give me your best recipes, tips and tricks for beef stew please.
I keep mine simple
Beef goes into crockpot
Add crushed tomatoes
Add two cup water
Salt and pepper to taste
Let sit on low over night
In morning add:
Water (desired amount depends on you)
Carrots
Onion
Celery
Potatoes (cubed small)
Oregano
Thyme
Rosemary
Additional salt and pepper to taste
If I'm feeling ballsy I'll throw a cap full of liquid smoke and some whiskey in there.
Acquire beef, I tend to use chuck roast.
Cube beef, season with salt and pepper, brown thoroughly on the stove.
Remove beef to rest, in same pot add a diced onion.
Add salt, sweat onion and deglaze your pan.
Add crushed or fine minced garlic and cook slightly, but do not brown.
Add a bottle of your favorite dark beer, most any stout, Porter, or red/brown ale works. I used a founders scotch ale last time I made it and loved that.
Return beef to the pot along with carrots of your desired size, and add beef broth/stock to a level that looks good to you.
Season to taste and cook until beef is as tender as you like, adding broth if needed along the way.
Serve over red skin mashed potatoes.
Wa la
>>7215287
wa la?
really?
that sounds really good, though
I'll have to try it like this
when you deglaze, do you find that the liquid from the onions is enough, or do you add liquid?
>>7215269
Use either fresh tomatoes or tomato paste to make it heart as fuark.
Always toss the beef in flour before browning.
Always deglaze the pan and throw that shit in the pot.
Keep your spices simple. You only NEED salt, pepper, and garlic. Anything else is extra.
Don't use starchy potatoes like russet. Use waxy ones like reds.
Try deglazing pan with a decent dark stout.
Sourdough bread nigga.
Add peas during last half hour. Add carrots during last hour. I, personally, hate putting celery in mine.
Potato quality pic for reference.
Obtain beef with high fat ratio i.e. beef cheeks or short english ribs
Braise beef in a mixture of paprika, garlic, tomato paste, salt, pepper, and a bit of apple cider vinegar.
Braise in tightly sealed foil for about 3-4 hours.
Collect the fat/juices from the braise.
Put juices into a cup.
Put cup into freezer so the fat separates into a "puck."
Take dutch oven and place some of the fat puck inside.
Turn on the burners and fry onion, carrot, red potatoes, and herbs in the fat.
Deglaze with a bit of red wine.
Add the rest of the juices plus a couple cups of beef stock.
Cover and simmer until potatoes are tender.
Take leftover fat puck and melt.
Stir in a couple tablespoons of flour.
Add to stew to thicken.
Add stew meat to the pot to reheat meat.
Stew for about a half hour longer.
Top with parsley when served.
Wa la.
>>7215287
minus the beer, this is pretty much what I do
although I tend to add some more varied veggies
>>7215293
The onions mostly do the trick, but the beer takes care of anything else.
>>7215269
add a healthy amount of paprika and a bit of ground cumin
Google Nikujaga. And don't go easy on the Ginger and Dashi.
brown chuck cut into cubes and remove from pot
cook onions with carrot and celery
deglaze with red wine
add tomato paste and beef stock
return meat to pot
add potato
season with herbes de provence and bay leaf
simmer for a while
combine flour and butter and add to pot
vee oh la
I'm glad nobody managed to ruin it by adding tomatoes or tomato paste.
G L U T A M A T E S
Marmite, worcestershire sauce, and an anchovy fillet or two in while browning the meat.
Makes all the difference.
>>7215269
MSG
>>7215751
Use summer savoury and thyme instead and you have yourself a stew
>>7215945
How will that ruin it
>>7215269
https://www.youtube.com/watch?v=YBAugCvw7pk
>>7215277
>crockpot
stopped reading there
>any cut of beef
>potatoes
>veggies of choice
>beef broth
>slow cooker for many hours
pretty tough to fuck it up
Pic related. I think some silverskin onions make a nice contrast too.
Short ribs are the best cut I've tried, because you can make your fresh stock from the bones, and the amount of connective tissue and fat makes ridiculously filling stew.
>>7215269
Beef chuck roast, cube it up.
Dredge with flour, salt, pepper.
Brown all the pieces in a dutch oven in oil or preferably bacon grease in a few batches, take out and put to the side.
In the dutch oven with all the browned bits and oil, throw in some chopped onion, cook until translucent.
Add minced garlic, fresh thyme, rosemary, marjoram, etc.
Add a dark beer or some wine, deglaze and reduce by half.
Add the meat, chopped carrots, celery, potatoes (roughly same size as the meat cubes).
Add a bay leaf or two, add stock (preferably home made) to almost cover everything.
Bring it up to a simmer, put on the cover and stick it in the oven at 325 for a few hours to braise, give it a stir every hour or so.
During the last hour, add stuff like peas or sliced mushrooms that don't take as long to cook.
Give it a taste and add salt and pepper as needed.
That's pretty much how I make mine anyway. The ingredients can vary somewhat depending on what vegetables I have and what herbs I feel like using.
>>7215269
>big fucking ceramic pot that's oven and stove safe
>cut beef shoulder into big chunks, like 2 1/2 inches cubes
>sear 'em in the pot on the stove, set aside
>caramelize LOTS OF ONION in pot
>deglaze with wine, scrape the shit out of the bottom
>put in carrots, potatoes, beef you seared (onions are still in there)
>add beef stock, cheapest cans you can find
>add whatever herbs, rosemary and basil are fun
>place in ~300F oven for like 8 hours or so
>CORNSTARCH, MOTHERFUCKING
>put a little cornstarch(4 tablespoonsish?) in some water, mix it well, then mix it into the pot
>stir, let rest a bit and enjoy
Powder of dried porcini mushroom. Your soup is now umami as hell
>>7216780
>using storebought beef stock
Chicken stock is better desu senpai. Especially if you can be assed to make some.
>>7218272
not for BEEF fucking stew you asstard. and knorr stock pots is better than homemade. pic fucking related
What's better to use, beer or wine? I've only ever used wine in beef stew but I'm curious to see how much the flavor changes.
Also a teaspoon of kitchen bouquet will do wonders towards the end of cooking it.
>>7218307
I use both
>>7218307
wine. if you use beer you have to use something stronger. a stout, or at least a dark ale
cubed beef, diced onion, two celery stalks and garlic on the stove top, then add crushed tomatoes, a potato, a carrot, basil, nutmeg, and salt and pepper, water and plop it in the oven for 2.15 hours at 350 or so.
other peoples stew is probably better, but it's kind of sweet tasting at the end of it
>>7218307
I use both, red wine and a stout or porter. I used a vanilla porter last time and it worked out very nicely.
>>7218307
I've used killians irish red to try and make a homemade chicken and dumplings have a deeper flavor. Turned out pretty good but just avoid all hoppy beers. I imagine a stout or porter would do well. The killians is pretty light on the hops but there was a little residual bitterness from the hops.
>>7216780
>>CORNSTARCH, MOTHERFUCKING
But why.
>>7219509
Because no matter what you do, the stew is stew and the consistency is going to be soupy.
The easiest way to cheat it to a thicker, richer consistency is to stir in a bit of cornstarch.
It adds body and richness to the consistency without changing flavor.
>>7219509
If its too thick.the cornstrach will thicken it up. You could just let it reduce but then everything might become mush
>>7219569
I meant thin not thick
>>7219572
Don't worry. We'll be with you through thick or thin.
>>7216447
>dat red letter media soundtrack
>>7216621
Crockpots are decent if you want to throw some shit in a pot and have it ready for whenever you get home from work/wake up. Granted, all of them vary heavily but in general you should always cook stuff on low. High will almost always overcook it.
I prefer to use my dutch oven if I can. It's probably the greatest gift I have ever received.
>>7220104
>High will almost always overcook it.
that's fucking retarded. learn to fucking cook mate. "throwing shit in a pot" isn't cooking. it's just fucking lazy and half assed. enjoy your shitty half assed "stew"
>>7218268
>umami
>>7220112
Paprika and no carrots generally speaking.
Can anyone vouch for Alron's recipe? How is it?
>>7220164
Did you only read half his post before you responded?
If so, stop doing that. It makes you look retarded.
>>7215269
>1 package stew meat
>14-16oz sodium free beef broth(or homemade)
>4-6 potatoes cubed
>1 package baby carrots
>1 onion chopped
>1 shitty beer like mickeys
>water(eye ball it)
>salt/pepper to taste
Throw beef and onions in pot on hi until beef turns brown, don't preheat. Dump all that other shit in on top of it except the salt/pepper, stir around for a minute. Boil for 5 minutes or so, then reduce to medium-low & let it sit for a few hours. Stir in salt/pepper to taste. Pour over rice or dump in bread bowl, serve with better beer.
>>7215269
Hearty root soup
Slice heart thinly and soak in cool water.
Dice one large potato, half of a medium sweet onion, three of four carrots and half of a turnip. Rinse heart, add to boiling water, boil thirty minutes, add diced vegetables and three to four tablespoons butter and a half teaspoon salt, boil another thirty minutes (heart takes a while to tenderize). Should make four bowls or one serving.
>>7215287
I use red wine + beef stock instead of beer. But the trick is to slather 2 piece of bread on 1 side and put it on top of everything mustard size down. Let it simmer for an hour and a half.
Biggest tip i can give is to take your beef and rolling it in plain flour + salt before you sear it (for 30 sec max!).
>>7223170
1. roll beef cubes in salt + flour
2. sear on ungodly heat for 30 sec max
3. add a little bit of water to cool your pot down and to scrape off the bits of stuck beef
4. add in onion, let the water evaporate
5. add mushrooms + bacon
6. add red wine + beef stock
7 add little bit of brown sugar + little piece of milkchocolate + herbs(i go rosemary, thyme and pepper)
8. slather 2 piece of bread with mustard on 1 side and put it on top of everything mustard size down
9. simmer for 1.5 hour.
You can add in as much as you want, this is just basic shizzle
>>7220164
>"throwing shit in a pot" isn't cooking.
That is literally the idea of a stew hahahahahahahahahahahahahahahahahaha
Fry meat in rendered bacon and put a pinch of msg in the final sauce. Also make sure to include some tripe and marrow and bones.
>>7218295
>not for BEEF fucking stew you asstard.
I hope you're joking, you mongoloid. You don't taste the fucking chicken in the stock of a finished dish. Enjoy your garbage bouillon, poorfag.
Bœuf bourguignon is one of my favorite dishes all time, and there are two secrets:
1. Marinade your beef in red wine over night (Pinot noir would be the obvious choice). Drain and pat dry very well.
2. Drop in chicken liver, heart or both. This works on any stew.
Otherwise just follow the traditional recipe. Don't skip bacon. Do the mushrooms separately with some bacon in the end.
1 1/2 cup reduced sodium chicken broth
1- 10.5 oz can condensed French Onion soup
1 cup water
3 Tbsp tomato paste
1 Tbsp reduced sodium soy sauce
3 pounds boneless beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
3/4 tsp kosher salt
1/2 tsp black pepper
1 1/2 pounds baby Yukon Gold potatoes, scrubbed and cut in half or quarters
1 medium onion, large dice cut
3 medium carrots, peeled, cut into large chunks
2 cups frozen peas
additional salt and pepper, to taste
1/4 cup potato flakes
braise your beef if you want
set it to high for 6 hours
add frozen peas in the last thirty minutes
add the potato flakes at the end to thicken if you want
wala
>>7224475
forgot to mention it's crockpot stew
>>7215374
I agree with you on the potatoes, never used reds though, always assumed they wouldn't soak up the liquid like I want them too
yukon golds are my favorite for stews
>>7221441
No stock or tomatoes but a load of butter? Sounds like it would be super bland and greasy.
>>7224475
This post is everything that's wrong with American cooking. Jesus.
>>7224547
Srsly wtf.
>>7225789
explain
>>7224475
>high for 6 hours
how about no. Low for 8 hours or high for 4. High for 6 is gonna make that beef dry
>>7225808
depends on the actual temperature of low and high. low might just be enough to keep it warm but not cook.
>>7225827
huh? Low will always get hot enough to cook whats in the pot. Thats literally how crockpots work
>>7225802
Canned onion soup.
6 hours high.
Basically no aromatics.
No alcohol.
Wala.
>>7225869
>canned onion soup
not a problem
>6 hours high
serious fuckin problem
>no aromatics
pretty fucked up tbqh
>no alcohol
not a problem
>wala
WHATS WRONG WITH WALA
>>7225869
You make soup to make a stew?
>>7225881
I make a soup to make a soup.
I meiks a stew to meiks a stew.
I not make a buy for canned shit water to put in my stew.
>>7225907
>water
It's condensed. That means there is minimal water
>>7225923
>less water
More shit.
You probably don't even know what's in an onion soup? Protip: it's mostly onions, not those shit preservatives that come in a can.
>>7225963
Oh, man. We have an expert over here!
>>7218307
I'm starting to experiment with zinfandel and pinot noir wines and beef stock with a small amount of cocoa powder as the base for my broth. Anyone else tried this combo?
This is usually good or two people if you want leftovers.
1.5 pounds of beef. I usually get chuck.
Waxy potatoes
Carrots
Celery
Onions
Beef stock
2 cups of barley. I like a LOT of barley.
Soak the barley.
Sear the meat with salt and pepper.
Chop up all the veggies and such.
Let it cook for 3 hours at least.
>>7216447
Thanks a lot for this. I have never made a decent pot roast in my life.
>i am such a terrible cook i often feel like killing myself
Brown the beef in the cooking pot. Dice up an onion.
Pour some red wine , or dark beer in. Some water or beef broth as needed
Cook low and slow for a few hours.
Chop up potatoe, onion, carrot add to pot, plus some rosemary and beef broth.
Cook till potatoes are soft
>>7225850
not every crockpot operates at the same exact temp
Not one fucking mention of Leeks in this thread.
Use leeks.
>>7215269
My 'tips and tricks'
Deglaze with balsamic vinegar, and add a little smoked paprika and brown sugar once everything is boiling. I also like to eat mashed sweet potatoes on the side, the combo is incredible.
