It’s cold outside! It’s beef stew night!

Discussion in 'Bad Dog Cafe' started by Fretting out, Feb 22, 2021.

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  1. dogmeat

    dogmeat Friend of Leo's

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    use beef stock for extra flavor (low sodium). bullion cubes are way too salty. you can always add salt. pepper to taste. otherwise, carrot, potato, onion, celery, beef. maybe some leek. maybe a hand full of barley. secret ingredient... a dash of turmeric.

    I usually cube the meat and fry it with celery and onion, and a clove of garlic. when its done sprinkle a couple tablespoons of flour and work it in. meanwhile, get the potatoes cooking in the pot with water. when it boils, throw in carrots. I give that another 5-8 minutes and drain. add the meat & stock
     
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  2. JuneauMike

    JuneauMike Poster Extraordinaire

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    Tomatoes are acidic which is ideal for breaking down the connective tissue of the beef.

    Usually stew meat is of a lesser quality (that's why we use it in stews) so you want something that makes it less tough. Tomatoes are great for that sort of thing. Red wine, too.

    Another really good thing to do is liberally salt and pepper the meat in the morning and then put it in the fridge for the rest of the day before browning it. Should be more than enough time to tenderize it. It should come out of the fridge and look crimson, like aged beef. Even though it's not, it's just salted.
     
    drlucky and Fretting out like this.
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