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Beef pastrami also works. I prefer Russian dressing. Russian Dressing: Combine the following ingredients. Makes one-half cup. 1/3 cup mayonnaise 1 1/2 Tbsp ketchup 1 1/2 teaspoons prepared horseradish 1/2 teaspoon Worcestershire sauce Salt, to taste Freshly ground black pepper, to taste (optional) Serve with a good dill pickle- Claussen if you don't have homemade- and a cold beer.
Made a great Beef Stew the other night: Bought a 2.5 pound top round "London Broil" on sale for $2.99/lb. (As opposed to "Stew Meat" for $6/pound.) Cut it up into cubes and browned them for a few minutes. Then tossed meat and juices, large pieces of potato, celery, carrots, onion, and enough boiling hot water to cover into the crock pot. Added enough Beef Base to convert the water to beef broth, then added four small Bay leaves and some salt and pepper. Dissolved a couple heaping tablespoons of rice flour into the broth as thickener, since my wife is avoiding gluten. Cooked on high overnight, then let it coast on low for a couple of days as we ate it.
A nice slice of buttered sourdough on the side to soak up the leftover gravy. Splash of red wine mixed into your bowl, optional. Yum!
Cooked on high overnight, then let it coast on low for a couple of days as we ate it.
Some reccomended additions:
Guinness Leeks (sweat them off with the onions) Tomato puree (not too much)
"The basic tool for the manipulation of reality is the manipulation of words. If you can control the meaning of words, you can control the people who must use the words." (Philip K.Dick)
I dunno guys, the taste was pretty intense as it was. (I probably used too much beef base.) I'm not sure anybody could have tasted the delicate difference between leeks and onions or a little bit of tomato. I also am constrained by my wife's bad processing of gluten, so I can't add anything made from wheat.
I browned the beef, but I just tossed in the onion chunks raw. Does it really make a difference (not sweating the onions and possibly leeks) when you are simmering the stew for an entire day?
You can never go wrong with a basic beef stew. I basically make my crock pot beef stew the same way that you do, although I don't brown the beef and use flour to thicken the stew. I just chop the onions and throw them in with the other ingredients. Worcestershire sauce will kick up the flavor. I began adding tomato paste a few years ago. I squeeze about 2-4 tbs from the tube. Some people add a 6oz can of tomato paste, which is a little too much for me. The tomato paste not only darkens the stew a little, but does add flavor and enhances the beef taste without overwhelming it. You'll notice the difference just as you'd notice the addition of bay leaves to the stew.
A vegan technique to thicken soups and stews is to use a potato. You can either add an extra potato or two or just remove (or leave in crock pot)and mash potato when soft and return to pot. It does thicken the stew.
I just made beef stew last week. I replace one cup of liquid with a good red wine. I also add Worcestershire sauce. I use the usual carrots, celery, potatoes, onions and tomatoes. But I have also used mushrooms, parsnips and peas in addition. The addition of leeks is something I would like to try. I cube the meat, and dredge it in flour before browning, too. This helps to thicken the stew as it cooks. I season with kosher salt, garlic, paprika, parsley, pepper, and a few bay leafs. I also use beef broth instead of water. This all goes in my crock pot and I cook it on high for 6 hours and then on low for another 3-4 hours. I too, serve it with sourdough, or Hawaiian King rolls.
I have made a vegetarian style stew, using lots of root veggies that I roasted before putting them in a vegetable broth That turned out to be a hit with my vegetarian/vegan friends.
milk and Girl Scout cookies ;-)
Save your breath-You may need it to blow up your date.
I browned the beef, but I just tossed in the onion chunks raw. Does it really make a difference (not sweating the onions and possibly leeks) when you are simmering the stew for an entire day?
sweating the onions adds some sweetness and complexity to their flavour, as scout says the puree also adds colour as well as another subtle note. A good stew is like a melody!
And I forgot the mustard powder (colmans english)!
"The basic tool for the manipulation of reality is the manipulation of words. If you can control the meaning of words, you can control the people who must use the words." (Philip K.Dick)
I just made beef stew last week. I replace one cup of liquid with a good red wine. I also add Worcestershire sauce. I use the usual carrots, celery, potatoes, onions and tomatoes. But I have also used mushrooms, parsnips and peas in addition. The addition of leeks is something I would like to try. I cube the meat, and dredge it in flour before browning, too. This helps to thicken the stew as it cooks. I season with kosher salt, garlic, paprika, parsley, pepper, and a few bay leafs. I also use beef broth instead of water. This all goes in my crock pot and I cook it on high for 6 hours and then on low for another 3-4 hours. I too, serve it with sourdough, or Hawaiian King rolls.
Sounds good. I use beef broth, too. I've already started my leek seedlings, so with a little luck, I'll be adding leeks to the stew around June for the first time. However, I will continue to add onions.
What do you call destitute Turks in Ukraine who have smoked too much weed?
Baked po' Tatars.
You never change things by fighting the existing reality. To change something, build a new model that makes the old model obsolete. R. Buckminster Fuller
