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Beef stew

C

champ74

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Hey everyone,

I recently watched an episode of Americas Test Kitchen, they were discussing a beef vegetable soup. I am making a beef stew tomorrow and have placed my beef (uncooked) in a soy sauce to marinade overnight. Has anyone ever tried this? according to Americas Test Kitchen this will flavor and tenderize the beef for the stew.
 
Hi Champ,

I have never heard of soaking it all night long, but if you like the flavor
of soy a whole lot then give it a try!

I have a really great beef stew recipe I got out of a Southern Living magazine and OH MY GOODNESS WAS IT RICH AND DELICIOUS!!! I will pull it up and copy it as a post here for you if you would like to give it a try!

Hope you will give it a try and then let me know what you think! The meat is so tender it melts in your mouth like butter and the gravy is so tasteful I almost could not quit eating it >>>>was still licking the spoon after I used it to put the left overs up:eek: By the way the gravy was so rich that I skipped the last step of thickening it!
 
Last edited:
Red Wine Beef Stew

1 pkg beef stew meat [I cut each cube into 4 cubes]
4 tbsp. flour
1 3/4 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
2 tbsp. veg. oil
1 cup dry red wine
2 14 1/2 oz cans beef broth
1/2 tsp. dried thyme
1 bay leaf [I used 2]
1 turnip root
1 8 oz pkg. mushrooms [I used sliced portabella's]
1 pkg baby carrots

Use a heavy bottomed Dutch Oven to cook the stew in, start by
dredging the stew meat in flour miixed with the salt, paprika, and pepper then brown the meat in veg. oil in small batches until well browned. As each batch gets done set meat aside. When done browning beef add the wine, broth, thyme, and bay leaf to the Dutch Oven and stir well while bringing to a boil lower heat add beef to pot and simmer on low heat for 1 hour after an hour add carrots, peeled and cubed turnip roots, and mushrooms. Cook for another hour to hour 1/2, remove bay leaf and serve.

Can be served over a bed of rice or mashed potatoes I think it would even be wonderful in a french or sour dough bread bowl!


 
Champ. I marinate with Soy Sauce all the time and it really does increase the beefy flavor. I would also suggest adding a teaspoon or so of conrstarch to the marinade. It helps to tenderize the meet.
 
Beef Stew

Thanks, I will try that recipe next time. Well, I am 5 hours into the beef stew. I am cooking it in a dutch oven in the stove at 300 degrees. so far it looks and smells good. I tried a little and am not satisfied with the tenderness yet. I am going to cook it a little longer and see what happens.
 
Well how'd it turn out Champ? How long did you have to cook it to get the meat to the tenderness you desired?

Please do try that Red Wine Stew I promise you will not be disappointed. And cook it on top of the stove at a low heat, no need to get the kitchen all heated up by running the oven to cook it;)
 
Beef Stew

The beef stew is delicious. The meat is tender and the vegetables are not mushy. I cooked it in the oven, it took about 7 hrs. at 300 degrees. It was worth it! I sort of rushed the prep on this stew because of the marinade. I had the beef marinating for too long. I didn't do the usual searing that I would have done. The one thing I would change for next time is I would add more onions. I will post my recipe later for you guys to critique. I have to get ready for a wedding right now. Talk to you later.
 
Beef Stew

2 lbs. stew meat (marinated in soy sauce overnight)(I would use more next time)
5 red potatoes
2 carrots (I would use more next time)
2 onions (I would use more next time)
3 stalks celery
2 bay leaves
32 oz. beef stock
8 oz. mushrooms
Peas (I use frozen peas and put in what looks right)
½ cup red wine
2 tbsp flour
Kosher salt
Fresh ground pepper
2 tbsp Italian herb seasoning grinder (This has rosemary, red pepper, etc.)
 
Champ. I do brown my beef that I have marinated in the soy sauce. The caramelization adds more depth to the flavor. I also marinate my steaks this way in Food Saver bags.
 
Glad it turned out so terrific, I'll bet ya could use the crock-pot as well since it did take 7 hours to cook.

I had to laugh when I read the recipe because I saw red wine as one of the ingredients:D

Thanks for sharing the recipe.
 
I made beef-stew today, next time I'm going to marinate with soy-sauce great idea, I will also add some red wine next time. Thanks Cookie:)
 
Can you put "too much" wine in a beef stew. I don't mean a whole bottle. But what is the ideal quantity for, perhaps a kilo (sorry 2lb) of beef, and associated vegetables? My stew has

Beef
Onion
Carrots
Parsnips
Turnip
Tomato puree
Mushrooms
Beef stock (cubes)
Small, what we call 'New Potatoes'
A generous portion of Claret
Bayleaf
A splash of Worcester sauce
Salt, Pepper

But is lacking a 'kick' to it. :(
 
>>too much wine?

oh indeed. especially with a wine that makes its own statement or for example a fortified wine.

I'd go with max one cup/250 ml with a kilo of beef in the hearty red variety.

>>new potatoes - ayup - little guys, freshly dug, that's their moniker over here as well.

>>lacking kick
I'd forgo the beef stock cubes completely. heavily brown the beef - that'll give you oh, four or five thousand times the "beef cube" flavor contribution - and a whole lot less salt. "browning" the beef does not mean making the color turn from red to brown - it means developing a dark crusted layer on (a significant percentage) of the outside of the cubes - darn near to "burnt" works. the browned layer / color gets almost entirely "washed off" in the stew liquid - but the flavor stays in the pot.

fresh ground black pepper - fresh ground is a different animal than pre-prepared.

onion: need a sharp onion - typically these are in the yellow family - local stuff may vary - but this is not a job for a wimpy mild onion.

leeks - subtle but nice addition to the onion.
bayleaf - for a kilo you'll need four small/medium or three large.
dry mustard - can't do without that.

soy sauce is a good suggestion - has a kick.
celery seed - another of my favs

also - brown the mushrooms - that's another subtle flavor add. or - use the liquor from reconstituted dried mushrooms as part of your liquid.

I use the basics you listed (turnips/parsnips/potato/etc) but I never use a tomato sauce/paste in my "beef stew" - good for pizza, not to my taste for stew - but that's just me.

you should get all the thickening power you need from the potato _presuming_ they are a high starch variety. for example those scrumptious little red potatoes (Pontiac/red bliss) are low starch aka waxy but do not break down and thicken the stew. add a finely diced russet / aka 'mealy' variety works well to thicken if you're using waxy new potatoes.
 
Well. I will be generous and give my beef stew 7/10. After all. It was my first one. The meat was tender and tasty. The liquid was nice but could have benefitted from 'something else' in it. Many thanks. I have taken on board, your recommendations. No doubt another stew will follow in the not too distant future.
 
Favorite Beef Stew Ingredient's....

3 carrots, chopped into 1-inch pieces
3 celery stalks, chopped 1-inch pieces
2 large potatoes, peeled and cut into 1/2 inch pieces (or 6 Red potatoes peeled and halved)
1 1/2 cups chopped onions (sweet yellow onions)
3 cloves garlic, pressed
1 bay leaf
1 1/2 tablespoons worcestershire sauce
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried basil leaves
1/2 teaspoon black pepper
2 pounds lean beef stew meat cut into inch pieces
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can 14 1/2 ounces) reduced-sodium beef broth
1/4 cup all purpose flour
1/2 cup cold wate Enjoy, Cookie :)
 
Well. As I said. Mine was my very first stew. But I think I may have ruined it. I initially browned the onions and floured then browned the beef. in oil. But I think I may have used too much oil. And I didn't drain it off, afterwards. So, although the stew is very tasty. It is almost indigestible, because of the oil.
PLease stop rolling on the floor laughing, all of you.
I have separated the meat and vegetables from the broth. And am wondering now, if there is any way I can salvage it.
 
I didn't know there was a way to ruin beef stew. I would put it in the refrigerator to cool down and you should be able to get rid of some of the excess oil.
 
We British are extremely resourceful, and will find a way to do anything, eventually. Even ruining beef stews.
The broth is cold, now and is slowly separating itself from the oil.
 
Beef -stew it's Good in the winter lol. I'm not a beef stew expert that's for sure. I love the ingredients it's comfort food in the winter I guess. Cookie :)
 
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