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lsulaker
LSU Fan
DS
Member since Jan 2009
669 posts

Beef Stew


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
LSU Fan
Boxtard Baseball Club
Member since Feb 2005
9300 posts

re: Beef Stew


what cut of meat is she using?





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Party At LSU
LSU Fan
Baton Rouge
Member since Nov 2005
7635 posts

re: Beef Stew


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
LSU Fan
Member since Aug 2012
2747 posts

re: Beef Stew


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
LSU Fan
Folsom, LA
Member since Oct 2011
7875 posts

re: Beef Stew


quote:

and a turnip


Make sure you tell the guests that's a turnip.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
23647 posts

re: Beef Stew


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
LSU Fan
NoLA
Member since Jul 2008
23647 posts

re: Beef Stew


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
LSU Fan
DS
Member since Jan 2009
669 posts

re: Beef Stew


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
LSU Fan
Member since Nov 2005
4545 posts

re: Beef Stew


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


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
RED GRAVY RULES!!
Member since Feb 2008
22672 posts
 Online 

re: Beef Stew


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
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
4209 posts

re: Beef Stew


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
LA-Lafayette Fan
Baton Rouge
Member since Dec 2012
3190 posts

re: Beef Stew


what is your definition of a stew?







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Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
6749 posts

re: Beef Stew


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
31273 posts

re: Beef Stew


Somw onion and celery are in order to it.





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ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
3830 posts
 Online 

re: Beef Stew


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
23647 posts

re: Beef Stew


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
7635 posts

re: Beef Stew


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
4395 posts

re: Beef Stew


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
Baton Rouge
Member since Feb 2012
3830 posts
 Online 

re: Beef Stew


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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