Doing Stew tonight, tell me what to improve: >flour beef

>>8434839
Get rid of the fucking water and use proper stock. Wine is an acceptable substitute too.

Add the Worcestershire earlier, not just at the end.

You'll probably need to simmer it for a lot longer than an hour total though; most stewing cuts of beef take between 2 and 3 hours to get tender.

>>8434849
I've made it in less than an hour plenty of times and the beef has always been perfectly tender in my opinion. There's a difference between stock and broth right? I pretty much only use bouillon because you can get a lot of money's worth from it. Never considered wine though.

>>8434852

What cut of beef are you using?

>>Stock and broth
According to some sources they are different, but a lot of the time people use the words interchangeably. My point was that any of the above is preferable to water and a bullion cube.

add some ale and throw it in the oven.

>>8434874
I just use the pre cut shit in the meat aisle.

>>8434902
Wine makes sense, but I can't see beer going well with it. I usually put beer in chilli.

>>8434908
chili is just like beef stew with different spices, you've got some room for crossover

remove the beef after its browned
add your onion and garlic and then deglaze with wine
add your beef back and commence as normal

>>8434908
>>8434913

I can confirm that ale (or other dark beer) is great in a beef stew.

Cider is good in a pork stew.

>>8434933
I grabbed a Newcastle for it. Seems like it'll taste good.

>>8434839
The only thing I do differently is use beef stock and make a miropoix paste of onion, carrot and celery that I saute a bit then add the garlic instead of onion alone. It adds another depth of flavor in the background that enhances the flavor of the ones you add at the end. I also add mushrooms, but alot of people don't like them for some reason.

>>8434972
That seems like a good tip. I've been interested in doing mushrooms but I don't want them to get crushed. I usually use large chunks.

>>8434849
>not using stout in a beef stew
>2011+6

File: 1457429680512.png (3KB, 280x272px) Image search: [Google]

3KB, 280x272px

>>8434839

Sounds neat op. Mind posting the ball park amount of each? I've been Interested in trying to make a beef stew and finally got a proper pot for it but I'm still a little new to this

>>8434839
>>simmer another 15-25 minutes

that's not how you STEW. if your starting with chuck you're gonna want to STEW that shit for 2-3 hours to get it nice and tender.

File: 25279404-1.jpg (121KB, 400x500px) Image search: [Google]

121KB, 400x500px

>>8434852
>I've made it in less than an hour plenty of times and the beef has always been perfectly tender in my opinion.

THAT'S BECAUSE YOU HAVE SHIT TASTE AND NEVER HAD A GOOD STEW IN YOUR FUCKING LIFE.
also is waiting too hard you fat fuck or will you just shovel ANYTHING down your fat gullet?

>>8435020

I'm not OP, but the amounts of your ingredients are totally up to your preferance. If you want more veggies than meat then do so. Or vice-versa. My rule of thumb is that the amount of meat should equal the amount of total veggies.

Add just enough beer/stock/ale/wine to cover the stuff you're simmering.

File: stew receipt.jpg (1MB, 3120x4160px) Image search: [Google]

1MB, 3120x4160px

>>8435020
Just got back from the store and this is the total. I also bought a 12 pack and this is also California, so it might be cheaper for you.

>>8434839
Marco White uses bullion all the time, don't beat yourself up over it.

Maybe dial back on the pepper. A 'ton' sounds like a lot.

>>8435039

Yeah, but:
1) He's a paid shill
and
2) If you pay attention he uses it as a seasoning, not as an actual replacement for stock.

The reason why actual stock is really good for a stew is because the gelatin really helps the texture of the stew. You don't get that with a bullion cube.

>>8434852
There is a difference between stock and broth though they are used interchangeably often times. I want to say the sperg version says stock uses bones. Also wondering what kind of beef you're using? Stew meat, like chuck, has a lot of collagen and connective tissue. It takes hours to break down on a simmer but that's why it's good for stew. Good job browning it first though.

>>8435064
The meat is Boneless Beef For Stew USDA Choice™. No clue what cut it actually is.

>>8435075
This is my main problem with supermarket butchers. Half the time they don't know shit about the meat they're preparing.
>go to local supermarket butcher
>ask what grade the steaks are
>he tells me they are "angus strip steaks"
>"yeah but what USDA grade are they?"
>he shrugs his shoulders
For fucks sake are these people not properly trained?

>>8435075

Most likely that's "usable trim". It's random bits and pieces scrounged up in the butcher shop.

A better idea would be to buy a piece of meat that's a known cut--chuck, for example. Then cut it into cubes yourself.

>>8435181
A lot of markets don't even have proper butchers. They just order-in the meat pre packaged from a distributor. The people don't know what the grades are because they're really just glorified stockers.

>>8434839
Add gelatin to make it thick. Just a pack of plain gelatin.