What is your favorite form of Beef Stew? (Cincinnati, Hunter: buy, eat) - Ohio (OH) - City-Data Forum

kjbrill · 10-08-2011, 05:23 PM

Let's hear from you concerning your favorite beef stew? What is the form of meat? Do you buy the market's form of stew beef or something else? What kind of veggies do you like in it? Let's see who likes what.

Personally, I like a number of variations. I can use the market stew beef, but I prefer to cut up either chuck roast or round steak. After browning, I put the meat into a crockpot. Add enough water to cover and cook on low for several hours. Once the meat has generated some good thick gravy, begin adding the rest. I like cubed potato, baby carrots, cut up celery, sliced mushrooms, whole or stewed tomatoes, pearl onions, and whatever else I find convenient in the pantry. My stews rarely come out the same two times in a row.

As we get into the winter season, Cincinnati Chili, Tex-Mex Chili, and Beef Stew all come into my category of comfort food. Beef Stew just demands some form of fresh, thick bread with butter to sop up the good stew juices. That is Pure Heaven.

Let's have a nice approaching winter discussion here.

jlawrence01 · 10-08-2011, 09:55 PM

I like a good oxtail stew. However, I refuse to pay nearly $4/lb for a meat that is mostly bone.

IMO, to make a good stew, it should sit overnight in order for the flavors to really develop.

Wilson513 · 10-09-2011, 05:26 AM

Here is how to make a beef stew. All you need to know:

https://www.city-data.com/forum/21102139-post1.html

kjbrill · 10-09-2011, 06:04 AM

Wilson... That is a very tempting recipe, and while indeed a stew should more rightfully be called Beef Burgundy. The only things I see missing are the garlic and mushrooms.

The great thing about stew is there are so many variations.

What I like about this recipe is it is thick and should go very well with noodles.

kjbrill · 10-09-2011, 06:18 AM

Quote:

Originally Posted by jlawrence01

I like a good oxtail stew. However, I refuse to pay nearly $4/lb for a meat that is mostly bone.

IMO, to make a good stew, it should sit overnight in order for the flavors to really develop.

I agree it is definitely better the next day. Same goes for Tex-Mex chili.

kjbrill · 10-09-2011, 06:23 AM

Just a question. Does anyone on here make Polish Hunter's Stew? It looks interesting, I just have not gotten up enough ambition to attempt it.

Wilson513 · 10-09-2011, 06:36 AM

Quote:

Originally Posted by kjbrill

Wilson... That is a very tempting recipe, and while indeed a stew should more rightfully be called Beef Burgundy. The only things I see missing are the garlic and mushrooms.

The great thing about stew is there are so many variations.

I'm not a fan of mushrooms in stew, but if that was being made in my kitchen it would have fresh garlic and 3 bay leaves.

jlawrence01 · 10-09-2011, 06:36 AM

Quote:

Originally Posted by kjbrill

Just a question. Does anyone on here make Polish Hunter's Stew? It looks interesting, I just have not gotten up enough ambition to attempt it.

I have seen it once or twice ... in Minneapolis. Up there it is called Bigos and it is often served during the Christmas holiday. Like most stews, I have never seen two recipes that are the same.

It sounds interesting BUT all that sodium ...

Ohiogirl81 · 10-09-2011, 12:58 PM

My grandmother made bigos, but I haven't had it in ages. Cabbage, garlic and kielbasa -- what's not to like?

Briolat21 · 10-11-2011, 11:51 AM

I am a big fan of beef bourginonne (beef burgundy).... garlic, redwine, beef stock, mushrooms, carrots, celery, onions... I suppose you can add potatoes, but its not traditional and I don't.

Then you cook it until basically the beef turns to mush and falls apart. Eat it with a spoon, with a hunk of crusty bread - whatever. Also freezes great. With the carrots and mushrooms (and wine!) - a very rich luxurious way to stay warm in the winter.