[Jamestown1630]

This week: Beef Stew!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[Lurkina.n.Learnin]

I’ll be watching this thread closely. It’s starting to feel like fall and I am ready to put the crackpot to work.

[SkyDancer]

Just made a huge pot of stroganoff.

[KC Burke]

I like America’s Test Kichens “Best Beef Stew”. It has some anchovies and a chunk of salt pork that is outside the box. I added pearl onions that were not called for because that is how I roll. This is my standard until further research.

[Shady]

Please Ping! Thanks!

[pugmama]

This is the Christmas menu from the December 2013 BHG by Scott Peacock. It is excellent.I am going to do it again for Christmas eve.

http://www.bhg.com/recipe/roasted-broccoli-and-olives/

http://www.bhg.com/recipe/cornmeal-spoon-bread/

http://www.bhg.com/recipe/buttermilk-pudding-with-pomegranate-compote/

http://www.bhg.com/recipe/rich-beef-stew-with-bacon-and-plums/

http://www.bhg.com/recipe/white-bean-arugula-crostini/

[pugmama]

I have enjoyed watching this chef on TV. Her cookbooks are great.
I like this recipe as it can be done in the crock pot. The anchovies add great flavor.I also double it and freeze portions.

http://www.annabel-langbein.com/recipes/tuscan-beef-ragu/354/

[pugmama]

My friend made this last time I visited her in Toronto. She also did it in a crock pot. I really liked it with the home made bread she made. She is a great baker-I am not.

I love the LCBO magazine and the recipes. It is called Food and drink, put out by the Liquor Control Board of Ontario.

http://www.lcbo.com/content/lcbo/en/recipes/smoky-beef-potato-and-mushroom-stew.html

[leaning conservative]

I haven’t made beef stew in forever. I love the slow simmering & chopping the vegetables & the smells of fall cooking. So homey & comforting.

We just finished burgers on the grill & roasted squash & tomatoes.....yum.

[pugmama]

Making the dijon stew today-house smells divine. Day of remembrance on this very sad 911 day.

http://cooking.nytimes.com/recipes/5571-auberge-de-la-madones-beef-stew-with-wild-mushrooms-and-orange

http://cooking.nytimes.com/recipes/1017085-dijon-and-cognac-beef-stew

Both of these recipes are some of my favorite beef stews.
I have sort of combined these recipes using the marinating technique for Augerge’s recipe and then doing the cognac and dijon recipe. I add mushrooms and orange to that recipe.