beef stew

[Blues Heron]

got some very nice beef from the farmers market - now it's chilly enough to cook up a big pot of stew!

Here's what I did:

pretty basic, went with a slightly anise note on this one, came out great.

sauteed 2 med onions 4 stalks of celery 2 cloves garlic in some oil. added a heaping tbsp tomato paste.

started adding spices:

2 bay leaves
coriander
oregano
thyme
basil
marjoram
caraway seeds
3 blades star anise
3 cloves


dredged 2.5 lbs beef in flour (after salting the meat liberally with kosher salt)

browned meat in batches, added to pot

covered with water

turned timer on to 2.5 hours

with 45 minutes to go added four chopped carrots

with 20 minutes to go added five medium peeled red potatoes, chopped

at end added some thawed frozen peas, let sit for 10 minutes

serve it up! very tasty!

this made about a gallon of stew.

What are your fave spices/techniques/ingredients?

[The empressof all]

1. Well you inspired me to make a pot

My family likes it basic. Chunks of beef, carrots, celery and potato. I lightly brown onions and beef then make an amber colored roux. I add red wine, water or stock if I have it, celery and carrots then let it cook on low with just seasonings of salt, pepper and bay leaf. About an hour or so before I want to serve it I add chunks of potato and check for seasoning. Sometimes I'll add some fresh thyme.

It always tastes better the next day!

[Blues Heron]

7. yep, always better the next day!

I think for the next one red wine will be on the ingredient list. Your recipe sounds delish, thanks!

[elleng]

2. Been thinking of my 'old' recipe last few cool days! Thanks, Blues, for making me record it!

'Invented' this 25 or so years ago; would make it with baby daughter in my arms. She's 26 now, and just married!

A lot of this is 'to taste,' especially proportions of ingredients, so I've not indicated amounts. (And I'll be damned if I can remember!!!)

Use pot large enough so most of beef can be browned simultaneously.

Dredge beef chunks in flour mixed w salt, pepper, garlic powder, + thyme.

Brown beef chunks in small amount of olive oil; I'm sure any cooking oil would do. (This is the only/most labor-intensive part.)

After beef browned, keep heat even/medium.

Cut up potatoes in sizes somewhat comparable to beef chunks, amount of potatoes depending on how much beef; somewhat proportional. Cover beef w potatoes.

Add jar of 'pearl' onions, including liquid.

Add cans of stewed tomatoes to cover (always used DelMonte, but brand probably not critical.) Stir so beef not on bottom to burn throughout.

Add bay leaf/leaves (to taste.)

Cover pot 'til slight boil; reduce heat to simmer 45? minutes.

Add 1/2 +- cup wine; allow wine + juices to reduce, partially covered, 5? mins.

Add can(s) peas + carrots, with some but not all of their juice; and salt, pepper, thyme to taste. Simmer partially covered 'til potatoes done/soft.

Adjust seasonings + serve.

I hope I haven't forgotten anything!

[EFerrari]

3. That looks really good, ellen.

Maybe I'll give it a try tomorrow, it's just turned cold and wet up here.

I hope the wedding went well. :)

[elleng]

5. Thanks, EF. Wedding went really well,

and so, it appears, did the honeymoon. They're back to work now.

[EFerrari]

6. I'm so happy for you all.

And you have plenty of time to regroup before the holidays start up.

That first year is really something. I remember, because my husband was the last one at home, we began the habit of checking in with his mom on Sunday mornings. That evolved into Sunday dinners at her house after we did whatever needed doing that afternoon, the rain gutters, installing the next disposal, wiring the security system, painting, later taking the kids over to learn to walk in her livingroom, to be fitted for their holiday outfits. Sundays became my favorite day of the week and that's despite being a little intimidated by Lady when I got married. She was one of the most important friends I made as an adult.

[elleng]

11. EF, due to geographic issues (We're separated by 300+- miles,

as well as other 'issues,') I don't expect regular Sunday dinners! Newly married daughter wants me to move near her when they have kidlets, but other daughter, more near to me, may marry + 'produce' too, so 'What's a Mother to Do???'

Had 'Day After Thanksgiving Dinner' for daughters and their guys last year; I think they had Turkey Day w their father. I'm actually thinking of making THIS dish for them this year, for old times sake, if we can get it together. That would reaffirm that I've NEVER been 'conventional, eh?!' Turkey Hors'doevre??? Punkin pie???

:hi:

[Blues Heron]

8. This sounds very tasty

Thanks for posting this recipe. I like the idea of pearl onions with their juice. I also like the idea of red wine at the end, so it doesn't all boil away.

A friend suggested deglazing the browning pan with any kind of booze (bourbon, cognac etc.) Might try that next time.

I am so glad it's cool enough to cook now!

[EFerrari]

4. I love these threads where people give their versions.

:)

[Blues Heron]

9. Me too!

Nothing better than sharing recipes (except cooking them that is!)

[EFerrari]

10. I went out and got stew meat today and ordered up some anise

because our store doesn't carry it. I told the produce guy my mission was to learn every vegetable my grandmother never put in a taco. This is a heavily Latino area and I'm sure this is the first request he's had for it. lol

[EFerrari]

12. My little tweak was to use abou a cup of burgandy instead of all water.

Oh, and I sauted the trinity in a bit of bacon fat with oil. No seconds on this stew, they gobbled it up. :)

[elleng]

13. BACON FAT! GREAT idea, EF!

[Arkansas Granny]

14. I made a big pot of stew at work the other day that was very well received

by the guys that happened to be working at the shop that day.

My method is pretty much the same as yours, but I had some different ingredients and seasonings.

To start with, I had venison to work with. I used a couple of roasts and cut the meat into about 1" cubes. I wasn't able to get all the meat off the bones, so I simmered them along with the stew meat to et more flavor in the broth and then the remainder of the meat came off easily.

In addition to the usual onion, carrot and potatoes, the guy that donated the meat requested turnips and rutabagas in the stew (because he found a recipe that uses them). I also added celery and mushrooms. Like you, I added some frozen peas in the last few minutes.

For seasoning I used thyme, rosemary, sage, garlic and a dash or two of Worchestershire sauce. I would have used bay leaf, but the jar was empty.

It made a large pot of very flavorful stew that would have been even better the next day, but there was so little left that I just took it home for supper that night.

[Blues Heron]

15. Thanks AG, sounds really nice

always nice to have bones in the pot! I like the addition of more root vegies too - love those.

Happy guys at the shop no doubt!

Good cooking!