Beef Stew

Cafe Society
41

Absolutely the easiest beef stew I ever made:

Beef cut into chunks 1-1-1/2 pounds
two cans cream of onion soup
two cups milk

Combine all into oven-safe dutch oven. Bake at 350F for 3 to 3-1/2 hours
Add veggies ( potatoes, carrots, etc) the last hour. Gravy will brown in oven.

42

Consider using an herb bouquet as well.

Thyme, peppercorns, parsley, garlic, cloves, a bay leaf, allspice - wrap it up in a piece of Handi-wipe and make sure it is submerged.

And those little orzo noodles are good instead of potatoes if you are sick of spuds.

Regards,
Shodan

43

I don’t want to sound rude, but I can’t imagine a cream/milk based beef stew. It may be very good, but it sure isn’t stew.

44

I’m sure he meant no offense.

45

I’m late to the party, but…

  • Stock or water? Canned beef broth is nasty, go with low-sodium boxed beef broth (or chicken broth) and red wine (I’m partial to burgundy). I deglaze with the wine after I’ve browned the beef and softened the mirepoix and let it get down to a syrup before adding broth.
  • Potatoes will disintegrate if cooked for hours. Don’t do it.
  • Many ways to thicken a sauce. A cornstarch slurry is easiest, but shouldn’t boil; add at the end. When using flour, I mix equal parts softened butter and flour very well, then drop in the stew. Flour needs time to cook. Arrowroot also works.
  • Garlic is life! Add minced garlic at the end of softening the mirepoix and let cook for 60-90 seconds over medium heat (shorter over higher heat). Someone mentioned smashing the garlic…that works fine too. You can also add roasted garlic towards the end.
  • Tomato sauce or paste? I use tomato paste, and saute it with the mirepoix.
  • Potatoes in the stew aren’t a necessity, but you’ll definitely need a thickener if omitting.
  • I like to add frozen butterbeans or baby lima beans to the stew about 10-15 minutes before serving. Pearl onions (frozen) also stew well.

Flipping through the responses upon preview, I see most of these points are covered. Other queries:

  • Browning beef: a necessity, and don’t crowd the pan. Do it in batches. I like to use flour, but flour isn’t a necessity.
  • Oven: great place for cooking stew and other braised dishes. More consistent heat from all directions. I like it low (225ish) and slow. Start it before the kickoff show on Sunday, and have it in the fourth quarter of the 4:15pm game.

Cream of onion soup and milk? Sounds like something from Sandra Lee (or whatever that Food Network’s harpy’s name is). I’ll control the flavors and seasoning myself.

46

One final thing and probably the hardest. Make the stew, cool it and put it in the fridge for 24 hours. Then reheat it gently and serve. This improves it tremendously but takes quite a lot of willpower. It makes the meat feel better when you’re eating it due to complicated chemical goings on involving the gelatin and other goodies.

47

Neither. Use beer or red wine (but not both at once ;))

48
  1. Either, but water works just fine.
  2. Potatoes should only cook until just done.
  3. Sure, but add near the end and do it slowly. Or you can make a roux up front.
  4. Use a garlic press.
  5. Good god, no.
  6. Carrots, celery, onion (minced), herbs de provence, red wine
49

I thought that was beer?

50

Use the beer as liquid **in **the crockpot.

51

I used the term mirepoix a few times. For those not in the know, the bolded section is a mirepoix.

52

Gotta say, I’m not a fan of celery. I don’t find it offensive, but it just seems like filler to me. It’s just . . . there. Why bother?

53

My wife made some beef stew last week with bacon in it. (She fried the bacon separately and chopped it up before adding to the stew). Unbelievably good.

54

Since we’re sharing variations of beef stew, I have to say there better not be any fresh beets around when I’m in the mood, because I loves me some beef borscht.

All it takes to make beef stew into borscht is omitting the flour/thickener (you want a clear yet dark burgundy broth) and adding diced fresh beets. Not canned, if it can be avoided! Also add caraway seeds, for that Slavic taste. Serve with a dark, rye bread. Maybe a dollop of sour cream on top, especially if you add paprika/hot pepper like I do.

A Russian woman taught me to make borscht years ago, and she insisted it must contain one or two black olives. Superstition? Tradition? She just likes them? I don’t know, but I always add a couple to my borscht. Bad luck not to. :slight_smile:

Maybe add some red cabbage, and any fall root veggies you want.

It’s that time of year, I think I’m going to make some.

55

I was paraphrasing. There’s lots of thing on that list as far as I’m concerned.

Beer is near the top.

56

It adds a peppery sweetness, if that makes sense to you. Any veggies I’m not a real fan of, I just mince smaller. They disappear after several hours of simmering.