"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-15-2017, 06:16 PM   #1
Cook
 
Join Date: Jul 2017
Location: Omaha
Posts: 56
Creamy beef stew

This is my take on beef stew, it is pretty different from traditional and it usually ends a a little thinner than traditional as well. I usually make a double batch divided into two slow cookers and freeze them in individual serving containers. It makes a great alternative to cold lunches in the winter.

2.5 lbs stew meat or sirloin, chopped pretty small (personal preference)
1/2 head of cabbage chopped or shredded (I even use pre-shredded in the bag if I am feeling lazy)
large bag of your preferred mixed frozen vegetables
2 boxes beef stock/broth low sodium (so you can control the salt easier)
6 slices thick cut quality bacon, cooked extra crispy, save the grease
1 pint half n half or heavy cream (the heavy cream is much better, but even though this is not a diet recipe its just soooo many calories!)
1 large onion, diced fine
4 tbs flour
2 tsp garlic powder
2-3 tsp Lowry's Seasoned salt (might need more, depends on how salty you like it)
1-4 squirts of Siracha to taste

Brown the bacon in large skillet, I prefer an iron skillet for this. Remove from the grease but leave it hot. Crumble the bacon into the stew pot. In small batches brown the meat on all sides and brown them well, brown tastes good! Set each batch inside the stew pot you will use or slow cooker, this ensure you capture all the juices that run out. Once all the meat is browned add the onion to the skillet and cook until slightly brown. If there is not a lot of grease left in the skillet, add olive oil or butter until there is about 4 tablespoons of fat. Add in the flour and cook until nice and brown, add in a cup or so of the beef broth and stir well with a whisk, add the mixture to the stew pot. Add in the rest of the beef broth and the cabbage, bring to a full boil, lower heat and simmer for about 30-45 mins on the stove or a couple hours if using a slow cooker. Add in the garlic powder, Lowry's and Siracha, stir and taste. Adjust seasoning if needed, add in the frozen veggies. Bring back to a boil, add in the cream, let it boil again and simmer at least an additional 10 mins.

I serve this with sharp cheddar cheese sticks and/or Club or Ritz crackers. One of my favorites!

__________________

__________________
bossman150 is offline   Reply With Quote
Old 07-15-2017, 06:43 PM   #2
Cook
 
Join Date: Jul 2017
Location: Omaha
Posts: 56
Just in case I didn't make it clear, brown the meat in the bacon grease.
__________________

__________________
bossman150 is offline   Reply With Quote
Old 07-15-2017, 09:46 PM   #3
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 9,130
You should specify the size (in ounces) of the boxes of stock/broth. It can make a big difference in the recipe if to large or to small box is used.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 07-16-2017, 05:13 AM   #4
Cook
 
Join Date: Jul 2017
Location: Omaha
Posts: 56
Quote:
Originally Posted by msmofet View Post
You should specify the size (in ounces) of the boxes of stock/broth. It can make a big difference in the recipe if to large or to small box is used.
The standard size, I believe they are 32oz.
__________________
bossman150 is offline   Reply With Quote
Reply

Tags
beef, cream, recipe, stew

« Lamb Stew recipe? | - »
Creamy beef stew This is my take on beef stew, it is pretty different from traditional and it usually ends a a little thinner than traditional as well. I usually make a double batch divided into two slow cookers and freeze them in individual serving containers. It makes a great alternative to cold lunches in the winter. 2.5 lbs stew meat or sirloin, chopped pretty small (personal preference) 1/2 head of cabbage chopped or shredded (I even use pre-shredded in the bag if I am feeling lazy) large bag of your preferred mixed frozen vegetables 2 boxes beef stock/broth low sodium (so you can control the salt easier) 6 slices thick cut quality bacon, cooked extra crispy, save the grease 1 pint half n half or heavy cream (the heavy cream is much better, but even though this is not a diet recipe its just soooo many calories!) 1 large onion, diced fine 4 tbs flour 2 tsp garlic powder 2-3 tsp Lowry's Seasoned salt (might need more, depends on how salty you like it) 1-4 squirts of Siracha to taste Brown the bacon in large skillet, I prefer an iron skillet for this. Remove from the grease but leave it hot. Crumble the bacon into the stew pot. In small batches brown the meat on all sides and brown them well, brown tastes good! Set each batch inside the stew pot you will use or slow cooker, this ensure you capture all the juices that run out. Once all the meat is browned add the onion to the skillet and cook until slightly brown. If there is not a lot of grease left in the skillet, add olive oil or butter until there is about 4 tablespoons of fat. Add in the flour and cook until nice and brown, add in a cup or so of the beef broth and stir well with a whisk, add the mixture to the stew pot. Add in the rest of the beef broth and the cabbage, bring to a full boil, lower heat and simmer for about 30-45 mins on the stove or a couple hours if using a slow cooker. Add in the garlic powder, Lowry's and Siracha, stir and taste. Adjust seasoning if needed, add in the frozen veggies. Bring back to a boil, add in the cream, let it boil again and simmer at least an additional 10 mins. I serve this with sharp cheddar cheese sticks and/or Club or Ritz crackers. One of my favorites! 3 stars 1 reviews
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 10:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.