Posted: 5/10/2011 11:20:52 AM EDT
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How do you make yours? |
Had this been a chili thread there would have been 3 timeouts already. |
Take some venison and cut into little chunks.
Roll chunks through some flour with a little salt n pepper in it. Brown in big pan. Add some water and taters and carrots and whatever else. Throw in a beef boullion cube. Slow cook till tender. If it doesn't have beans in it, is it considered chilli? 
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I brown about 1.5 lbs of stew meat in oil, then saute a shitload of carrots, celery, onion, garlic and sometimes potatoes. I then add back the beef, cover with beef stock, add 1 TBS of tomato paste, 2 bay leaves and six springs of fresh thyme. I then put the lid on the pressure cooker and once it's pressurized I cook for 25 minutes. It's a quick and easy recipe I found online and so far it's been good to me. I love the stuff but as it's gotten hotter outside I find my desire for it diminishing. 
I'm trying to move my diet to a more "Paleo" or "Primal" orientation but instead of trying to make non-primal foods primal (ie, trying to figure out how to make a pizza without wheat or cake without flour) I just look for good old standards that already lack those ingredients. Soups, stews and roasts generally fit the bill pretty well. |
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Easy Vegetable Beef Stew
1-2 pounds stew meat cut into 1 inch pieces 1 can beef broth 1/4 cup diced onion 1 tsp salt 1 can stewed or diced tomatoes 2 stalks celery diced 2 Tbs barley (optional) 5 to 6 carrots diced 1 can green beans 2 - 3 small potatoes diced 1 small can corn Combine all of the ingredients in a crock pot and cook for at least 8 hours. |
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Quoted:
Take some venison and cut into little chunks. Roll chunks through some flour with a little salt n pepper in it. Brown in big pan. Add some water and taters and carrots and whatever else. Throw in a beef boullion cube. Slow cook till tender. If it doesn't have beans in it, is it considered chilli? Venison isn't beef. If you aren't starting your stock with beef bones you are missing out on a lot of flavor. |
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Quoted:
About 5 pounds of cubed streak then keep adding stuff til the pot is ready to overflow. "Whatchagot" stew is the best! This us pretty much what I do. I always try to keep some stew meat in the freezer for expiring veggies from a previous recipe/recipies. Although I always have potatoes on hand. |
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Beef braised in Guiness...
Brown beef cubes in seasoned flour, put aside (I like a cast iron dutch oven with a tight fitting lid) Sautee onions and a little bit of garlic in pan until clear then put aside. Add a bit of extra flour to the pan, make light roux. Add onions, beef and some sliced carrots to the pan**** Add 50/50 mix of beef stock and Guinness stout. Add a couple of Tbsp honey, salt and pepper to taste. stir well. I cover and put in the oven at about 300 degrees for a couple of hours until the beef is very tender and the sauce thick. ****If I'm going to be out, I'll put the cooked stuff (including the roux) into a crock pot instead of in the oven and run it on low for several hours. Serve over or with mashed potatoes (or Champ)....if you're pressed for time, you can add chunked up potatoes to the 'stew', but I think it's much better with the mashed. AFARR |
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http://www.food.com/recipe/boeuf-bourguignon-a-la-julia-child-148007
We tried this recipe and liked it. |