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Posted: 4/12/2024 9:43:37 PM EDT
It's going to start getting hot here in Texas soon, so I won't be in the mood for this for much longer. But for now - it's on.
 Ingredients and Mise en Place 4 Cups Beef Stock If you don't have the real stuff you made yourself (and I often don't), make it with 4 tsp of Better Than Bouillon Beef Base in 4 cups of boiling water. The boxed stuff is generally horrible. 4 pkt Gelatin, Powdered, Unflavored Bloomed in 1 cup of room temp water for ~10m. Knox is available everywhere. Omit this if you're using real beef stock you made yourself. 3 Tbsp Tomato Paste 1 Tbsp Soy Sauce 1 Tbsp Fish Sauce 1 Tbsp Anchovies Chopped 1 Tbsp Worcestershire Sauce 3 lbs Beef Chuck Cut into steaks 8 oz White Button Mushroom Quartered 4-5 Carrots Peeled. 2 left whole, 2-3 cut into bite-sized pieces - enough for ~2 cups 8-12 oz Pearl Onions Not shown here, but strongly recommended. Get a bag of the peeled and frozen ones. 1 Yellow Onion Unpeeled, cut in half, root to stem 2 stalks Celery Cut in half 3 cloves Garlic Unpeeled 3/4 Cup Cabernet Sauvignon Or whatever wine you think tastes nice 2 Tbsp AP Flour 2 Bay Leaves Fresh 4 sprigs Thyme 1 lb Baby Yellow Potatoes Unpeeled, Split in half. Yukon Golds or any regular yellow potato are nice too - just cut them smaller.  (Wine and Worcestershire sauce not shown...oops...but you get the idea) Heat and Magic 1.) Combine stock, bloomed gelatin (if using...see notes), tomato paste, soy sauce, anchovies and Worcestershire in a blender. Set aside. 2.) Sear chuck steaks, set aside. 3.) Saute mushrooms until just beginning to brown. 4.) Add diced carrots and pearl onions. Cook until browned. Reserve elsewhere. 5.) Add onion, cut-side down. Add whole carrots, celery and garlic. Saute, turning everything but the onion occasionally, until the veggies are all browned. 6.) Add wine and deglaze, scaping up the fond. Cook until reduced by half. 7.) Add broth mixture from the blender reserved earlier, bring it to a gentle simmer, and hold it there. Meanwhile, cut the chuck steaks into bite-sized cubes, and toss them in the flour. 8.) Pour the resting juices in, along with the cubed beef, thyme and bay leaves. Bring it to a simmer. 9.) Place in a 275F oven, lid cracked, for 1.5h. 10.) Remove the stew from the oven, and fish out the carrot, celery, thyme, bay leaves, and onion. 11.) Add the potatoes and the reserved mushroom, pearl onion and carrot. Bring it back to a simmer, and return it to the oven for 1hr, lid cracked. 12.) Reduce more uncovered (if desired), and serve. Pics 1.) Combine stock, bloomed gelatin (if using...see notes), tomato paste, soy sauce, anchovies and Worcestershire in a blender. Set aside.  Blend the shit out of it. 2.) Sear chuck steaks, set aside.  This is my go-to method, in olive oil, instead of cubing them and searing them individually. It's much easier, and the crust on two sides is more than enough, prior to cubing. Do them one at a time, to get a nice crust. It'll take a few minutes. each. 3.) Saute mushrooms until just beginning to brown.  Use enough olive oil and butter to make it happen, over an appropriate amount of heat. 4.) Add diced carrots and pearl onions. Cook until browned. Reserve elsewhere.  I didn't have any pearl onions, so they're not shown here. But they're delicious - use them. 5.) Add onion, cut-side down. Add whole carrots, celery and garlic. Saute, turning everything but the onion occasionally, until the veggies are all browned.  The amount of color is up to you. This is what I did. 6.) Add wine and deglaze, scaping up the fond. Cook until reduced by half.  When your mom's disciplinary tool drags across the wine reduction and looks like this, you're done. 7.) Add broth mixture from the blender reserved earlier, bring it to a gentle simmer, and hold it there. Meanwhile, cut the chuck steaks into bite-sized cubes, and toss them in the flour.  You can obviously cut these as big or small as you like. This is how I prefer it.  Coating these in flour isn't strictly necessary, but it does help thicken the sauce/gravy later. It's up to you. I like them this way. 8.) Pour the resting juices in, along with the cubed beef, thyme and bay leaves. Bring it to a simmer.  You worked hard for this! Don't let it go to waste!  Every stew recipe calls for two bay leaves. It's the law. 9.) Place in a 275F oven, lid cracked, for 1.5h.  And now we wait. Patiently. 10.) Remove the stew from the oven, and fish out the carrot, celery, thyme, bay leaves, and onion.  You've served us well, chaps. You've given us all you have, and it's time to part ways. Godspeed. 11.) Add the potatoes and the reserved mushroom, pearl onion and carrot. Bring it back to a simmer, and return it to the oven for 1hr, lid cracked.  Pearl onions aren't in here, but they should be in yours!  Simmered goodness And now we wait again. Patiently. 12.) Reduce more uncovered (if desired), and serve.   |
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TX, USA
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Posted: 4/12/2024 9:46:30 PM EDT
[Last Edit: PewPewPew1212]
[#1]
I’d eat your meat.
Edit for spelling Edit 2: location checks out |
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Posted: 4/12/2024 9:49:04 PM EDT
[#2]
Wife made some the other day.
It was really good and gets better after a day or two. |
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WI, USA
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Posted: 4/12/2024 9:49:43 PM EDT
[Last Edit: JVD]
[#3]
Looks great. The fish sauce is a great thing to have in your culinary arsenal.
And why is it that the minute you put some peppers in your stew people want to add beans? 
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USA
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Posted: 4/12/2024 9:51:37 PM EDT
[#4]
No recipe. Just buy some stew meat. Put some flour, pepper, garlic powder mix together in a bowl.
Roll the meat in flour & fry in a dutch oven. Brown & add 1 quart of beef broth, bag of frozen mixed vegetables, & an onion quartered. 4 potatoes quartered. Usually thickens up on its own. If not, add a little cornstarch slurry to thicken gravy. Takes about 2-2 1/2 hours 350 farenheit |
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TX, USA
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Posted: 4/12/2024 9:51:39 PM EDT
[#5]
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Posted: 4/12/2024 9:53:51 PM EDT
[#6]
Quote HistoryOriginally Posted By terryj: You lost me at fish sauce and anchovies. No man, just no! /media/mediaFiles/sharedAlbum/no1-191.gif /media/mediaFiles/sharedAlbum/steve-buscemi-fuck-all-that-970.gif
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Posted: 4/12/2024 9:56:11 PM EDT
[#7]
Looks good. Not how I skin the cat but nothing wrong with that.
However, I always cut up the meat into smaller chunks. I feel that more browned surface area creates a more flavorful stew. What freshly baked bread are you eating with it? You DO have fresh bread, RIGHT??? |
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Posted: 4/12/2024 9:56:22 PM EDT
[#8]
Nice. Looks great!
One of my favorite dishes to prepare. |
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Posted: 4/12/2024 9:56:51 PM EDT
[#9]
Meat doesn’t look dark brown all the way through. Throw it back on the heat for a long while.
Other than that, it looks delicious. |
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Posted: 4/12/2024 9:57:08 PM EDT
[#10]
 Beef Stew one of my favorites! |
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Posted: 4/12/2024 9:59:57 PM EDT
[#11]
Also, I paused my tv show to go back to the OP and read every word and look at every picture.
Thanks OP! Yummy |
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Posted: 4/12/2024 10:01:40 PM EDT
[#12]
Quote HistoryOriginally Posted By firedog51d: Looks good. Not how I skin the cat but nothing wrong with that. However, I always cut up the meat into smaller chunks. I feel that more browned surface area creates a more flavorful stew. What freshly baked bread are you eating with it? You DO have fresh bread, RIGHT???   61% hydration, enriched (butter, milk, and sugar). Rolls have an egg wash on top, before baking. Your boy always has fresh baked bread handy.  As for the searing, I've A/B tested it. I can't tell the difference in the final dish, between carefully browning each piece on all four sides, vs searing two sides, then cubing that. And to be honest, searing the shit out of one side only, is damned close in the final dish. Seriously. |
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Posted: 4/12/2024 10:04:21 PM EDT
[#13]
Quote HistoryOriginally Posted By JaredGrey: Meat doesn't look dark brown all the way through. Throw it back on the heat for a long while. Other than that, it looks delicious. 
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Posted: 4/12/2024 10:09:37 PM EDT
[Last Edit: firedog51d]
[#14]
Quote HistoryOriginally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_1397-3184672.jpg https://www.ar15.com/media/mediaFiles/51536/IMG_1392-3184673.jpg 61% hydration, enriched (butter, milk, and sugar). Rolls have an egg wash on top, before baking. Your boy always has fresh baked bread handy. As for the searing, I've A/B tested it. I can't tell the difference in the final dish, between carefully browning each piece on all four sides, vs searing two sides, then cubing that. And to be honest, searing the shit out of one side only, is damned close in the final dish. Seriously. Quote HistoryOriginally Posted By Subnet: Originally Posted By firedog51d: Looks good. Not how I skin the cat but nothing wrong with that. However, I always cut up the meat into smaller chunks. I feel that more browned surface area creates a more flavorful stew. What freshly baked bread are you eating with it? You DO have fresh bread, RIGHT??? https://www.ar15.com/media/mediaFiles/51536/IMG_1392-3184673.jpg 61% hydration, enriched (butter, milk, and sugar). Rolls have an egg wash on top, before baking. Your boy always has fresh baked bread handy. As for the searing, I've A/B tested it. I can't tell the difference in the final dish, between carefully browning each piece on all four sides, vs searing two sides, then cubing that. And to be honest, searing the shit out of one side only, is damned close in the final dish. Seriously. My wife makes sourdough every day. It's all I eat for bread. Some meals it's all I eat.  She has a young starter, it's about perfect. EDIT> I buy shoulder roasts and cut them in chunks. My family likes them that way since when it's done, it falls apart. I've been meaning to a thread on it for a while. |
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ME, USA
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Posted: 4/12/2024 10:27:10 PM EDT
[#15]
Looks good man. Bouquet garni is your friend.
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Posted: 4/12/2024 10:29:00 PM EDT
[#16]
Quote HistoryOriginally Posted By MainePure: Looks good man. Bouquet garni is your friend.
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Posted: 4/12/2024 10:29:42 PM EDT
[#17]
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Posted: 4/12/2024 10:31:15 PM EDT
[Last Edit: cedjunior]
[#18]
This is the best beef stew I've ever made/had. My girl liked beef stew, but didn't like meat, so I made the meat chunks pretty big so she could avoid them. Oven searing is a time saver and much more consistent.
Edit: I skipped the peas though   COMFORTING 1 POT BEEF STEW (My Best Recipe of 2022) |
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Posted: 4/12/2024 10:33:28 PM EDT
[#19]
Looks good. I'd eat it.
 I love making my version too and have not made it for a while. |
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Posted: 4/12/2024 10:36:57 PM EDT
[#20]
Good looking stew OP.
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Posted: 4/12/2024 10:40:00 PM EDT
[#21]
You're onto something the way you sear the beef. The best stew I made had big chunks of beef chuck roast seared on all sides. 2-2.5 inch chunks.
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Posted: 4/12/2024 10:42:14 PM EDT
[#22]
Quote HistoryOriginally Posted By Logan45: You're onto something the way you sear the beef. The best stew I made had big chunks of beef chuck roast seared on all sides. 2-2.5 inch chunks. Been doing it this way for years.
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Posted: 4/12/2024 10:46:20 PM EDT
[#23]
Looks damn good Subnet!
Would eat!
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Posted: 4/12/2024 10:53:28 PM EDT
[#24]
Hot damn. I got hungry!
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Posted: 4/12/2024 10:54:42 PM EDT
[#25]
Quote HistoryOriginally Posted By Subnet: It really is a huge time saver, and it's more consistent than trying to get a perfect crust on individual pieces. Way less fiddly. Been doing it this way for years. It makes sense. Same principle of doing a pot roast. You sear the outside, but the inside isn't cooked all the way. Braise for a few hours though, and its just right. |
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Posted: 4/12/2024 10:57:34 PM EDT
[#26]
Looks good. I make a similar one. But I also make a much more plain one sometimes, without the wine, tomato, mushroom, etc. Basically meat, potatoes, veggies, flour, broth, and salt and pepper.
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Posted: 4/12/2024 11:01:34 PM EDT
[Last Edit: Jambalaya]
[#27]
Quote HistoryOriginally Posted By terryj: You lost me at fish sauce and anchovies. No man, just no! /media/mediaFiles/sharedAlbum/no1-191.gif /media/mediaFiles/sharedAlbum/steve-buscemi-fuck-all-that-970.gif That, and the tomatoes. Also, needs more mushrooms. That said, I'd try it and it's probably very good, otherwise who would go to all the trouble? I like the classic Julia Child Beef Bourguinon recipe though. Hard to go wrong. My only addition is a few shakes of Montreal steak seasoning. |
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Posted: 4/12/2024 11:18:38 PM EDT
[#28]
Quote HistoryOriginally Posted By cedjunior: This is the best beef stew I've ever made/had. My girl liked beef stew, but didn't like meat, so I made the meat chunks pretty big so she could avoid them. Oven searing is a time saver and much more consistent. Edit: I skipped the peas though  https://www.youtube.com/watch?v=NLXYJZBR_HU* Oven searing is a great idea. * Peeling pearl onions sucks, even if you're good at it (and I am). I use a 12 oz bag of peeled frozen ones. He's wrong about them being soft or soggy, IMHO. * While I appreciate the use of international units of measurement, it's a tad annoying in a recipe for a North American audience (most of his audience...), that buys things in North American amounts. Example: He uses 300g of Mushroom. That's ~11oz. Mushrooms are sold in 8 or 16 oz packages, in the US. If you follow his recipe to the letter, you'll find yourself annoyed when buying ingredients in the amounts they're sold in, here in the US (especially when using what remains for other recipes - everybody forgets that). Just use an 8oz package, quarter them, and call it good. Or use two of them (or one 16 oz package) if you really like mushrooms. It's fine. He calls for 400g of carrots. Just say a lb (it's only 54g more than what he's calling for, and it makes no difference in the final dish) - carrots are sold by the pound in the US. Use one unit of that - it makes your life easier. Same deal with the potatoes - they're sold by the pound in the US. Being short 46 grams just so you can use a round metric number isn't worth it. * Using a stout beer is a cool idea - I'd like to try that. Peas in beef stew are a religious argument. I didn't add them to mine, but adding some frozen peas at the end and heating them through, is just fine IMHO. |
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Posted: 4/12/2024 11:51:13 PM EDT
[#29]
Bravo sir! You’re quite the cook. We’re in a spring cold snap up here and beef stew sounds good right about now. Will attempt.
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Posted: 4/13/2024 12:06:40 AM EDT
[#30]
Heres easy peasy Beef Stew
2 64oz bottles V-8 4 Tblspns Garlic Several shakes of Tabasco Several shakes of Worshestire 4 Cubes beef bullion salt n pepper 1 tsp Thyme 1 tsp Rosemary 1 tsp Parsley 3 bay leaf chopped carrot (3-4 or 3cups baby) chopped celery (one head) simmer 15m add 2 lbs of cubed beef of choice (Cheapest on sale is best) Let simmer for 20-30m Add chopped onion (1 lg) chopped/Lg diced potato (2 lbs) simmer 10m Turn heat off and let cool Serve with crusty Sourdough or French loaf |
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Posted: 4/13/2024 1:09:13 AM EDT
[#31]
Excellent job! Recipe looks delicious.
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Posted: 4/13/2024 1:13:36 AM EDT
[#32]
Quote HistoryOriginally Posted By terryj: You lost me at fish sauce and anchovies. No man, just no! /media/mediaFiles/sharedAlbum/no1-191.gif /media/mediaFiles/sharedAlbum/steve-buscemi-fuck-all-that-970.gif It adds a savory element you can't get otherwise |
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Posted: 4/13/2024 1:14:59 AM EDT
[#33]
Quote HistoryOriginally Posted By terryj: You lost me at fish sauce and anchovies. No man, just no! /media/mediaFiles/sharedAlbum/no1-191.gif /media/mediaFiles/sharedAlbum/steve-buscemi-fuck-all-that-970.gif It adds a savory element you can't get otherwise |
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Posted: 4/13/2024 2:47:05 AM EDT
[#34]
nice
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USA
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Posted: 4/13/2024 2:48:44 AM EDT
[#35]
Looks Great-I love Stew!
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Posted: 4/13/2024 3:16:43 AM EDT
[Last Edit: Chisum]
[#36]
Looks good. Skip the anchovies and fish sauce. Just use Oyster sauce instead. Both my grandmothers used parsnips, a great but forgotten vegetable. This time of year you find them in the grocery store. I take a tip from a Medevil cookbook and use 1-2 cinnamon sticks. My family thought I was nuts until they tried it. The fresh-baked bread bowls are a nice touch. There are 9 of us so to make it stretch, I sometimes serve over steamed rice ( two measures of rice and one measure of Wild Rice).
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Posted: 4/13/2024 3:36:37 AM EDT
[#37]
Mushrooms,yuck!
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Posted: 4/13/2024 3:46:11 AM EDT
[#38]
Looks awesome. I scored some cross cut shanks that will be getting this treatment tomorrow.
I love the gelatin trick. It really adds body without turning pasty like starch can. |
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BC, CAN
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Posted: 4/13/2024 3:58:34 AM EDT
[#39]
Yum!
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Posted: 4/13/2024 5:47:59 AM EDT
[#40]
Bookmarked!
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Posted: 4/13/2024 6:23:12 AM EDT
[#41]
Quote HistoryOriginally Posted By bossco14: Mushrooms,yuck!  |
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PA, USA
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Posted: 4/13/2024 8:01:11 AM EDT
[#42]
kinda late to the party but.....
i would skip the bread and make a pot of polenta (or scrapple) goes great with the gravy..... also, on the side, some cheese.....asiago, parmigiano reggiano or peccorino romano....even sharp cheddar would do |
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Posted: 4/13/2024 8:29:15 AM EDT
[Last Edit: MrHold]
[#43]
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Posted: 4/13/2024 9:07:29 AM EDT
[#44]
Do you deliver? |
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GA, USA
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Posted: 4/13/2024 9:21:33 AM EDT
[#45]
Sounds and looks great. I make mine in a similar manner but use Guinness instead of wine, haven't tried anchovies but I use fish sauce quite a bit in other things though.
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NC, USA
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Posted: 4/13/2024 10:16:48 AM EDT
[#46]
Quote HistoryOriginally Posted By Subnet: Thoughts: * Oven searing is a great idea. * Peeling pearl onions sucks, even if you're good at it (and I am). I use a 12 oz bag of peeled frozen ones. He's wrong about them being soft or soggy, IMHO. * While I appreciate the use of international units of measurement, it's a tad annoying in a recipe for a North American audience (most of his audience...), that buys things in North American amounts. Example: He uses 300g of Mushroom. That's ~11oz. Mushrooms are sold in 8 or 16 oz packages, in the US. If you follow his recipe to the letter, you'll find yourself annoyed when buying ingredients in the amounts they're sold in, here in the US (especially when using what remains for other recipes - everybody forgets that). Just use an 8oz package, quarter them, and call it good. Or use two of them (or one 16 oz package) if you really like mushrooms. It's fine. He calls for 400g of carrots. Just say a lb (it's only 54g more than what he's calling for, and it makes no difference in the final dish) - carrots are sold by the pound in the US. Use one unit of that - it makes your life easier. Same deal with the potatoes - they're sold by the pound in the US. Being short 46 grams just so you can use a round metric number isn't worth it. * Using a stout beer is a cool idea - I'd like to try that. Peas in beef stew are a religious argument. I didn't add them to mine, but adding some frozen peas at the end and heating them through, is just fine IMHO. I do that guys channel though and appreciate the conciseness of using grams (for certain things anyway). But you're right, doesnt hurt to go a little light or heavy on certain things. I am sort of a "use what I got" cook, we try not to waste anything so sometimes that means there will be extra carrots in stuff lol. |
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KY, USA
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Posted: 4/13/2024 10:29:45 AM EDT
[#47]
Quote HistoryOriginally Posted By Southernman077: https://media.tenor.com/rGOU99WWCPQAAAAM/dinty-moore-beef-stew.gif |
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Posted: 4/13/2024 12:33:40 PM EDT
[#48]
@Subnet, thanks for another great cooking thread!
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Posted: 4/13/2024 12:36:49 PM EDT
[#49]
My mouth is watering!!
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Posted: 4/13/2024 1:03:54 PM EDT
[#50]
Quote HistoryOriginally Posted By Subnet: Thoughts: * Oven searing is a great idea. * Peeling pearl onions sucks, even if you're good at it (and I am). I use a 12 oz bag of peeled frozen ones. He's wrong about them being soft or soggy, IMHO. * While I appreciate the use of international units of measurement, it's a tad annoying in a recipe for a North American audience (most of his audience...), that buys things in North American amounts. Example: He uses 300g of Mushroom. That's ~11oz. Mushrooms are sold in 8 or 16 oz packages, in the US. If you follow his recipe to the letter, you'll find yourself annoyed when buying ingredients in the amounts they're sold in, here in the US (especially when using what remains for other recipes - everybody forgets that). Just use an 8oz package, quarter them, and call it good. Or use two of them (or one 16 oz package) if you really like mushrooms. It's fine. He calls for 400g of carrots. Just say a lb (it's only 54g more than what he's calling for, and it makes no difference in the final dish) - carrots are sold by the pound in the US. Use one unit of that - it makes your life easier. Same deal with the potatoes - they're sold by the pound in the US. Being short 46 grams just so you can use a round metric number isn't worth it. * Using a stout beer is a cool idea - I'd like to try that. Peas in beef stew are a religious argument. I didn't add them to mine, but adding some frozen peas at the end and heating them through, is just fine IMHO. Quote HistoryOriginally Posted By Subnet: Originally Posted By cedjunior: This is the best beef stew I've ever made/had. My girl liked beef stew, but didn't like meat, so I made the meat chunks pretty big so she could avoid them. Oven searing is a time saver and much more consistent. Edit: I skipped the peas though https://www.youtube.com/watch?v=NLXYJZBR_HU* Oven searing is a great idea. * Peeling pearl onions sucks, even if you're good at it (and I am). I use a 12 oz bag of peeled frozen ones. He's wrong about them being soft or soggy, IMHO. * While I appreciate the use of international units of measurement, it's a tad annoying in a recipe for a North American audience (most of his audience...), that buys things in North American amounts. Example: He uses 300g of Mushroom. That's ~11oz. Mushrooms are sold in 8 or 16 oz packages, in the US. If you follow his recipe to the letter, you'll find yourself annoyed when buying ingredients in the amounts they're sold in, here in the US (especially when using what remains for other recipes - everybody forgets that). Just use an 8oz package, quarter them, and call it good. Or use two of them (or one 16 oz package) if you really like mushrooms. It's fine. He calls for 400g of carrots. Just say a lb (it's only 54g more than what he's calling for, and it makes no difference in the final dish) - carrots are sold by the pound in the US. Use one unit of that - it makes your life easier. Same deal with the potatoes - they're sold by the pound in the US. Being short 46 grams just so you can use a round metric number isn't worth it. * Using a stout beer is a cool idea - I'd like to try that. Peas in beef stew are a religious argument. I didn't add them to mine, but adding some frozen peas at the end and heating them through, is just fine IMHO. |
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