Beef Stew

[listen2me 23 1,909]

I know most all traditional beef stew is the same thing just about.

 

Anyone use anything besides Chuck?

 

Anyone do anything different with their beef stew?

[JTB 52]

Sear the meat first

[fandandy 3,313]

Ever check allrecipes.com? They have some good ideas and when you read the reviews you can see what others subtracted/added or did differently. The last time I made beef stew I found a recipe off there and followed a reviewers advice and it turned out pretty awesome.

 

http://allrecipes.com/recipe/23890/angels-old-fashioned-beef-stew/

[Djgb13 2,339]

Add some kitchen bouquet to it

[Bier Meister 1,736]

4 tbs olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 c onions (med dice)
2 c cab
1 14.5 oz can diced tomatoes with Italian herbs, undrained
1/2 c hoisin sauce
2 bay leaves
1 pound carrots, peeled, cut diagonally into 1-inch lengths
1 tbs cornstarch mixed with 1 tbs water
2 tbs chopped fresh parsley

 

 

 

heat 2 tbs oil in heavy large pot over high heat. sprinkle meat with salt and pepper. add meat to pot; sauté until brown on all sides (about 10 min). remove from pot with slotted spoon. reduce heat to medium; add 2 tbs oil to pot. add onions; sauté until golden brown, about 15 min. mix meat into onions. Add 1 c wine, tomatoes with juices, hoisin sauce, and bay leaves. bring to boil.
reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. add carrots and 1 c wine. cover; simmer 30 minutes, stirring occasionally. uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 min longer. reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 min. discard bay leaves. Season stew with salt and pepper. (can be made 1 day ahead. cool slightly. chill uncovered until cold, then cover and keep refrigerated. bring to simmer before serving, stirring occasionally.) transfer stew to large bowl. Sprinkle with parsley; serve.

[southcarolina 166]

A while back i made some Carbonade Flamande which is just Belgian Beef Stew i guess. Just a recipe i found online, but IMO it was fantastc.I used New Belgian Trippel for the beer. I think i served it over mashed potatoes.

 

 

Heh it took me a while to find it but i found the recipe.

 

 

http://www.simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/

[hoytdwow 202]

I use half beef broth, half Guinness. Otherwise, probably pretty much the same.

[Mungwater 597]

Dinty Moore is more your style

[Djgb13 2,339]

I use half beef broth, half Guinness. Otherwise, probably pretty much the same.

Love some Guinness beef stew. Every time we go to the Irish pub my wife will get the bangers and mash and I'll chow down on the Guinness beef stew. Flat out delicious

[Sho Nuff 720]

for beef broth...Better than Bouillon brand is the shiznit. Seriously...for stew, roast, anything I do...that stuff is gold.

[Cruzer 1,995]

This stuff here is one of my secret ingredients that I put in tons of stuff - even in beef stews and such. People always ask me what 'that' flavor is - they can never guess it.

 

http://www.alegrofoods.com/images/products/display/KnorrCaldoconsabordePollo15.9oz450g.JPG

[tanatastic 2,062]

I don't agree with hoisin sauce in my beef stew. I do like red wine tho, it's a must. Beef stew one of my very fav meals.

[Bier Meister 1,736]

It is a very good recipe. It sold well and is a favorite at home. We used to make a lot of hearty meals when we lived in the mountains and had the 7 month winter, but rarely these days. Sure, I could have given him my bouguignon, but he asked for something less traditional.

[Bier Meister 1,736]

tis the season

[MLCKAA 586]

I buy whole tenderloin and cut it myself for filet at home.  There is always less than desirable leftover that I hold back for my winter stews and stroganoffs.  Red wine and high quality tomato paste is a must for me in beef stew.

[Bier Meister 1,736]

I make bourguignon much more frequently than this one.  Just something different with an Asian influence 

[wiffleball 4,793]

On 12/2/2015 at 7:08 AM, Mungwater said:

Dinty Moore is more your style

Big fan. 

 

With cheap white bread slathered In margarine.

[TommyGavin 790]

On 12/2/2015 at 9:40 AM, Djgb13 said:

Love some Guinness beef stew. Every time we go to the Irish pub my wife will get the bangers and mash and I'll chow down on the Guinness beef stew. Flat out delicious

Man you laid  a softball out there we all struck out.