I made Paula Dean’s stew yesterday and it contained onions, celery, potatoes, and carrots. That didn’t seem like very many to me. It’s good but I eventually added corn and black eyed peas. I think it’s better now. It’s also the first stew recipe I’ve made that didn’t have tomatoes in it.
What goes in your stew?
Depends on my feeling.
One overlooked classic is parsnips. They stand up to the long cook well, and add a bit extra texture that might be missing depending on the rest of the roughage.
I also go with semi-waxy potatoes, rather than true waxy or russets, but you didn’t specify the potatoes you used.
Pre cooked mushrooms also are a nice touch.
Oh, and being, well, ME, some fresh-roasted pods of a meaty New Mexico (or Pueblo Mirasol) chile or three are always welcome.
Those are my top picks but I would also accept some turnip and parsnip.
Mushrooms. Add barley in the last 45 minutes
Definitely potatoes, celery, carrots, onions, peas, and tomatoes. Sometimes radishes and water chestnuts, but those have to be added right at the end.
You can also make a good beef stew with lentils and barley, but at that point, the beef itself is almost optional.
I don’t think I’ve ever knowingly eaten parsnips. They are not a staple of Oklahoma grocery stores.
She has it right.
My goal for recipes that are eaten with a spoon is to balance the tastes that go into each spoonful. Put in too many vegetables and the beef is overwhelmed.
I put in 50% more beef than was called for to cancel out the extra veggies.
Then what? A spoonful of beef and then a spoonful of vegetables? Or do you use a ladle?
No love for swedes?
I cut the beef into fairly small pieces and cook the stew a long time so that the meat is very tender. I cut a piece of meat and then a veggie with my spoon to get both in every bite. And then I take a bite of cornbread.
Potatoes, corn, green beans,peas, lima beans, carrots. I don’t like cooked carrots but the others do- so I get crinkle cuts rather than diced so I can pick them out and throw them back in the pot,
Personally, I add a can of tomato paste to a beef stew rather than tomatoes. I often add in an equal amount of red wine.
I add onions because I pretty much add onions to everything I cook. I usually pick up a pack of frozen precut onions, peppers, and celery from Walmart. (I think they call it a seasoning blend.)
Corn, peas carrots, and lima beans are my usual choices for vegetables to add.
Jalapenos.
Potatoes, carrots, and mushrooms. Nothing else, normally, although I could see parsnips or peas working.
Thick-chopped celery, carrots, tomatoes, onions, some garlic.
Meh. Sounds like something to eat off a plate. But this is literally a Chacun à son goût thread.
I do it very similar to her. I include potatoes, carrots, onions, and peas.
If I making a small amount for me: just potatoes, onions, carrots and celery
If making a large amount I might add: rutabaga, turnip, parsnip, mushroom, tomatoes, chopped spinach, and green beans.
AS for seasonings: Parsley, sage, rosemary and thyme. Also garlic and basil
Just FYI, if you mean me, I’m a guy.