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I’d eat your meat.
Edit for spelling Edit 2: location checks out |
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Wife made some the other day.
It was really good and gets better after a day or two. |
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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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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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Originally 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 View Quote |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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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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In memory of my son Sean James, born 6/25/97. Died 9/16/13.
We will be reunited in heaven. |
Nice. Looks great!
One of my favorite dishes to prepare. |
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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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Embrace the axe
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Beef Stew one of my favorites! |
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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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Originally 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. View Quote |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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Originally 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. View Quote View All Quotes View All Quotes Originally 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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In memory of my son Sean James, born 6/25/97. Died 9/16/13.
We will be reunited in heaven. |
Looks good man. Bouquet garni is your friend.
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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“America is a whorehouse where the revolutionary ideals of your forefathers are corrupted and sold in alleys by vendors of capitalism.”
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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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Do you lack the critical thinking skills needed to figure out how to hotlink?
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Looks good. I'd eat it.
I love making my version too and have not made it for a while. |
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Good looking stew OP.
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Capitalism produces, communism reduces.
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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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Originally 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. View Quote Been doing it this way for years. |
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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Looks damn good Subnet!
Would eat! |
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Start slow, Increase speed with proficiency!
NY, USA
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Hot damn. I got hungry!
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I am and remain Semper Fidelis!
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Originally 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. View Quote 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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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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Originally 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 View Quote 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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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 View Quote * 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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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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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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He that thinks he knows much, knows little. -fortune cookie
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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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Excellent job! Recipe looks delicious.
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Before Abraham was, I AM. John 8:58
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Originally 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 View Quote It adds a savory element you can't get otherwise |
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Originally 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 View Quote It adds a savory element you can't get otherwise |
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nice
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Looks Great-I love Stew!
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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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The Devil owns the fence line.
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Mushrooms,yuck!
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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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Yum!
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Bookmarked!
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Alea iacta est
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"My irritability keeps me alive and kicking" --Howard Devoto
"Didn't watch it. You don't rack up 100k posts by reading the articles before commenting on them, slow poke." --Aimless |
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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The difficult we can do immediately
The impossible takes a little longer |
Do you deliver? |
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You're not the board darling you think you are.
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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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Originally 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. View Quote 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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Originally Posted By Southernman077: https://media.tenor.com/rGOU99WWCPQAAAAM/dinty-moore-beef-stew.gif View Quote |
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@Subnet, thanks for another great cooking thread!
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"Freedom is a light for which many men have died in darkness".
George Washington "There comes a point where we are no longer drawing lines in the sand but are backed against a precipice." Orracle |
My mouth is watering!!
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MEMBER: NRA, GOA, SAF, NYSRPA
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Originally 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. View Quote View All Quotes View All Quotes Originally 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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Do you lack the critical thinking skills needed to figure out how to hotlink?
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