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I was at the diner today and the special was beef stew. I hesitated because their stew is so weird. To me, a beef stew has beef, potatoes, carrots, pepper, celery and bay leaf, period dot. To them, it appears to have a heavy tomato sauce and a proprietary blend of herbs -- I see curled parsley, maybe basil in there, quite a few I can't identify, as if the beef stew I think of as familiar had been tragically drowned in an industrial tomato-sauce spill.
Is this just an average beef stew in other people's opinions? What are your special touches?
For me I like Guinness in my stew with thyme. And I add carrots, celery, garlic, onion and potatoes along with the beef stock and beef. I also add dashes of worshy sauce. I salt/pepper to taste just before serving.
I have also added red wine but prefer the Guinness. I get the no salt/unsalted beef stock too. I like to control my own "salt" and too lazy to make beef stock.
I was at the diner today and the special was beef stew. I hesitated because their stew is so weird. To me, a beef stew has beef, potatoes, carrots, pepper, celery and bay leaf, period dot. To them, it appears to have a heavy tomato sauce and a proprietary blend of herbs -- I see curled parsley, maybe basil in there, quite a few I can't identify, as if the beef stew I think of as familiar had been tragically drowned in an industrial tomato-sauce spill.
Is this just an average beef stew in other people's opinions? What are your special touches?
I can't quit grinning at that description...
Mine is very much like momtothree's except for I use red-wine (Husband can't stand Guinness) and no celery. And a bit of tomato paste in the beginning. Not much - just a little.
Beef and beef stock, potatoes, carrots, onions, garlic, celery, bay leaf, jalapeño for heat, salt,pepper and other spices. I love Beef Stew on cold days!
I don't like a tomato-y beef stew. Just beef, beef stock, onion, celery, carrots, potatoes, garlic, salt, pepper and whatever seasonings I feel like adding.
There are a couple of ways I make it and/or eat it: basically, like everyone else: stew meat, potatoes, carrots, celery, onions, maybe bell peppers. I like to brown it off, add the spices, including garlic and deglaze with a little wine. They I mix everything together, add some broth and put either in the crock pot or cook on top of the stove for a few hours or longer. Yes, tomatoes are good for a change of pace and even something spicey like a few pepper flakes and maybe some cumin. If I am going to us fresh herbs I tie them and take them out just before serving.
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