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Beef Stew
Posted on 1/24/13 at 9:27 am
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?
Does anyone have any tips?
9
Posted on 1/24/13 at 9:31 am to lsulaker
what cut of meat is she using?
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.
Make a homemade roux.
Use stock, not water for the liquid.
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.
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.
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.
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.
Posted on 1/24/13 at 9:44 am to Fap-n-Nap
quote: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...
Fap-n-Nap
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.
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.
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 1/24/13 at 9:53 am
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.
OP, dont put a got damn ribeye in a 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.
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.
Posted on 1/24/13 at 10:47 am to lsulaker
what is your definition of a 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 1/24/13 at 11:21 am
Posted on 1/24/13 at 10:58 am to lsulaker
Somw onion and celery are in order to it.
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.
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...
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.
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
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 1/24/13 at 11:21 am
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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