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Old 11-13-2007, 07:17 AM   #11
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Ya, I also use tomatoes in mine. I find it helps thicken it up with the tomatoes. Good idea on the sweet potatoes and turnip, Uncle Bob. I'll have to try that.
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Old 11-13-2007, 07:43 AM   #12
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add Pearl Barley to it, I`ve not seen it mentioned and can`t figure how anyone can make a beef stew without it?
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Old 11-13-2007, 08:12 AM   #13
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My uncle, who has passed away, used to make beef and kidney stew. I here kidneys are not pleasant to work with, but one of these days I'm going to give it a shot because they really added something special to the stew. They were cut into small, mushroom sized pieces, not sliced. This was a brown stew without tomotos or tomoato paste.
Barley sounds great, too. Anything to add a different texture to the usual ingredients and compliment the beef.
I've got a front quarter of beef ordered and I think one of the first things I do will be to open a package or two of stew meat and make some stew.
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Old 11-13-2007, 01:24 PM   #14
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A little hint that helps with more layers of flavor. Brown the beef well, then brown the onion/carrots/whatever (wait on the celery - too much water in it). Add some tomato paste (may need a little more oil) and brown that some. Add garlic, cook for just a minute, add some flour and cook for another minute until it starts to brown on the bottom, say just short of getting burned. (I usually chicken out a little too soon). Add the celery and immediately deglaze with red wine. Add stock or water, a couple of bay leaves, a little thyme, and cook until everything is done. You could add noodles near the end, as a substitute for potatoes. Just let them cook in the stew. Chopped parsley right at the end. French bread, wine.

'm making myself hungry!
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Old 11-13-2007, 01:45 PM   #15
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add Pearl Barley to it, I`ve not seen it mentioned and can`t figure how anyone can make a beef stew without it?

YT, I use barley in a hearty soup with beef shanks and mushrooms. It's a favorite for both SO and me.
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Old 11-13-2007, 08:31 PM   #16
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I here kidneys are not pleasant to work with...
I can't say I have ever had a problem with kidneys (except my own!! LOL). You need a sharp knife cos they can be slippery little suckers. Just make sure you get rid of the white bit. Dust in flour before sauting if you are putting them in a stew or pie. When you want to just eat them as in a fry-up, no need to flour, just take out the white bit, cut in half and fry. Yum.
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Old 11-13-2007, 09:09 PM   #17
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add Pearl Barley to it, I`ve not seen it mentioned and can`t figure how anyone can make a beef stew without it?
I'd rather starve than eat barely, man.
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Old 11-14-2007, 06:09 AM   #18
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First, dredge the beef cubes in seasoned flour, and then sauté them on high heat in a bit of melted butter just to brown the sides. Remove the meat to a platter for a few moments, leaving the fat in the pan.

Add your vegetables (not the potatoes, just the carrots, onions, celery, and some diced garlic) along with any dry herbs you like. Thyme, oregano, rosemary work nicely with the meat. Sauté for about 5 minutes, just till they begin to caramelize. To add some depth and richness, add about a cup of chopped tomatoes at this time, and cook for another 5 minutes. Deglaze the pan with a cup of burgundy, and then toss the meat back in. Fill the pot to cover the beef with stock, and a few T. of dijon mustard. Simmer for an hour, then thicken with a roux, and simmer for another hour. Finally, for the last half hour, add the potatoes.

I always found the addition of the tomatoes and the dijon gave the entire project a much more interesting flavour.
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Old 11-14-2007, 08:00 AM   #19
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I'd rather starve than eat barely, man.
Och Lad, ya dunee ken what`s gud fer ye < /Scottish accent>
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Old 11-14-2007, 08:07 AM   #20
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I love barley! YT, It's just not so common in stews here. Usually potatoes are in the stew (with other veggies) or it's served over noodles or rice. I use barley alot as a grain in side dishes and in soups. My beef barley is pretty thick . . . it could be called a stew. Maybe that's it. If we have barley in it it's usually called beef barley soup. Or "stoup" in RR talk.
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