/ck/ - Food & Cooking

>>17653570
thanks
i just died of cringe

>>17653586
>i just died of cringe
This post is better than 90% of this trash board.
Don't be jelly.

you fucked up with your very first tip. you dont put the carrots and taters in that early. they will be overcooked.

>>17653692
>they will be overcooked.
Implying you can overcook vegies.
Worst off, they will be tender and perfect.

I too like to beef stew.

>>17653749
Z

>>17653657
>weeb posting
>better than 90% of this board
you scream of homosexual intent

>>17653821
>weeb posting
This is 4chan you absolute retard.

>>17653570
I made a corned beef but with a pot roast recipe, came out a little salty but otherwise really good

>>17653914
>came out a little salty
When salt is already there, you need not add any.

>>17653930
Yeah I added it going off the recipe since it was for a pot roast not realizing how salty corned beef is. But I also went lighter than what the recipe said so it's not bad just a little noticeable, I can really taste the poblanos though

>>17653824
you can rise above the environment, you defeatist faggot

Is this good for beef stew? I've only made birria de res and cholent, which are similar but not the same.

>>17653570
Shut your bitch mouth

I like Alton Brown's adapted recipe. Cube your beef into cubes, sear hard, and mix well with tomato paste, worcestershire, paprika, and italian seasoning. Wrap in foil and throw in the over at 250 for 4 hours. Cut open the foil package and drain all those braising liquids out into a cup.

When it's done, chop onions, potatoes, carrots, and maybe other root vegetables and celery if you like, then sautee in some beef fat you skim from those juices. Then add beef stock (more than enough to well cover the vegetables), and simmer until everything is tender. Add your braised beef, stir thoroughly until well combined, and then lastly stir in frozen peas until just heated through. Season to taste.

The tomato paste and worcestershire blend well with the beef stock and the paprika adds a subtle warmth. I like to serve it with flaky buttered biscuits.

>>17653976
Worse than homemade stock, better than boxed or canned.

>>17653749
>Implying you can overcook vegies.
>Worst off, they will be tender and perfect
What an absolute cooklet

>t. leekchads entering the thread

>2022
>not putting in whole onions
>ishygddt
if you aint had no stewed whole onions u missin out fr fr
other than that i got nothing to say quite frankly

>>17654078
This, last time I put in my taters too early they literally ended up turning to mush and mixing with the stew so there were no chunks.

>>17653570
I’ll bet you’re mom puts the carrot in first if you now what I mean.

my friends mom would put bisquik on top and it would be like dumplings and they were very good

>>17653976
I use chicken better than bouillon for my beef stew

The beef stuff just tastes a bit off and I don't appreciate it.

If I have the time to make actual beef stock beforehand though I'll use that over chicken.

>>17655581
>they literally ended up turning to mush
I have cooked potatoes for 8+ hours and never had this happen.
Are you cooking this shit on high?

>>17656025
I put my potatoes in my stew in the last ~2 hours or so.

Longer than that and they can turn into mush or even just melt away into the sauce.

>>17656034
Nice reddit spacing.
No, never had potatoes turn to mush, they take the longest to cook, that's why you toss them in first.
If they turn to mush, you probably cooked them in the microwave first or some stupid shit.

>>17656047
They by far do NOT take the longest to cook.

I add them raw

are you using WHOLE russets or something?

I use baby yellow potatoes and they cook in ~90-120 minutes in my stew.

>>17656092
>WHOLE russets or something?
I use cut-up russets because I don't like little baby food.

>>17653999
mmmm vinegar and aluminum, delightful

>>17653570
>stew
>rest the roast on

>>17653570
is this directly from a 2010 edge comic recipe?

>>17656351
>stew
>Stew is any dish that's prepared by stewing—that is, submerging the ingredients with just enough liquid to cook them through at a simmer in a covered pot for a long time.

What's your stew's seasonings other than peppers and salt?
personally I would put in lots of garlic as well, maybe a whole onion around 10 minutes before serving so it's soft and sweet, but not mushy

>>17656363
Yes. And roast?

>>17656374
Put an onion in there, whole, take it out when it is done.
Peppercorns, clove, mace in a cheesecloth.
Thyme, parsley, sweet marjoram, and savory in a bundle.

>>17653692
He's probably using a slow cooker like a retard. He's eating sloppa and acting like it's amazing because the only other thing he knows how to "cook" is instant ramen and sandwiches.

>>17656405
You sound like a retard.

>>17656405
>He's probably using a slow cooker like a retard.
I am a motherfucking god.

>>17656405
nothing wrong with a slow cooker you bitch but you need to still need to put ingredients in the correct order.

Fun take on stew:
https://www.youtube.com/watch?v=1W9RAHtmBUU

How retarded can you be to insist that cooking potatoes for 8 hours won't turn them to mush.

>>17656710
https://www.youtube.com/watch?v=N1Biy5776ec

>>17656047
Bait

My beef stew is:
crush a few tomatoes by hand and place in the pot with a finely minced onion
add beef fat and set to high heat
when fragrant, salt generously and stir about
cook until tomato liquids are evaporated out then add a bit of wine to deglaze
reduce back out then add a second helping of wine
reduce out for a final time then add flour
cook, stirring constantly, to make a mounted roux a few shades lighter than milk-chocolate; it will darken further as it rests
remove from the pot and set aside
cut beef into cubes, dust in flour and fry on all sides in beef fat
add freshly made, still-hot roasted beef stock (I use split knees for this, but use whatever bone you'd like) and the roux
stir to dissolve and allow to simmer until beef is almost done, about 2 hours or so
add potatoes and carrots and simmer 30 more minutes; use whatever thin-skinned, yellow fleshed potato variety is common where you live as they're typically meant for boiling
add peeled pearl onions (I cheat and use shallots cuz they're cheaper) and simmer 15 more minutes
add fresh or frozen peas and simmer until peas are done
if desired, stir in herbs at this point; I don't think they're strictly necesssary here
adjust salt to taste and serve with freshly cooked rice or barley or a good bread roll; I also serve it with chilli oil because that shit's delicious in beef stew

I don't like celery in beef stew, but you do you, boo.

>>17656285
I bet you're afraid of Teflon, too. You have no clue what it takes to break down those materials, you just read from scared little mommyblogs.

>>17657409
I showed my mom the page on the American cancer societies website that said the Teflon thing isn't true but she still won't believe it

my beef stew
S&P chuck roast and hard sear
take out, leave oil and good stuff
onion, potato, carrot until slightly caramelized
garlic for a little while
tomato paste, herbs, better than bouillon
bring meat back in
add water, dark soy sauce, bay leaves
stew
add corn starch near finish.

>>17653760
looks great, did you roast the carrots and potatoes before adding to the stew?

>>17658198
no, i just finished it by taking the lid off and turning my oven temp up for like 15 minutes just to scorch the top a little.

>>17658206
cool I'm going to try that next time I make stew, thanks anon

>>17657967
beef looks dry

>>17658500
antisemitic chud

>>17653760
That looks more like beef POO hahahaha!

Would you dumb fucks learn the difference between stew and casserole, and Shepherds pie and Cottage pie already. Bunch of simple fuck's...

>>17657967
looks good anon