/ck/ - Food & Cooking

>>12675475
Sounds nice. I add celery with the carrots and onion but no matter.

>>12464580
That pic is a stew my dude which are more powerful than soups so get your nomenclature in order.

>>12257838
The only valid criticism is it's too thin. The color is fine and no one gives a fuck about uniformity of.vegetable prep for a stew since it's supposed to be rustic. Use a light roux before adding your liquid to thicken it up.

>>11907999
The main difference with me is I brown the meat, saute the vegetables, add butter and make a roux. I also use thyme, rosemary and bay leaf for spice.

>>11533566
This is a good base recipe and basically one I use except I only use bay leaf, thyme and rosemary for seasoning. I also add chunks of potatoes and frozen vegetables like peas, corn or green beans for the last 30 minutes.

>>11489447
Your stew looks like shit. It should be a rich gravy, not a pale, weak, thin broth. But as far as your question, crusty bread and a salad.

>>11383390
Brown salted bite size chunks of beef chuck roast or venison. Remove. Add rough chopped onion, celery, carrots and saute 5 minutes. Add quartered mushrooms and saute a few minutes. Add garlic, thyme, rosemary and a couple bay leaves. Push veg to back of pot and move empty space over burner. Add butter and an equal amount of flour and stir until lightly browned roux forms. Begin adding beef or venison stock slowly stirring to incorporate without lumps. Add meat back and stock to cover. Simmer 2-3 hours. Add chunks of potatoes 30 minutes before done. You may sub part of the stock with beer or wine. Season to taste (I like a lot of fresh ground pepper. Pic is a stew I made a while back forgot if it was venison or beef.

>>11274610
Kind of a typical amerilard venison or beef stew (this was venison) seasoned with thyme, rosemary, bay leaf and cayenne. Pretty based when you use a stock.

>>11228852
The fuck are those black things? Needs to be thicccer! Have a pic of real stew that you can shoot for next time champ.

In addition to thyme I'll use a bay leaf or 2 and a bit of rosemary. If I'm adding potatoes it's the last 30 minutes and for the last 5 minutes I always throw in some frozen peas, corn or green beans, whatever I have around. I make the roux a bit differently by pushing my aromatics aside moving the pot so only the empty space is over the burner and adding equal parts butter and flour then stirring a few minutes before slowly adding my beef stock.

I appreciate that you were trying to duplicate "great value" war surplus chicken soup, but why? Learn to cook, stop being an arrogant namefag or gtfo. Here's my beef stew. The chicken stew would have a lighter colored broth and noodles. See and feel the difference, faggot.

>>9975675
Gross. Please keep your biological abnormalities under cover, we're eating here ffs!

Venison stew lads, it's a cold winters night.