How Are You With Stews?

[gblowfish]

I did a slow cooker beef stew today and it was wunnerful. Beef turned out tender and tasty.

I use:

Beef Stew cubes: Dredged in flour, black pepper and Old Bay, then drop in a skillet in olive oil just to brown the cubes up. Then into the crock pot baby...

Then add:

1/2 can beer -any beer will do.
Chopped up carrots
Chopped up gold potatoes
Sliced Mushrooms
1 can diced tomatoes
Garlic
worstech-esh-esh-ter sauce
Couple shots of Frank's Red Hot or hot sauce of your choice
Pack of Beef Stew Slow Cook Spice
Cut up yellow onion

Let it matriculate down the field for about four hours.
Serve with hot bread or biscuits.
MMMMMMMM.......I is full.

[cabletech94]

sounds like my exact meal plan.
i did however make an irish stew with my instant pot 2 days after xmas. 90 minutes from opening up the stew meat to bowl ans spoon in hand.

google it. love the slow cooker, but im not going to lie, the instant pot is so much faster.

[Easy 6]

The best thing about stews, is just how hard they are to **** up, its almost impossible to do

Put good ingredients in with a decent and fitting broth, and you really cant go wrong... I coined a word back in my starving bachelor days that perfectly sums up a good stew

Slumgolian

Slap together almost any mix of symbiotic ingredients, let them simmer together for a few hours... and you've got yourself a killer batch of Slumgolian Stew

[Nickhead]

no bay leaf, celery, or corn... blasphemy!

[gblowfish]

Originally Posted by Nickhead

no bay leaf, celery, or corn... blasphemy!

I've never been a big fan of bay leaf. Celery doesn't add much flavor, but no calories either, so if you like celery go for it. Corn just makes it watery. You can serve corn on the cob on the side I suppose. And hot sauce is to taste. Some people don't like the extra heat, especially if there's a lot of black pepper in the flour dredge. But this mix is just about right. Try to cook it enough where it's nice a piping hot, but the carrots and potatoes haven't turned to mush yet.

[gblowfish]

Originally Posted by cabletech94

sounds like my exact meal plan.
i did however make an irish stew with my instant pot 2 days after xmas. 90 minutes from opening up the stew meat to bowl ans spoon in hand.

google it. love the slow cooker, but im not going to lie, the instant pot is so much faster.

Instant Pot sounds like something you'd get from a boutique in California or Colorado!

[gblowfish]

Curley was a big fan of Raw Oyster Stew

[KChiefs1]

I cut up two whole yellow onions in slices & put them in the bottom of a slow cooker. I then put two 3lb roasts(after browning them in a skillet) on top with some beef broth. I let it cook 4 hours on high. The onions have completely cooked up until they are very translucent. I take a fork & shred the roast(it will just fall apart) & then add gold potatoes, carrots, peas, corn, tomatoes, celery, green beans & cabbage. I season with cayenne pepper, hot salt & Tabasco. Let it cook on low for 4 hours & it's ready.

Tastes incredible. I could eat it 24/7 because it's phenomenal.

[Otter]

Almost the same recipe as I use minus the onion (hate onions) but add corn, barley and peas. I haven't tried the can of beer or old bay yet either. Can't emphasize how important following the preparation of beef cubes GB uses of the for a kick ass taste.

[Fire Me Boy!]

Originally Posted by gblowfish

I've never been a big fan of bay leaf. Celery doesn't add much flavor, but no calories either, so if you like celery go for it. Corn just makes it watery. You can serve corn on the cob on the side I suppose. And hot sauce is to taste. Some people don't like the extra heat, especially if there's a lot of black pepper in the flour dredge. But this mix is just about right. Try to cook it enough where it's nice a piping hot, but the carrots and potatoes haven't turned to mush yet.

Can't do anything about the carrots, but use red potatoes. They hold their shape and texture better in stews and soups since they don't break down.

[tooge]

Sounds similar to mine but I add mushrooms and peas

[Fire Me Boy!]

Originally Posted by tooge

Sounds similar to mine but I add mushrooms and peas

Peas, yes! I don't care for mushrooms in stews, though. They get all waterlogged and squishy. I like sauteed and roasted where you drive a lot of the moisture out.

[gblowfish]

Originally Posted by KChiefs1

I cut up two whole yellow onions in slices & put them in the bottom of a slow cooker. I then put two 3lb roasts(after browning them in a skillet) on top with some beef broth. I let it cook 4 hours on high. The onions have completely cooked up until they are very translucent. I take a fork & shred the roast(it will just fall apart) & then add gold potatoes, carrots, peas, corn, tomatoes, celery, green beans & cabbage. I season with cayenne pepper, hot salt & Tabasco. Let it cook on low for 4 hours & it's ready.

Tastes incredible. I could eat it 24/7 because it's phenomenal.

Wow...six pounds of roast is a lot. You must feed an army. I have a small crock pot I use for just me and Mrs. Blowfish.

[Fire Me Boy!]

Originally Posted by gblowfish

Wow...six pounds of roast is a lot. You must feed an army. I have a small crock pot I use for just me and Mrs. Blowfish.

Leftover stew, dude!

[WhawhaWhat]

I always make soups/stews in a dutch oven instead of a slow cooker. The flavor is way better in a dutch oven as the slow cooker makes everything too watery.