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Old 10-21-2008, 03:45 PM   #11
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I think that it is most essential to brown the meat in batches, dredged in flour, and get it really nicely brown. Yes, I use the same pot, then you have all those nice crunchy bits. I also finish my beef stew in the oven, not on top of the stove. Set the oven to 325F and let it cook there for a few hours.
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Old 10-21-2008, 04:40 PM   #12
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Roux........Sometimes a little Jamaican Pepper
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Old 10-21-2008, 04:55 PM   #13
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+1 for the roux
+2 for the good beef stock
+3 for the dredging and seasoning.
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Old 10-21-2008, 04:57 PM   #14
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Originally Posted by letscook View Post
I always us a chuck roast instead of the stew beef. Stew beef i have found is tougher. the chuck roast has alot more flavor and when all done just falls apart.
I don't cut it up until it is all done.
I have discovered that roasts are often cheaper than stew beef anyway. I do cut it up first though, so that more of the meat's surface area is browned.

I do sometimes cook the roast this way, without cutting it, and I do it with the same vegetables I use when making stew (potatoes, carrots, and onion), but I leave the vegetables whole instead of cutting them up. I enjoy the subtle differences in flavor when done as a stew and when done as a pot roast.

Barbara
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Old 10-21-2008, 04:58 PM   #15
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Uncle Bob has said the magic word: "Roux". That's what you get when you brown the meat well and dredge it in flour. Don't be afraid to use enough oil to create a nice roux, and GRK is so right about the seasoning. Put the seasoning IN the flour. Makes all the difference. Lots of pepper.

Like letscook, I never buy the cut up stew meat. I choose a nice chuck steak or roast and cut my own. I agree with Barbara L, though - more surfaces=more browning, so I cut it up before I brown and cook it. Otherwise, what you've got is a pot roast.
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Old 10-21-2008, 05:03 PM   #16
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So what do you put in your beef stew that makes it different, delicious, and incredible?
Lamb.

Lee
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Old 10-21-2008, 05:10 PM   #17
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Lamb.

Lee

then it wouldnt be a beef stew then i guess. lol j/k
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Old 10-21-2008, 05:12 PM   #18
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I've yet to find the perfect stew...
But they've been getting better with dark beer or red wine.
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Old 10-21-2008, 05:34 PM   #19
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I buy top sirloin when it's on special..........and in addition to many of the ideas already offered (I always start with a seasoned roux) I like to add scraped fresh corn on the cob in addition to other veggies that typically go into a beef stew........
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Old 10-21-2008, 05:44 PM   #20
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The herb dumplings that hover on top....
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