"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Stews
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-26-2007, 10:26 PM   #1
Assistant Cook
 
Join Date: Nov 2007
Posts: 14
Need ideas for stew meat

hi, im new(been registered for a couple of days) i have a pack of beef stew meat. im 18 soon to be living on my own and going to college. i am wondering what i can make with it? i am going to try cooking at my moms b4 i leave :). i have: Garlic powder, salt pepper, potatoes, onions, and ur basic household stuff. i am looking for ideas on what to make and how to make it. i have an extra $10 to spend for more stuff. so i can add things if it is a special item. i have a crock pot as well. thanks in advance

Goggin is offline   Reply With Quote
Old 11-26-2007, 10:37 PM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Hi,

buy some beef broth and carrots, onions and mushrooms and make a nice soup.

Chili is another idea.
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 11-26-2007, 10:49 PM   #3
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Well, based on what you have listed, you just need a can of diced tomatos and a head of cabbage. Makes for a wonderful winter stew.

Brown your stew meat remove and drain, saute chopped onion and add meat back to the pot. Then add beef stock / water and can of tomatos, allow to simmer till the meat is tender (about an hour or so) (you can also add your garlic powder, salt and pepper and any other spices you may like, I like a pinch of red pepper). Once meat is tender, add chopped cabbage and cook another 30 minutes. Then add your chopped potatoes and cook about 20 minutes and get ya some nice warm crusty bread. Awesome meal done really cheap!
sattie is offline   Reply With Quote
Old 11-26-2007, 10:52 PM   #4
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
You could also do some stroganoff with a can of cream of mushroom soup, some dried dill weed, sour cream and a splash of red wine to finish atop some egg noodles... very simple and cheap! Great as leftovers!
sattie is offline   Reply With Quote
Old 11-26-2007, 10:54 PM   #5
Assistant Cook
 
Join Date: Nov 2007
Posts: 14
Quote:
Originally Posted by sattie View Post
Well, based on what you have listed, you just need a can of diced tomatos and a head of cabbage. Makes for a wonderful winter stew.

Brown your stew meat remove and drain, saute chopped onion and add meat back to the pot. Then add beef stock / water and can of tomatos, allow to simmer till the meat is tender (about an hour or so) (you can also add your garlic powder, salt and pepper and any other spices you may like, I like a pinch of red pepper). Once meat is tender, add chopped cabbage and cook another 30 minutes. Then add your chopped potatoes and cook about 20 minutes and get ya some nice warm crusty bread. Awesome meal done really cheap!
thanks a bunchill give it a shot and let you know how it goes
Goggin is offline   Reply With Quote
Old 11-26-2007, 10:54 PM   #6
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
HA, just thought of another one.... Italian Stew.... with can of tomatos, Italian seasoning, and some bowtie pasta.

Just PM me if any of these you want further details on any of this... stew meat is such a wonderful item!!!
sattie is offline   Reply With Quote
Old 11-26-2007, 10:59 PM   #7
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
I make chili with stew meat most of the time.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 11-26-2007, 10:59 PM   #8
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
And cooked simply in some beef broth and water (seasonings such as garlic powder, salt, pepper of course) - floured and browned first - served over rice - simplicity at its best!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-27-2007, 02:30 AM   #9
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,577
Buy some fresh corn on the cob, shuck it, and take a sharp knife and vertically cut the kernels off and add 15 minutes before serving. It's cheap here but if not there then add a small can of corn instead. Bon apetit!
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-27-2007, 02:37 AM   #10
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Is stew meat minced or in chunks?
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-27-2007, 02:47 AM   #11
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,577
Here in the states stewmeat is usually sold in small chunks. I personally like to buy sirloin tip steak that's on sale and cut it into small cubes myself and use that instead. Sirloin is lower in fat and a more tender cut and will render a stew in less time but it's not exceptionally cheap unless it's on sale. At least that's been my experience for many years.
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-27-2007, 03:02 AM   #12
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Quote:
Originally Posted by expatgirl View Post
Here in the states stewmeat is usually sold in small chunks. I personally like to buy sirloin tip steak that's on sale and cut it into small cubes myself and use that instead. Sirloin is lower in fat and a more tender cut and will render a stew in less time but it's not exceptionally cheap unless it's on sale. At least that's been my experience for many years.
Thanks for the explanation. Couldn't tell from the posts how the meat was presented. It is big pieces, steaks or chunks here too.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-27-2007, 04:19 AM   #13
Senior Cook
 
LMJ's Avatar
 
Join Date: Apr 2004
Location: Kent, Ohio
Posts: 216
Quote:
Originally Posted by expatgirl View Post
Here in the states stewmeat is usually sold in small chunks. I personally like to buy sirloin tip steak that's on sale and cut it into small cubes myself and use that instead. Sirloin is lower in fat and a more tender cut and will render a stew in less time but it's not exceptionally cheap unless it's on sale. At least that's been my experience for many years.
You've done it with a chuck roast, I assume? Just my experience, having experimented with all the cheap cuts I could find, chuck was just far and above my favorite for stewing/braising. Cuts from the round, including sirloin tip and rump, would dry up on me no matter what, and always came out tougher. A chuck-based pot roast would require fingers: a round-based pot roast would require a chainsaw. Is there a trick I might've missed?

Beef stew... I'm salivating right now! I'll have to make goulash next week! Thanks for the idea!
__________________
"It's not a bald spot, it's a solar panel for my electric personality."
-Red Green
LMJ is offline   Reply With Quote
Old 11-27-2007, 04:27 AM   #14
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Meat pie for me!! Steak and mushroom or steak and kidney pie, or a combination of all three ingredients!! Or (an Indian) beef curry with rice. Or beef bourguignon perhaps?
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 11-27-2007, 12:13 PM   #15
Sous Chef
 
mikki's Avatar
 
Join Date: May 2007
Location: Ashville, NY
Posts: 776
Send a message via AIM to mikki
I just throw my stew beef in crockpot with broth and spices, when meat is done I use the broth to make gravy,put meat in gravy and serve it over egg noodles.you could always add other things to it corn,potatoes,carrots. My family is picky eaters so not much variety goes into my food. The only way to go Cheap and Easy
mikki is offline   Reply With Quote
Old 11-27-2007, 12:42 PM   #16
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,577
LMJ, what I do to a sirloin tip is to cut it into cubes (against the grain if you can and at a slant), season with salt & pepper(use immediately if using salt) place cubes in a baggie with flour (prefer Wondra as it's light in texture but not necessary as regular will do) and then brown in olive or vegetable oil over medium high heat with garlic. Really it's like a stir fry as you are constantly stirring the meat around. Then it makes its own gravy and I add the rest of the ingredients when the meat is browned. Never have I had sirloin tip for stew turn tough on me. It's almost tender at that point you brown it but an additional 45 minutes to an hour with the rest of the stew ingredients will tenderize it even more. Add some Kitchen Bouquet sauce to give it a rich brown look.
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-27-2007, 12:56 PM   #17
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I also use a chuck roast cut into chunks. Saute some rings of onions in some butter until browned and remove. Dredge chunks in seasoned flour and brown. Put back onions and cover with stout beer. Cook until tender. The flour from the chunks by then will have thickened the beer into a nice gravy. Serve over rice or noodles. That's it - - - the end.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-27-2007, 02:05 PM   #18
Assistant Cook
 
Join Date: Nov 2007
Posts: 14
it is in chunks all of this sounds sooo good =)
Goggin is offline   Reply With Quote
Old 11-27-2007, 02:08 PM   #19
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,534
Do I smell chili cooking?? Yum!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 11-27-2007, 05:03 PM   #20
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,577
Hopefully not too far off the thread as stew is stew, but my aunt who had two sets of twins 4 years apart, had to really watch pennies. So she would take Sunday's leftover chuck pot roast, chopped it up and add chopped onions, garlic, and some bottled barbeque sauce and cook until just falling to smithereens and serve over hamburger buns. My goodness it was good and easy. Serve with a veggie and there's a dinner that children will eat.
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.