/ck/ - Food & Cooking

[Anonymous No.15788635]

Throw me a good beef stew recipe

[Anonymous No.15788647]

>>15788635
I made chef John’s beef and Guinness stew on St Patrick’s day and it was really good. He serves it over mashed potatoes though and I think rice works a lot better.

[Anonymous No.15788703]

>>15788647
Seconding this, good shit

[Anonymous No.15789386]

>>15788635
What you posted is a very good dish and what I’m doing this afternoon

[Anonymous No.15789404]

>>15788635
not gonna throw you anything you idiot

[Anonymous No.15789427]

>>15788635
https://www.bbcgoodfood.com/user/4862541/recipe/stoofvlees-flemish-beef-stew
Do this and take a few slices of brown bread, spread dijon on them heavily, and place them on the stew at the start. That is very important, they will cook in and disappear. Also, you can use any local, not too expensive, not too hoppy or roasted beer.

[Anonymous No.15789450]

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

[Anonymous No.15789468]

>>15788635
whatever you do just avoid adam ragusea's pot roast. The added tomatoes cook down a lot to make the whole dish just overly sweet.

[Anonymous No.15789490]

>>15789450
whats the recipe?

[Anonymous No.15789557]

>>15789490
I don't really follow a set recipe.

Roughly though it's as follows:
Cut chuck roast into ~1.5" cubes
preheat your oven to 350f
sear in oil in your dutch oven
set seared meat aside add a knob of butter and brown diced shallots in the oil/butter. You can also add some garlic here, I usually use 3-5 cloves
Once shallots are good looking, add a teaspoon or two of balsamic vinegar to deglaze your dutch oven, then add ~3/4 of a bottle of a dry red wine and simmer until reduced by about half or 2/3rds.
After you've reduced your wine, add ~4 cups of stock (chicken or beef are my go to, either works fine)
Then add 2 bay leaves, thyme, and rosemary.
add your seared meat chunks back into your dutch oven, wait until it starts to simmer, then put the lid on and throw it in the oven for 2-3 hours ( I usually go for the longer side of that)
After 2-3 hours, take it out and put it back on the burner and check moisture level, if it's too dry, add some more stock, wine, or water depending how it tastes. If the moisture level is fine, add in some cut up potatoes and carrots, wait for it to simmer again, cover it with the lid and put it back in the oven for another ~60 minutes. After that hour you can remove the lid, turn your oven up to 400-425f and let it cook an additional 15-40 minutes depending how much moisture is left and how crisp you want the top layer to be.


I don't really measure anything I just go by eye and taste.

[Anonymous No.15789910]

>>15788635
Just follow pretty much any beef burgundy recipe. There's a reason it's the stew served in michelin star establishments. It's the perfect form of stew.

[Anonymous No.15789920]

>>15788647
Why would you ruin a stew with fucking tastelet rice? If anything make a batch of buckwheat.

[Anonymous No.15789930]

>>15788647
Pairing a beef stew or Irish stew with rice is one of the most nasty yucky unpleasant smelly things I've ever heard.

[Anonymous No.15789953]

>>15788635
Alton Brown's goulash recipe is a fantastic starter. The meat is seared on all sides, tossed in tomato paste, worcestershire sauce, dried herbs, and paprika before being braised in a foil packet over about 4 hours or so.

Let cool for a couple of hours, then throw sliced onions in a pot with some oil and salt and cook until translucent, then add chunks of potatoes, carrots, and whatever other roots you want (a little celery isn't bad either). Add the cooking liquid from your braised beef, a little extra stock, and cook until the veggies are tender. Re-add your beef and a bag of frozen peas and cook until everything is up to temperature.

I don't use much liquid because I like a THICC stew, but you can adjust as needed.

[Anonymous No.15789983]

>>15788635
If you're going to spend hours making a stew you might as well go all out and make it the best it can be. Thomas Keller knows what that is.

https://www.winespectator.com/articles/dining-tip-thomas-kellers-zesty-beef-bourguignonne-52133

The only people that think you can make a better stew than beef burgundy are people that have never made it. Once you do there's no going back.

[Anonymous No.15790007]

Albert Burneko wrote up a very good beef stew recipe here. If you can't get past the paywall, the unique thing he has in this recipe is that he advocates using potato gnocchi (store-bought is fine) in place of big potato hunks in the stew.

https://defector.com/lets-cook-some-beef-stew-one-of-the-right-ways/

[Anonymous No.15790172]

>>15789920
>>15789930
Why? I love rice with stew. It’s great with chili or curries, what’s the difference? I felt like the mashed potatoes didn’t add anything. I’ve never made buckwheat but that’s probably pretty good too.

[Anonymous No.15790195]

>>15790172
Rice has no flavour, has a horrible texture for soaking up stew and is the sign of poverty taste. If you like it grainy, get buckwheat, as said. It tastes slighly earthly and goes great with harty stews. Potatoes or even turnips alo work great because they soak up the juices. Even fucking noodles would be better than chink rice. Just because those insects lack any good grain and add it as filler into everything, it doesn't mean that you should disgrace good european recipes with it.

[Anonymous No.15790198]

Here's something completely different:

https://smittenkitchen.com/2014/02/dijon-and-cognac-beef-stew/

Adjust to your own tastes, of course. Stew is pretty hard to fuck up...

[Anonymous No.15790334]

>>15788635
add jalapenos about half way through.
Cooks the spice off but leaves a nice earthy pepper flavor.
Add fresh cracked black pepper at serving. Make sure that the only carbohydrates are a hearty bread (on the side) and vegetables in the stew.
You eat noodles or rice with stew you're fucking up.