I’m in the process of doing a freezer clean out and thru together a stew last week. I had some hanger steaks but not enough but I also had a package of goat? why I don’t know.
Anyway I was very pleased with the outcome the hanger steak was a great substitute to chuck, outstanding flavor. The goat pieces on the bone added a really nice addition of flavor also.
I usually put turnips in my stews, none on hand so I used parsnips. The parsnips will become a must for all future stews.
Also found a pakage of frozen bread dough that I made who knows when. That rose and baked off with no problems.
Making progress on the clean out, doing duck tonight. Chow Jim
Tis the time of the year for Beef Stew. Here’s my recipe for the cause:
DIAMOND JIM S CROCKPOT BEEF STEW
3# s Trimmed and Cubed Beef Chuck Roast
� C All-purpose flour
3-4 Tbsp Olive Oil
1 coarsely chopped sweet onion
� # miniature carrots
2 C sliced celery
4 medium sized russet potatoes, halved, quartered and cut into large bite sized pieces
1 Tbsp minced garlic
2 Tbsp Celery seeds
2 bay leaves
1 Tbsp salt
1 Tsp white sugar
1 Tbsp fresh ground black pepper
1 tsp paprika
1-2 tsp ground cloves
Juice of one fresh lemon
2-4 Tbsp Worcestershire sauce, to your taste
1 can Beef broth
1 can Vegetable broth
1 � c red wine (Merlot, Burgundy, your choice)
Blend flour, salt, pepper, paprika, in a Ziploc Bag. Add beef, shake to coat thoroughly. Add oil to a deep skillet, heat and add beef. Brown beef thoroughly. While meat is browning, add broths, wine, onion, garlic, bay leaves, celery seeds, sugar, cloves, lemon juice, and worchestershire sauce, to a crockpot set on high. When meat is browned, add to crockpot, cover, and let cook for 4-5 hours until meat is tender. Chop celery, potatoes and add carrots to the pot. Cook for an additional hour or until the veggies are tender to your liking but not mushy. If the gravy needs to be thickened, use Pillsbury Wondra or a similar product to thicken to your taste. Cooking time may vary depending on your crockpot. Cook to your liking for tenderness.
That is the stuff, THANKS!
I use cut up chuck cubed and browned. The usual veggies but I do take a couple of short-cuts. I add beef soup stock the enhance the flavor. When almost done I add about 2 tablespoons of cornstarch mixed with some of the brown gravy liquid stuff………I am to lazy to go look for the name right now, but it is that you add to turn your gravy dark brown……..Just mix them together and stir into the stew and simmer a few more minutes!
Admittedly I have not read in detail every post on this thread. However even a cursory reading indicates that our esteemed colleagues have addressed every point but one, your fear of pressure cookers.
According to the much beloved Alton Brown and others on the Food Network and elsewhere, modern pressure cookers are much more reliable than in the olden days. The newer units fit together differently, more securely, preventing the storied explosions of Mamaw’s youth.
I can’t speak to the differences in the finished product, but if you want to try cooking in a pressure cooker, and you’ve got a newer unit, there ain’t nuthin’ to be afeared of.
I just made stew last week using a cut of steak I’d never heard of – "Essex." (Looked a little like another mystery cut, the "del monico" which I suspect are just the ends of whatever roasts they’re cutting at the time.) It was thick enough to cube nicely, decently marbled and cheap so I figured it’d make a decent stew – that’s typically my method of choosing a cut for stew.
The recipe itself is nothing special – same as everyone else’s pretty much – but the best part is my cheddar dumplings. About two cups of biscuit mix, 1/3rd of a cup or so of cornmeal, about a cup of shredded cheddar, and probably 2/3rd – 1 cup of milk – enough to make a sticky dough. Usually I throw in some parsley or whatever strikes my fancy as well. The cornmeal really changes dumplings for the better IMO.
It’s going to get cool here toward the end of this week, and I think I’m going to have to do a repeat because it was so good.
I think your Granny and my mom are related. Thats the way my mom ALWAYS made it, and it has stuck with me also, only I add a couple stalks of celery to it.
Yum.. perfect for a day like today here in Maine!
But we aren’t getting the storm like they are south of me. And its a light powdery snow, not the heavy wet slushy type.
I agree with you on the sugar in the cornbread but that is the way the family likes it. Personally, I do not prefer it at all but I gotta do what makes the entire family happy. I fake them off as i do not add as much as they wish. I believe they would prefer it to be somewhat like a cake. I do not do that, I add a couple of tea spoons and tell them that I added a couple of tablespoons. Fools them every time[:D]
Paul E. Smith
the ancient mariner
Sundancer—-Congratulations on your making the big time at Roadfood. Here is a recipe you can make for your family to celebrate.
I had dinner at a friends house a long time ago where a great beef stew was served. I asked for the recipe and was told there was no written one, but if I had a pencil handy I should start writing. I have cooked up a batch of this wonderful stew about once a month for 30 years, or more. When the house was full of kids it was gobbled up in one meal. Now it takes me a week to finish it off.
About 2# of chuck cut into chunks—chuck steak is great when on sale—-browned in butter. Remove the meat and brown an onion and a clove of garlic in the butter. Return the meat and add a couple of cups of beef broth. Then add a couple of cups of carrots and potatoes and a stalk of celery. A bay leaf, some tarragon and then the secret ingredient—this is strickly between us, don’t tell anyone, 1/2 cup of sweet vermouth. The stuff you make great Manhattans with. Cook it up in a dutch oven for about an hour and 1/4 or whenever the meat is tender. Then throw in a box of thawed out peas. I just run the peas in a strainer under hot water from the tap for a few seconds then toss them in and cook for another 10 minutes. Your ready for a feast, put a bowl of freshly grated parmesan cheese on the table with it and add that over the each bowl. Oh yea, have plenty of french bread on the table for dunking in the gravy. Roll up your sleeves and dig in.
Added your bride to my list of people I pray for–don’t know if the prayers of an old sinner can help—but as they say in Brooklyn "couldn’t hurt".
Just listening to the radio there was an infomercial, some doctor selling a book 2001 or 20001 natural items to put in your diet to make us all look like were 20 again and to live into the next century with out an ache or pain. Anyway he said in one of his teasers from the book to add 3 or 4 corks from wine bottles to your Beef Stew it not only adds flavor but due to its composition or whatever it"s a natural tenderizer go figure. I’ll have to alter my wine consumtion habits all my wine has screw off caps. Just love that Fortisimo wine. I always use chuck not only dose it have more flavor you get more bang for your buck. Love a good chuck steak on the grill rather have that than a sirloin. Chow Jim
I make my stew the way my grandmother did……… chuck roast cut up, dredged in seasoned flour then browned. Add my water along with my spices: kosher salt, LOTS of black pepper, and garlic powder. This must be cooked in a cast iron dutch over, the only way she ever did it. About 30 minutes in I add 1 sweet onion cut into quarters along with 2 carrots cut in large piece. When the meat is tender and the liquid has thickened some I add my potatoes and cook it slow until the are starting to fall apart.
That’s all there is to it.
Dennis in Cary
Sugar in cornbread???
Prayers for Judi – please pray for my bh – Juli
Health issues as well…
It is strange that the topic came back up but we must made a crock pot full of beef stew with carrots, potatoes, onions and some other great spices. we will be serving it to Mamaw Smith, daughter who lives across the street and mother in law who is visiting with us for a weel before Judi’s chemo.
Cornbread will have a hard crust with just a bit of sugar.
Paul E. Smith
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