Beef Stew
- Thread starter PamfromTx
- Start date
Gaer
"Angel whisperer"
- Location
- New Mexico U.S.A.
I'd love a recipe for the best beef stew in the world!
jujube
SF VIP
We had Rancho Stew Wednesday night. It's just beef stew without the potatoes, served over egg noodles.
The Spousal Equivalent remembers it fondly from his Navy days.
The Spousal Equivalent remembers it fondly from his Navy days.
OneEyedDiva
SF VIP
- Location
- New Jersey
I haven't made beef stew in decades. In fact, hardly ever eat beef. Back when I was making it, I changed to making veal stew because the meat was more tender.
Last edited:
RadishRose
SF VIP
- Location
- Connecticut, USA
Put red wine in it, @Gaer
Last edited:
RadishRose
SF VIP
- Location
- Connecticut, USA
Cook longer, @Ruthanne . You can also cut the cubes to be smaller if they're too large.
I have it saved on hubby's laptop. Will post later. It was the best so far. Not bragging either. I used a chuck (boneless) roast and cut it in chunks. Stew meat is too weird.. Simmered it for 4 hours on stove top. I added peas to my serving too as hubby won't eat peas. Told you he is a brat.
Last edited:
I'll try cutting them up smaller and cooking longer, thanks!
Lewkat
Senior Member
- Location
- New Jersey, USA
I'd give you mine, Gaer, but I do not write my recipes down and simply improvise each time. My son and his brother in law love mine.
- Brown the beef – if possible… I know it’s an extra step, but I love the extra flavor it adds!
- Use sturdy potatoes – I love to use baby Yukon gold potatoes. They’re so buttery, yet they are sturdy and hold up well to a long cooking time. Plus, there’s no need to peel them, just halve or quarter them after washing.
- Use tomato paste in a tube – Since you only need a little bit for this recipe, I find using tubed tomato paste easier than figuring out what to do with the remaining 5 oz of the can.
- The prunes – are optional, but I highly recommend them. Both the Guinness and the coffee can be a bit bitter, and the prunes really help alleviate that.
Knight
Well-known Member
We use boneless chuck cut into small cubes. Don't have an actual recipe but one ingredient is red wine . After stewing we let it cool to be able to crystalize the grease, then remove that excess grease
Rather than use the entire 3 or 4 lb. chuck roast we use what looks like a good quantity for the stew. It helps to cut off the excess fat in the chuck, and use the remaining chuck along with with lean pork for sausage.
It takes awhile to adjust to cooking for two so devising ways to make use of a variety of protein that are on sale [ my economic side kicking in] plus having good go to already made frozen meals ready is more of a way to enjoy good meals than being frugal.
If anyone has been to the boardwalk in Atlantic City & has a sausage sandwich in December you will understand how good one of those tastes when home made.
Thanks, will try those tips.
Aunt Bea
SF VIP
- Location
- Near Mount Pilot
I'm curious about your recipe with prunes, Guinness, coffee, etc...
I used to make a small version of Peg Bracken's Stay-a-bed Stew with one pound of beef or venison, no potato, a few mushrooms if I had them, etc... I served it on a soup plate over mashed potatoes.
Stay-a-bed Stew Serves 6
2 pounds beef-stew meat, cubed
1 cup of sliced carrots
2 chopped onions
1 teaspoon salt, a big dash of pepper, and a good shot of Worcestershire sauce.
1 can cream of tomato soup, thinned with 1/2 can of water/wine (can substitute celery or mushroom soup thinned the same way)
1 big raw potato, cubed
1 bay leaf (optional)
1 cup of petite peas, frozen or canned
Mix all the ingredients, except the peas, in an oven-proof casserole that has tight-fitting lid. Cover and cook in a preheated 275-300 degree oven for 4 1/2 hours. Add peas and cook 1/2 hour longer. Remove bay leaf before serving.
These days I grab a can of Dinty Moore from the emergency shelf.
I used to make a small version of Peg Bracken's Stay-a-bed Stew with one pound of beef or venison, no potato, a few mushrooms if I had them, etc... I served it on a soup plate over mashed potatoes.
Stay-a-bed Stew Serves 6
2 pounds beef-stew meat, cubed
1 cup of sliced carrots
2 chopped onions
1 teaspoon salt, a big dash of pepper, and a good shot of Worcestershire sauce.
1 can cream of tomato soup, thinned with 1/2 can of water/wine (can substitute celery or mushroom soup thinned the same way)
1 big raw potato, cubed
1 bay leaf (optional)
1 cup of petite peas, frozen or canned
Mix all the ingredients, except the peas, in an oven-proof casserole that has tight-fitting lid. Cover and cook in a preheated 275-300 degree oven for 4 1/2 hours. Add peas and cook 1/2 hour longer. Remove bay leaf before serving.
These days I grab a can of Dinty Moore from the emergency shelf.
Last edited:
mellowyellow
Well-known Member
I wish I could cook like the Chinese, every time I attempt an Asian recipe, I stuff it up - it doesn't taste the same. They are so clever with making healthy, delicious food, Thai food is also delicious and healthy. I love Indian food too but trying to make a curry at home with the Indian curry sauces and pastes, it still never tastes the same as one in a restaurant. Think I'll leave it to the experts and make a beef stew instead.
Have to agree. Adding wine to some recipes can creates world class dining.
Murrmurr
SF VIP
- Location
- Sacramento, California
You can slow-cook them in broth in a crockpot for as long as overnight. About an hour before I dump it into a stovetop pot I add chunks of cabbage and carrots to mine. Cabbage seems to bring out the flavor of beef. Makes it brighter (for lack of a better word).
I sold my slow cooker at a yard sale a few years ago and really can't afford to get another one right now but thanks for the tip.
I’ve done the slower cooker stews but the best stews ‘in my opinion,’ are ones done in the electric fryer. Sautés garlic, then mushrooms. Add carrots, celery and potato chunks with a bit of water to steam them. Then add 1/2 beef broth, 1/2 red wine and bring to a light boil. Add chunks of beef and seasoning of choice and cooked to preference.
Then i make a smooth paste out of 3 or 4 tbsps of flour and blend gently to create a gravy consistency
I like to add any fresh herbs towards the end along with fresh ground pepper and Himalayan salt. There’s some great steak seasoning to choose from.
Making chicken or turkey stew is similar only I use chicken or turkey broth , white wine, and add frozen peas or fresh asparagus at the end as well as using different herbs spices. Fresh coriander and dried marjoram are nice along with fresh ground pepper.
Since I don’t eat much meat I generally only eat the chicken or turkey but make both since my husband a big meat eater. A great stew is one of life’s simple pleasures.
Then i make a smooth paste out of 3 or 4 tbsps of flour and blend gently to create a gravy consistency
I like to add any fresh herbs towards the end along with fresh ground pepper and Himalayan salt. There’s some great steak seasoning to choose from.
Making chicken or turkey stew is similar only I use chicken or turkey broth , white wine, and add frozen peas or fresh asparagus at the end as well as using different herbs spices. Fresh coriander and dried marjoram are nice along with fresh ground pepper.
Since I don’t eat much meat I generally only eat the chicken or turkey but make both since my husband a big meat eater. A great stew is one of life’s simple pleasures.
RadishRose
SF VIP
- Location
- Connecticut, USA
Cabbage- I never thought of that. Sounds great. I'm not crazy about the crock pot, everything tastes the same, I gave mine away.