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redforever · 10-31-2008, 06:52 PM

If you want a simple stew, try something like this. When I cook my stew, I just go by taste and what seems like the right amount, so these amounts might not be dead on but should be close.

I usually buy a cheaper cut of beef roast and cut it into cubes myself.

6 to 8 cups of cubed stewing beef (1.5 to 2 kg)
700 grams of mushrooms, coarsely sliced
1 onion, diced
1 to 2 large cloves of garlic, minced
1 can beef broth
1 can water
1 cup tomato juice
1/4 cup red wine
2 to 4 Tbsp soya sauce
2 bay leaves (the cheap pickling kind, not those evil tasting laurel leaves)
3/4 tsp dried thyme
3/4 tsp rosemary leaves
3/4 tsp caraway seeds
3/4 tsp paprika
1 tsp salt or to taste
1 tsp pepper
dash or two of Worcestershire (optional)

In a large Dutch oven, at medium high heat, brown your stewing beef in a bit of oil. Do this in around 4 batches. You dont want to crowd the beef cubes when browning them because they will start to release water and then you boil them, not brown them. If you wish, you can dredge your cubes in flour first and then brown them. I usually don't.

As each batch is browned, remove and put them into your slow cooker. Add a bit more oil and do the next batch etc..... When you have finished browning the beef cubes, turn down the heat a bit and add a bit more oil to the Dutch oven. Add the diced onion and mushrooms and saute until the onion is translucent and the mushrooms are a bit brown. Add the garlic and continue to cook for another minute or so. Add this mixture to the slow cooker. NOTE: If you want a more earthy flavor, use shiiitake mushrooms.

Add your liquids and spices and seasonings to the Dutch oven and bring to a boil. Deglaze the Dutch oven to remove all the browned bits. Add this liquid to the slow cooker. Stir to combine all the stewing ingredients. Turn on high and cook around 4 to 6 hours, depending on how hot your high setting is. Test after around 4 hours to see if your stew is tender.

If you want to thicken your stew, whisk 3 to 4 Tbsp of flour in 1/4 cup of water (make sure you dont have lumps!!!). Add to the stew in the slow cooker, stir to combine and cook a further 15 minutes.

I personally prefer my veggies (carrots, potatoes) on the side, not in my stew. If you prefer them in your stew, add them about half way through the cooking period.

VARIATION: If you want to make this more like a goulash or a stroganoff, add around half a cup of sour cream to your meat mixture about half an hour before it is done. Stir to combine well and finish cooking. If you go this route, add some sauteed bacon to the stew at the initial stage. In other words, brown your beef cubes, fry around 6 slices of bacon and dice, fry the veggies etc etc etc

If you make it with the sour cream, serve it with cooked egg noodles or spaetzle (German pasta).

10-31-2008, 06:52 PM	#5
redforever Franchise Player Join Date: Feb 2006 Exp:	If you want a simple stew, try something like this. When I cook my stew, I just go by taste and what seems like the right amount, so these amounts might not be dead on but should be close. I usually buy a cheaper cut of beef roast and cut it into cubes myself. 6 to 8 cups of cubed stewing beef (1.5 to 2 kg) 700 grams of mushrooms, coarsely sliced 1 onion, diced 1 to 2 large cloves of garlic, minced 1 can beef broth 1 can water 1 cup tomato juice 1/4 cup red wine 2 to 4 Tbsp soya sauce 2 bay leaves (the cheap pickling kind, not those evil tasting laurel leaves) 3/4 tsp dried thyme 3/4 tsp rosemary leaves 3/4 tsp caraway seeds 3/4 tsp paprika 1 tsp salt or to taste 1 tsp pepper dash or two of Worcestershire (optional) In a large Dutch oven, at medium high heat, brown your stewing beef in a bit of oil. Do this in around 4 batches. You dont want to crowd the beef cubes when browning them because they will start to release water and then you boil them, not brown them. If you wish, you can dredge your cubes in flour first and then brown them. I usually don't. As each batch is browned, remove and put them into your slow cooker. Add a bit more oil and do the next batch etc..... When you have finished browning the beef cubes, turn down the heat a bit and add a bit more oil to the Dutch oven. Add the diced onion and mushrooms and saute until the onion is translucent and the mushrooms are a bit brown. Add the garlic and continue to cook for another minute or so. Add this mixture to the slow cooker. NOTE: If you want a more earthy flavor, use shiiitake mushrooms. Add your liquids and spices and seasonings to the Dutch oven and bring to a boil. Deglaze the Dutch oven to remove all the browned bits. Add this liquid to the slow cooker. Stir to combine all the stewing ingredients. Turn on high and cook around 4 to 6 hours, depending on how hot your high setting is. Test after around 4 hours to see if your stew is tender. If you want to thicken your stew, whisk 3 to 4 Tbsp of flour in 1/4 cup of water (make sure you dont have lumps!!!). Add to the stew in the slow cooker, stir to combine and cook a further 15 minutes. I personally prefer my veggies (carrots, potatoes) on the side, not in my stew. If you prefer them in your stew, add them about half way through the cooking period. VARIATION: If you want to make this more like a goulash or a stroganoff, add around half a cup of sour cream to your meat mixture about half an hour before it is done. Stir to combine well and finish cooking. If you go this route, add some sauteed bacon to the stew at the initial stage. In other words, brown your beef cubes, fry around 6 slices of bacon and dice, fry the veggies etc etc etc If you make it with the sour cream, serve it with cooked egg noodles or spaetzle (German pasta). Last edited by redforever; 10-31-2008 at 07:47 PM.