Does /ck/ like beef stew?

Beef stew and dumplings.
Dank food.

>>8340710
>>8340710
I'm sorry, but can I get a few /thread-a-roonies on this?

I fucking love beef stew more than anything in the known universe

>>8340726
What about your mom?

>>8340662
Fuck yes

>>8340731
Fine , the stew a close second

Not really. I ate a lot dinty moors as a kid, and for some reason even stews made completely from scratch taste like that shit to me.

>>8340742
This is perhaps the most sad thing I've ever read.

What's your beef stew recipe?

Mine needs to involve rosemary, marmite and worcestershire for glutamates, and pearl barley for texture and substance.

I love to fish stew

>>8340758
i use salt and pepper

>>8340742
awwwwww ;(

>>8340758
I stopped reading at "rosemary."
What the fuck? Who puts ROSEMARY in a beef stew? You put thyme, you fucking normie.
This isn't some shitty Gialda super-original-chicken recipe.
I hope you're ashamed of yourself, you cuckold.
PS: People who unironically use marmite/vegemite deserve a good lynching.
Worcestershire is good and so is barley.

>>8340758
I brown the meat in bacon grease and add the drippings to the stew.

>>8340731
Half the reason I love my mom is her making beef stew.

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You tell me.

>>8340662
Is Hateful Eight beef stew kino?

>>8340662
I don't like it, but it's very possibly I've never had good beef stew. Of the ones I've had, they were very thick and I felt it overpowering.

>>8340662
>>8340710
>>8340723
>>8340726
>>8340731
>>8340732
>>8340741
>>8340742
>>8340749
>>8340758
>>8340759
>>8340764
>>8340765
>>8340773
>>8340776
>>8340785
>>8340836
>>8340843

I love you /ck/, I thought you only ate tendies and McChickens.

>>8340857
But everyone's beefstew here uses tendies and McChickens...

>>8340662
If I put curry power in beef stew, does it become Japanese curry?

>>8340662
2nd best food next to chili on a cold winter day.

Get rolls to dip in the juice.

I ended up with a crazy amount of fond from browning the seasoned flour-tossed beef when i made stew the other day. Onion, shallot, garlic, red wine deglazed all that goodness. Simple carrots, celery, potato. Beef stock, little worcestershire, bay leaves, S&P, paprika, basil, parsley. Simmered for about 7 hours. It's pretty damn good.

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>beef stew with stout

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Chicken Noodle Soup > Beef Stew

>>8340843
tfw everytime I think of that film I get hungry as fuck for stew.

>>8340662
I like Denty Moore.

>>8340836
this faggot is going it right.

Just had some nice beef stew with egg noodles

What I really love is a fall-apart pot roast.

Do you prefer your stew soupy or thick?

I like soupy for dipping rolls.

>>8340662
Holy madre. I feel like crying because I love that shit and haven't had it in years, especially a good one where meat isn't raw chewy cubes, potatoes, carrots aren't uncooked, and isn't salty as fuck.

This reminds me of my childhood.

Please give me a good, simple but good recipe /ck/. I hate to google recipes because it's always "to make this you will need My Special Product(TM) available now, buy 1 get 2!" and/or just plain overkill/shitty. I trust you /ck/.

>>8341430
This one is really good, I've made it a few times so far and it is outstanding every time.

https://www.youtube.com/watch?v=6GE2gt-eKpU

>>8341430
Good fucking luck
http://www.foodarts.com/recipes/recipes/16509/boeuf-bourguignon

>>8340662
Like you don't fucking believe.

>>8341502
that is some pretentious shit

>>8340758
Red wine and a generous helping of black pepper.

>>8340662
Not a lot, it's just kinda all one flavor. I'm willing to try many different recipes, but I'm usually disappointed.

>>8340742
I used to be like this with pizza, because of school "pizza". I'm getting better at it though.

>>8340662
Add some red beans and you'll have the foundation of a nice chili

>>8341535
I prefer ground meat for chili desu.

>>8340773
>claims to have stopped reading after the first ingredient
>proceeds to nitpick the rest of the ingredient list

>>8340776
This is the secret to a great stew.

Vietnamese Beef stew. With some lime is all you need.

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>>8341594
Forgot pic

>>8341430
Brown the meat and veggies in oil to get some black crustys if you want a good savory flavor if your stew comes out bland.

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>>8340662
I've tried three different guinness stew recipes and they all have sucked. I keep going back to my traditional beef stew recipe because it tastes better. Maybe guinness stew just sucks generally.

At least my bread game is still tight. I sure do love some fresh ass bread dipped in stew.

>>8340843
>I'm not the only one who thought that stew looked amazing
wew

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>>8340723
I've seen this three times now and don't get it.

Classic Veal Marengo.

Comfiest meal.

>>8341627

Man young lohan had such a sexy bod

>>8341627

God if I don't hate that bitch, but she has such a child bearing body right there I would absolutely destroy that with the fist of thor; Mjölnir, guide my dick!

What is the best kind of bread to dip in the stew?

>>8340662
I hate you. I haven't eaten in like 11 hours and that looks so good right now.

>>8341716
You should make some stew my dude

>>8340662
Yes. My father used to make it and serve it over puff pastry. Delicious shit.

>>8341488
Beef stew made out of prime rib.

If we are burning money...

>>8341820
substitute with stew meat, people usually only make stew out of leftovers.

Need to get on that pressure cook senpai. Kino/cozy/comfy stew general in no time at all.

>>8340662
Yeah, it's alright. Not my favorite, but still wouldn't turn it down.

Beef, pork, lamb, chicken, fish. If its in stew form I absolutely love it.

Fuck now, I want to make stew. You bastard.

>>8341620
Made a Guinness lamb stew a while back and it was incredible.
Had bone in mutton so made a stock first that turned out really well so that helped a lot. Ended up being the first time I made my own stock so was pleasantly surprised with the end result.

>>8341620
I love guinness in my stew but i use half guinness and half red wine.

>>8340662
Needs cabbage and stewed tomatos, then you got yourself some dank stew

Surely you meant to say Best Stew

>>8340741
Your mom is number one in everyone's list anon

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>>8342011
>>8342012
Just made a Guinness stew, the recipe calls for making a pie, but I didn't have enough ramekins to allow for reheating it, so I threw some Yukon golds in and stew it is. Recipe: http://cooking.nytimes.com/recipes/1012397-guinness-pie I'll load some process pics after this post

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>>8343327
An important first step not covered in the recipe is to brown your meat well first in some canola/rape seed oil (or whatever oil you prefer, just be sure it has a high flash point) to create a fond

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>>8343337
Add butter and sauté veggies

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>>8343342
Till they look like this, add a sprig of rosemary.

>>8343344
Guinness and place in oven

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>>8343348
Whoops

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>>8343350
Halfway through pull it and add ~4oz. of good quality sharp cheddar, return to oven

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>>8343353
Add taters if you're using, more beer if It looks too thick and return to oven for ~45 min, and wala

>>8343360
Forgot to add, remaining cheese as well, recipe calls for 8 oz's, I used ~6.

>>8343360
>>8343360
Do you know how to make British dumplings (with flour and suet)? . . . .it's worth it.

Add them for the last 30 minutes.

>>8343350
>>beef stew with stout
how much beer u put in there?

>>8343353
Looks good, but you should add cheese at the very end. Cooking cheese into a soup like that will make it lose its flavor.

>>8341627
it's a shitpost. is this your first day on the internet? report and move on

>>8343411
Not OP.

But I have made shit-tons of stews and pies in my time.
Replace 1/2 of water or stock with beer but the stout used by OP looks dodgy . .. it doesn't look like authentic Guinness but provided it's not weak and watery, it doesn't really matter.

>>8341186
dinty moore went to shit when i recently tried some

Used to eat gud beef stew as a kid with dibty moore

Now it has little bits of ground beef (not whole beef)
And a lower ratio of meat to veg

>>8343411
~1.5 pints
>>8343431
It's Guinness in a commemorative ad can from the 30s
>>8343386
I'll give that a try, any preferred recipes?

>>8340759

I love when you fist me too

>>8341502
does making the reduction actually make a difference? as in, is it really worth it? in my experience making goulash/stews is mostly just: sautee the vegetables, add meat, add liquid and let boil for 2 hours. done, delicious. the only thing that matters is when you add certain spices (parsley, pepper, sometimes garlic are better added at the end)

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>>8343568
>I'll give that a try, any preferred recipes?
It not really a big deal.
>Same weight of flour to beef suet.
>mix
>roll into balls, about the size of a golf ball
>lay to rest for 30 mins
>add to stew about 30 mins before the end.
Atora suet is readily available in Britain and this is the best stuff to use.
I think it's available in most places.

>>8343603
>sautee the vegetables, add meat
i hope you browned the meat as the first step

>>8343603
>does making the reduction actually make a difference?

Bigtime.

IMHO, the most critical things to a good stew are:
1) Brown the meat first. Skipping this step is a major loss of flavor.

2) The "liquid" needs to be good quality stock and/or wine. Using water or "bullion cubes" is shooting yourself in the foot. It's amazing what a difference a good stock will make.

>>8343610
I'm in the states, but might be able to find atora in a specialty shop if not in the grocer, otherwise there's the webs. I'll give it a try. Thanks!

fucking love beef stew with taters in the winter

tfw germans don't know what that is

>>8343617
>It's amazing what a difference a good stock will make
fucking this. if you use low quality, bad tasting stock, your whole dish will taste like shit no matter how good your cooking or the rest of your ingredients are. don't go cheap on the stock

>>8343618
Atora is the most well known brand of suet in Britain, you can make make Spotted Dick, Roly Poly Pudding, Steak and Kidney Pudding and British Dumplings with it.

Like I said, when it comes to suet shit, it's the most versatile.

Trust me when I say it's worth a try.

>>8343612
>>8343617
browned the meat as in fried it until it developed a slight crust? no, i usually sauteed the meat together with the already sauteed vegetables until somewhat brown and then added wine. I'll try browning it separately next time though

>>8343650
>browned the meat as in fried it until it developed a slight crust?
yes, pretty much this. you want the maillard reaction going on. really adds to the flavour. a bit of it will burn to the bottom of your pan. use a bit of your liquid to loose it off. when you put the veggies in, that liquid will soak into them and add that extra bit of rich flavour

>>8343650
>browned the meat as in fried it until it developed a slight crust?

Yes. The meat should look brown, not gray.

Gray = you steamed it. waste of time.
Brown = malliard reaction = flavor.

I generally brown the meat in the pot first, then add the veggies. The moisture from the veggies will deglaze the pan for you.

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If you've never tried veal stew, you don't know what you're missing.

Fucking love it. I used to eat it with a side of ketchup all the time. Now I prefer a side of bread with some kind of oil to dip it in.

>>8340742
dinty moore is dank tho
maybe if you eat it every day though it would get old

>>8343674
No crust at all. Literally just coloured brown.

>>8340662
As an adult I've kind of lost my taste for beef. I liked it as a kid, but thought pork and lamb were better. But over the last few years I've just stopped buying it or ordering it when I go out. It's expensive, and there's always something more interesting for the same price or less.

Fuck you /ck/ I just went shopping to make some beef stew.

I'm craving it so much right now.

>>8343974
Good man

>>8343617
>>8343650
>>8343674

Bacon grease is good for this. Plus you can eat the bacon while you are cooking.