's steakhouse story.
Top of Page Bottom of Page PermalinkFull Name: MeditateontheQ LLOLLO
on Friday, December 6, 2019 – 06:17 pm
jonas - it's all about the
jonas - it's all about the technique -- you've got it! i love researching and trying recipes because it give me confidence about the best proportions to create layers of different flavors.
might have to cook this this weekend!
i too, have read about beef making people agro -- where's the source on that?
Top of Page Bottom of Page PermalinkFull Name: Sycamore Slough Disco Stu
on Friday, December 6, 2019 – 08:05 pm
Nothing against a Tasty chunk
Nothing against a Tasty chunk of Cow. I like the New Zealand Grass - fed or local.
However, Local Deer slices are much more Fresh and Flavorful.
Also you know that the stuff has no antibiotics or other medications.
Majority of Venison that I actually eat, lived and died within a mile or two of my house.
Maybe 2-3 days between getting shot and packed in the Freezer.
Top of Page Bottom of Page PermalinkFull Name: Skitime Wngfan
on Friday, December 6, 2019 – 08:09 pm
https://www.sunset.com/recipe
https://www.sunset.com/recipe/italian-peppered-beef-stew-peposo
been making this one for years. Love the peppery garlic beef stew on polenta with the dried tomatoes.
Top of Page Bottom of Page PermalinkFull Name: MikePA 2Ripple3
on Friday, December 6, 2019 – 09:29 pm
jonas - that is another way i
jonas - that is another way i go when im working with a cut of beef i need to trim up first - ive done yours but subbed out a good dark beer for the wine and yeah, freelancing the ingredients is usually the way i go
Top of Page Bottom of Page PermalinkFull Name: Thumbkinetic (Bluestnote)
on Friday, December 6, 2019 – 09:44 pm
The only* thing I ever make
The only* thing I ever make that contains parsnips. And isn't quite right w/o them.
*Beef/veg soup, too.
Top of Page Bottom of Page PermalinkFull Name: Jay Siobud
on Tuesday, December 10, 2019 – 05:04 pm
Hey everyone- sorry for my
Hey everyone- sorry for my delayed response. I've been in the midst of a family crisis and haven't had a chance to partake much in my thread.
I ended up trying Jonas's recipe first- followed it for the most part and it came out pretty great! I plan to utilize most, if not all, of your recommendations throughout the winter while I perfect my technique. My main criticism of my stew attempt is it's bland- I kinda expected that as I don't have much for seasoning in my house yet.. going to stock up and experiment on subsequent attempts. I also added a bunch of flour while it was in the crockpot.. I think next time I'll try skipping that step as the stew definitely thickened up a lot while it marinated.
- 3 lbs of cubed stew meat
- 7 shafts of celery
- 7-8 carrots
- 3-4 cloves of garlic
- 1 onion
- 2 tomatoes (1 diced, 1 cubed)
- sea salt
- 4 cups of beef stock
- 64 oz of water
- 3 potatoes
Cubed beef w/ flour
Veggie goodness
Simmering veggie goodness
mmmm
Meal before the meal!
4 eggs/corn beef hash/broccoli/ sweet potatoe homefries
Thanks again- let's try to keep this thread alive through the cold months.
Top of Page Bottom of Page PermalinkFull Name: MikePA 2Ripple3
on Wednesday, December 18, 2019 – 05:13 pm
Jay - thyme sprigs are an
Jay - thyme sprigs are an easy way to cure that blandness without having to add too much sodium if that is a concern, fresh Rosemary also works well
Top of Page Bottom of Page PermalinkFull Name: _________ Plf9905
on Wednesday, December 18, 2019 – 05:23 pm
Find my MoM beef stew w
Find my MoM beef stew w potato carrot celery and No garlic ....
Top of Page Bottom of Page PermalinkFull Name: _________ Plf9905
on Wednesday, December 18, 2019 – 05:40 pm
https://www.youtube.com/watch
https://www.youtube.com/watch?v=CqFiucWKo-8&t=2710s%C2%A0%C2%A0Strain ...... !
Top of Page Bottom of Page PermalinkFull Name: Def. High Surfdead
on Wednesday, December 18, 2019 – 10:09 pm
Just made some tonight - no
Just made some tonight - no recipe.
Cut up rib-eye, marinated with cut-up onion in olive oil, balsamic vinegar, a little Worcestershire, kosher salt, black pepper, some dried herbs.
In saucepan, heated up butter and olive oil. Put in cut-up carrots and onion to cook - was out of celery.
Added marinated beef..Let it cook until colored, added garlic, cubed yellow potatoes, peas.
Added chicken stock and water to cover.
Cooked down until carrots and potatoes were soft enough and the liquid content correct. Corrected salt.
That's it..
Top of Page Bottom of Page PermalinkFull Name: Jay Siobud
on Thursday, December 19, 2019 – 09:11 am
^ Sweet- thanks for
^ Sweet- thanks for contributing to the thread! Curious, how long do you let the cubed beef marinate?
I'm on my last work trip of the year and planning to make another batch this weekend! It's great stick-to-your-ribs food and keeps me nice and full through my lifting/skateboarding.
Top of Page Bottom of Page PermalinkFull Name: Def. High Surfdead
on Thursday, December 19, 2019 – 09:29 am
However long it takes to cut
However long it takes to cut up the veggies and get them going, or up to an hour or so.