[QUOTE=lissener]
It seems to me that the bitterness is more likely due to the hops content of the beer, rather than the alcohol.
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That was my first thought, too–but isn’t beer boiled after adding the hops? Maybe it’s not; it’s been a long time since I’ve been around beer being brewed, and I can’t remember. I wasn’t sure if boiling would break down the bitter compounds in the hops. And stouts tend not to be all that hoppy, anyway.
Daniel
[QUOTE=don’t ask]
The easiest thing to thicken stews - almost instantly and virtually tasteless, is instant mashed potato. I keep it for no other purpose. Just stir it in by the spoonful until you get the desired thickness.
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I disagree. Instant mashed potatoes are my bane.
I am always quite suprised that nobody seems to taste the distinct artificial acridness that instant potato buds bring to any flavor profile. To me, instant potatoes are an immediate and overwhelming flavor that is undeniably artificial and unwelcome, I can always taste this truly weird flavor above everything and it ruins every other flavor experience by its cloyingness.
Tapioca is a truly flavor neutral natural thickener.
Corn starch works well as a thickener, if you want a different taste corn chips work well also. just crunch them up small and add to the pot by the handful, stir them in until they have a minute to expand then add more if you need. (keep in mind you are adding a lot of salt)
for other stuff to add garlic, usually I just slice it up into thirds to quarters.
if you really really want to get crazy.
take each piece of beef, make a cut into the beef (more like stab it) then cut a slice of garlic to fit your hole and stuff it in. I have done it once and it was divine but tedious to make.
[QUOTE=iwakura43]
Beef, carrots, onions, potatoes, a bay leaf, and water. No tomatoes or stock, and I thought wine and beer together would be weird–but maybe it would be okay? Since it’s my first time making stew, I took the betty crocker beef stew, which has surprisingly little seasoning, and added beer.
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You’d be surprised at how little seasoning you need if you start out with a very rich, flavorful piece of meat (I generally like to use short ribs or ox-tails for stewing.) The ingredients you list above, with a little salt, pepper, and fresh thyme is usually enough seasoning for a basic stew. You don’t need that much water, either. I just put in enough water or stock to cover the meat. Cook very slowly.
Four cups of water does not seem like an unrealistic amount to me. That’s about how much I use. In fact, when I make a chicken stew, I add absolutely no water–the chicken renders its own juices and fills up the pot halfway as it’s cooking. Beef doesn’t quite give up this much moisture, but four cups should do you fine for a couple of pounds of beef. Did you cover your stew?
If I use a beer in stews, I’d either use a very “light” stout like Guinness (not very heavy flavor, low alcohol content, and pretty much no discernible hops) or something a bit heavier, but sweet and not hoppy, like a Baltic porter or a double bock.
For thickening, if thickening is necessary (and it often isn’t), I prefer adding a light roux to the liquid rather than using cornstarch or arrowroot (I don’t like the glossy sheen you get from these thickeners). Although, in a pinch, I will resort to a slurry (flour & water or other liquid mixed together then added to the stew to thicken). The taste will cook out, you just have to wait a little bit.
[QUOTE=iwakura43]
If people have more tips on making stew, such as yummy ingredients to add, please post. The recipe I started out with seems very unrealistic: it used only about 4 cups of water, whereas I started with that and ran dry before filling up the pot again with beer and water.
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A bone-in chuck roast is great for making a roast, and then a stew. Refrigerate all the drippings from the roast. I use some of the fat to make the roux, and add all the liquid to the soup. The liquid might have gelled from the gelatin in the bone/marrow, but don’t worry about it, that’s a good sign. Beef stews MUST have potatoes, carrots, onions, garlic, and celery. If I have a half a turnip or a quarter of a head of cabbage, I’ll chop them up and add them. Generally we have a bag of frozen mixed veggies which contain corn, green beans, peas, and I forget what else, and I’ll usually chuck a couple of cups in the stew. Personally, I like rice and/or barley in soups and stews, too, and my husband likes a jalapeno diced small in his.
Traditionally, a mix of onions, carrots, and celery (2:1:1 ratio) is browned in oil or fat for soups and stews. There’s a fancy French name for this, but I can never remember it. At any rate, browning these veggies brings out a wonderful flavor.
Some people cook rice or noodles separately, and put some in the bowl and then add stew to it. Stew is very easy, once you get the hang of it, and you can ring endless changes on it. Just don’t forget the onions.
[QUOTE=Lynn Bodoni]
Traditionally, a mix of onions, carrots, and celery (2:1:1 ratio) is browned in oil or fat for soups and stews. There’s a fancy French name for this, but I can never remember it. At any rate, browning these veggies brings out a wonderful flavor.
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Mirepoix
[QUOTE=Lynn Bodoni]
Some people cook rice or noodles separately, and put some in the bowl and then add stew to it. Stew is very easy, once you get the hang of it, and you can ring endless changes on it. Just don’t forget the onions.
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It may be hick Ohioan or hillbilly W. Virginian, but I always eat stew over biscuits or toast.