Beef stew

[champ74]

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.

[Cook Chatty Cathy]

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 By the way the gravy was so rich that I skipped the last step of thickening it!

[Cook Chatty Cathy]

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!

[The Ironic Chef]

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.

[champ74]

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.

[The Ironic Chef]

Are you baking your stew Champ?

[Cook Chatty Cathy]

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

[champ74]

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.

[champ74]

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.)

[The Ironic Chef]

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.