Different cuts of beef in beaf stew.
byrd2park
7 years ago
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7 years agocolleenoz
7 years agoRelated Discussions
Beef Stew
Comments (11)Gardenlad, it will be chunks of stuff except for the meat. I'm trying to use ground vension which has been frozen for about 11 months in a deep freeze and the beef stew recipe looks like it could work. The vension has no freezer burn and it is very lean. I usually have to add a little oil when I cook it but wouldn't if I were going to pressure can the meat. My experience with vension is the texture will start to change if it remains frozen for longer than a year. We usually give the older vension away once we are into the new deer season. Our son probably has 1/2 a freezer full. He is newly married with a baby on the way and next year should have less by year end. I've never pressure canned but have a new weighted gage canner. The beef stew recipe looks simple and could be easily added to or changed at dinner time. I'm using the new Ball recipe books....See MoreBeef Stew
Comments (39)"I'd rather have your input on cooking seafood." That would be golden, not well browned, so we would need to start a new thread, wouldn't we? I'm game. I know from previous discussions that you could teach me a thing or two about seafood. Of course, seafood was the first thing that attracted me to Cape Cod years ago, then became the reason to retire here and to remain here, year in and year out. So I can say with all modesty that I am pretty well versed in seafood, whether it be catching, gathering, cooking or eating it. We need to get together at the shore, either your shore or mine, and have a feast. Jim...See MoreTough Stewing Beef
Comments (21)Here's what I do. Cut beef into chunks. Trim off gristle but leave all the fat. If you are lucky enough to have bones, knuckles, necks, etc, include them with the meat. You can buy these bits in an Asian market. Sear meat on all sides. Place into a pot that has a tight fitting lid w/ a modest amount (1/2 cup or so) of liquid (water, beef stock, red wine), tomato paste (1/2 to 1 small can, mixed up w/ the meat), and some salt. Cover pot and bake in oven at lowest temp (170F usually) for a few to even several hours. Alternatively, cook for hours on burner, covered, at lowest flame. Yet alternatively, seal the meat, liquid (less liquid in this case) and tomato paste in aluminium foil and bake as above. When the meat is tender enough to be pulled apart with two forks, but not falling apart, remove from heat. Spoon off the fat, leaving the yummy liquid with all the beef juices. Place in pot, if it isn't already, and add cut potatoes. Bake at 200F or cook on burners at low flame until potatoes are half done. Add carrots, onions, and other veg, plus bay leaf and whatever herbs you want, and cook until those are done. This is done either covered or uncovered, depending on if there is excess liquid you want to cook out. I may add more red wine or water or stock during this process - depends on if you want a dry-ish stew or a soupy stew. Near the end, add a bit of bright color - chopped chives or red, yellow, or orange bell peppers. The goal, for me, is a stew that is mostly meat, with rich and somewhat thick liquid, of a dark brown color enlivened with bright orange carrots, fresh green chives, and other colors. Everything should be tender but still have some firmness, not be baby-food soft. The potatoes should not be falling apart, the veg should not be mushy, the stew should not be floury or muddy in color. If the beef is tough, and you cook the potatoes and veg for the same time as the beef, you will end up with either tough stew meat or gray, mushy, disintegrating potatoes/veg. Adding tomatoes isn't as good as using tomato paste, because the tomatoes include an awful lot of water that dilutes the acid and flavor that they bring, and because you need to peel the tomatoes or end up with fragments of slimy tomato skins in the stew....See MoreBeef Stew Questions
Comments (11)I love stew. I think there are a few essential things to do,then the rest is up to you and what you like - like leaving out parsnips if you don't like them! 1) make sure you trim the meat well. I hate finding nasty bits of fat or gristle on the meat. 2)toss the meat in a little flour and brown well in some oil, then soften the onion. Do you like garlic? If so, add that now to the onion. 3) do you like wine in your stew? You can add wine, water or stock. 4) decide on which herbs you like. Bay, thyme, parsley...... 5) you can continue to add veggies at stage 2 like celery or carrots. 6) you can fry off som bacon chunks and mushrooms and add them to the stew half an hour before the end of cooking. Have fun inventing your "stew style"!...See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
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