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Old 01-10-2009, 03:34 PM   #91
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DramaQueen, I might just do that. It'll be awhile though, as I'm probably going to make some stock tomorrow night, and I can't get up to the Asian place any time soon. I have three or four gallon-size ziplock baggies FULL of chicken scraps. I'll roast those to caramelize them, then add the roasted scraps to the stockpot with the veggies.

Argamemnon, here's how I usually do a beef stew:

-Preheat the Dutch Oven over high heat. Add a little oil to coat.
-Brown the meat. I usually do this in batches so that the pan doesn't loose temp to fast and starts "simmering" the beef instead of caramelizing it. If you use a really fatty cut, like chuck, you won't need a lot of oil, as the beef fat will render out.
-I usually keep my onions, garlic, celery, carrots, thyme, rosemary, black pepper, salt, and bay leaves in a bowl of some kind. Once the beef is browned and removed from the pan, I add those veggies and caramelize them.
-Once the veggies are caramelized, deglaze the pan. I like to do this with a little red wine, and the liquid that oozed out of the beef while it was resting in a bowl when I caramelized the veggies. Stir and scrape it around to dissolve all the brown fond from the pan.
-Add the stock, bring to a boil, cover, and simmer for about an hour.
-Various frozen veggies, like peas, corn, green beans, as well as fresh diced potatoes are added in the last 10 minutes, bring the stew back to a boil, cover, and simmer for 10 minutes or until the taters are done.
-When done, season to taste with salt and pepper (if you don't already have enough in, remember I add some at the start). Tighten slightly with a cornstarch slurry to desired thickness.

I don't normally have pearl barley on hand, but if I did, I would add some while I was caramelizing the mirepoix and seasonings. That would add a nutty flavor to the stew, and the barley would cook up nice while everything simmered.

Honestly, if I had a shank or two, I would have made stock with that, the day before I made the stew. Remember, I'm a cook by trade, and think in terms of prepping items sometimes days ahead of when I'll actually need them.
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Old 01-10-2009, 05:34 PM   #92
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Quote:
Originally Posted by expatgirl View Post
I just brown the meat and then throw everything else in
But the meat takes longer to cook, so you have to wait an hour or more before throwing the vegetables in?
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Old 01-10-2009, 05:46 PM   #93
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Various frozen veggies, like peas, corn, green beans, as well as fresh diced potatoes are added in the last 10 minutes,
How can potatoes cook in just 10 minutes. Unless they are precooked, I think that is what you mean.
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Old 01-10-2009, 07:52 PM   #94
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Originally Posted by Argamemnon View Post
But the meat takes longer to cook, so you have to wait an hour or more before throwing the vegetables in?
no.......AG.......if you use top sirloin cut into chunks yoiu do not wait an hour............I usually let my meat simmer for about 20-30 minutes and then add the veggies......if you use tougher (gnarly) cuts it will be longer.......that's why I buy this stuff on sale when I can..........I love it and it's lower in fat, too......
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Old 01-10-2009, 09:07 PM   #95
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marjoram (the fresh herb if you can but the bottled if not) sweeter than oregano and not as strong, is really fine in a pot roast or beef stew!
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Old 01-11-2009, 03:51 AM   #96
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no.......AG.......if you use top sirloin cut into chunks yoiu do not wait an hour............I usually let my meat simmer for about 20-30 minutes and then add the veggies......if you use tougher (gnarly) cuts it will be longer.......that's why I buy this stuff on sale when I can..........I love it and it's lower in fat, too......
I see, thanks expatgirl living in Kazakhstan.
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Old 01-11-2009, 08:44 AM   #97
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you're welcome, Agamemnon, living in the Netherlands.........:) hope that you can find something similar living over there....I don't know how they tag their meats, however
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Old 01-11-2009, 11:05 AM   #98
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Argamemnon, I do not precook my potatoes. I dice them about 1/2". Once you add it to the stew, and it comes back to a boil, cover and reduce the heat to a simmer. It will only take ten minutes for the diced tomatoes to cook. I like my potatoes done, but not falling apart.
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