What are your best tips for cooking stew?

[helena]

I've only eaten the dish a few times and I'm just learning the recipe. My family is vegan. :)

 

I've cooking it a few times in the last month and the kids especially are loving it. I dice potatoes and carrots kinda big and start cooking them in an iron pan (and a few cloves of garlic and salt and pepper). Cook half way-ish and pour them into a big pot with a few bay leaves and water. Caramelize a sliced white onion and add to pot. Next, I pan fry the beef, seasoning it a bit with cumin. I make a brown gravy using flour, veg broth, butter, and garlic... and maybe something I'm forgetting...

Cook it down till it looks done.

 

Last week I added leeks and pearl onions. It tasted soooo good. What other veggie combos can I add?

 

So, I know the vegan part may throw off my question a bit, but what do you think? What are some good tips for this recipe? I know almost nothing about it except that my family loves it, it's hearty, and it's not to hard to cook.

 

I'd love links to favorite recipes too!

What do you serve with it?

Thanks

[Seasider]

After browning the beef, I use a little red wine to deglaze the pan, then pour it - brown bits and all - over the rest of the stew. Yours sounds good just the way you are doing it! I always have to watch the heat to make sure it doesn't cook too fast - your want to braise the beef, not boil it.

 

Green salad and crusty bread, maybe some fruit, complete meal.

[helena]

After browning the beef, I use a little red wine to deglaze the pan, then pour it - brown bits and all - over the rest of the stew. Yours sounds good just the way you are doing it! I always have to watch the heat to make sure it doesn't cook too fast - your want to braise the beef, not boil it.

 

Green salad and crusty bread, maybe some fruit, complete meal.

 

Thanks! I made some and served it with the crusty bread and fruit platter. From now on I'll serve it with the salad. It's such a cooked meal! KWIM? There's no fresh stuff thrown on top.

 

I tried a veg brown gravy packet, it wasn't as good as my homemade hack job gravy... so that's good! :tongue_smilie:

[KatieJ]

You can add all root vegetables.

Kohrabi

turnips

parsnips

I personally like cabbage chunks

[thebacabunch]

I always cook my veg to carmalize it. Then I add a bit more oil to the pan and cook my stew meat (floured and seasoned) in batches so they brown , not steam. WHen the meat is done I add my veggies back in and add my stock and tomatos if I am using them. I let the stew, well stew on medium low for a minimum of 4 hours in a dutch oven. If I want to add herbs and barley I add it the last hour. I make a mean stew and eaters young and old lick the bowl. I think it is the time and browning of the meat. It isn't rocket science. It is comfort food! The only bad stew, in my estimation, is an undercooked stew. The veg and meat are technically cooked, but have had no time to meld and stew together with tough meat and just barely not crunchy veg.. I dont like a brothy stew, either. Flouring the stew meat gives stew a nice thick gravy. BTW op, I would waaaay eat your stew. Sounds delicious!

[Shamzanne]

This Mushroom Bourguignon is absolutely delicious and tastes so meaty. When I cater I always use this as my vegetarian option.

 

http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/

[helena]

You can add all root vegetables.

Kohrabi

turnips

parsnips

I personally like cabbage chunks

 

Okay, I'm going to work through this list. Would I add just one of these veggies to my russet potatoes, beef, carrot, and onion version?

I really hope everyone doesn't hate this dish by the time I perfect it. :lol:

I know the kids will like the addition of cabbage.

Thanks!

[helena]

I always cook my veg to carmalize it. Then I add a bit more oil to the pan and cook my stew meat (floured and seasoned) in batches so they brown , not steam. WHen the meat is done I add my veggies back in and add my stock and tomatos if I am using them. I let the stew, well stew on medium low for a minimum of 4 hours in a dutch oven. If I want to add herbs and barley I add it the last hour. I make a mean stew and eaters young and old lick the bowl. I think it is the time and browning of the meat. It isn't rocket science. It is comfort food! The only bad stew, in my estimation, is an undercooked stew. The veg and meat are technically cooked, but have had no time to meld and stew together with tough meat and just barely not crunchy veg.. I dont like a brothy stew, either. Flouring the stew meat gives stew a nice thick gravy. BTW op, I would waaaay eat your stew. Sounds delicious!

 

Thank You!!!!! This is very helpful.

I would like to add the herbs and barley. Which herbs? Fresh or dry? A handful of barley? Or a lot? Kind of vague I know, since we're not talking specific measurements. :)

What seasoning do you use for the meat? This in particular is mysterious to me. :) I'll definitely be flouring the meat.

[helena]

This Mushroom Bourguignon is absolutely delicious and tastes so meaty. When I cater I always use this as my vegetarian option.

 

http://smittenkitche...om-bourguignon/

 

 

This looks amazing! I've never seen this dish. :blush:

I recently quit (more or less) soy, so it's great to find dishes that use mushrooms for the meaty part.

My family doesn't eat egg, could you recommend a different noodle?

Thanks :)

[stripe]

Is this vegan "beef" or regular cow meat beef?

 

Don't add a lot of barley or any other grain. It will expand. The next day it will have devoured all the liquid in your pot!

[helena]

Is this vegan "beef" or regular cow meat beef?

 

Don't add a lot of barley or any other grain. It will expand. The next day it will have devoured all the liquid in your pot!

 

 

It's a seitan meat (vegan) similar to this: http://www.westsoytofu.com/products/detail.html/seitan/cubed-seitan

 

It seems like I always put too much rice or pasta into soups, so I could see myself doing this :)

[KatieJ]

Okay, I'm going to work through this list. Would I add just one of these veggies to my russet potatoes, beef, carrot, and onion version?

I really hope everyone doesn't hate this dish by the time I perfect it. :lol:

I know the kids will like the addition of cabbage.

Thanks!

 

Yes, put them in addtionally to your vegetables you are already using.

 

Kohlrabi tastes like the core of broccoli and not unlike cabbage when it's cooked. Slightly stronger.

Turnips and parsnips are similiar, so I would probably choose just one of them at a time.

However, I rarely have all of the above in the house at the same time, so I just add in whatever I have.

Cabbage is definately my favorite on the list.

 

Seriously, one of the wonderful things about stew is that you can in anything you like! Tomatoes can be thrown in too. Clean out your fridge and use up whatever you have!

[Isabella]

I was going to say, my tip is to cook it for at least 4hrs to make it fall apart in your mouth, but I'm not sure that would work with vegan 'beef'! :confused1:

[Parrothead]

Throw in some curry powder.

[helena]

Yes, put them in addtionally to your vegetables you are already using.

 

Kohlrabi tastes like the core of broccoli and not unlike cabbage when it's cooked. Slightly stronger.

Turnips and parsnips are similiar, so I would probably choose just one of them at a time.

However, I rarely have all of the above in the house at the same time, so I just add in whatever I have.

Cabbage is definately my favorite on the list.

 

Seriously, one of the wonderful things about stew is that you can in anything you like! Tomatoes can be thrown in too. Clean out your fridge and use up whatever you have!

 

 

Happy to read the bolded. It's kind of like making stock then. I love "stock day", there's something very satisfying about using up everything in the fridge. :)

[helena]

I was going to say, my tip is to cook it for at least 4hrs to make it fall apart in your mouth, but I'm not sure that would work with vegan 'beef'! :confused1:

 

 

4 hours?! How do your veggies not turn to mush? I think I probably cook it for an hour, maybe a little longer (I sauté everything first). I'm not sure if I'm doing it right, but the gravy starts cooking away and I keep adding a little water. What do I do to keep the gravy... juicy? Should I start with a lot of gravy? Add water or broth?

[helena]

Throw in some curry powder.

 

 

Mmmm! Sometimes I like to do that to split pea soup .

I'll have to hold off until I get this recipe down. My family might turn on me if I do anything radical to their new favorite recipe. :D

[Isabella]

4 hours?! How do your veggies not turn to mush? I think I probably cook it for an hour, maybe a little longer (I sauté everything first). I'm not sure if I'm doing it right, but the gravy starts cooking away and I keep adding a little water. What do I do to keep the gravy... juicy? Should I start with a lot of gravy? Add water or broth?

 

 

Well, I don't pre-cook anything. I just lump it all in together, and put it all on at the same time. Yes, the veges are very soft, but they stay together, and don't turn into a mush. I guess it's just like slow-cooking a dish - they are on for 8-12hrs, but very low heat. Mine is on the stovetop, but also on the lowest heat possible for about 4hrs. If I'm in a hurry I will make do with 3hrs sometimes. Any less than that, though, and the meat doesn't just fall apart as we like it!

 

I start with quite a bit of water or broth, and let it boil away. Sometimes I need to add more water, but not usually. I also only thicken it at the end just before I take it off the heat.

[thebacabunch]

Nah, the veggies don't fall apart. I don't cook it at high heat, just bring to a boil and then simmer. I add thyme, salt and pepper. SOmetimes I add basil and/ or oregano. I only salt and pepper the meat and then toss them in flour. I add a lot of flour so it takes hours before there is a gravy.

[Shamzanne]

 

This looks amazing! I've never seen this dish. :blush:

I recently quit (more or less) soy, so it's great to find dishes that use mushrooms for the meaty part.

My family doesn't eat egg, could you recommend a different noodle?

Thanks :)

 

 

Oh, whoops. I didn't see that when I checked the recipe for non-veg ingredients. Any noodle would work. You could serve it over rice or on toast. You could eat it straight! It would be good wrapped up in phyllo triangles and baked. It would be DELICIOUS over mashed potatoes or mashed turnips, parsnips, cauliflower, etc. Seriously, it is that good.