"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 02-24-2009, 09:08 AM   #11
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by DownByTheRiverSide View Post
Speaking of searing .... do y'all use the 'Flour and Sear' method or sear plain ?? I use the flour method.

If you flour it you are searing the flour and not the meat, which defeats the purpose, IMO. You need direct contact between pan and meat for the Mallaird Reaction to fully do its magic.

You can always add the flour separately if you need to.
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 02-24-2009, 11:19 AM   #12
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
Quote:
Originally Posted by marvinq View Post
I cooked up some Beef Stew in a croc pot for about 5 hours. My problem was that the meat was still wasn't as tender as I had hoped. Does that generally mean I should have let it cook it longer? Also, I seared the meat before putting it in.

Someone suggested I use canola oil versus olive oil (which I used). Stating it would sear the meat better because it can cook at a higher tempature. Does it really make that big a difference?

Thanks in advance
I would think cooking times depends on the type/size, of beef used in your recipe.Some cuts will require a longer cooking time.

Here's my recipe.I usually double it and take some to my neighbors.Or freeze some for my lazy days use.I'd also suggest that before you add the cornstarch (for your thickener) that you adjust the seasonings to your liking.

Beef Stew


5 pounds of stew meat 2"inch chunks
Olive oil
10 small russet Potatoes
1 whole yellow onion
5 carrots
1 large green bell pepper
2 Bay leaves
4 cups beef boulion.or beef broth
2 tablespoons Worcestershire sauce
3 tablespoon of kitchen bouquet
2 teaspoons oregano
1/2 teaspoon paprika
1 tablespoon parsley flakes
1/2 teaspoon salt
1/2 teaspoon of black pepper
1/4 cup cornstarch
Water as needed


In a large skillet or roasting pan,add the olive oil.stew meat.Cook on medium heat,brown stew meat on all sides.
Remove from heat,and transfer to a large roasting pan,or stock pot. Add Worcestershire sauce,kitchen bouquet, beef boulion.or beef broth,plus 2 cups of water to the browned stew meat. Add oregano,parsley,paprika,salt & pepper,and bay leaves.
Cover and simmer on low for 2 hours.Checking often.Add more water if necessary

Wash and peel potatoes,then cut them into quarters.
wash and peel carrots cut into 1/2" inch chunks.
Peel and cut onions to 1/4" inch pieces.
wash and take out the seeds from the bell peppers,cut into 1/4 inch chunks.

If the meat is tender add all the veggies,to the stew meat.

Cook until they are all fork tender,about 2 hours.

Bring the stew to a boil,stirring often.
In a small bowl combine the cornstarch and 1/2 cup water.
Stir to remove any lumps.Add to the boiling stew.
Stir,until the stew is thickened to your preference.Add more cornstarch if necessary.

Remove from heat.

Serves 8


Good luck

Munky.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 02-24-2009, 01:40 PM   #13
Cook
 
Nils Hoyum's Avatar
 
Join Date: Feb 2009
Location: Saint Paul, Minnesota
Posts: 75
Was the crockpot on high or low? Also how big was the meat chunks? And what cut of meat was it?
I sear my meat sans flour. If I want to thicken my stew I add a black roux.
__________________
Nils Hoyum is offline   Reply With Quote
Old 02-28-2009, 06:32 PM   #14
Assistant Cook
 
Join Date: Jan 2009
Location: Chicago
Posts: 6
For those using the oven method, do you determine when to add potaotoes and veggies by the doneness of the meat? I'm not a crock pot fan for stew and it's really hard to keep a low simmer without watching it constantly.

Thanks in advance.
__________________
Emil is offline   Reply With Quote
Old 02-28-2009, 06:40 PM   #15
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
Quote:
Originally Posted by Emil View Post
For those using the oven method, do you determine when to add potaotoes and veggies by the doneness of the meat? I'm not a crock pot fan for stew and it's really hard to keep a low simmer without watching it constantly.

Thanks in advance.
I would.Adding the veggies too soon will just have them over cooked and mushy.and the meat not tender enough.

Crock pot stews don't work for me either.


Munky.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 02-28-2009, 08:11 PM   #16
Cook
 
Nils Hoyum's Avatar
 
Join Date: Feb 2009
Location: Saint Paul, Minnesota
Posts: 75
The crucial ingredient are the potatoes. Add them last, just after the carrots. I check the meat to see if it is tender enough, before it starts to fall apart. That is when I add the carrots, then the potatoes.

Nils
__________________
Check out my website How to Cook Meat!
Nils Hoyum is offline   Reply With Quote
Old 02-28-2009, 09:48 PM   #17
Cook
 
Join Date: Feb 2009
Location: Columbus, Mississippi, USA
Posts: 57
I sear my meat sans flour. If I want to thicken my stew I add a black roux.[/quote]

I always flour mine and then brown it. To me if I do not do that the gravy never has that deep rich flavor that I want. Browning the flour with the meat does more than thicken it .... it adds great depth of flavor.
__________________
There are no bad foods, only bad cooks.
DownByTheRiverSide is offline   Reply With Quote
Old 02-28-2009, 09:52 PM   #18
Cook
 
Join Date: Feb 2009
Location: Columbus, Mississippi, USA
Posts: 57
Quote:
Originally Posted by jennyema View Post
If you flour it you are searing the flour and not the meat, which defeats the purpose, IMO. You need direct contact between pan and meat for the Mallaird Reaction to fully do its magic.

You can always add the flour separately if you need to.
Perhaps then, it is the browned flour flavor that I prefer, as it does not taste right to me if I skip that step.

Adding flour later does indeed thicken it, but it never has the right flavor, in my estimation.
__________________
There are no bad foods, only bad cooks.
DownByTheRiverSide is offline   Reply With Quote
Old 02-28-2009, 10:40 PM   #19
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Some roasts are just more tender than others...and I am not talking about the cut...I'm talking about the animal.
Kim's had good luck lately buying Angus Choice beef at Sam's.
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Reply

Tags
None

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 07:29 PM.


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