Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Beef stew with winter vegetables

It's ok, Rick. I don't ordinarily add much salt when I cook because I know my husband is going to dump a shaker-load into whatever he's eating before he tastes it anyway.

EmmaG

I've made this recipe two more times since posting. The last time I made this dish, I only had a 1/2 cup of red wine vinegar instead of a cup. "No biggie" I thought. It turns out, the meat was a tad tough. The vinegar helps tenderize the meat.

Hey, Gang. A long time since I posted, but I always monitor the important sites. Such as cooking 'n eatin'.

Vinegar does function as a tenderizer, Rick, but it also adds flavor. Marinades typically contain something acidic that helps tenderize the meet: lemon/lime juice, wine, tomatoes. I also sometimes forget that adding one of those ingredients is more important than just for flavor!

I enjoyed all the ideas for a variety of winter vegetables for the stew. I often use onions and carrots in the initial cook-off. Then prepare and cook potatoes, fresh carrots and mushrooms that I either serve separately or add just before serving. The pressure cooker is great for this last minute step.

As for carmelizing vegetables in the oven, that has become my families latest favorite thing. We started with Brussel Sprouts tossed with lots of minced garlic and olive oil. I did about 2 pounds at 400 degrees for an hour. Toss every 15-20 minutes. The little outer leaves were crispy and dark. MMMMmmmm. Out of 2 pounds, hardly any left from my family gathering of 9. Slightly gone (starting to wither in the bag...)little carrots also fared well with this treatment. There were half a dozen carrots left and my grandchildren had them COLD for a snack.

J

Consider adding green peas at the end of cooking your stew, Joan. The contrasting colors are awesome - and your guests faces will light up due to the presentation.