[Sca-cooks] OOP - help my stews!

[Elaine Koogler]

If you want the exact recipe (though I don't really use one for this
now...it's sort of a bit of this and a dab of that), I'd be happy to send
it....

Kiri

On Sun, Nov 14, 2010 at 12:38 PM, Gretchen Beck <grm at andrew.cmu.edu> wrote:

> Kiri's recipe has the two things I was thinking "hmm, it's missing x" --
> wine, and a little tomato paste -- which is to say acid and a little bit of
> sugar.
>
> Also, I find that a couple of bay leaves makes a big difference in almost
> any stewed beef dish (hides, or mixes with a bitter flavor and rounds it out
> to something yummy).
>
> toodles, margaret
>
>
> --On Sunday, November 14, 2010 12:19 PM -0500 Elaine Koogler <
> kiridono at gmail.com> wrote:
>
>  I do a beef stew in the crockpot, one that I adapted from a Williams
>> Sonoma recipe...adapted in the sense that the original wasn't for a
>> crockpot...and it used potatoes which I need to avoid where possible (I
>> used turnips and parsnips instead, along with carrots, onion and celery).
>> I seared the meat cubes in olive oil,after dredging them in a
>> flour/salt/pepper mixture.  Then, after removing the meat to the
>> crockpot, I deglazed the pan with red wine and added that to the
>> crockpot, along with the veggies, a little tomato paste, water and a
>> couple of sprigs of thyme.  We usually eat some of it for dinner, then
>> the rest gets frozen for dinners at a later time.
>>
>> I've never had any problem with it.  The gravy is a little thin but, if
>> wanted you can remove the meat and veggies (and the thyme sprigs) and
>> reduce the remaining gravy to the thickness desired.
>>
>> I do think that searing the beef does help with the flavor and
>> texture...and deglazing the pan brings any fats, and any browned floury
>> bits to the mix.
>>
>> Kiri
>>
>> On Sun, Nov 14, 2010 at 9:16 AM, Ginny Beatty <ginbeatty at gmail.com>
>> wrote:
>>
>>  Funny, I just did a beef stew yesterday.
>>> Dredged the beef cubes in flour and dry spices, then seared them to
>>> achieve the Maillard reaction.
>>> Added to the crock pot, with beer, tomato juice and veggies. Cooked on
>>> low for 3 hours. If I were using fresh herbs, I would put them in
>>> towards the end of the cooking time to get the aromatics.
>>> GwynethB
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>>
>>
>> --
>> "It is only with the heart that one can see clearly; what is essential is
>> invisible to the eye."
>> --Antoine de Saint-Exupéry, The Little Prince
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>
>
>
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-- 
"It is only with the heart that one can see clearly; what is essential is
invisible to the eye."
--Antoine de Saint-Exupéry, The Little Prince