Beef stew

[Cook Chatty Cathy]

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

Thanks for sharing the recipe.

[cookie]

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

[Goldfynche]

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.

[Dilbert]

>>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.

[Goldfynche]

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.

[cookie]

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

[Goldfynche]

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.

[CanMan]

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.

[Goldfynche]

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.

[cookie]

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