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Old 11-06-2004, 10:51 PM   #1
 
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Stewing Beef Recipe's

Hello All

We are going to be making "stew" on Sunday, if only that I can be on the Road for a couple days!

Here's where I'm starting this off...

2 lbs+ of beef sirloin cubes...

these are presently marinating in a Stainless bowl, with an accompianment of a bunch of garlic chips, a some Lipton marinade (both the "herb and garlic" and the "smokey" kinds, a splash of dill, a shot of onion powder, a couple ounces each of lemon juice, seasoned rice wine inegar, basalmic vinegar, in the fridge, just to get the meat a bit more tenderised...

There's carrots, celery, pot barley, beef stock, mini-cooking onions, merlot wine, and about a quart of "beef stock"...

Ideas and contributions are welcomed!

Lifter

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Old 11-07-2004, 04:50 AM   #2
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Gosh, Lifter, I don't know how you can do better than that. About the only thing I would add is something green, maybe frozen peas at the end of cooking. I am salivating just thinking about that wonderful stew.
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Old 11-07-2004, 02:20 PM   #3
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Probably a little late in responding this afternoon, Lifter. Bet you got that pot of stew on the stove already.

Agree w/lyndalou that peas would be a nice "late" addition. I like a bit of thyme in mine, but after reading your list of ingredients it sounds fine the way it is. Hope you are browning the beef in a bit of flour first to get the fond started. That's my favorite part of beef stew.
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Old 11-07-2004, 05:49 PM   #4
 
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Yes "'Bug", it was a "done deed" by noon, and yes, I did flour and panfry my sirloin bits...its was a bit watery, so thickened it up with a couple spoons of veloutine...

Thought Lyndalou was right about the peas, but at the crucial moment, found I was "out", so used green beans and corn (both frozen) instead, and that came out "different" but nice all the same...

Smashed white potato's on the side, and some OUTSTANDING CFL football happening...the RoughRiders are winning over the hated Eskimos as the snow falls... as the Western Conference is up for grabs...and remember, I come from Saskatchewan!!!!

Back to the stew, I got it just a bit salty, and while I thought the marinade put some extra flavour in, my wife thought I hit the rice vinegar a bit too hard...

Lifter
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Old 11-08-2004, 05:23 PM   #5
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We had a freak snow storm yesterday....ok not really but you couldnt see and the roads were all ice. Had the notion of making stew them but by the time I got home from my sons hockey game it was rather late to try to get the stew together in time.....anyways, that's my mission today, and was actually coming to get ideas of "extras" I can through in. I was thinking about the corn thing but wasnt sure...might as well try it can do no harm.....I always add Thyme, Rosemary, a touch of love and ALWAYS a whole bay leaf! Stew is just not stew with out it......Lifter you have mashed taters on the side? I always throw mine in the crock with the rest of it....hmmm, wonder what huhbby would think of that.....thanks
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Old 11-09-2004, 12:43 AM   #6
 
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Tanis, you hit the magic cooking button!

An "ounce" of Love...

Two "minutes" of "passion"...

And "dinner" indeed comes out the "BEST"...

Because its whjat you are trying to do....

Lifter
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Old 11-09-2004, 03:40 PM   #7
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I like finding, then pushing buttons
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Old 11-09-2004, 04:20 PM   #8
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One of the nourishing dark stews I commonly prepare during cold weather months:

1½ lb. blade steak
flour to coat
¼ cup clarified butter
Black peppercorns & coarse salt
2 carrots
1 large onion
1 medium parsnip
2¼ cups rich beef stock
1 bay leaf
2 sprigs thyme
2 stalks parsley
1 clove garlic
2 Tbsp arrowroot as thickener
parsley for garnish
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Old 11-11-2004, 12:03 PM   #9
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Interested to know why sirloin and why you marinate it.

Must depend on cooking time. Is this a quick stew?
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Old 11-11-2004, 12:14 PM   #10
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add some dumplings to it for me.
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