This week: Beef Stew!
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-JT
Julia Child remixed: https://www.youtube.com/watch?v=80ZrUI7RNfI
We have made the Julia Child recipe a few times and it is insanely good. The problem is it is very time intensive.
I love The French Chef! Hilarity and great instruction. I take something from most of the Chefs that I follow, Graham Kerr did one of his healthy eating programs and said, only brown the meat on two sides for stew so the other sides can drink in the broth and aromatics...Jacques Pepin taught me “always crack an egg on a flat surface” and Emeril, Olof course, says “season both sides so it tastes good!” I love cooking and my Wife has become a social media phenomenon for her skills with leftovers and artistic plating. She is a joy to live with!
Beef Stew is usually whatever is leftover in the fridge and a couple of potatoes. No recipe. Never had or tried Boeuf Bourguignon but then I don’t like the taste or smell of alcohol in a glass or my food.
Tonight, we had Chinese from an 8 oz leftover piece of 2.97/lb boneless beef rib I’d cooked as steak yesterday. Used the same skillet to take advantage of the drippings. Threw in leftover half an onion, leftover red bell pepper half, leftover green bell pepper half, a can of sliced pineapple, 1/2 C sugar, 1/2 C vinegar, 1/2 C ketchup, cayenne, ginger, garlic, salt and pepper and cornstarch in the pineapple juice to thicken. Served on rice. Yield 4 servings. Yum.
Hi all!
I’m looking for a Deep Fried Scallop recipe but not finding a whole lot that are trustable.
Do you have any suggestions?
Also need a good fried oyster recipe too!
I make Scott Peacock’s menu for Christmas eve last year. I doubled the stew recipe and froze some for later. It is very rich, but we loved it. The whole menu was just lovely.
http://www.bhg.com/recipe/rich-beef-stew-with-bacon-and-plums/#page=0
If memory serves, her first episode (not preserved for posterity...I believe it was aired live) involved making French onion soup. And, she freely admitted later, she botched it. But hey, that’s how you learn.
Good luck making a good beef stew! And - just my opinion - that tin of Dinty Moore really isnt all that bad, ha! Many a day we’ve resorted to Dinty Moore and — considering — it’s actually pretty good. IMHO. Tastes decently good , no shortage of meat or veggies, and Its never induced barfing. Better than can be said for a lot of expensive restaurant grub these days
I don’t believe I’m on this pinglist yet but would like to be added. I love to cook and have plenty of recipes to share.
I like the veal stew from an old printing of Joy of Cooking. The older version calls for wrapping the veal pieces in bacon, fiddly but worth the extra step in flavor. This is the taste of autumn served ladled over a jacket potato.
When I was working on my nutrition project, the first menu plan that actually worked involved a beef-vegetable stew. Each ingredient was carefully measured to maximize the nutritional value while still being edible. I’m not as slide-rule about it most of the time anymore, but I do use the same ingredients. Beef, potatoes, carrots, sweet peas, tomatoes, parsley, and toasted sesame seeds. I think I posted the exact recipe once, but I don’t even remember where I put it anymore.
(For context, I was dealing with severe mineral deficiencies at the time, and supplements made me sick, so I tried to find an eating plan that would provide 100% of everything using real food. It worked. I stuck to the plan for about a year, and no more deficiencies!)
I prefer the Knorr brand bullion cubes for the broth. I’m allergic to onions, and almost all other brands contain onion powder. But it also has a good flavor. Not too salty, very beefy.
I’ll do you one better. I’ve been on a diet for about 440 days. I’m winding down, as I’m nearing my goal. One of the dishes that I have really enjoyed during my dieting days is the Whole Wheat Tuscan Pasta (Buff version) served at Noodles & Co — a semi fast food chain all over the country, particularly near college campuses.
The “buff” version has NO pasta — it’s sautéed chicken, tomatoes, onions served over fresh spinach and flavored with feta cheese. Since my “diet” doesn’t require that I count the calories of most vegetables (but does require that I eat 4 servings per day) this dish meets my requirements. I’ve been toying with the idea of copying this dish at home for weeks.
Then, Diana in Wisconsin posted pictures of a dish she made with venison while cleaning out her freezer and the idea hit me. So here’s my version, which is better than any beef stew that I have ever made (and probably half the calories.)
Venison is very lean and a good substitute for beef, if handled correctly.
Low Calorie Crock Pot Venison Stew
Place in bottom of 6 qt. crock pot
1 venison steak cut into 1” x 2” pieces. Salt & Pepper.
2-3 Tbs Olive oil
1 large onion, chopped into medium sized pieces
2 cups celery (including the leaves), chopped
Cook on high for 1 hour
Add 1 #1 can stewed tomatoes
Reduce to warm
Cook another 1-2 hours
Season with 1/2 cut Tone’s Rosemary Garlic seasoning (or any other seasoning of your choice)
Stir and continue cooking.
After another hour add 2 cups of “shorty” carrots, split
Cook another hour; add 2 cups Brussels Sprouts, split
Add 1 cup mushrooms
Taste & correct seasoning, if necessary.
Continue cooking until meat is tender and sprouts are tender
This could be served over pasta, rice, or fresh spinach
I served it over a product new to me: Seeds of Change Brown Rice with Quinoa. I LOVE this product. It takes 90 seconds to fix in the microwave.
Serves 8
I never know what to do with venison because I think it’s hard to cook. It has no fat and often turns out dry and tough, but not this dish! Delicious.
Enjoy!
As I promised to post.
This is my absolute favorite batter for deep frying Seafood and vegetables.
I use it on every recipe I deep fry without fail!
..........................................
Gorgeous and Tasty Deep-Fried Shrimp
½ cup self-rising flour
1/3 cup corn starch
½ cup cold water
1 tablespoon warm vegetable oil
2 teaspoons baking powder
vegetable oil for deep-frying (I used peanut oil.)
uncooked shrimp (as many and as large as you want), cleaned and deveined
seafood cocktail sauce, for serving
In a small mixing bowl, combine ½ cup self-rising flour and 1/3 cup corn starch. Stir in ½ cup water. Continue stirring until batter is smooth. You may add more water, a little at a time, to get the consistency of batter that will coat the shrimp. Stir 1 tablespoon warm oil into batter, and then add 2 teaspoons of baking powder. Mix well. Now, heat your oil in a deep-fry pot, until a test shrimp sizzles. Then you may coat a few shrimp at a time and put them gently into the hot oil. They will cook very quickly, so tend to them with a metal draining spatula, and lift them out and onto a tray with paper toweling when done. Continue this method until all shrimp are cooked. Pat off any extra oil with a paper towel, and place the Deep-Fried Shrimp on a nice serving plate. Serve with my Surfin’ Seafood Cocktail sauce. Lovely and flavorful-great for entertaining!
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