It's Stew season - Ctrl+ F gives no result

[Anonymous No.14897885]

I'm cooking beef stew for tonight. Later in the week I'll make Wild boar stew

What are your stew tips/recipes ?

for tonight :

1 pound/500g cheap beef meat
celery
carrots
onions
garlic
brown mushrooms
potatoes
frozen peas

seasoning : salt, pepper, paprika, broth

I have browned the meat, added the celery and the onions/garlic, deglazed with the broth. I will let the stew simmer for 4 hours.

After 2 hours, I'll add the carrots. One hour later the mushrooms, 30 min later the potatoes and 10 min before the end I'll add the frozen peas

[Anonymous No.14897887]

I forgot to add that I put some sauce binder to thicken the stew

[Anonymous No.14897904]

>>14897885
Where do you get your wild boar?

[Anonymous No.14897923]

>>14897904
Lidl

[Anonymous No.14897947]

>>14897904

[Anonymous No.14897962]

>>14897947
Huh.. Is this any good? We have a family friend who also happens to be a hunter and butcher. He sometimes has some wild boar. Insane meat if prepared correctly.

Post some pictures when you're don, aight?

[Anonymous No.14897972]

>>14897962

it's from Poland and it is mentioned that it's theorically possible to find bullets in the meat

I will add red wine and other seasonings, and maybe marinate the meat the day before

[Anonymous No.14897976]

>>14897885
Anyone has a good recipe for a stew with red wine? You know like a brisket in red wine sauce only as a proper stew.

[Anonymous No.14897977]

>>14897972
I don't know about an actual bullet, but anything that was hunted with a shotgun will have some pellets in it.

[Anonymous No.14898008]

>>14897976
>Add red wine to your stew
There you go bro, enjoy.

[Anonymous No.14898127]

>>14897885
https://icuban.com/food/mobile/carne_guisado.html

[Anonymous No.14898144]

>>14897885
For me its The Irish Stew™ with real Irish bread™

[Anonymous No.14899003]

>>14898008
You can do better than that and you know it

[Anonymous No.14899017]

>>14897887
>>14897885
>no red wine
>no celery root
>no rutabega
>no turnips
>no roux or cream
>no shallots

Come on buddy

[ᛋᛋ SCHUTZSTAFFEL ᛋᛋ !JuN.8Ir9OE No.14899248]

>>14897885
>wild boar stew
>uses beef

[Anonymous No.14899269]

>>14899248
>reading comprehension

[Anonymous No.14899284]

>>14899269
Bro did you even build fond and deglaze?

[Anonymous No.14899367]

>>14897885
I have a shredded beef stew that I make pretty often. It's got a wide range of vegetables and I use tomato as well as beef stock and tobasco for the broth. It doesn't contain a roux and I don't brown the meat. I use potato starch to thicken it. you might think "wow that sounds like a weird ass stew" but it's fucking fantastic and it's taken me like 20 years to finally get it figured out right.. sometimes I think about posting some recipes or videos for some of the stuff I cook, but i'm not a clasically trained chef or anything. Just a fat guy who loves to cook and eat. would any anons even bother to watch my amateur youtube cooking videos, or should I just stick to posting memes?

[Anonymous No.14899385]

>>14897885
Plov season*

https://youtu.be/J-D3eZgos3I

[Anonymous No.14899390]

>>14899385
what's supposed to be so funny about that bowl

[Anonymous No.14899398]

>>14899390
Nothing that is a logo. Its a plov pot and stirring sticks.

[Anonymous No.14899418]

>>14899385
Stalik had stolen that photo format from modernist cuisine.

[Anonymous No.14899610]

yeah ill probably ask my grandma to make some lol

[Anonymous No.14899860]

>>14899017
this person stews

[Anonymous No.14899875]

>>14899248
dumb frogposter

[Anonymous No.14899900]

>>14899367

I would watch it

[Anonymous No.14899926]

>>14899900
alright anon maybe i'll do it then. I will post it on /ck/ if I end up doing some videos. here's a little teaser video please give thumbs up
https://www.youtube.com/watch?v=dQw4w9WgXcQ

[Anonymous No.14900006]

>>14897885
Making beef stew tomorrow, bought the ingredients today. This is my plan:

- 1 kilo beef
- 0.2 kilo carrots
- 2 yellow onions
- 1 tbsp butter
- 1 tbsp oil
- 3 bayleafs
- 12 allspice korns
- 1 liter of water
- salt
- white pepper

1. hack carrots
2. trim and chop the meat into 3 by 3 cm cubes (roughly inch cubes)
3. fry the meat in butter, add oil
4. add carrots, onions, bayleafs, allspice and fry for a few more ninutes
5. add water, salt and white pepper
6. boil and then let simmer for an hour and half

=> serve with cooked potatoes and pickled beetroot

[Anonymous No.14900060]

What is deglazing and why should you do it

[Anonymous No.14900304]

I'm down to my last pound of last year's Hatch chile and will be making green chile beef stew with it today.

[Anonymous No.14900318]

>>14900060
It's where you sear your meat which burns a bit onto the pan. Then you pour alcohol which lifts the burnt bits called fond up. Usually you do it after you sear the meat and when you add the celery and onions. These bits then stick to the onions and celery and add a fuck ton of meaty flavor to the dish.

[Anonymous No.14900399]

>>14900006
That little bit of fat/oil will never even be close enough for that amount of meat and vegetables. And because the recipe and serving sound like if it was more likely for a roast i'd also replace the water by red wine or dark beer and add juniper berries and cloves.

[Anonymous No.14900407]

>>14900399
Protip: use tallow, lard, or bacon not fucking soybean oil

[Anonymous No.14900413]

>>14899367
Drop your recipe faggot

[Anonymous No.14900418]

>>14899367
That sounds horrific anon

[Anonymous No.14900466]

Doing the slightly less soupy version tonight - a simple beef roast.

[Anonymous No.14900477]

>>14900407
Nothing beats clarified butter anyways.

[Anonymous No.14900497]

>>14900466
where did you find the meat ?

[Anonymous No.14900506]

>>14900497

Kroger. I usually keep meat sourcing to local butchers but goddamn if it isn't even more exorbitant than usual right now.

[Anonymous No.14900606]

>>14900318
What kind of alcohol works best? I got a bunch of bottles of whiskey laying around I can use

[Anonymous No.14900639]

>>14900606
I use whiskey for gravy if I'm doing a meat pie or shepards pie. It definately works. You can use any alcohol but beer is a little carby and can make your dutch oven sticky. Red wine is best for a beef stew. White wine or vodka for fish dishes. Whiskey for gravies. You can make a bourbon sauce with your pan fried burger fond by adding bourbon, worcestershire, and a bit of brown sugar then reducing. Tastes good on a burger or with sweet potatoes. The only alcohols I probably wouldn't cook with are strongly flavored like gin or spiced rum. I could see rum working with a bbq pork dish.

[Anonymous No.14900923]

>>14900606
White wine for light or creamy sauces and red wine for heavier ones. For otherwise flavouring cognac is the ultimate classic, but armagnac, bourbon, rum, calvados or other fruit brandies work also well. Don't fall for the vodka meme. If you deglace with it, the alcohol will completely evaporate and it will leave you no good flavours at all unlike aged spirits or brandies. You could just use water at that point.

[Anonymous No.14901021]

>>14899003
I don't spoon feed the lazy faggits on this board.

[Anonymous No.14901299]

I like oxtail stew with beef chunks
I sear it and then deglaze with wine, sautee bell peppers, onion, carrots, shitloads of garlic, add stock, yuca instead of potatoes, cilantro, parsley, and let that cook for a bit before adding some coconut milk to make it more savory

[Anonymous No.14901333]

>>14901299
Lol that's more of a curry at that point

[Anonymous No.14901340]

>cooking carrots for 2 hours
uhhh

[Anonymous No.14901354]

>>14901340
I like them to have no give anon. Hard carrots are horrible.

[Anonymous No.14901395]

>>14900466

All done.

[Anonymous No.14901419]

>>14901021
>be on cooking board
>see question for cooking
>unhelfpul dumbfuck reply

get raped in your assbox you absolute fagtron

[Anonymous No.14901689]

>>14901395
looks tasty my man

[Anonymous No.14901827]

>>14901689

Thanks anon, it was.

[Anonymous No.14901857]

>>14899017
>no red wine
I've never made beef stew before but I want to try. What does red wine do and can I use any red wine?

[Anonymous No.14901858]

I need some good chicken stews. What's your favorite?

[Anonymous No.14901878]

>>14901858
Coq au vin
it's delicious

[Anonymous No.14901886]

>>14900466
No browning the meat first?

[Anonymous No.14901912]

>>14897885
I made stew the other day.

1lb Stew Beef
4 red potatoes (small/medium)
1 carrot
1 yellow onion
2 cloves garlic
2 cups beef stock
1/4 cup red wine
2 tsp worcestershire sauce
1 bayleaf
2 sprigs fresh rosemary
Salt+pepper to taste.

I just coated the beef in flour mixed with S+P, browned the beef in a pan. Chopped the veggies, then put everything in the slow cooker. Made a quick roux, and added that to help thicken it. I also tossed some of the veggies in the rest of the flour mix, but not all of it.

Then as it slow cooked throughout the day i stirred it occasionally, checked the flavor and added seasonings as needed. A little thyme at one point, another pinch of rosemary. Turned out extremely delicious and i served it with baugette on the side for dipping. Shame i have no pics.

[Anonymous No.14901934]

>>14901886

I would normally, as well as roasting the veggies under the broiler for a bit, but I wanted to do it as hands off as possible since I had so much other shit to do. This took literally 5 minutes of work and then just waiting 3 hours.

[Anonymous No.14901973]

>>14901878
>Coq au vin
I really want to try this but don't like mushrooms. Any idea what a good substitute could be?

[Anonymous No.14901976]

>>14901973
Nah chud

[Anonymous No.14902004]

>>14901973
you could always not add them, but i do recommend at least adding shroom stock or reconstituted porchini water for the umami

[Anonymous No.14902026]

>>14901976

[Anonymous No.14902030]

>>14902026
Found the chud

[Anonymous No.14902043]

>>14897977
I chipped a tooth eating pheasant cacciatore. It was my own kill so I can't be too upset.

[Anonymous No.14902137]

Anyone have a recipe for non-traditional beef stew? We all know red wine and tomatoes make for a great sauce, but I'm looking for alternative sauces.. like a cream mushroom, or something.

[Anonymous No.14902145]

>>14897885
Hungarian stew!

- Paprika (the more the better, hot/sweet/smoked/regular, but its better if you have at least two out of three)
- Caraway Seed
- Red Pepper Flakes
- Beef roast (cheap chuck roast or whatever) - cut into 1 inch cubes
- At least one can of tomato paste
- Olive oil
- Yellow onions
- Russet potatoes
- Green and/or red bell pepper
- Sour cream

Brown a bunch of beef cubes in a pan with olive oil. Optionally you can experiment with rolling it in a flour/pepper/salt mix first, but you don't have to.

Pull out the meat when brown, put it in a separate pot. In the pan you browned the meat in, keep all the juices, mix in tomato paste, and a shitload of the all three of the spices. When you think you've added enough spice, add a bit more. Stir that shit on medium-low heat - enough to make it simmer for a bit.

Meanwhile, stack in cubed potatoes, big chunks of onions, and green and red bell pepper into your meat pot. When your sauce has cooked for a bit, stir all of it into the meat pot, cover it and let it stew for a bit. Here you can add more olive oil and spices if you like. If you must, you can add beef broth (or make your own) if you want it to be an actual soup, but its not necessary IMO.

When the potatoes feel done and you think its spicy enough, you can turn the heat off. Here you can choose to either mix in sour cream, or if you prefer dish it in a bowl first and put a dollop of sour cream on top. Either works.

I hope you enjoy!

Other stuff: You can add browned mushrooms or some carrots if you're feeling froggy.

[Anonymous No.14902308]

Stewchads, rise up.. im gonna do a standard preparation, except im gonna try:

>browning beef with salt and pepper
>deglaze 1/2 bottle wine
>1x KNORR stock pot (i just like it, bros)
>1 can stewed tomatoes
>bay leaf
>dried thyme
>1tbsp whole grain mustard
>fill rest of chafing dish w stock
>bring to boil, cover w lid and simmer ~1hr

sweat mire poix and garlic in stock pot, add meat/stock and remaining stock, add potatoes, add dark roux, simmer for an hour or two, finish with peas.

I feel good about this.

[Anonymous No.14902319]

>>14902030
okay fatso if you say so

[Anonymous No.14902327]

>>14902308
>stew meat
>beef stock

Brother, stew meat is a huge scam always buy a nice piece of chuck. Also beef stock is watered down garbage, always buy chicken stock. Everything else looks good.

[Anonymous No.14902366]

>>14902327

Noted. I was SHOCKED at how expensive the stew meat was.. 6.99/lb. Store bought stock is a necessary evil for most applications, hence the knorr TM stock pot

[Anonymous No.14902403]

>>14902366
They markup "stew meat" because the butcher did the extra work of cutting it up but who really knows what part of the cow you're eating. I'm sure it will be fine, but chuck is way cheaper and tastier. Just leave or cut off as much of the fat as you like.

I use store bought stock, never beef though because it tastes like instant coffee. Chicken stock is where it's at. You won't notice the chicken flavor in the final dish.

[Anonymous No.14902422]

>>14899017
>>14897887
i feel like the flour on the beef from when you brown it should be enough to thicken it, a simple beef stew is a good beef stew. Too man ingredients and it all blend together and you lose some of the highlights

[Anonymous No.14902476]

>>14901419
Literally every thread is some lazy cunt who can't be bothered using Google. Seriously, you retards can't even buy a cutting board without starting a thread about it. That's why this board is so shit at cooking, they need to have their hand held instead of doing it, learning, and getting better.

[Anonymous No.14902543]

>>14900399
>>14900407
I buy a chuck roast then trim the excess fat and render it to brown the meat and veg. It works pretty well, plus if it doesn't render all the way down you get crispy bits of fat to snack on

[Anonymous No.14902690]

>>14897972
>>14897977
if you choose the wrong bullet, they can fragment and you'll find bits of lead and copper jacket, your best off with a all copper bullet to avoid extra lead in your diet but sometimes there just isn't a good enough bullet for what you're hunting

[Anonymous No.14902741]

>>14901340
this >>14901354 soft carrots are better for stews

[Anonymous No.14902747]

>>14901934
>roasting the veggies under the broiler
can you elaborate on this, would that be better then sauteing or just adding them raw?

[Anonymous No.14902748]

>>14901857
Deglaze and also use a splash when making the broth

[Anonymous No.14902751]

maybe if this thread is up tomorrow I'll post my vegetable beef stew/soup recipe (idk which fucking one it is)

[Anonymous No.14902754]

>>14901976
that forced meme isn't even catching on /pol/ what makes you think it will work on /ck/ where we're still using 13yo memes

[Anonymous No.14902797]

>>14902403

>you wont notice the chicken flavor in the final product

this shit right here is why i still post here. thanks bro, duly noted!

[Anonymous No.14902847]

>>14902476
>jewgle
Anon asked a simple question and you're too much of a sperg to help. I'd say you shouldn't bother posting but really if you don't get help you should just consider eating a bunch of pills one night. Do us all a fucking favor.

[Anonymous No.14902950]

>>14902327
i use veggie stock because the beef adds enough beef flavor

[Anonymous No.14902955]

>>14902751
don't be shy post both

[Anonymous No.14902959]

>>14902403
this

[Anonymous No.14902960]

>>14897885
WA LA!

[Anonymous No.14902964]

>>14902308

I just miss cooking for a living so MUCH, bros..

[Anonymous No.14902969]

>>14902964

reduce on simmer for another hour or two

[Anonymous No.14903013]

>>14902969

line’s clean, chef.. :’(

[Anonymous No.14903049]

>>14902964
personally i'd of left the carrots, celery and onions about twice the size but overall looks nice and a decent work station at that

[Anonymous No.14903094]

>>14903049

Shoulda done circles with carrots, half moons with celery, and the same small dice onion and brunoise leek. Heard.

My rationale was potatoes and beef will be very similarly sized, veg will be congruent. There was a bit of thought behind the cuts but inwont disagree with you bro

[Anonymous No.14903114]

>>14902145
Based and magyar pilled

[Anonymous No.14903148]

>>14902797
>this shit right here is why i still post here. thanks bro, duly noted!

Anytime. I use chicken stock in my clam chowder, seafood gumbo, mashed potatoes, gravy, even making homemade stock instead of water I'll add chicken stock to give it twice as much flavor and depth. Most people think it's only good for chicken dishes, but really it's universal.

[Anonymous No.14903160]

>>14903013
Your backsplash looks like shit. Fruitcake

[Anonymous No.14903161]

>>14903094
we live, we learn
nice overall, bet it tasted good though.

[Anonymous No.14903171]

>>14903160
stfu up euro fag , you wish you had a kitchen half as nice.
Also who the fuk cares about the backsplash over the counter top

[Anonymous No.14903180]

>>14900606
In a pinch, it doesn't actually need to be an alcohol. It could be anything that'll help that stuff dissolve and get off the bottom of your pan. Stock can work as a substitute. The point of using alcohol like wine or whiskey is that it's going to mostly burn off, so you're not wetting your dish down, and you'll get an extra hit of depth to the flavor.

[Anonymous No.14903184]

>just pop in a little dark chocolate

[Anonymous No.14903185]

>>14903171
I'm talking about the chipped tile and uneven spacing that you're going to notice for the rest of your time in that kitchen

[Anonymous No.14903188]

>>14897885
I love braises. recently been using red wine in place of any other liquid.
>mirepoix
>braising beef like chuck, or beef cheeks
>Garlic
>soft dry red wine

Sear beef, add veg and brown a little, cover with wine, braise with the lid off, reducing liquid to glaze. It doesn't give much sauce but you can add that, the flavour of the meat is great.

[Anonymous No.14903195]

>>14903013
>nice pot
>nice knives
>shitty small bamboo chopping board
Buy yourself a nice endgrain board, if you appreciate nice kitchen things it really feels luxurious. Also what did you make? Was that like a gumbo roux or just a thick stock?

[Anonymous No.14903433]

>>14903195

Last time i made beef stew, i used a blonde roux and the final product was gummy and not good. I figure if i cook the roux down to half the thickening potential and twice the flavor depth, thats the move.

As far as the cutting board, sometimes you have to make concessions. When i have my life together completely ill have a 10/10 endgrain countertop

[Anonymous No.14903457]

>>14903433

[Anonymous No.14903470]

>>14903433
I wouldn't use a roux for something i can't know the consistency or thickness of. Thickening it after cooking with starch or beurre manie is easier.

[Anonymous No.14903490]

>>14903184
in chili yeah, anything else wtf is wrong with you?

[Anonymous No.14903497]

>>14903185
tile in kitchen is just leftover from the previous boomer owners that never actually cooked, it only stays around as longs as it takes you to afford to replace it after you buy the house

[Anonymous No.14903500]

>>14903457
>>14903433
check and rock on

[Anonymous No.14903534]

Gonna try my hand at making that Japanese creme stew that you see in anime all the time.

~500g chicken thigh
-2 taters
-1 carrot
-1 onion
-4 mushrooms
-1 head broccoli
-1 bay leaf
-1 Tbsp olive oil
-1 Tbsp unsalted butter
~400ml chicken broth

The plan is to sauté the chicken in oil/butter mixture, add the veggies (except broccoli which will be blanched and added at the end),
and cook that shit in some chicken broth. While that's going, I'll cook a couple of cups of béchamel sauce and pour it in after everything's cooked. Add broccoli, let it thicken, and serve with some steamed rice on the side.

[Anonymous No.14903536]

>>14902797
yep

[Anonymous No.14903542]

>>14903470

My rationale is i wanna reduce for flavor AND consistency. I wanna nail it in one efficient move.. Last time was gummy, bland, pale in color.

This time was opposite in each way. WE NEAR IT.

[Anonymous No.14903547]

>>14903542

For the record, the roux was 1/2 cup butter, 1/2 cup flour cooked to a medium darkness. The consistency is velvety, the can of stewed tomatoes added the acid we were looking for.. I couldnt taste the mustard at all which means it was the PERFECT amount of mustard..

8/10, would stew again

[Anonymous No.14903550]

>>14903534
good luck! half those ingredients can vary wildly in flavor so it might take awhile to zero in on the taste you're looking for. But don't give up even a bad result shouldn't taste half bad.

[Anonymous No.14903557]

>>14903547
>1/2 cup butter, 1/2 cup flour
seems a bit excessive for a roux , try half that at most. i do 3 Tbsp fat/oil, flour per cup of liquid

[Anonymous No.14903561]

>>14902137
Not exactly non traditional but beef stroganoff is a cream sauce beef stew, give it a shot, maybe combine some of the flavors.

[Anonymous No.14903612]

>>14903557

Consistency was great. Keep into consideration that we were going for a dark roux which has less than half the thickening power of a blonde roux

[Anonymous No.14903677]

Who else here /breadbroth/?

[Anonymous No.14903817]

What's a good stew for a lifelong vegetarian who is starting to eat meat? Something that basically hides the meat.

[Anonymous No.14903854]

>>14901973
>but don't like mushrooms
You must be 18 or older to post here.

[Anonymous No.14903862]

>>14902319
>Lived with mother who was terrible cook
>Stew would be potatoes and carrots boiled in water with mincemeat, no onions because they were icky
>Still liked it as a kid, just smothered it in HP sauce
>grow up
>Decide to make proper stew
>Bust out slow cooker, dice some tasty chuck steak
>peel and dice potatoes, carrots, onions, add split peas and corn for texture
>Add worcestershire sauce, brown sauce, beef stock, herbs and spices, some garlic and countess other things
>Absolutely delicious
>but somehow doesn't feel as comfy as boiled mince and vegetables

It's a shame, I portioned out the rest of the stew into different containers, cleaned the slow cooker, dumped 500g mince, 3 cut up carrots and 1.5kg potatoes and poured in some bisto gravy granules and it was like that scene in Ratatouille, except I was eating something shitty
Same with the corned beef soup, my fancy version doesn't make me as happy as the shit one
My roast dinner is far better than my mothers ever was though. She demanded I do the cooking last year to have the christmas off and then started crying when people started complimenting me on how good it was. I really don't get her sometimes. Why pride yourself on something you barely put any effort into?

[Anonymous No.14903871]

>>14903817
Thick vegetable soups like pea, lentil or potato soup with some finely diced bacon or other cured meat.

[Anonymous No.14903890]

>>14903871
Hey thanks that's a good idea actually.

[Anonymous No.14903911]

Any recomendations for a beef style stew but with pork or chicken?
Beef is expensive where i live and im short on cash

[Anonymous No.14903913]

>>14903890
That doesn't really hide the meat at all
It's gonna be fuckin' delicious and there's nothing you can do about it

[Anonymous No.14905043]

>>14903612
i wasn't keeping that in mind because i don't know what i'm talking about but decided to give advice anyways.

[Anonymous No.14905051]

>>14899284
*degalze

[Anonymous No.14905056]

>>14905043

I realize where we are and i understand this, anon.

[Anonymous No.14905581]

>>14905051
i wish i had the screen cap

[Anonymous No.14905594]

>>14901857
I use an entire bottle of 10 dollar red wine when I make stew.

[Anonymous No.14905603]

>>14902422
You flour your beef when you sear it? The fuck?

[Anonymous No.14905698]

>>14905603
Better browning of the meat, creating more fond and also thickens the liquid. It's a kinda common technique.

[Anonymous No.14905739]

>>14905698
Never seen Walter Staib do it and he taught me everything I know.

[Anonymous No.14906083]

>>14905739
Julia Child does it so that's good enough for me

[Anonymous No.14906178]

>>14906083
her?

[Anonymous No.14907272]

>>14902690
Pretty much any bullet is going to loose some mass when striking the target, especially if it's hitting bone. It's basically unavoidable outside of copper solid projectiles, which over penetrate. As long as you don't actually eat the lead then you're fine.

[Anonymous No.14907589]

>>14907272
yeah your right, solid copper bullets tend to suck especially in something light and fast like a 7mm rem mag

[Anonymous No.14907604]

>>14905603
>>14905698
I do both. Yields different results, each of which is good in its own way.

[Anonymous No.14908099]

>>14903854
>personal preferences offend me
no one cares what tastelets think

[Anonymous No.14909573]

you guys have any gumbo tips? most foodtubers say let it cook for an hour, but it feels like a short time for a stew to cook. restaurants probably let theirs go way longer, but i dont want my veggies to go to mush. what do?

[Anonymous No.14909809]

was having a really shitty poorfag month, then a couple of weeks ago my uncle who can't cook called me up, said he's thawing some pork he had in the freezer and called me up to make something with it, apparently he was poorfagging it up too.
he said the meat looked pretty shitty and dry, so i decided on stew. didn't have much money for ingredients but i had left a bottle of beer last time i was there (he doesn't drink), as well as some onions. so i got a few potatoes and a couple of carrots from home as well as the last of my butter and my last two bay leaves. i also had been cooking chicken the day before so i had some bones left. made some stock with the bones and an onion and some dried vegetables i had in the cupboard and put it in a jar.

so i browned the meat with some flour, deglazed with the chicken stock, poured most of the beer in and let simmer for three and a half hours.
poorfag as fuck but it was still tasty. could have reduced the sauce more and i forgot to put the mashed potatoes in the plate before the stew so it looks even more soupy but what can you do. meat was nice and tender and sauce was delicious.

[Anonymous No.14910155]

I made a tasty stew but the chunks of beef are a bit dry. I cooked it for 10 hours on low in the slow cooker, and I browned it off first but it's still not great. Does anyone have any tips on how to make stewed beef less dry and chewy?

Also if you guys don't already, you should make some suet dumplings to go with your stew. They're always delicious

[Anonymous No.14910210]

>>14910155
Also had problems with beef being very chewy sometimes. The worst was a goulash that cooked for 4 hours, but felt like the meat only cooked for a half hour. Fucking cheap ass pork always comes out fine.

[Anonymous No.14910271]

>>14910155
Buy chuck not round. Chuck is the best stew meat because it has a lot of fat and cartilage that breaks down. Round is too lean and never gets nice and squishy. Another thing is if you want it to be done more quickly just dice everything smaller. This is also what I do if it looks like I bought too much food to fit in my dutch oven. Another thing, put your dutch oven in the oven so it radiates heat from every side rather than just the bottom. I keep mine at either 350 or 400F.

[Anonymous No.14910281]

>>14909809
Hopefully trump gets reelected so we can end this virus sanctions bullshit and people can get jobs again. Applesauce man said he's going to double down on the sanctions and take our guns away.

[Anonymous No.14910289]

>>14909573
You don't have to cook it while the flavors meld, just cook it normally and put it in the fridge to enjoy the next day.

[Anonymous No.14910320]

>>14909573
The best jambalaya/gumbo I ever made was because I reused broth after a cajun seafood boil. I did some blue crabs, lobster tails, and shrimp with half corn cobs, onions, celery, garlic, and red potatoes. Seasoned with celery salt, pepper, cayenne, nutmeg, clove, mustard, cumin, red chili flakes, paprika, oregeno, basil, thyme, rosemary, garlic powder, onion powder

I saved this and then made soup with hot italian sausage and all the usual things like mixed rice, potatoes, onions, beans and the flavor from that broth made it particularly amazing. Wish I had saved some shrimps to toss in.

[Anonymous No.14910543]

Soooo this the wild boar stew. I used red wine. 3 hours simmering

[Anonymous No.14910572]

>>14910543
the meat is very tender. Was marinated in the wine for the night with carrots, celery, laurel, thyme, rosemary, sage. Then I browned the meat, add red and white onions, then added everything and cooked it 3 hours in the oven at 150 °c

[Anonymous No.14910630]

>>14897885
Genuine questions about the vegetable order. Why cook onions for 4 hrs and leave potatoes for the last 30 minutes? I thought onions take the least amount of time where potatoes would take the most.

[Anonymous No.14910643]

>>14910630
Onions are basically dissolved in the sauce

But you cut them in bigger chunks and put them in later if you want to keep them

[Anonymous No.14910653]

This is a cheap and comforting stew that I very loosely based on cassoulet:

brown in a pot:
>2 pork sausages
>1 onion
>2 cloves of garlic
>handful of bacon bits

add:
>bay leaf
>squirt of harissa or plain tomato concentrate
>couple sprigs of thyme
>salt and pepper

further add and stew for 15 minutes:
>1 chopped up tomato
>glass of red wine

add and stew for a further 30 minutes:
>400g tin of thicc white beans, either lima or cannellini

Makes 1 big portion. Eat with sourdough bread.

[Anonymous No.14910696]

>>14910210
Yeah it's annoying, I can make a pork stew taste great with barely any effort but I spend £6 on a beef joint and it ends up dry

>>14910271
Alright, I'll give that a try next time. Looking at the pictures I took at the beginning my beef was only really fatty on the edges so that's probably why

It's a shame though, I probably won't want stew for another couple of weeks at least

[Anonymous No.14910903]

>>14910281
i'm from bulgaria and i hope you guys have a civil war desu
you need to clear the air over there. and where america goes, the world follows. ;)

[Anonymous No.14910953]

>>14910903
I heard from a super fucking hot Bulgerian chick that yall have good yogurt, cheese, and pastries. Your language is somehow even harsher than normal Russian.

[Anonymous No.14910979]

What's your go to stock/broth option if you don't have bones or anything already made up? I usually use better than bouillon. Sometimes when I've used the boxes of liquid stock it's rancid. Had to throw out a soup once because I didn't notice until it started cooking.

[Anonymous No.14910983]

>>14910979
I use better than Bouillon. Costco is the only place to get it cheap.

[Anonymous No.14910992]

>>14899017
>turnips
Based

[Anonymous No.14911019]

>>14910953
this might be the first bulgarian stereotype post i've heard on 4chan that's actually accurate.
as for harshness, slavic languages are on a spectrum and the further west you go, the harsher they are. so bulgarian's harsher than russian and serbian is harsher than bulgarian. even in bulgaria the western dialect is harsher than the eastern one. don't know much about czech and polish but it makes sense that they'd be even harsher.
but yes, we've got solid yoghurt, feta and kashkaval (yellow melty cheese) traditions. and the pastries are good too, but the turks and serbs do street pastries better if i'm being honest. homemade stuff is probably equally good everywhere though.

but honestly, every balkan country is underrated cuisine-wise. if you're interested in culinary tourism, go anywhere but romania and you'll have a good time eating local food.

are you the same anon i replied to? which state are you from? i know there are a lot of bulgarians in chicago

[Anonymous No.14911031]

>>14910983
Wish I had a Costco near me then since I make so many soups and stews.

I have a lot of smoked chicken and pork bones from summer bbqs but I can't really use em for normal stock since just a few of them go a really long way.

[Anonymous No.14911039]

>>14911019
I'm from Phoenix. That chick was like 5'11 and 130lbs and had a 50 year old boyfriend and was into fentanyl and bdsm. The only othet Bulgerian I met was a 40 year old dude who worked for fex ex and was also super hot and into kayaking. He said the chick was fucking dumb for bragging so much about Bulgeria and that she should go back but he also said he grew up before the USSR fell and that his childhood sucked because of it. He was also an anti masker and said it was pussy shit. He also said Bulgeria is weird because it's where the middle east meets slavic shit.

[Anonymous No.14911127]

>>14911039
huh. another post that's right on the money. you've definitely met bulgarians.
he was right. ultra patriotic expats are cringe af because if they loved bulgaria so much they would have stayed in it. i don't like those people.
and he's right that bulgaria is part oriental and part slavic due to the 500 spent years under ottoman rule. so due to middle eastern influence we definitely have better culinary traditions and more use of spices than your average turnip eating slavshit.

also tell him to get over himself. being 40 means he was born in 1980. he was 9 when gommunisms fell and gommunisms in the 80s was pretty lax. he doesn't know shit. if anything my childhood sucked more than his because i grew up in the 90s when everyone was poor as fuck post communism and my parents had to struggle to put food on the table.

[Anonymous No.14911146]

>put a little marmite and dried espresso in mine
I'll admit that it's a bad habit to have caffeine before dinner, but it adds a flavor I really like.

[Anonymous No.14911376]

>>14911031
Don't you sell this kind of solid bouillon in your country?
You can make a stew in 30 minutes with this stuff.

[Anonymous No.14911516]

>>14902308
what do you mean "add dark roux", did you not make your roux in the first place?

[Anonymous No.14911661]

>>14897885
>Stew season
so like anytime of the year.

[Anonymous No.14911691]

>>14905698
>Better browning of the meat
BS. All you do is brown the flour. It's better to brown the meat separately. Then you toss in your aromatic vegetables. Once those have some colour on them you toss in the garlic. Then tomato puree. Then the flour. Once the flour has browned, you return the meat and add your liquid (stock, wine, tomatoes, etc.) and your herbs and/or spices.

[Anonymous No.14911693]

>>14911516

How do you mean? I was outlining my order of operations, adding roux/everything else when beef was done simmering.

[Anonymous No.14911696]

>>14911693

To clarify i make the roux in a separate pan. So three pans altogether.

[Anonymous No.14911735]

>>14900000

[Anonymous No.14911741]

Bought a couple of those big tins of confit duckslegs yesterday.
Gonna use them for cassoulets.
Used raw ones last time and it still turned out great, but confit is hard to beat.

[Anonymous No.14911742]

>>14911661
t. vitimin d deficient

[Anonymous No.14911954]

>>14911741

i sincerely hope you plan on broiling those legs, anon.

[Anonymous No.14912083]

>>14911376
We have dry cubes but they suck compared to better than bouillon (which is probably a closer product). I've seen those only in the form of curry roux, which I do get when I want jap curry. I'm american so maybe they do exist here but aren't regionally popular or something

[Anonymous No.14912441]

Any basic bitch recipe for someone who's never stewed before? Or should I just Google it and pick one with good reviews?

[Anonymous No.14912755]

>>14897962
Wild boar is delicious. Like beefy pork. Fuckin amaze

[Anonymous No.14912946]

>>14912441

>needing a recipe

just cook lol

[Anonymous No.14913083]

>>14900006
Replace the liter of water with 1 can of Guinness beer and make up the balance with beef stock. You will thank me later.

[Anonymous No.14913565]

>>14902754
my mother appreciates this goatse joke

[Anonymous No.14913743]

>>14912083
chicken feet

[Anonymous No.14913774]

>>14911691
You are retarded.

[Anonymous No.14913783]

>>14899367
Tabasco and potato starch are beautiful chefs additions and I bet that sauce glows and sparkles in the soft light of your kitchen anon.

You strike me as a pepin home cook.

[Anonymous No.14913914]

>>14900923
Sherry is also an amazing addition to stew. It's even used as a condiment for snapper turtle soup, super comfy.
>>14901858
Chicken tagine, csirkegulyás, pozole de pollo
>>14902145
I like to do what you do but with lard, add the paprika before the tomato paste to toast it a bit, then mix a tiny bit of sour cream with a bit of flour for each individual bowl. Tastes amazing, magyar cuisine is the coziest.

[Anonymous No.14913976]

>>14903862
It's probably not about the cooking, cliche as it sounds. My parents were shit cooks, were aware of such, and are absolutely thrilled that I somehow managed to be an excellent cook. Your mom probably has some deeper self-esteem issues about her value as a mother and/or person that she needs to work on.
>>14911741
You can fake 'confit' duck legs (or the whole carcass- it's much cheaper and well worth it) by packing them in salt, sugar, and aromatics, pricking the skin, and baking them low and slow. Would recommend, it's easy, cheaper, and tasty.
>>14912441
Just buy some meat, brown it, sweat some vegetables, and experiment. Making a stew is the easiest way to start learning how to cook.

[Anonymous No.14914859]

>>14913976
>You can fake 'confit' duck legs (or the whole carcass- it's much cheaper and well worth it) by packing them in salt, sugar, and aromatics
interesting method. does the salt have to be rock salt? what are the proportions? when you say "packing", do you mean fully covering? also how long to bake and at what temp? i assume around 120 C?

[Anonymous No.14915340]

>>14900399
Dont forget to crush your juniper berries, otherwise you have gross little black bullets in your food

[Anonymous No.14915345]

>>14913783
u strike me as a faggot lol

[Anonymous No.14915378]

>>14902847
Stay mad kid

[Anonymous No.14915632]

>>14913914
>Sherry is also an amazing addition to stew. It's even used as a condiment for snapper turtle soup, super comfy.
Of course. Forgot about all the fortified wines, because i don't use them very often. So also port, madeira and marsala. Some people also like to cook with vermouth, but because it's already spiced i'm not a fan of it.
Imo most spirits and fortified wines are more fitting for sauces or desserts than stews though. For stews, roats, ragouts etc. wine and beer work the best with a few exceptions.

[Anonymous No.14916027]

>>14914859
I guess you don't really need to 'pack' the duck, just rub it with salt, sugar, and aromatics and keep it in the fridge overnight. Afterwards, briefly wash it off with cold water and pat dry, then follow this recipe- https://omnivorescookbook.com/slow-roast-duck/
No need to worry about proportions, the recipe is extremely tolerant.

[Anonymous No.14917170]

>>14914859

toast aromatics, blend aromatics, blend aromatics with 1:1 kosher salt/sugar. brown sugar can also be nice.

>coriander
>black pepper
>juniper
>mustard seed
>fresh thyme

[Anonymous No.14917208]

>>14898144
The irish probably make the best stew. God I love it.

[Anonymous No.14917514]

this thread has inspired me. I am starving also.
Going to go shopping, let me know if I'm missing anything from my ingredient list:

red potatoes
carrots
shallots
turnips
chuck beef
garlic
celery
spice wise: thyme, salt, pepper, bay leaf
olive oil

[Anonymous No.14917523]

>>14917514
maybe a little bit of allspice, but it tends to overpower everything

[Anonymous No.14917540]

has anyone experimented with different meats?
I see mention of boar, which must be delicious.
Lamb perhaps

[Anonymous No.14918066]

OOOO IM GONNA COOOOOOOK

[Anonymous No.14918863]

>>14911031
Anyone else using their crockpot for stew?

[Anonymous No.14919885]

>>14899367
post that shit negro. the only thing that can save /ck/-fast food and foodtubers is actual cooking taking place.