Fall is on the way: My recipe for BEEF STEW
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Thread: Fall is on the way: My recipe for BEEF STEW

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    2LaneCruzer's Avatar
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    Fall is on the way: My recipe for BEEF STEW

    2LaneCruzer's “He Man Beef Stew”

    This recipe has evolved over a period of 40 years of making stew to my liking. It has a very beefy

    flavor, and that is what I like. I have tried lots of different combinations of veggies, and most are good,

    but it is easy to get too much of one thing if you aren't careful. Such veggies as broccoli, cauliflower

    and cabbage are good, but I would never add over a cup of so of any of these combined. Leeks are

    good, give good color, but have such a subtle taste that it is overpowered. Corn has such a powerful

    flavor that I never use any more that comes in a package of frozen mixed vegetables. It is very easy to

    get too much corn, and that ruins it for me.

    INGREDIENTS

    1 beef Chuck roast, 3-4 pounds, cut into 3/4 inch cubes

    NOTE: (chuck roast is, in my opinion the best meat for stew; it has enough fat for flavor, and cooks up

    tender. You can often find a bone-in chuck roast, which is ideal. The soup bone adds that little bit of

    extra flavor that makes the stew great).

    1 beef soup bone

    4 or 5 medium white potatoes, sliced into 1 inch cubes

    1 small stalk of celery, sliced into 3/4 inch lengths

    1 small package of fresh carrots, sliced into 1/2 to 3/4 inch slices

    3 or 4 large mushrooms, sliced

    1/3 cup of pearl barley

    1 small package of mixed vegetables

    NOTE: (choose according to your own taste. Go easy on corn, unless you really like it, as it has an

    overpowering flavor which will mask the other ingredients. A small package of frozen mixed vegetables

    usually doesn't have too much corn though).

    2 cups sliced okra

    1 can diced tomatoes (You can add two cans if you really like tomatoes, but one is plenty if you intend

    to add the Rotel. And DO NOT USED STEWED TOMATOES unless you like your stew to have a

    sweet flavor, which I don't)

    2 -11.5 oz. cans of V8 vegetable juice

    1 can of Rotel tomatoes with diced chili peppers (optional, omit if you don't like a bit of hot peppers)

    1 tbsp dry parsley flakes

    1 tbsp sweet Basil (dry is what I use)

    4 cloves fresh garlic, crushed or finely chopped

    1 medium YELLOW onion, diced

    1 tbsp. olive oil or cooking oil

    salt and pepper to taste


    In a large stew pot, add oil and onion. Turn heat on high, and stir occasionally until onions begin to

    clarify. I usually start cutting up the chuck roast at this time.

    Add cubed beef, sweet basil, garlic, salt and pepper (I usually don't have the meat all cut up before the

    onions are ready, so I end up adding it a little bit at a time as I get it cut). Stir occasionally until meat is

    well browned. You can start slicing the celery, carrots and potatoes. (Man, smells good, doesn't it?)

    Add V8 juice, pearl barley, parsley flakes, soup bone and enough water to cover if necessary. Lower

    heat to medium and simmer until meat starts to show some tenderness, usually about 1/2 hour or so.

    Add carrots and celery, cook on low heat for approximately 30 minutes, or until carrots begin to show

    tender.

    Add the frozen veggie mix, and cook for approximately another 1/2 hour (it's good to check the cooking

    times on the label, and adjust the cooking time accordingly).

    Add the rest of the ingredients and cook on low heat until potatoes are done, approximately another 1/

    2 hour or so.

    ENJOY

    NOTE: I often add SMALL amounts of other frozen veggies, such as black eyed peas, lima beans, bell

    peppers, stir fry, etc., for color, if they are available. Be careful, though, you may have to get a bigger

    pot, and end up with too many veggies and not enough meat. And remember, some veggies,

    especially fresh veggies, may take a bit longer to cook, so you may have to add them earlier in the

    process.
    Have wings, will travel.

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    That's not stew, that's soup!

    Stew only has stew meat, taters, carrots, onions, salt, pepper, flour to cover the meat, and water.

    I'm just kidding ya...sounds delicious!
    Gizmo2 likes this.
    JD 2720 nicely equipped with FEL, MMM, 4' Land Pride Rotary Cutter, 5' Land Pride Blade

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    2LaneCruzer's Avatar
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    Quote Originally Posted by fordmantpw View Post
    That's not stew, that's soup!

    Stew only has stew meat, taters, carrots, onions, salt, pepper, flour to cover the meat, and water.

    I'm just kidding ya...sounds delicious!
    It is as you wish. Soup to me has little "A's" and little "B's" and little "C's" in it and not much else. Stew, when I was growing up, had the clean-outs from the frige, in what ever proportions they existed in the frige...plus Mom always put some elbo macaroni in there too. No two batches were ever the same. I like my "stew" to taste the best it can every time; that's why I came up with this recipe...and it's true, I have been experimenting for a long time and this recipe is how it works best for me. It' known in the family as "Dad's killer stew".

    Try it...you'll like it...and don't scrimp on the Sweet Basil, a key ingredient.
    andy b. and fordmantpw like this.
    Have wings, will travel.

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