majorcatfish
Garden Master
last night made the best beef stew ever. i know i have posted this before but since then have perfected the recipe to a mouth watering culinary meal..... even wrote down the tweaks....
here's the link to the basic recipe...
http://americanfood.about.com/od/classicchowdersandstews/r/beefstew.htm
the recipe says serves 12 that's 12 8oz bowls so adjust according to your family size or if you want left overs.
now for the tweaks..
a 3# chuck roast after breaking it down<removing the fat and connective tissue> will end up with about 2.5 # of meat, throw out the tissue but save the fat in long strips<easier to remove once the brazing is done, you want the drippings from the fat>.
note the packages that say "stew meat" are a mixture of bits and pieces of all kinds of meats...
ingredients tweaks..
1. cut meat into 1.5" cubes...2" you will almost need a knife to cut into bite size pieces.
2. use olive oil adjust as needed.
3. use sweet yellow onions.
4. use cabernet sauvignon.<they say red wine that's so vague>
5. 8 cups of beef broth.
6. cut potatoes into 1.5" pieces leave skin on..
7. 4 tbsp worcheshire sauce.
8. kosher salt.
9. not on the list....
1pt green beans
1pt stewed tomatoes
2 sm red bell peppers. diced small
3 green onions. sliced thin
preparation tweaks by their steps....
step 2. add the strips of fat as your brazing the beef <discard the fat strips once done>.
step 5. once you add the flour let it brown, like you're making a brick roux for gumbo. then add your wine and garlic at the same time and whisk till the bottom is clean.
step 8.add broth worchestire sauce, herbs and beef.
step 9. simmer for 1.25 hours.
step 10.. after 1.25 hrs add the carrots.
after 30 mins add potatoes.
after 30 mins add celery and bell peppers.
after 15 mins add green onions, green beans and stewed tomatoes
simmer for 15 mins turn off let stand for 20 mins.
serve with your choice of bread.
print and enjoy....
here's the link to the basic recipe...
http://americanfood.about.com/od/classicchowdersandstews/r/beefstew.htm
the recipe says serves 12 that's 12 8oz bowls so adjust according to your family size or if you want left overs.
now for the tweaks..
a 3# chuck roast after breaking it down<removing the fat and connective tissue> will end up with about 2.5 # of meat, throw out the tissue but save the fat in long strips<easier to remove once the brazing is done, you want the drippings from the fat>.
note the packages that say "stew meat" are a mixture of bits and pieces of all kinds of meats...
ingredients tweaks..
1. cut meat into 1.5" cubes...2" you will almost need a knife to cut into bite size pieces.
2. use olive oil adjust as needed.
3. use sweet yellow onions.
4. use cabernet sauvignon.<they say red wine that's so vague>
5. 8 cups of beef broth.
6. cut potatoes into 1.5" pieces leave skin on..
7. 4 tbsp worcheshire sauce.
8. kosher salt.
9. not on the list....
1pt green beans
1pt stewed tomatoes
2 sm red bell peppers. diced small
3 green onions. sliced thin
preparation tweaks by their steps....
step 2. add the strips of fat as your brazing the beef <discard the fat strips once done>.
step 5. once you add the flour let it brown, like you're making a brick roux for gumbo. then add your wine and garlic at the same time and whisk till the bottom is clean.
step 8.add broth worchestire sauce, herbs and beef.
step 9. simmer for 1.25 hours.
step 10.. after 1.25 hrs add the carrots.
after 30 mins add potatoes.
after 30 mins add celery and bell peppers.
after 15 mins add green onions, green beans and stewed tomatoes
simmer for 15 mins turn off let stand for 20 mins.
serve with your choice of bread.
print and enjoy....
. Worcestershire sauce? Yeah. I like worchettershesterchiresss, uh, sauce. Green beans and peppers? Sure. They didn't include onions!?!!
