The meat, potatoes, and carrots of the matter

[Mnkinkcpl]

Expecting my son's for a boys night, just the three of us doing some yard work this afternoon and then having one of my specialties beef stew.

What are you eating tonight?

 

[Lady2020]

How did it go?

 

[pandaburr]

Gawd. I want to make a roast now

 

[Mnkinkcpl]

How did it go?

Great as usual, the carrots were just the way I like them with a little bite, and the gravy was perfect always the hardest part to get right.

Gawd. I want to make a roast now

That does sound good, maybe I'll make a slow roasted one tomorrow, with oven browned new potatoes carrots and baby onions.

 

[Azuldrgon]

I settled for a couple hot pockets. Didn't feel like cooking much.

 

[Mnkinkcpl]

The way I make the stew is by slow roasting the beef.

Start by cutting the beef into bite sized pieces, season liberally with Lowery's season salt, add a sliced white onion and a few cloves of crushed garlic.

Wrap loosely in foil and bake at 225f for at least 4 hours.

In a dutch oven add the meat, potatos cut into bite sized pieces and carrots. Add 1 quart of beef stock and water or red wine to cover. Summer until potatoes are fork tender.

Mix 2 or 3 tablespoons of corn starch with a little water then stir in, continue stirring as the gravy forms.

I like the corn starch because it's gluten free and you don't have to bring it to a boil for the flour taste to go away.

Total cooking time is about 4 hours.

 

[Mnkinkcpl]

I settled for a couple hot pockets. Didn't feel like cooking much.

I know the feeling, was doing some remodeling in the kitchen today so we had fried chicken, and mashed potatoes and gravy from the deli tonight.

 

[Azuldrgon]

I know the feeling, was doing some remodeling in the kitchen today so we had fried chicken, and mashed potatoes and gravy from the deli tonight.

Payday's not til tomorrow. Otherwise that sounds like a better option.

 

[Mnkinkcpl]

Payday's not til tomorrow. Otherwise that sounds like a better option.

We hardly ever eat out anymore so getting dinner from the deli is a treat.

I have to admit that COVID was a boon to our bank accounts, no eating out, very rarely even go out for drinks. Pre COVID we ate out at least once a week and would meet friends at a bar one or two times a week.

 

[Mo_Bandy]

Boeuf Bourguignon. The only way to make stew. Trust me.

 

[Titsandclits]

Cooked a rich beef stew last night with loads of red wine in it, carrots, swede (Rutabaga), onions, celery, Dijon mustard, tomato purée, herbs. Season with salt and pepper.

I marinated the meat in red wine once for 24 hours and that was super good but I never think that far ahead.

 

[Anastasia1999]

I cut my beef in large pieces as I find smaller pieces do not retain their tenderness and can get a bit chewy.

I love making Hungarian gulash and Boeuf Bourgignon with beef, I make an Irish stew with cubed shoulder of lamb.

Yum scriddledy dumptious!!

 

[Titsandclits]

I cut my beef in large pieces as I find smaller pieces do not retain their tenderness and can get a bit chewy.

I love making Hungarian gulash and Boeuf Bourgignon with beef, I make an Irish stew with cubed shoulder of lamb.

Yum scriddledy dumptious!!

I knew you’d sniff out the food thread, we need a beef stew taste off.

Any chance of the recipe for Hungarian Gulash please I’m smiling very nicely

 

[Anastasia1999]

I knew you’d sniff out the food thread, we need a beef stew taste off.

Any chance of the recipe for Hungarian Gulash please I’m smiling very nicely

https://www.alpenedelweiss.com/2022/01/28/goulash-the-original-wiener-saftgulasch-2

I’m always thinking about food!

Actually the one I make is from Vienna. Don’t cut the beef too small and make double and freeze half! It’s wonderful

 

[Strixaluco]

I made a big batch of Canarian stew (referring to the islands, not the bird) on Friday and had it still yesterday - and will have today too. Well, let's be frank - it's kind hard to do a small batch of a stew that has a least 3 kinds of meat and over half a dozen of veggies in it... But that's all right, it's so delicious and takes reheating well.

 

[Titsandclits]

https://www.alpenedelweiss.com/2022/01/28/goulash-the-original-wiener-saftgulasch-2

I’m always thinking about food!

Actually the one I make is from Vienna. Don’t cut the beef too small and make double and freeze half! It’s wonderful

Thank you

 

[English_guy_bkk]

We hardly ever eat out anymore so getting dinner from the deli is a treat.

I have to admit that COVID was a boon to our bank accounts, no eating out, very rarely even go out for drinks. Pre COVID we ate out at least once a week and would meet friends at a bar one or two times a week.

We are still wearing masks here. We went from eating out once a week to zero.
Your stew looks lovely and the mention of beef is divine.

 

[Strixaluco]

Earin out is always a treat unless we talk about lunch restaurants near work. And I've never been able to afford eating dinner out every week. It's not really cheap here (nope, not eating hamburgers or pizza more than a couple of times a year.)

 

[shmily]

Fixed a small batch of spaghetti and a hamburger for tomorrows dinner.