Beef Stew

[Ruthanne]

Buy it in the can.

I have done that but the sodium content is very very high and I'm on a restricted sodium diet so I don't get it in the can very often.

 

[ohioboy]

Buy it in the can then put it in a jar! Does that help!

 

[RadishRose]

Peg Bracken's Stay-a-bed Stew

OMG, I remember that. The I Hate To Cook Book!

 

[Ruth n Jersey]

My dad always said, "you don't make beef stew, it accumulates."
I follow his rule.
I've never set out to make stew. I save the leftovers from a pot roast and its gravy, also leftover veggies such as peas, corn, string beans etc. When I have enough I cook up some onions, celery and carrots. Throw it all in the pot with the beef and gravy add raw cubed potatoes, and some beef broth or water and simmer.
I never ever have stew the first day, I think it tastes better the second day and even the third.

 

[Aunt Marg]

I'd love a recipe for the best beef stew in the world!

I'll send you mine via private messaging, Gaer.

 

[ohioboy]

I'll send you mine via private messaging, Gaer.

She wants the best in the world, not best in the Tundra!

 

[Dana]

.
Best beef stew in the world…my opinion! I usually make a bucket load of this stew and freeze in containers for a quick meal later.

Tip: Belgian beer is my choice to use always, and I aways have fresh crusty white bread to mop up the gravy...yum!

 

[Murrmurr]

Cabbage- I never thought of that. Sounds great. I'm not crazy about the crock pot, everything tastes the same, I gave mine away.

I agree. That's why I just cook the meat, the herbs & spices, and about half the sauce in a crockpot. When the meat's all nice and tender it all goes into a pot and I make the stew on the stove.

 

[Aneeda72]

Buy it in the can.

I buy it in the can, then I add additional ingredients

 

[JonDouglas]

I really like beef stew but a lot of the time when I get the beef pieces at the store they seem tough.

I strongly recommend folks get and use an Instant Pot. Pressure cooking a beef roast or stew has a number of advantages. First, it's much faster - you can do a roast in about an hour or so, including prep (60-70% time savings, depending on amt. of meat). Second, it can make just about any cut of meat fall-of-the-bone tender and tasty. Third, it uses less energy and doesn't heat up the kitchen. It's almost impossible to screw up a roast or stew.

 

[jujube]

I use London Broil. When it's on sale, I buy a lot , cut it into chunks, and freeze it. When I thaw a packet of chunks, I whack it a few times with the tenderizer and cook it slowly. Mmmmmmm.
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