"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 03-23-2008, 07:06 PM   #11
Assistant Cook
 
grandpa's Avatar
 
Join Date: Sep 2005
Location: salem wisconsin
Posts: 42
Quote:
Originally Posted by Barb L. View Post
Grampa, ya just have to simmer chuck long enough to be tender- goof flavor beef. I always simmer my chuck roast or cut into stew meat until fork tender - be patient. Roast 2 1/2 hrs. or till fork tender. Yum
thank you barb..my wife and i will give this a try on monday
thanks everyone
__________________

__________________
cooking is the joy of my life after my wife of course
grandpa is offline   Reply With Quote
Old 03-23-2008, 07:20 PM   #12
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
I wait until top sirloin comes on sale and buy up a bunch and freeze. I then cut against the grain into small pieces, place in baggie with salt and pepper and Wondraflour shake and mix then immediately brown in my wok with onions and garlic and oil. I then add all to some homemade or boxed stock, add some herbs, plus a bay leaf, and simmer until the beef is nearly tender which isn't long as sirloin isn't super tough. Then I add veggies---baby carrots, red potatos, scraped fresh corn if I have it and correct the seasonings. I also find that adding some onion powder and garlic powder help as well. At the very end (4-5 minutes) I like to add some baby frozen peas. Serve with a hot skillet pan of cornbread and you are on your way to Nirvana...
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 03-23-2008, 07:23 PM   #13
Assistant Cook
 
grandpa's Avatar
 
Join Date: Sep 2005
Location: salem wisconsin
Posts: 42
you folks are great...i can see am going to have alot of beef stew dinners to look forward to
__________________
cooking is the joy of my life after my wife of course
grandpa is offline   Reply With Quote
Old 03-23-2008, 07:40 PM   #14
Cook
 
Join Date: Oct 2007
Location: Kingsburg, Ca.
Posts: 89
I use a sirloin beef roast and cut the roast into small chunks, I cook it in a crock-pot and
use alot of vegetables, and plenty of garlic and onions. potatoes and carrots, celery.
thats all. some times I might add some beef gravy.
__________________
bigjimbray is offline   Reply With Quote
Old 03-23-2008, 10:29 PM   #15
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Chuck roast, potatoes, cabbage, carrots onion, celery...

Thicken the liquid a bit before serving with some cornstarch.

I also like dumplings cooked on top of my beef stew... really tasty.
__________________
Jeff G. is offline   Reply With Quote
Old 03-23-2008, 10:46 PM   #16
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by grandpa View Post
you folks are great...i can see am going to have alot of beef stew dinners to look forward to
Then you have to decide:

beef stew and wide egg noodles........or..........beef stew and rice.........or.........beef stew and mashed potatoes........or.......beef stew and dumplings............BUT........are the dumplings the drop dumplings or the slippery dumplings...........
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 03-23-2008, 11:50 PM   #17
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
In addition to carrots,celery,onion I Use a great deal of root vegetables turnip,rutabaga
parsnips.. Try it youll like it
__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 03-24-2008, 01:12 AM   #18
Cook
 
Join Date: Oct 2007
Location: Kingsburg, Ca.
Posts: 89
Trying all these different suggestions is the joy of cooking. that what makes it nice.
__________________
bigjimbray is offline   Reply With Quote
Old 03-24-2008, 11:29 AM   #19
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Short ribs, they have an incredible flavor in the stew, ok mix some chuck in for more meaty pieces.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-24-2008, 12:04 PM   #20
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Momma Connie’s Beef Stew


3-4 lb. chuck roast, cut into chunks
S&P
Olive oil
2 cans of beef broth or water
2 bay leaves
˝ tsp thyme
1 large onion, sliced into thin rings
3-4 cloves garlic, minced (I like more)
8 ozs fresh mushrooms, sliced
5-6 potatoes, peeled and cut into bite-sized pieces
small bag of baby carrots
hearts of celery, including leaves, chopped, 1 cup
1 can of Italian (roma) green beans, drained
1-2 small cans tomato sauce
4 tbls flour

Put enough oil in a heavy pot to coat the bottom, and turn heat on high. Salt & pepper meat chunks, and sear until meat is almost burnt on the outside. (Should be smoking…this is what makes the good gravy.)
Add broth or water and deglaze pan. Reduce heat, add bay leaves and thyme, cover and let simmer until meat is beginning to get tender.
In the meantime, sauté onions and mushrooms in skillet until caramelized. Add chopped garlic at the last minute. Add to meat along with the celery, potatoes, carrots and green beans. Stir in tomato sauce. Let simmer until vegetables are tender. Make a slurry of flour and water, stir into stew, and let simmer until thickened. Adjust seasoning.
__________________

__________________
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 09:18 PM.


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