STEW

I keep it simple. Cube my beef, brown it with bacon. Let it cook/braise for hours w/ some wine. Throw in the usual carrots, tatos, onions in the right sequence. Only thing I do some don't is add brussel sprouts. It's a good way to introduce them for people who hate em. Little cabbages that just soak up the flavor.

Woah, hold on, there's still a little meat left on that bone, take that home throw it in a pot of water with some potatoes and carrots, baby you got yourself a stew.

>>8793452
I love brussels sprouts, and both cauliflower and broccoli. Wine great, but sometimes I like to braise with beer, preferably wheat pale ale, or you could marinade meat in it for a day.

>>8793473
https://www.youtube.com/watch?v=2MiFHZ-VpcU

I never put potatoes in stew, I always find they go much nicer on the side, mashed, roasted, baked, doesn't matter.

>>8793497
I can't eat potatoes, I'm allergic to starch, and never liked the taste of them, either, but sometimes I add gnocchi, only problem is, they can easily get overcooked, so you add them at the end.

>>8793497
They also dont freeze well... So if you make a lot of stew and freeze some, its better to add potatoes afterward, or as a side.

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>>8793510

Gnocci are made with potatoes.

3/10 for the knee-jerk response.

Really the secret ingredient for any stew is time. If you dinner meat and veggies in water for an entire day you get something good.

>>8793473
I think I'd like my money back.

>>8793521
What?
>>8793524
This.

>>8793556

Gnocchi are made with potatoes, main ingredient actually Mr. Fake allergy attention whore.

>>8793568
>BUT sometimes I add gnocchi.
>BUT
I add them mostly because other people like them, and I can handle eating a few of them.

>>8793510
You're right about gnocchi being good in stews actually, or any plain dumpling for that matter. I just like my stew to have a thick, silky texture, and I generally find potatoes ruin that.

>>8793452
Pretty much this. My weapon is garlic braised in butter. Toss in the lot.

Do you prefer butter, lard, or oil, and which kind of oil?

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>>8793510

>>8793646
>>8793575

>>8793634
European butter (higher fat content, I'm from the States, that's how it's marketed), with some olive oil to increase the smoke point during the browning phase.

>>8793658
Canola/rapeseed oil is bitchen as well. Depends on how well you want to brown your meat, how much fond you want to build. The latter is best for this.

>>8793575
It's best to cook them separately and add your stuff to that, simmer briefly to combine. The same with any soup that requires noodles. Cook separately, combine. Same applies for stroganoff/paprikash like dishes.

>>8793628
A solid Dijon is also deadly in a stew. As is eithe minced chovies/soy sauce/Worcestershire sauce FWIW.

>>8793575

Only women lie about retarded shit like this to feel special and cause controversy without a social setting. Swan dive off the nearest overpass into oncoming traffic.

>>8793575

>i can handle eating a few of them

That's not how allergies work.

>>8793754
What are you even talking about?
>>8793760
So, apparently you know how I feel?
When I say few, I mean that, I can eat three, or four of them, if I ate more, I couldn't sleep because of stomach cramps and nausea.

>>8793790

Ask someone with actual celiac or a bee allergy if "just a few" is okay.

>>8793805
That's something else, that's really serious, but you can be allergic to something, and not die from it, examples are pollen allergy, lactose intolerance, peanuts and shellfish.

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>>8793790
"Picky eater" detected

>>8793829

Do you like Frostys from Wendy's?

>>8793846
We don't have Wendy's where I live.

>>8793829

>muh allergies I made up r speshul

>>8793870
What is your problem? Have you never heard of someone who can't eat dairy? Or has a runny nose and sinus pressure in the spring?

>>8793829
This is true. I've been allergy tested (by an actual allergist, in a pulmonary specialist office), had ALL the different allergy testing done, including lung testing. Turns out, I'm allergic to 34 different things, but none of them are deadly allergies, but they do affect me in different ways. Some affect my breathing and sinuses, some affect my digestion, and some affect my skin. If everyone got a thorough allergy test, they'd probably be very surprised at what they are actually allergic to. My allergist does make me carry an epipen, but that's only because it's a CYA situation (Cover Your Ass, in case you don't know). Otherwise, I just take Singulair, carry a regular inhaler in case I need it, and take Benedryl.

>>8793880

>allergens in potatoes are sensitive to heat, so if potatoes are cooked they no longer have the potential to cause a reaction. Research studies have mainly concentrated on one protein called Sol t or patatin. This allergen can cause reactions such as eczema and has been implicated in atopic dermatitis

My problem is that you're lying for attention.

>>8793917
Yes, in potatos, themselves, but the starch is still in them.

>>8793931
And it's not only potatoes, I feel sick from dough, corn, many processed foods, mostly carbohydrates.
And it depends on the amount I eat and how it is served, I can eat a few of gnocchi, and feel fine, but if I ate a few potato chips, I would feel bloated get rash and fever.

>>8793931
Polenta it is then. But some how you will figure out how to go into a spastic fit and "justify" it. You're the type of cat who everyone would be best served if someone just put a .22 cal round behind your ear.

>>8793998
I am not that neurotic.

>>8793388
I'm pretty crap at actually getting around to making it, but a local place makes this eggplant and lamb stew that is just. Ugh. So fucking excellent. I love it.

>>8794020
>>8793524
You can practically put anything you like in it, and it will taste great.

What is the best meat and vegetable combination I can put in a stew? I usually just put mixed meat, sausages and bacon with broccoli, beans, onion and carrots.