Privacy guaranteed - Your email is not shared with anyone.

Beef Stew, my way.

Discussion in 'Food Forum' started by filthy infidel, Nov 8, 2008.

  1. filthy infidel

    filthy infidel 100% Infidel

    Apr 24, 2007
    North Carolina
    Stumbled on to this category. I do most o' the cooking in this household.

    I first made this for my wife years ago. She was on her way home from a trip, called and I told her I've made beef stew for dinner, she says 'oh, ok'. Turns out she always hated her mom's stew. She had three bowls of my stew that evening. Her mom makes some of the best food I've ever had the pleasure of eating.

    This recipe is easy breezy.

    5 or so medium Yukon Gold potatoes
    7/8 large carrots
    1/2 large Vidalia onion
    Large Portugese sausage (or substitute other nonfatty sausage)
    Franks' Red hot
    1 box Low sodium chicken broth
    1/2 cup flour
    pepper to taste
    1 1/2 pound lean beef (stew beef or go better with sirloin/etc)
    Olive or veggie oil
    McCormick Beef Stew flavor package, slow cooker style or not.

    You'll need a large Crock Pot.

    1 Pour the box of chicken stock into the crock pot, stir in stew seasoning.
    2 Turn the heat on high.
    3 Grate the onion into the pot
    4 Cut the carrots(cleaned, not skinned) into 6mm or so slices, add to pot
    5 Cut the potatoes(cleaned, not skinned) into large chunks, add to pot
    6 Slice the sausage in half lengthwise and then cut into 6mm or so slices, add to pot
    7 Heat a few tablespoons of olive oil in a large pan. Coat the chunks of beef in flour, sautee until brown on the large sides, add to pot
    8 Cook on high for five or six hours, covered, of course. Taste test. I'll add quite a few large splashes of Frank's and some hefty grinds of fresh black pepper. If the stew liquid is thin, mix a cup of water with flour until thick, stir into stew to thicken.
    9 Slow cook on low heat until dinnertime. At this point you should have seasoned as desired by step eight.

    I leave it 'warm-spice wise' so that my wife (likes it warm), 2.5 year old (likes it crazy hot like me [still don't understand how]) and guests can enjoy. I add heat as I desire.

    I hope you folks enjoy.
    Last edited: Nov 8, 2008
  2. Remander


    Nov 9, 2002
    Sounds good, and it is getting the time of year for stew. I usually use some Guinness beer and/or beef broth. I like the idea of the Portugese sausage thrown in.

  3. filthy infidel

    filthy infidel 100% Infidel

    Apr 24, 2007
    North Carolina
    Hmm- beer in broth- can't be anything but a good idea.

    And if a 'coon ***** is interested in my cookin' I'm flattered.

    Or is it 'coon haid? I have to call my n'awlans brother and get is straight.
  4. USMC_G19

    USMC_G19 Ham Salad

    Dec 13, 2005
    Northern VA
    I make a Guinness stew that i could eat for breakfast lunch and dinner. The woman isnt too fond but that just means more for me! Now that the weather is getting colder is time to fire up the dutch oven.
  5. margo


    Jul 19, 2000
    Savannah, Ga USA
    I'll bet it would also be good prepared in a dutch oven.

    Yeah, I just got a lodge enameled dutch oven.