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/ck/ - Food & Cooking

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13084002 No.13084002 [Reply] [Original]

Earlier I was making beef stew and a little too much sugar fell into the pot. It actually doesn't taste bad at all.

>> No.13084011

>>13084002
Also can someone explain to me why when you buy a dutch oven they charge an extra $10 for a quart of space?

It actually enhances the red wine beautifully. I am surprised.

>> No.13084026

looks good bud

>> No.13085757

>>13084002
add rum to it

>> No.13085782 [DELETED] 
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13085782

>beef stew

>> No.13085825

>>13084002
>sugar
pig disgusting amerilard fat fuck

>> No.13087325

>>13085825
Shut up.

>> No.13087688
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13087688

>>13084002
>beef stew
>sugar

>> No.13089006

>>13085825


>>13087688
i usually add about 2tbs of sugar to a 6 quart dutch oven full of beef stew? How in the hell is that worrying?

>> No.13089013

How did you make this? I wanna make it.

>> No.13089134
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13089134

>>13089013
I actually don't measure when I cook, but I can try to help you the best way possible.
You need:
2 pounds of beef cubes
1 1/2 pounds of lamb shanks
4 tbs olive oil
1 large yellow onion (the biggest you can find)
7 cloves of garlic, minced
A small can of tomato paste
Balsamic vinegar, enough to deglaze pot so about 2 tbs
1 cup of flour
2 cups of cabernet sauvignon
2 cups of cooking beef stock
2 cups of water
2-4 tbs of sugar (the way this one was made though i think 3/4 cup of sugar fell into the pot)
A few sprigs of thyme
3 bay leaves
Salt and pepper
Baby potatoes cut into 4ths
6 carrots chopped

Preheat your oven to 375°. You want to season all your meat with salt and pepper, then brown it in batches, 2tbs per batch. Transfer to side. Add diced onion, balsamic vinegar and minced garlic to pot let cook until translucent. Then add your can of tomato paste, stir, add meat back in, then flour, and stir until flour is sticking to the meat. Add in your liquids, sugar, thyme, and bay leaves. Let it cook until boils and transfer into oven for 2½ hours. Take out, add your carrots and potatoes and then back into oven for an hour or until they're tender.

I usually make mine with rice and add some parsley for appearances. This is how it came out last time I made it.

>> No.13089497

>>13089134
Looks great, thanks for sharing