Beef Stew- Share Your Recipes

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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.

 

 

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

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.

I tried this recipe recently and it was amazing -- there's also a pressure cooker version if anyone wants it -- link is in description.... 

SC Guiness Stew PNG_Page_1.png

 

SC Guiness Stew PNG_Page_2.png

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

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.  

I guess I should have looked at the Guinness recipe....not much different than mine. 

 

I used to know a girl whose nickname was beef stew 

Beef makes people Agro 

For some reason this thread makes me think of the Ryan's steakhouse story. 

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? 

 

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.

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. 

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 

The only* thing I ever make that contains parsnips.  And isn't quite right w/o them.

*Beef/veg soup, too.

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

Stew5.jpg

Veggie goodness

Stew4.jpg

Simmering veggie goodness

Stew3.jpg

mmmm

Stew2.jpg

Meal before the meal!

4 eggs/corn beef hash/broccoli/ sweet potatoe homefries

Stew1.jpg

Thanks again- let's try to keep this thread alive through the cold months.

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

Find my MoM beef stew w potato carrot celery and No garlic ....

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..

^ 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.

However long it takes to cut up the veggies and get them going, or up to an hour or so.