Beef Stew Recipe Strut

[JazzFunk86]

Cut your beef into 1" cubes..dice up some mirepoix..


Put it all in a freezer bag and fill with your preferred bottle of red wine..put in the fridge over night


Next day, separate the meat from the veg..save the wine..


Coat the beef in flour..


Cook beef in stock pot until browned..remove


Add the veg..saute a few minutes


Deglaze with reserved wine


Reduce by 1/2


Add beef stock..add the beef back in


Add a boquet garni (peppercorns. thyme.garlic all wrapped up in cheese cloth)


bring to boil


reduce heat


cover.. simmer 4 hours

 

[finelikewine]

the quintessential herb for stews is missing so far: Marojam, dried or fresh.


I always add some nutmeg as well.

 

[finelikewine]

You should as well try the bavarian version of it. It is called "Pichelsteiner Eintopf" and it's


very delicious especially on cold winter days

http://en.wikipedia.org/wiki/Pichelsteiner





http://www.br-online.de/bayerisches-fernsehen/winter-im-bayerischen-wald/bayerischer-wald-video-pichelsteiner-ID1301926993853.xml?_requestid=88562





Sorry, I couldn't find a english version. But I think it is good enough to get an idea how it's done.

 

[LaserWolf]

"Pichelsteiner Eintopf"





I would rename it before eating it.

 

[finelikewine]

LaserWolf said:"Pichelsteiner Eintopf"





I would rename it before eating it.




:NO:





But i guess it's hard to pronounce for english speakers. I would love to hear your take on the pronounciation, though.

 

[Snagglepus]

finelikewine said:


Sorry, I couldn't find a english version. But I think it is good enough to get an idea how it's done.




Would this recipe be fairly accurate?

 

[DB_Cooper]

finelikewine said:LaserWolf said:"Pichelsteiner Eintopf"





I would rename it before eating it.




:NO:





But i guess it's hard to pronounce for english speakers. I would love to hear your take on the pronounciation, though.




I think he means the name doesn't sound appetizing. I'm of German heritage and took German in college, and as a native English speaker, I can tell you most native English speakers don't find German to be an attractive language to the ear. Ich liebe dich is a lovely sentiment, but to native English speakers, it sounds like someone trying to say "I love dick" while clearing their throat.

 

[finelikewine]

Snagglepus said:finelikewine said:


Sorry, I couldn't find a english version. But I think it is good enough to get an idea how it's done.




Would this recipe be fairly accurate?




That seems right, but this one is without cabbage. Cabbage is not mandatory anyway.

 

[finelikewine]

DB_Cooper said:finelikewine said:LaserWolf said:"Pichelsteiner Eintopf"





I would rename it before eating it.




:NO:





But i guess it's hard to pronounce for english speakers. I would love to hear your take on the pronounciation, though.




I think he means the name doesn't sound appetizing. I'm of German heritage and took German in college, and as a native English speaker, I can tell you most native English speakers don't find German to be an attractive language to the ear. Ich liebe dich is a lovely sentiment, but to native English speakers, it sounds like someone trying to say "I love dick" while clearing their throat.




Pleasant sounding or not, as long as you can create words like this everything is fine in my book:





"Donaudampfschiffahrtselektrizit??tenhauptbetriebswerkbauunterbeamtengesellschaft"





(English: Association for subordinate officials of the head office management of the Danube steamboat electrical services)

 

[batmon]

Prepping for an all day cook steez tmmw.... Gonna be rainy on Wed. Run to the market. Then go vote(no homo).





Beef and Lamb stew meat


I coppin some fresh carrots from the market tmmw morning


Celery and onions and potatoes


Fresh chicken stock....too lazy to cop some beef bones for a beef stock


Cotes Du Rhone wine - whole bottle


Fresh thyme and bay leaf


Orange Zest and one habanero pepper


Sea salt and fresh ground pepper


Splash of worcerstershire


Tomato paste and..... a can of whole tomatoes( this will be a last minute decision cause i dont want too much tomato flavor).


Fresh parsley near the end


Im gonna dry then sprinkle the meat in Chinese Five Spice powder tonite.





yadda yadda yadda....

 

[fishmongerfunk]

cool. i would nix can o tomatoes. you get plenty of flavour from the paste. also, no bacon fat?





this thread really helped me improve my stew-making abiltiies.

 

[batmon]

crabmongerfunk said:cool. i would nix can o tomatoes. you get plenty of flavour from the paste. also, no bacon fat?





this thread really helped me improve my stew-making abiltiies.




Yeah...i needed some persuasion to omit the can of tomatoes.





No bacon fat. Ill have enuff from the beef, lamb, butter, and olive oil or ghee. Ill just freestyle.





I would be cool to add a smokey undertone w/ bacon or chipotle. Maybe ill just add a pinch of smoked paprika when im breakin down the onion/celery.

 

[Juan Cocktolstoy]

The Mrs. says try this because it's better for you than regular beef stew. It's French Beef Stew. It's also fancy enough that if you have guests they will think you spent all day making it.





- 1 tablespoon of olive oil


- 1 pound boneless beef round, cut into one inch cubes


- 1 small onion (chopped)


- 1 cup dry white wine


- 1 teaspoon dried herbes de provence (crushed)


- 1/4 teaspoon of salt


- 1/4 teaspoon of black pepper


- 2 cups water


- 8 small new potatoes (halves)


- 8 pearl onions (peeled)


- 1 large tomato (chopped, seeded, and peeled)


- 1/4 cup nicoise olives (pitted) or calamata olives (pitted)


- 2 tablespoons of drained capers


- 8 ounces of haricots verts or small green beans (trimmed and cut into 3 inch lengths)


- 1 tablespoon of snipped italian flat leaf parsley (or any parsley you choose)





In a four to five quart dutch oven, heat olive oil over medium heat. Brown together the meat and the pearl onions. Cook for 3-5 minutes or until onion is tender and meat is brown. Drain off any fat. Add wine, stirring to loosen any brown bits from pan. Add herbes de provence, salt, pepper, and the water. Bring to boiling; reduce heat. Simmer, covered, for one 1/4 hours or until meat is nearly tender.





Add potatoes to the meat mixture. Return to boiling; reduce heat. Simmer, covered, about 30 minutes or until meat and vegetables are tender. Stir into tomato, olives, and capers heat through.





Meanwhile, in a medium sauce pan, cook green beans covered in a small amount of boiling for five to seven minutes or until tender. Serve stew with green beans or garnish with parsley.

 

[batmon]

Adding this to the mix.

 

[ppadilha]

batmon said:

Adding this to the mix.




don't go overboard with the star anise. I'd use it to make the beefstock instead of putting directly in the stew.





you people seem to be overlooking garlic. I always throw lots of garlic in my stews. And yes to marjoram.





barley can be good, but not for a thick stew, it'll just suck up all the water. It's not the holidays, but thanksgiving and christmas are good times to take the the turkey carcass and make a good soup, with barley to make it heartier.

 

[cadeaux]

I??m so witj Natmon.


Fresj Nay leaves, Star Amise, ref wine.





no rouy if you have potatoes, but I would even skip on them and just reduce that ish.





Cinnamon. just a little bit. And orraisins from the start.

 

[cadeaux]

now I put some light on the keyboard.


can??t see shit here.

 

[batmon]

ppadilha said:batmon said:

Adding this to the mix.




don't go overboard with the star anise. I'd use it to make the beefstock instead of putting directly in the stew. .




Yeah ill put it in a teaball w/ other shit that it dont want to eat.

 

[tokyobeats]

pointers:





definitely coat beef in flour! brown then remove





add shallots/onions to pan and sweat, then adding tomato paste for a few minutes to cook it out.





follow by deglazing the pan with wine mix, reserved from the overnight marinate ( do NOT marinate the vegetables with meat!!!)





with marjoram, thyme, rosemary, juniper berries, fresh bay leaf ( bouquet garni)





star anise IS overboard for this! roux is not necessary if cooking for many hours, it will naturally thicken!





think about adding some fortified wine to the marinate, 100-150ml - port especially





do NOT marinate for 2 days!

 

[Electrode]

I found one of my grandmother's recipes...





2 1/2# of cubed beef in 1 1/2" pieces (brown well with 2 tbs. of grease)


4 cups hot water


1/4 cup red wine


3 bouillon cubes


1/2 tsp. pepper


1/2 tsp. paprika


1/8 tsp. cloves (or allspice)


1 tsp. of lemon juice


1 tsp. of worcestershire sauce


1/8 tsp. of garlic powder


1 sliced medium onion


2 bay leaves


1 Tbs. sugar


6 carrots (peeled and quartered)


1 # of small white onions





I grow my own chiles which I put on/in everything, so I got to try this adding some of those with other oddball stuff, as I am known to do.