# Yay, Stew season. **URL:** \ **Category:** Cafe Society\ **Created:** [October 15, 2009, 6:07pm UTC](https://boards.straightdope.com/t/yay-stew-season/513935 "2009-10-15T18:07:45Z")\ **Posts on this page:** 8\ **Page:** 2
**Author:** ![Lissla\_Lissar](https://avatars.discourse-cdn.com/v4/letter/l/8491ac/32.png) [@Lissla\_Lissar](https://boards.straightdope.com/u/Lissla_Lissar)\ **Post date:** [October 16, 2009, 4:43pm UTC](https://boards.straightdope.com/t/yay-stew-season/513935/21 "2009-10-16T16:43:41Z")
Mmm. Now I want to make a bolognese-type ragu. I’ve got ground beef, red wine, bacon, and carrots. But I’ve already got dinner planned. Maybe tomorrow. ---
**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:** [October 16, 2009, 5:02pm UTC](https://boards.straightdope.com/t/yay-stew-season/513935/22 "2009-10-16T17:02:59Z")
This weekend’s stew recipe: Chunk up a bunch of turnip, rutabaga, potato, carrot, celery and onion. Add to crock-pot. Chunk a bunch of beef. Brown in skillet, then add to pot. Add beef stock. Glug in some red wine. Mince some garlic, savory, and a habanero pepper and add to pot. Pepper the bejesus out of the contents. Add a bay leaf. Cook in pot until the smell drives you mad with hunger. For the last hour of cooking, add some mushrooms and some quartered tomatoes. Serve with crusty bread and a good red wine. Belch. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [October 16, 2009, 5:06pm UTC](https://boards.straightdope.com/t/yay-stew-season/513935/23 "2009-10-16T17:06:03Z")
> [@Chefguy](#): > > I haven’t made stew in a number of years, but may have to revisit it soon. I always add a healthy slog of red wine to the mix. I have a wierd personal taste thing. If My stew has tomatoes then it needs some red wine. But in stew without tomatoes Wine doesn’t taste quite right so I need dark beer in there. ---
**Author:** ![Emily\_Litella](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/emily_litella/32/3370_2.png) [@Emily\_Litella](https://boards.straightdope.com/u/Emily_Litella)\ **Post date:** [October 16, 2009, 5:14pm UTC](https://boards.straightdope.com/t/yay-stew-season/513935/24 "2009-10-16T17:14:07Z")
> [@Chefguy](#): > > I haven’t made stew in a number of years, but may have to revisit it soon. I always add a healthy slog of red wine to the mix. That reminds me, I haven’t made Beef Bourguignon in ages. It’s time to get out the stew pot. ---
**Author:** ![Mahna\_Mahna](https://avatars.discourse-cdn.com/v4/letter/m/e47c2d/32.png) [@Mahna\_Mahna](https://boards.straightdope.com/u/Mahna_Mahna)\ **Post date:** [October 16, 2009, 6:17pm UTC](https://boards.straightdope.com/t/yay-stew-season/513935/25 "2009-10-16T18:17:07Z")
> [@Lissla\_Lissar](#): > > Mmm. > > Now I want to make a bolognese-type ragu. I’ve got ground beef, red wine, bacon, and carrots. But I’ve already got dinner planned. Maybe tomorrow. Make it today and eat it tomorrow. Bolognese always tastes better after a day or two, when all the flavours mellow out and blend together. Nom nom nom. ---
**Author:** ![chrisk](https://avatars.discourse-cdn.com/v4/letter/c/6de8d8/32.png) [@chrisk](https://boards.straightdope.com/u/chrisk)\ **Post date:** [October 17, 2009, 2:44pm UTC](https://boards.straightdope.com/t/yay-stew-season/513935/26 "2009-10-17T14:44:37Z")
I’ve got a pot of stewed beef happily simmering away. This is a recipe I’ve sort of settled on lately, though it’s never the same twice: - brown stewing beef cubes. - put the beef in a saucepan and fill it most of the way up with V-8 low-sodium veggie cocktail. - Add some pureed vegetables (I usually use the little baby food jars) and spices - ground pepper, parsley flakes, oregano flakes, thyme flakes, basil flakes, parsley flakes, dried minced onion, caraway seed. - Simmer all day. (Five hours? _scoff_ 🙂 ) Add more liquid as needed - usually I can’t fit all of a huge bottle of V-8 into the saucepan at once until it’s reduced some, and then once the V-8 is all in I add bovril water. Some tomato sauce works too, but not too much or it seems to change the consistency of the liquid too much. - Add some canned beef gravy at the end, when what remains of the V-8 sauce is fairly thick, mix well, and heat on low until the gravy is warmed. - Use like a sauce, serving it over cooked pasta, rice, or potatoes. Not a traditional stew I know, but nummy! ---
**Author:** ![LurkMeister](https://avatars.discourse-cdn.com/v4/letter/l/3da27b/32.png) [@LurkMeister](https://boards.straightdope.com/u/LurkMeister)\ **Post date:** [October 18, 2009, 1:46am UTC](https://boards.straightdope.com/t/yay-stew-season/513935/27 "2009-10-18T01:46:37Z")
I made the veal stew today. One chopped onion, three cloves of garlic sauteed in olive oil, then browned two pounds of veal. Cut up two carrots and two potatoes, then added an 8oz can of tomato sauce, refilled the can with chicken stock and dumped that in. Simmered for an hour and a half. I forgot to buy bread to go with it, but I’ve got two containers set aside for later. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [October 18, 2009, 4:58am UTC](https://boards.straightdope.com/t/yay-stew-season/513935/28 "2009-10-18T04:58:24Z")
I bought some celeriac so I could make some stew. Tomorrow, I’ll get to smell it cooking. Delicious. [Previous page](https://boards.straightdope.com/t/yay-stew-season/513935.md?page=1)