Stew general

[Anonymous No.20442104]

I need a good stew recipe. Mine never taste like a restaurant's and that needs to change.

[Anonymous No.20442129]

>>20442104
huh just make julia childs beef bourgonioun

[Anonymous No.20442135]

Who buys stew at a restaurant?

[Anonymous No.20442154]

>>20442129
I can't eat Bacon/lardons/salt pork
>>20442135
me, it's tasty. Mine always has some flavor too dominant whether it's onion or wine, I just need something as a baseline that I can tailor according to my taste.

[Anonymous No.20442159]

>>20442154
>I can't eat Bacon/lardons/salt pork
Then don't put it in the stew jackass

[Anonymous No.20442166]

>>20442104
just put a bunch of red wine and herbs in it

[Anonymous No.20442210]

>>20442104
>stew in restaurants
They don't serve stew in restaurants

[Anonymous No.20442227]

>>20442154
jew alert! jew alert!
weee woooo weee wooooo

[Anonymous No.20442255]

>>20442210
Maybe you don't eat anywhere besides Popeye's.
>>20442227
Yes, you found me out.

[Anonymous No.20442294]

>>20442154
>cut beef roast into ~2 inch chunks
>salt and pepper, sear on all sides, then remove
>add onions carrot and celery, cook until the onions are kind of brown but not caramelized to goo, then add garlic (twice as much as you think. Coward)
>put a little wine in, scrape the bottom gunk off with this and let it boil off a bit. Don't lean over the pot and huff the fumes unless you're based
>beef chunks back in
>add broth to almost cover the meat but not quite
>blast with Wooster sauce (again twice as much as you think)
>simmer for like 3 hours, until meat is Fork Tender
>2 hours in add taters. They gotta go for like an hour
>right after you put the taters in mix in a little can of tomato paste
>salt and pepper at the end as needed
I do this in a Dutch oven but anything that can hold the volume you want will work. You can simmer on the stove top or run it in the oven at like 325. If you like it thicker you can add bread crumbs with the mater paste, or brown up some flour with the veg before doing the wine. Wala

[Anonymous No.20442303]

>>20442104
I like this one. I saved it back when 4 qt. Staub dutch ovens went on sale. I don't use water but more wine and broth.

[Anonymous No.20442317]

>>20442104
>Mine never taste like a restaurant's
You are missing MSG or Marmite.

[Anonymous No.20442332]

>>20442294
>>20442303
Saved both, thanks. I have all the ingredients except the broth. Is Better than Bouillon or cubes acceptable or must I buy the boxed stuff/make my own?

[Anonymous No.20442336]

>>20442317
Hi Glen and Friends. I do use MSG a lot (usually chicken powder) but never tried Marmite.

[Anonymous No.20442347]

>>20442317
I used to use Marmite, but have since switched to Colatura di Alici. But for stew I would opt for Marmite, or if you can't get it then use MSG which you should be able to find in the spice section of your grocery store along with half a porter or stout.

[Anonymous No.20442385]

>>20442332
You can make broth from both I don't knw about the cubes, but the Better than Bullion says you can dissolve one teaspoon in 8 ounces of boiling water.

[Anonymous No.20442485]

>>20442332
I make my own, veg stock in particular is easy. But cubes works, recipes like this are so strong in flavor all over the place that it doesn't make a huge difference, you're not leaning on the broth that much. I also forgot to say herbs in my greentext recipe even though they're important and I use a ton. If you're using dry herbs put them in with the garlic or if you're using fresh put them in after the tomato paste. Rosemary and thyme mandatory, savory if you've got it.

[Anonymous No.20442643]

>>20442485
Gotcha. I only have dry herbs currently, the fresh ones are expensive and when I try to grow them they always die.