"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-17-2015, 01:45 AM   #11
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,897
Quote:
Originally Posted by Caslon View Post
I'm cooking up some beef stew. I'm not experienced enough to do it all from scratch so I use McCormicks Beef Stew mix. I make small batches and was a little surprised how much my ingredients list added up to.
Small white potatoes...$2.99 lb. Pearl onions in a small mesh bag...$2.79. I only used half a bag and wonder if I'll have to throw the other half away. Carrots were cheap as was the celery. The meat was already cut up for beef stew and was reasonably priced. I'm only using 1 lb. of beef for this batch as it makes 2 good servings. I know it would be more economical to make a bigger batch and freeze the rest, but I didn't quite like how it thaws up.

Do most beef stews use small white potatoes (yukon) or can I cut up a russet potato into large cubes? That would save me some money. Someone said russet potatoes don't make for a good beef stew. Not many places carry pearl onions in loose bulk, they come in mesh satchels. I suppose I could use the leftover pearl onions in green peas or something else, what, I don't know.

One thing I learned is that a little burgundy wine goes a long way, probably because it reduces. I only use a tiny splash of it now, after browning the stew meat and adding the water. If I use just a little too much, I end up with burgundy beef stew. Just a very small splash of burgundy wine really makes the beef taste classy, without making the stew taste like burgundy wine.
Caslon, you certainly don't have to have $2.29lb. potatoes, or the pricy fresh pearl onions. Inexpensive russets will work just fine cut into cubes, just don't over cook them. Potatoes don't freeze well but the other stew ingredients freeze just fine, so fish out the potatoes before you freeze it. You can always boil up another potato to serve with the defrosted stew. If you like the look of pearl onions in the stew, buy a frozen bag of them (they are already peeled) and use the remainder another time without a worry about waste. Yes indeed, a little red wine works wonders!
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-17-2015, 02:07 AM   #12
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,292
Caslon, you can use those little pearl onions any way you want, just so long as you don't throw them out. Make another pot-of dinner: pork and onions, a simple adaptation of a coq au vin recipe, chopped and sauteed with eggs.

Russets will break down when you cook them in a stew, unless you add them near the end, for only as long as it takes for them to cook. They have a tendency to thicken the stew gravy, so that's a bonus. However, if you want a nice, intact potato, you can use red, Yukon, small white new potatoes. I've even used the infamous "all purpose" kind with acceptable results.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 05-17-2015, 02:22 AM   #13
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,708
Thanks. I forgot about buying frozen pearl onions. I bet they prepare them a little before freezing or flash freeze them which is probably better than me just tossing mine in the freezer. I'll also look into what dishes I can use my bagged pearl onions in. Yes, I'd hate to have to toss them.
__________________
Caslon is offline   Reply With Quote
Old 05-17-2015, 06:01 AM   #14
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Lightbulb

I did a quick, makeshift chicken "pie". Had to use up a can of condensed chicken soup (sell by date) so I bought some cooked chicken, parsley and (to my shame...but it was reduced) cheesey mash.

So I placed the mash, spread out, on an oiled dish to grill (crispy top) and combined the soup, chicken and parsley with some milk to form a thick sauce. Assembled it on the plate (with mash over the thick chicken sauce). Was very acceptable and quick.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 05-17-2015, 07:49 AM   #15
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,922
Quote:
Originally Posted by Caslon View Post
Thanks. I forgot about buying frozen pearl onions. I bet they prepare them a little before freezing or flash freeze them which is probably better than me just tossing mine in the freezer. I'll also look into what dishes I can use my bagged pearl onions in. Yes, I'd hate to have to toss them.
They're just small onions. You can use them in any dish that calls for onions.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 05-17-2015, 07:52 AM   #16
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Great looking, and sounding, meals here. We had tenderloin w/ Jumbo shrimp(16-20's). Stuffed baked potato....St. Agur cheese for the steak...
__________________
Rocklobster is online now   Reply With Quote
Old 05-17-2015, 08:21 AM   #17
Senior Cook
 
puffin3's Avatar
 
Join Date: Dec 2012
Location: Duncan
Posts: 482
Last night was fresh.....really fresh lingcod fillets.
__________________
puffin3 is offline   Reply With Quote
Old 05-17-2015, 10:38 AM   #18
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,027
Nice Rock, right down my line!!!!!!!
__________________

__________________
salt and pepper is offline   Reply With Quote
Reply

Tags
supper

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.