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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 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 10:58 am to lsulaker
Somw onion and celery are in order to it.
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 1/28/13 at 10:00 am to lsulaker
Just wanted to give an update on the stew.
The good: Stew had a great consistency. Thick, and the carrots potatoes and turnips were cooked perfectly. The round eye roast was a great choice for the meat. 4 lbs for $18 at Sams seemed like a good deal to me.
The bad: My wife read 2 recipes that said to add cinnamon! So she added what she says was a little cinnamon. I believe it made the stew have a slight sweet flavor, but it could have been the wine. I told her to not put cinnamon again, I like my foods to have cajun or spicy flavor, not sweet.
Overall, I give it a 8.5 out of 10 for her first stew. The next one will be amazing. Sorry for no pics, I dont know how to post them. However, it looked like your typical stew. Thanks for the help.
The good: Stew had a great consistency. Thick, and the carrots potatoes and turnips were cooked perfectly. The round eye roast was a great choice for the meat. 4 lbs for $18 at Sams seemed like a good deal to me.
The bad: My wife read 2 recipes that said to add cinnamon! So she added what she says was a little cinnamon. I believe it made the stew have a slight sweet flavor, but it could have been the wine. I told her to not put cinnamon again, I like my foods to have cajun or spicy flavor, not sweet.
Overall, I give it a 8.5 out of 10 for her first stew. The next one will be amazing. Sorry for no pics, I dont know how to post them. However, it looked like your typical stew. Thanks for the help.
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