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lsulaker 
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Member since Jan 2009
514 posts
| Beef Stew (Posted on 1/24/13 at 9:27 am)
We are having some friends over tomorrow night and my wife is making a beef stew. She is chopping up carrots, potatoes and a turnip. This is her first stew, but she is a great cook and can make pretty much anything she wants.
Does anyone have any tips?
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aaronb023
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| re: Beef Stew (Posted on 1/24/13 at 9:31 am to lsulaker)
what cut of meat is she using?
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Party At LSU
LSU Fan
Baton Rouge
Member since Nov 2005
6625 posts
| re: Beef Stew (Posted on 1/24/13 at 9:31 am to lsulaker)
Add an onion and celery to those carrots to make a mirepoix. Saute them down, then add some fresh thyme and minced garlic. Throw in a bay leaf too.
Make a homemade roux.
Use stock, not water for the liquid.
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Fap-n-Nap
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Member since Aug 2012
2747 posts
| re: Beef Stew (Posted on 1/24/13 at 9:34 am to lsulaker)
Use mostly beef stock Instead of water. Add onions sliced button mushrooms and celery. Garlic, thyme, rosemary and a bay leaf Lose either the either the taters or the turnips. It's a bit redundant. Dredge your stew meat first in flour and brown in a little olive erl. Cup of red won't hurt a thing.
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OldSouth
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Folsom, LA
Member since Oct 2011
4192 posts
| re: Beef Stew (Posted on 1/24/13 at 9:35 am to lsulaker)
quote:
and a turnip
Make sure you tell the guests that's a turnip. 
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OTIS2
LSU Fan
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Member since Jul 2008
18441 posts
| re: Beef Stew (Posted on 1/24/13 at 9:42 am to Party At LSU)
All good suggestions. I'd cube the beef, lightly four it and brown in a feqw T's of olive oil instead of the roux. Then saute the veggies, add back the beef and seasonings , layering in the turnip and potato with the stock.
If needed, a bit of corn starch and water can be blended and mixed in to tighten the final product in the last 30 minutes. Go low and slow with the simmer. Herbs are her friend.
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OTIS2
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| re: Beef Stew (Posted on 1/24/13 at 9:44 am to Fap-n-Nap)
quote:
Fap-n-Nap
You know I'm a turnip man...the flavor a turnip can add to a stew can't be overstated...add it with the taters. Do it...
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lsulaker
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Member since Jan 2009
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| re: Beef Stew (Posted on 1/24/13 at 9:48 am to OldSouth)
Great advice guys. Thanks.
Looks like my wife knows more than I thought. She was going to put celery and onion and start with a roux. The thyme, garlic, and bay leaf need to be added though.
The meat was my only input, and it is probably a bad choice. I told her to get 3+ lbs of ribeyes and cut out the fatty parts. Sams has ribeyes that are affordable and pretty good, and I just love the flavor of a ribeye. I know she could get cheaper stew meat and no one would know the difference.
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TigerstuckinMS
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Member since Nov 2005
3290 posts
| re: Beef Stew (Posted on 1/24/13 at 9:53 am to lsulaker)
I don't know if the ribeye will hold up to prolonged simmering like stew meat will. You might run the risk of the meat falling apart.
This post was edited on 1/24 at 9:53 am
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Fap-n-Nap
LSU Fan
Member since Aug 2012
2747 posts
| re: Beef Stew (Posted on 1/24/13 at 10:03 am to OTIS2)
Otis, I will get bale off in a mess of turnips with the quickness. But taters and turnips? Thats wild. I might have to try it.
OP, dont put a got damn ribeye in a stew.
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Gris Gris
LSU Fan
FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18056 posts
| re: Beef Stew (Posted on 1/24/13 at 10:05 am to OTIS2)
quote:
the flavor a turnip can add to a stew can't be overstated
Agreed and to vegetable soup as well.
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Darla Hood 
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Near that place by that other place
Member since Aug 2012
2597 posts
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| re: Beef Stew (Posted on 1/24/13 at 10:05 am to lsulaker)
I use a combination of beef stock and red wine. But I usually have a beef bone in there also, just for a little more depth of flavor.
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oldcharlie8
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| re: Beef Stew (Posted on 1/24/13 at 10:47 am to lsulaker)
what is your definition of a stew?
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Tommy Patel 
Cal State Fullerton Fan
New baton Rouge
Member since Apr 2006
5974 posts
| re: Beef Stew (Posted on 1/24/13 at 10:55 am to OTIS2)
quote:
If needed, a bit of corn starch and water can be blended and mixed in to tighten the final product in the last 30 minutes. Go low and slow with the simmer. Herbs are her friend.
i'm a big fan of the "slurry" method, be carefull with your seasonings, adding cornstarch might dilute it a bit.
You want large cuts of meat from either the front shoulder or the rear end. These are the specific cuts to look for. Any of them can be used in beef stew or substituted for what your recipe calls for:
• Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck
• Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast
This post was edited on 1/24 at 11:21 am
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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
25078 posts
| re: Beef Stew (Posted on 1/24/13 at 10:58 am to lsulaker)
Somw onion and celery are in order to it.
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ruzil 
Southeastern LA Fan
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Member since Feb 2012
2570 posts
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| re: Beef Stew (Posted on 1/24/13 at 11:04 am to CITWTT)
Use a can of guinness beer instead of water. Search google for specifics on this recipe.
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OTIS2
LSU Fan
NoLA
Member since Jul 2008
18441 posts
| re: Beef Stew (Posted on 1/24/13 at 11:05 am to oldcharlie8)
quote:
what is your definition of a stew?
Careful...I have an eye on this thread...
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Party At LSU
LSU Fan
Baton Rouge
Member since Nov 2005
6625 posts
| re: Beef Stew (Posted on 1/24/13 at 11:05 am to ruzil)
quote:
Use a can of guinness beer instead of water.
Naw. That's more for chili. I'm a big fan of a dark or red beer for the liquid in chili.
But for stew you gotta go beef or veal stock.
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MeridianDog 
Mississippi St. Fan
Home on the range
Member since Nov 2010
2310 posts
| re: Beef Stew (Posted on 1/24/13 at 11:08 am to lsulaker)
Good gravy and a bay leaf
Peas, Taters, Carrots, Onion, Stewmeat (floured and browned), Beef stock, Gravy (made with bacon grease), bay leaf, salt, pepper, garlic, Kitchen Boquet, Wine,
Crusty bread
This post was edited on 1/24 at 11:21 am
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ruzil
Southeastern LA Fan
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Member since Feb 2012
2570 posts
Online
| re: Beef Stew (Posted on 1/24/13 at 11:15 am to Party At LSU)
quote:
Naw. That's more for chili. I'm a big fan of a dark or red beer for the liquid in chili.
But for stew you gotta go beef or veal stock.
My guess is you have never made this before. I do like beer in my chili, but Guinness would be way too much in my opinion.
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