Any suggestions for a beef stew(the sauce/broth)?

[SAWYER]

I am making a stew tonight, well it was going to be a roast but I think I am going to cut the meat up in small pieces and I would like the broth/sauce to be thicker than when I usually make a roast. Any tips or good ingredients to add? This will be made in a crock pot

 

[CraKaJaX]

Just made a stew last weekend:

Meat
Potatoes
Carrots
Celery
Peas
Onion
Garlic

My broth was a mix of beef broth, tomato puree, water and some flour for thickening.

Pretty basic, but delicious.

 

[NikolaeVarius]

http://www.seriouseats.com/recipes/2012/12/beef-stew-red-wine-horseradish-chive-cream-recipe.html

 

[GagHalfrunt]

The big three are beef stock, some red wine and some sort of tomato for the acid. So a can of beef stock, about a cup of wine and either a 14 oz can of diced tomatoes or half a small can of tomato paste. That will build a nice, rich sauce that you can season with some garlic and whatever herbs/spices you prefer. Parsley, thyme, rosemary and bay leaf would be a good starting point, then adjust to taste.

 

[Kaido]

https://www.youtube.com/watch?v=KeNc7xsMr5M

 

[Kaido]

Just made a stew last weekend:

Meat
Potatoes
Carrots
Celery
Peas
Onion
Garlic

My broth was a mix of beef broth, tomato puree, water and some flour for thickening.

Pretty basic, but delicious.

I've been thinking about additional ways to use my Anova & beef stew is one of them...sous vide up the beef & then pressure-cook the rest in the Instant Pot:

http://www.modernistcookingathome.com/sous-vide-beef-stew/

Should make a melt-in-your-mouth beef chunk soup!

 

[nageov3t]

sear beef in frying pan. move to soup pot.

saute garlic/onions in olive oil in the same pan.

add flour, and cook till it's golden brown.

then deglaze with red wine and add to the soup pot along with beef stock and whatever vegetables you're putting in the soup.

 

[rumpleforeskin]

stewing steak 0.8kg to 1 kg
bottle red wine 75cl
bottle of dark ale 50cl
flour 2 heaped table spoons
onion 1
carrot 3
tomato paste 2 table spoon
garlic 3 clove
salt, oil
bacon 4 rashers
mushrooms


oven gas mark 3

cut and salt the beef

on the hob at high heat, and i mean high dammit

add oil to cooking pot
cook bacon till seared
remove and chop
brown beef, ensureing well seared on all sides
mix in flour as required untill the pan is dry

add bottle of wine
add bottle of beer
add veg, bacon, garlic, tomato paste, mushrooms

stir well

cover cooking pot
place in oven 4 hours
stir occasionally

 

[NoTine42]

The Onion (what a great name for a broth blog) suggests
http://www.theonion.com/article/archaeologists-discover-ancient-femur-could-make-m-51784

 

[TheGardener]

I never used a slow cooking crock pot. Always used a 6 quart pot on top of the range.

The longer you cook your stew, the thicker it will get. I cook my stew for 3 hours. But cook it that long, and your veggies will get mushy or will disintegrate. That can be cured by adding some of the veggies later rather than sooner. I prefer bigger chunks of beef, which get nice and soft the longer you cook the stew.

I like to use Angus beef, and large cuts of potatoes, carrots, onions, sweet pepper and celery. If I have green beans, I'll throw those in too. I use water as a base. First I brown the beef, remove it from the pot, then caramelize the onions in olive oil. Then re-add the beef, add 3 cups of water and add the other ingredients on a schedule.

What I like to do to add flavor, is to substitute 12 oz of water with 12 oz of a good ale. Something like an Irish ale or brown ale, but not an IPA. Also Worcestershire sauce is a good additive. I will also throw in some salt, thyme and tarragon. A 4th cup of water goes in after 2 hours. For a thickener corn starch is recommended.

 

[DigDog]

keep the beef whole, stew is slowly (barely bubbling), 3+ hours.