That’s like calling smokey tasting turkey strips “bacon”.
There is just one “stew”: beef, potatoes, carrots, onions, brown gravy, maybe a few peas to add color.
Good find, thanks!
Almost time for another Thanksgiving recipe thread.
Thanks! I passed the link to my wife and sister.
Thanks my, been looking for some cold weather recipes.
I’m here all winter
Why would anyone want to put perfectly good beef in water and boil away the flavor?
With the Biden Depression better have a Rock Soup recipe....
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.
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.
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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.
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.
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.
Don't be afraid to use beef boullion in goopy form.
The best is soup from the week’s leftovers.
That bay leaf in the chicken soup is against all chefs’ rules. Never put anything on the plate that isn’t edible. Well, ok, if your really want to eat it...
I grew up on boiled beef and beef stew and didn’t like either. The only vegetable in the boiled beef I did like was cabbage.
And if i could only have one vegetable the rest of my life -— it would be cabbage, Just think of the things you can do with cabbage that you can’t with any other vegetable!!!!!!! Stuffed, creamed, stir fried -— and on and on.