What is in your beef stew not counting carrots?

Answer 1

Beef Stew

Vegetable oil for searing
Flour for dredging
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into sixths
5 cloves garlic, minced
1 tablespoon tomato paste
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1-1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
1 tablespoon red wine vinegar

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of wax paper. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Return the beef to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Season with 2 teaspoons salt and pepper to taste. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper to taste. Divide among bowls and serve immediately.
Cook's Note: Beef chuck, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick steak and cut it into 2-inch cubes.

Answer 2

I keep mine simple. I add Angus English Roast (definitely the yummiest), potatoes & onions. Sometimes I'll even use green beans instead of carrots. I give it a sprinkle of kosher salt to bring out the flavors & a few ts. of beef bouillon & a little garlic powder. Depending on how energetic I am I flip the meat in Ky. Colonel seasoning flour (alot like KFC's receipe) and pan sear in the juices. Once done I take the broth & thicken it with the Ky. Colonel Flour. I start it out as pot roast. Then use the left over for stew. Definitely hard to put down it's so tasty.

Answer 3

5-7 red potatoes, sliced
1 pound baby carrots
3-5 boiling onions (or 1 medium white onion quartered)
2 garlic cloves, minced
2 cups Beef broth
2 lb roast (the better the quality the better the stew) cut into 1" cubes
3 stalks celery, sliced
dash salt
freshly ground black pepper

Put all into slow cooker for 8 - 10 hours on low, 4 -5 hours on high. Serves about 4.

Easy, easy, easy.

Answer 4

Oh, there's lots of things in the beef stew that aren't counting carrots.

Potatoes, for instance. They hate counting, and they especially hate counting carrots.

Answer 5

Onions and Garlic to begin with then add in order of cooking time the following. Parsnips, butternut pumpkin peas, and any part bag of frozen vegetables from the freezer.
I do mashed potatoes, a little on the dry side so they will sop up the gravy.

Answer 6

My beef stew is different every time, since I make it when I clean out the fridge and freezer.

Frozen and fresh veggies
Leftover wine
Fresh herbs
Stuff in a can (tomatoes, black olives, chipotle peppers in adobe sauce)

Answer 7

Parsnip (just a little - strong taste), Onion and near the end of cooking some chopped Zucchini - it you're only talking about vegetables.

About 5 glugs of Worcestershire sauce. Freshly ground black pepper, sometimes red wine ... all really depends on what's in the fridge and pantry. Aka - just winging it!

Answer 8

taters ,maters ,onion ,okra ,corn ,bayleaf, kitchen bouquet, blond roux ,liquid smoke ,soy sauce, woo sauce, seasoned salt. bacon grease, beef, A-1 steak sauce,elbow macaroni,bell pepper,celery,and beer.

Instructions:
put a cup of plain flour and a cup of veggie oil in a big fry pan and crank up the heat to medium
get a nice flat fry flipper and stir that pot constantly while consuming 2 bevs of your adult choice.note:dont use a plastic dollar store flipper...BTDT!
when roux is nice color,add in chopped onion,bellpepper and celery and stir,you always stir,whenever you add something,ok? while I am cooking this that reminds me of a story my uncle up in camden,alabama told me about my cousin dianes deer hunting/cleaning incident with a bronco 2 , and a moonless night! where was I? Oh yeah...when that roux get dark a little, pour in some hot water slowly to that cajun napalm, and thin it out a bit,toss in some bay leaf ,at that point toss in your browned beef meat,and let er come to a boil,then cover it up and cut that fire down real low,and let er simmer fer a few hours,or just throw all of that in a crock pot on high and go hunting...BTDT !..about an hour before eating toss in all the other ingredients. check fer salt and pepper, add some liquid smoke ,some kitchen bouquet,some soy sauce,some woo sauce, some chili sauce,some A-1 steak sauce(about a spoonfull of all these condiments to taste mind ye)cover her up and let her kick some more. about dark30 or when you cant stand it no more...dig in!!! enjoy!!! LOL!!!
make some cajun cornbread,Jiffy,Salsa,&cracklins....

Answer 9

Potatoes, bay leaves, celery, stewed tomatoes..

Answer 10

Onions, potatoes, beef stock, peas, celery. Corn if you want. I add garlic, salt and pepper. You can thicken with corn starch if you want.