# Help me improve my beef stew **URL:** \ **Category:** Cafe Society\ **Created:** [December 30, 2017, 7:12pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585 "2017-12-30T19:12:33Z")\ **Posts on this page:** 18\ **Page:** 2
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [December 31, 2017, 1:45am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/21 "2017-12-31T01:45:03Z")
> [@t-bonham@scc.net](#): > > I don’t agree. The cooking in the stew adds much to the flavor of the potatoes (and the stew). > > Instead, pre-cook the potatoes partially before adding them to the stew. Even just a few minutes in the microwave may be enough to get the texture you want. > > And, as people have said, Yukon Gold are not the best potatoes for stew. I used Yukon Gold because the recipe specifically said Yukon Gold. > [@pulykamell](#): > > I’ve always just cooked them in the stew, and they were fine. I like using red potatoes or white new potatoes. Both hold their shape well and stand up to extended cooking. I’ve never had an issue with Yukon Golds, either, so I’m surprised by the nay saying here. They are definitely among the better taters to use for soups and stews. The ones I don’t like for stews are russets. Any waxy or low-starch potato is what I like. > > As for them still being hard, the answer is simple: just cook them until they’re done. It’s not an exact science. The food will let you know when it’s done. An hour, though, is usually more than enough. If you’re using an appropriate stewing cut of beef like chuck or shank, the extra cooking is not going to hurt it. I like the idea of new potatoes. I may try that. ---
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [December 31, 2017, 1:49am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/22 "2017-12-31T01:49:42Z")
This particular recipe had very specific methods. It was all Dutch oven cooking. The meat was browned but only when cut in three big pieces. The smaller final cubed phasebof the meat was not browned. Vegetables were placed in the beginning to stew but then fished out after the first hour in the stove. The vegetables that would be in the final product were put in for the next hour along with the potatoes. It was a lot more labor intensive than throwing everything in a pot but I loved the flavor. ---
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [December 31, 2017, 1:51am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/23 "2017-12-31T01:51:24Z")
> [@silenus](#): > > About the potatoes: Don’t use Yukon Gold. My recommendation is to use small red potatoes instead. > > If you want to boost the umami in your stew, add some cheap hearty red wine and a dollop of anchovy paste. If you need to brighten the flavors, stir in some red wine vinegar the last hour, or add some vinegar-based hot sauce like Tabasco. A sprinkle of chopped Italian parsley makes the serving bowl a lot more attractive, and a last minute stir-in of your featured herbs will take the stew from good to ohmygod. This recipe has wine and anchovies (or fish sauce). ---
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [December 31, 2017, 1:56am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/24 "2017-12-31T01:56:18Z")
Here is the actual recipe and instructions for anyone interested. > **[All-American Beef Stew Recipe](https://www.seriouseats.com/all-american-beef-stew-recipe)** > > This All-American beef stew recipe includes tender beef coated in a rich, intense sauce and vegetables that bring complementary texture and flavor. ---
**Author:** ![Dallas\_Jones](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dallas_jones/32/3277_2.png) [@Dallas\_Jones](https://boards.straightdope.com/u/Dallas_Jones)\ **Post date:** [December 31, 2017, 1:59am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/25 "2017-12-31T01:59:56Z")
Bay leaves, you did not mention how many bay leaves. They are important for good stew. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [December 31, 2017, 2:11am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/26 "2017-12-31T02:11:29Z")
> [@Loach](#): > > Here is the actual recipe and instructions for anyone interested. > > [All-American Beef Stew Recipe](http://www.seriouseats.com/recipes/2016/01/all-american-beef-stew-recipe.html) We made that exact recipe last month. Except we used red potatoes. 😛 ---
**Author:** ![Loach](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/loach/32/350_2.png) [@Loach](https://boards.straightdope.com/u/Loach)\ **Post date:** [December 31, 2017, 2:19am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/27 "2017-12-31T02:19:13Z")
> [@Dallas\_Jones](#): > > Bay leaves, you did not mention how many bay leaves. > > They are important for good stew. 2 bay leaves. Very important to a good Sunday sauce. > [@silenus](#): > > We made that exact recipe last month. Except we used red potatoes. 😛 How did you like it? Both of my daughters liked it and that’s always a good measure of success. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [January 1, 2018, 5:56am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/28 "2018-01-01T05:56:11Z")
Potatoes and some other vegetables can develop persistent hardness if they’re cooked too slowly. If they’re heated to between 130 and 140 F for 20 to 30 minutes at the beginning of cooking, they’ll never get soft after that no matter how much you cook them. Is it possible that this happened to you? ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [January 1, 2018, 10:01am UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/29 "2018-01-01T10:01:39Z")
You can always dump the potatoes in favor of Barley as a starch. Barley that has hydrated on Beef stock is awesome, much better than boring old Taters in beef stew. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [January 1, 2018, 3:04pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/30 "2018-01-01T15:04:44Z")
> [@wolfman](#): > > Barley that has hydrated on Beef stock is awesome, much better than boring old Taters in beef stew. I will have to respectfully disagree with you. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [January 1, 2018, 3:39pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/31 "2018-01-01T15:39:28Z")
> [@wolfman](#): > > …Barley that has hydrated on Beef stock is awesome… I completely agree. We often eat an Indian lentil dish. And when we do, we make “glop” the next day. Glop is leftover lentils with some barley and beef broth added. The barley is mostly hydrated by the beef broth, and is fabulous. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [January 1, 2018, 4:20pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/32 "2018-01-01T16:20:38Z")
> [@Loach](#): > > How did you like it? Both of my daughters liked it and that’s always a good measure of success. Loved it. Will be making it again soon if the temperature ever goes down to “winter.” **wolfman** - Barley is for beer. And maybe soup. But a _stew_ demands potatoes. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [January 1, 2018, 5:08pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/33 "2018-01-01T17:08:01Z")
There have been lots of times when I made stew and I either had run out of bay leaves or forgot to put them in. I can never taste any difference. But I still use them! 🙂 ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [January 1, 2018, 5:13pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/34 "2018-01-01T17:13:24Z")
I brown the meat and then put in my onions. After they soften a bit, I add my other ingredients and let it all hang out together. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [January 1, 2018, 5:17pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/35 "2018-01-01T17:17:25Z")
> [@Loach](#): > > 2 bay leaves. Very important to a good Sunday sauce. > > How did you like it? Both of my daughters liked it and that’s always a good measure of success. The Soup Nazi couldn’t make soup this good on his best day. This is one for the ages, IMO. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 1, 2018, 6:16pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/36 "2018-01-01T18:16:34Z")
I’ll be honest: I try to put in bay leaves as a matter of course usually for soups and stews, but at least half the time I don’t, and I really cannot tell the difference in taste. Bay leaves just don’t taste like anything to me. Putting them in has really been more ritual than anything for me. Rosemary, thyme, oregano, marjoram, etc. – all those I can pick up in the most minute levels in a soup or stew. But bay leaves? I still have no idea what they taste like. (Actually, not 100% true. A doper a few years back sent me fresh bay leaves from her tree, and they actually had some kind of flavor to them. But the dried ones I get, no matter how new, while they do have a scent to them, don’t seem to impart any flavor I can detect.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 1, 2018, 6:20pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/37 "2018-01-01T18:20:54Z")
> [@Loach](#): > > Here is the actual recipe and instructions for anyone interested. > > [All-American Beef Stew Recipe](http://www.seriouseats.com/recipes/2016/01/all-american-beef-stew-recipe.html) Ah, I didn’t notice it was the Serious Eats recipe. I’ve made it verbatim a few weeks ago, but it took a good deal longer than in the recipe. The meat took about 2 hours, not 1 1/2 to get tender, and the carrots and potatoes were the better part of an hour, maybe a little more. I can’t remember exactly. If you read through the comments, others have the same experience. It could be the calibration of our ovens, it could be the meat or potatoes themselves. Just use your senses when cooking. Stew is very forgiving. If the meat or potatoes are not tender, just keep cooking until they are. ---
**Author:** ![DummyGladHands](https://avatars.discourse-cdn.com/v4/letter/d/49beb7/32.png) [@DummyGladHands](https://boards.straightdope.com/u/DummyGladHands)\ **Post date:** [January 1, 2018, 6:26pm UTC](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585/38 "2018-01-01T18:26:50Z")
I make a crock pot pot roast kind of thing, where I cook a hunk of beef in beer and onion soup from a packet. We love it. But I always have a lot of the “juice” left, even after making gravy. So I had a big container of the juice in the fridge, with thoughts of what can I do with this and since I was making beef stew anyway, I used that instead of plain water. It was amazing. Beefy, oniony goodness. [Previous page](https://boards.straightdope.com/t/help-me-improve-my-beef-stew/805585.md?page=1)