ISO Beef stew recipe

[Debbie]

Now, that you asked this question, made me think, I have always wanted a hamburger stew recipe... anybody have one of those?

[Constance]

I forgot about the bay leaf...I always add one or two.

[Phil]

1 1/2 lbs lean meat cut in 1 1/2" cubes. A good roast perhaps, but really lean, good beef. 4 T. olive oil and a 8 oz. good wine, salt and pepper. Cook your meat in the oil and add, 1 can Campbells beef consume soup and 1 can chicken broth, 1 16 oz tomato sauce, 1 16 oz whole tomatoes, add 2 cans of water. You can cook the meat on low for several hours until really tender. I add 4 sliced carrots, 2 large russet potatoes cut in large chunks, 3-4 stalks of celery cut in one inch slices, 1 large, quartered onion, 2-3 bay leaves, 4 cloves minced garlic, and at the final thirty minutes of cooking add about two cups cabbage, correct the seasoning to taste.
I made this Sunday and will dive in tonight. You can add variations of veggies to this, but I've found these marry quite well. I rarely change anything.

[jennyema]

I marinate my beef overnight in a bottle of red wine. Well, I use a ziplock ....

[Phil]

Originally Posted by Debbie

Now, that you asked this question, made me think, I have always wanted a hamburger stew recipe... anybody have one of those?

..and loves ground meat in soup, chili, sroganoff, you name it. So, just substitute ground round, chuck, or sirloin for the beef. It'll be great.
(I haven't forgotten the cake recipe, Debbie.)

[Eilen]

But not really!

1 1/2 lbs. beef stew meat
4-6 cups beef stock/broth
6 cloves garlic, minced
1 tbs. Worcestershire sauce
1 tbs. tomato paste
1 Turkish bay leaf or 1/2 California bay leaf
1 to 3 tsp. dried thyme
1 lb. or so of potatoes
1 large white onion, diced
2 or 3 carrots, chopped
1 bottle of Guinness or other stout beer

Season a bowl of flour with salt and pepper; dredge the meat and brown in batches on all sides. Return all the meat to the pan and add the garlic; cook on medium heat for about a minute, then add the stock, beer, Worcestershire sauce, tomato paste and herbs. Bring to a boil, let simmer for 45 min. to an hour until meat is tender. Meanwhile, saute the veggies in butter in a separate pan until nice and soft, about 20 minutes. This intensifies their flavour so they taste even better in the stew. Throw the veggies in the stew after the hour is up and simmer 1/2 hour to 45 min. longer. And you're done!
And, as always, beef stew tastes so much better the second or third day.

[auntdot]

Some fine recipes for stew given here.

Usually prefer to add tomato paste instead of the sauce.

But the dish always needs Worcestershire sauce.

And like to add a bit of hot sauce, not to give it a kick but to increase the flavor.

[Eilen]

auntdot, do you ever put a little sugar in with the beef to kick up the meaty flavor?

[Ellen]

I always add a teaspoon or so of sugar in any casserole or stew, or soup for that matter if it has peas in it. Altho the kumara and pumpkin so a good job of sweetening as they melt into the gravy.

[Constance]

Originally Posted by Debbie

Now, that you asked this question, made me think, I have always wanted a hamburger stew recipe... anybody have one of those?

Have you thought of making a meatball stew? I'll bet that would be tasty!