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re: Beef Stew
Posted on 1/24/13 at 9:42 am to Party At LSU
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.
1
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
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