What are the best spices to put in a stew?

Question

Saying the stew consists of some sort of meat, vegetables, stock and maybe rice or pasta.

Answer 1

I usually use garlic, rosemary and parsley. A bay leaf is nice, too.

Answer 2

I'm sorry this is so long, but it's the BEST stew recipe, ever!

Parker's Beef Stew

2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

The next day, preheat the oven to 300 degrees F.
Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

Answer 3

Celery Salt

Fresh Ground Pepper
(mixed corns of black, green, red and white in grinder is best)

Garlic
(use powder or pieces, not salt)

Bay Leaves

Oregano or Italian Seasoning.

Cayenne Pepper or Tabasco sauce if you want a bit of zing.

These are all you need. Just as too many cooks spoil the broth, too many seasonings spoil the stew. Stick to these basics to your own tastes, and you'll come up with an award winner.

Hope this helps. Good luck.

Answer 4

Chicago Beef Stew

1 1/2 lb. beef stew meat
1/4 c. flour
2 T. oil
5 c. hot water
2 T. chopped onion
1 clove garlic
4 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. Worchestershire sauce
1/2 c. tomato juice
1 c. pearl onions
1 c. sliced carrots
2 c. cubed potatoes
1 c. diced celery
1/2 c. applesauce

Flour meat; brown in hot oil. Add next 10 ingredients. Cover and cook over low heat two hours. Add vegetables and applesauce, cook 15-20 minutes longer, or until meat and vegetables are tender. Can also top with dumplings when vegetables are added, then finish as above. Serves 4-6.

Answer 5

That is a very subjective question.

The best stew I made was when I cleaned out my freezer and fridge. I have no idea what I put in it, so I cannot recreate it.

I made some black eyed peas tonight and used the remaining 2 slices of salt pork, the tiny bit of savory left in the jar and something else. OH! Chipotle chiles! So far it's awesome. I can't wait to eat them tomorrow.

Answer 6

No real spices needed. What gives beef stew it's flavor is the bone of the spine. Make sure to add celantre, plenty of onions, garlic, and some chayote

Answer 7

Thyme and Rosemary are both good for stew.

Answer 8

i don't really use much for spices i mean some salt and pepper if that counts. i usually just go with a little bit of herbs like rosemary, thyme, and basil.

Answer 9

I think some rosemary or bay and some thyme would be good. Also some garlic.

Answer 10

hazelnuts; ground
olive oil
Cinnamon; ground
chinese five spice powder;
ground cardamom pods; hulled
cumin seeds
ginger; minced
garlic cloves; peeled, chopped
ground coriander
paprika, mild
chipotle pepper; ground