Posted on 10/25/2021 8:23:28 AM PDT by mylife
I often use barley in place of potatoes. Barley is a wonderful thickener. Carrots. Chopped celerty & onion. Also recommend Better-Than-Bouillon roasted beef flavor. Instant Pot. Set it and forget it. Add some green baby peas after cooking beef & barley.
Why should meat be avoided in winter?
Yer on it!!
Ain’t gonna be no beef this winter! $2600 tax per steer in Biden’s plan to pay for it. That’s about $50 per hamburger. 2 rib eyes are already $50 without the tax. He wants them to stop farting. $6500 per milk cow and $500 per hog. No telling what milk will be per gallon.
Some of those look quite good. I’m thawing out several pounds of hamburger but see nothing listed. I’m thinking of making a rather traditional meatloaf, mash potatoes, gravy, and green beans for dinner tonight.
barley beef veg soup/stew is wonderful
Me too! I also toss in parsnips, rosemary...whatever's around.
Bookmark
Hell Yes!
Keep
i made a dutch oven stew at the boy scout camp... started with a sautee of red onion, diced, shredded carrots and diced celery with salt and pepper until onions were translucent... added a couple cups of coca cola and two pounds of beef cubes and a pound of ground.... until they were browned... two cloves of garlic, 4 more cups of coca cola and 8 boullion cubes, added one small bag of red potatoes and one small bag of white potatoes and some water and left to stew about 30 minutes.
delish.
It is more of a casserole than a stew, but I like to make (what I call) “Italian goulash”. Use hamburger plus bulk (or removed from casings) Italian sausage. Add canned tomatoes, mushrooms, black olives if you like. Stir into cooked rotini, add cheese. Add as much spaghetti sauce or tomato juice as desired, could be a soup/stew.
save
Use da Italian sausage!!
That's a great question. Why indeed?
There's a reason many cultures in the coldest regions eat lots of protein. It's very high calorigenic action of 30% [1], or heat production, is ideal in cold climates.
Try tossing beef pieces with Pickapeppa and let them sit awhile before browning.
A favorite at our house is Pozole Rojo, the national Mexican comfort food dish slash hangover cure. (We like it for the flavor not for any purported medicinal value.) It’s pork stewed in a rich red chili and chicken broth with hominy and dressed with vegetables like radishes, cabbage, peppers, plus sour cream, etc.
“Meats should be avoided or at least de-emphasized in wintertime.”
WHY? Around MY house, meats are emphasized all year round....
Made easy stew yesterday.
Brown roast then put in slow cooker with some beef broth, garlic and Worchester sauce.
5 hours later it is fall apart ready... so pull apart (no chopping into cubes, it takes longer but is easier).
Sauté mushrooms and onion and add to cooker, along with baby potatoes and baby carrots and Bok Choy (had some left over). Add more broth and water. Cook 2 more hours. Add corn starch to thicken if you want it more gravy like.
Add cream like half and half or whipping cream for rich savory taste.
Imo, stew should be eaten with crusty bun with butter.
I also added cracked black pepper and Montreal steak spice.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.