/ck/ - Food & Cooking

I should buy a bottle of wine and a chuck roast again soon, it's been awhile since my last do

>>19304865
I usually reduce my wine by half before adding stock.

>>18953118
>>18952858
stock gets used all the time, so I couldn't even really imagine having to worry about it going bad.

Pic related, red wine and turkey stock, cause I didn't have any beef stock on hand, and store bought beef stock is terrible quality, so homemade turkey stock worked as a great substitute, obviously lacking the beefy depth a nice veal or beef stock gives, but turkey stock still gives a nice depth of flavor and the flavor profile is a nice contrast from the red wine and the beef.

if I don't have turkey stock on hand, then I'll have chicken or vegetable stock which are also good for general all-around use as well.

I like it

>>18674823
I usually just braise with wine, but sometimes I'll do a red wine sauce

>>18609136
> GO IN WATER
how about stock and wine?

>>17961026
I do salt + pepper and no flour

>>17906110
Beef stew / beef bourguignon

>>17788076
Do you want to do braising or certain bread baking?

Yes.

If not, then there are better uses for your money.

I make a fairly simple version though I'm usually too lazy to reduce the sauce enough so I usually eat mine a bit soupier than it really should be.

I too like to beef stew.

>>16992913
sure, why not?

>>16992863
i'll usually cut the small ones in half or quarters for my stew, but that's because I'm too lazy to let them cook for a long time like they'd need if they were still whole.

pic related

>>16931008
You can do it that way, but there are reasons to sear and caramelize your onions.

I don't really use a set recipe, and it wouldn't work for your setup as it needs an oven and a burner.

A fairly basic form of beef stew though, just takes a dutch oven. The initial searing and prep stages are done on a burner on the stove top, but the bulk of the 3-4 hours of cooking is done in the oven. (all using the same 1 pot though)

>>16767400
I don't use a recipe

Just winging it always turns out good for me.

braising

also, no-knead bread is nice.

like 4-5 months ago.

I don't generally do that kind of dish in the summer.


I picked up a nice looking chuck roast the other day though, so I might do one in the next few days.

I prefer shallots, and I leave out the tomato paste.

>>16707454
Lately? Sloppa is fairly old all things considered.

Here is my last sloppa, bœuf bourguignon

it's still too hot for stew here, but in another month or two I'll start doing mine again.

>>15970545
nothing like a good stew

i enjoy dutch oven, but i admit it's partly just aesthetic preference not necessarily performance.

I just kinda do whatever i feel like. After ~10 months i've gotten it down to a pretty easy recipe that I like.