What else can i put in beef stew besides beef carrots and potato, and onion??

Question

I want to spice it up,,hehe

Answer 1

Mix and match any of these:

Barley
small pasta
meatballs
celery
turnip
celeriac
cabbage
leeks
rutabega
Guinness
red wine
V8 or Bloody Mary mix
Mushrooms (last 15 minutes, or they get terribly waterloged)
jalepenos, or other chiles
canned corn, or roasted corn for extra flavor
use small whole pearl onions
fresh herbs
tomatoes
Tiger Sauce

Answer 2

I would suggest - for a very rich stew, here's my recipe

1 kilo / 2 pounds of cubed stewing beef
2 chopped onions
2 large chopped leeks
1 punnet of mushrooms
3 cloves chopped garlic
1 cup creme fraishe or sour cream (only add this last)
3 cups of chicken/beef stock (made from cubes are also fine)
1 big bunch of fresh coriander, chopped
1 to 2 chopped chilli's (if you don't like it hot, remove the seeds)

First, fry the onions and leeks with the garlic and chilli's (don't fry the garlic and chilli's first, it makes it bitter) until soft. At this stage add a pinch of salt and ground black pepper - the salt brings out the onions natural sweetness. Add the mushrooms (chopped in half - please don't rinse them in water - it will make your stew soggy - rather wipe with kitchen paper) Scoop out and brown the meat. Add the veggies again, and then add the chicken/beef stock. Reduce to half. Cover and simmer until the meat is soft (depending on which cut you use, this could take about 1 and a half hours to 3 hours.If you see the stock level below half, add more stock - use your judgement) Lift the lid after cooking time, season again, add the creme fraishe and coriander leaves. Simmer with the lid off for ten minutes. Serve with nice bread (as it is a saucy stew, the bread just sucks up all that nice juice) I promise you they will be begging for more.

Answer 3

When I make beef stew I always add tarragon leaves, but be careful because a few goes a long way. Another added touch is Kitchen Bouquet(my Mother gave me this little tip years ago). This is a browning and seasoning sauce. It gives your stew rich full flavor as well as a beautiful brown color. After I thicken my beef stew I always add a can of well drained small green peas. Good Luck with your beef stew.

Answer 4

You can add chopped celery, chopped parsnips or turnips (you DID say you wanted to spice it up), some peas, some mushrooms and maybe just a pinch of curry powder. Serve it with garlic bread and a nice tossed salad with a basalmic vinagrette. Have orange sherbert for dessert. It'll be awesome. Best wishes!

Answer 5

Don't forget a couple of Bay leaves. Take them out after the stew is done, before you serve it. Add a little Oregano, garlic salt, pepper, and beef stock.

Answer 6

I like to put some canned tomatos, celery, a serrano pepper or 2 and dont forget the garlic. You can also braise the beef in some red wine and it makes it extra yummy.

Answer 7

You could add celery, swede or parsnips,if you add parsnips they will out flavour everything in the stew.

Add a jar of chick peas.

Do you do dumplings?

6 oz s r flour
3 oz suet
s and p
water to mix.
put all dry ingredients into a bowl and slowly add enough water to make a dough like mix.
Make in to 8 equal balls and rest for 15 mins.
Add to simmering stew for the last 25 minutes.

Answer 8

Put in some finely chopped celery, this will intensify the flavour without adding salt. And add some chopped fried bacon, a cup of red wine, and a handful of "herbes de Provence"....suddenly, you'll have "Beef Provencale"!....

Get some crusty bread and a cheap bottle of red wine, and you'll have dinner!

Answer 9

You can add a bay leaf while cooking, but take it out before you serve it. Garlic is nice and you can even add barley. Serve it over rice. You can even spice up the rice if you want with some Tony Casheret's cajun seasoning.

Answer 10

Lipton onion soup mix and turnips. The turnip adds incredible flavor. I also deglase my meat pan with a good red wine, such as bin 555. Throw in a couple of bay leaves for exrta flavor.