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Looking to make a lean beef stew - suggestions welcomed

Posted on 4/13/11 at 3:09 pm
Posted by Powerman
Member since Jan 2004
173381 posts
Posted on 4/13/11 at 3:09 pm
I have a couple of packets of this lean stew meat...I assume it's going to take a long cooking time to get this tender enough to be edible.

I'd like to make this tasty enough where I don't need to serve over rice (trying to cut carbs)

So far my only ideas are a little bit of trinity, some sliced mushrooms and some stock. Maybe thicken it up with flour and water after the fact so I don't need fat for a roux.

Or should I try a slurry like that other guy was talking about?
Posted by BlackenedOut
The Big Sleazy
Member since Feb 2011
6058 posts
Posted on 4/13/11 at 3:14 pm to
Why not just use a highly reduced stock?

Sear meat in batches (coating in flour will help thicken), remove, add mirepoix, some tomato paste, deglaze with red wine, add some herbs (bay would be perfect), then beef stock. Add meat, bring to a boil then simmer uncovered until meat is tender and sauce is thick.
Posted by Powerman
Member since Jan 2004
173381 posts
Posted on 4/13/11 at 3:15 pm to
You sound like a better cook than me
Posted by pterencetheptineida
LSU
Member since Oct 2008
322 posts
Posted on 4/13/11 at 3:15 pm to
I liked this thread, it has options and you can cut the potatoes or oil if you want to make it low carb or low fat.
stew thread link
Posted by Hulkklogan
Baton Rouge, LA
Member since Oct 2010
43482 posts
Posted on 4/13/11 at 3:16 pm to
quote:

Maybe thicken it up with flour and water

Not if you're trying to cut carbs my friend.

But yeah I'd say reduce it far til it's thick.
Posted by Powerman
Member since Jan 2004
173381 posts
Posted on 4/13/11 at 3:19 pm to
Well I'm not going on a no carb diet...just trying to reduce the amount I would usually have. So no potatoes in this one.
Posted by John McClane
Member since Apr 2010
37180 posts
Posted on 4/13/11 at 3:20 pm to
grab some bison stew meat from whole foods
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