Christmas Eve Beef Stew
I really don't understand people complaining about this recipe. I thought it was fine, not my mom's standard but yummy and hearty, although I customized it to my liking. I don't like tomatoes or peas in my stew, I left them out and added 3 times more spices and bell peppers and some extra wine. Just a few points to the complainers:
The reason to stew beef is because it's inherently the worst cut of the animal, just above the leftovers for ground beef. Hence the need to stew as long as needed, could be half hour with excellent meat or 3 hours for old cow... Beef is not the same everywhere. Depending on where you shop, you either get old dairy cow or 2 year old steer. The cheaper the cut, the more chewy it will be. Proper unfrozen aging of the meat removes rigor mortis and provides for blood coagulation prior to packaging. Some meats that are frozen just after butchering is never tender as the blood didn't coagulate. Buy better non-died meat.
If the recipe is too bland, add flavors you like. A recipe is tailored to you personal taste when you make it, nobody forces you to like someone else's taste.
If the stew is too liquid, add some thickening agent to it. Small glass of cold water with corn starch, flour or even beef gravy mix.
Whenever I do a stew, I simmer the meat until really tender THEN add all the carrots, give them a cooking head start, THEN add the rest for 10 minutes. Potatoes differ, there are hundreds of different types with different cooked characteristics.
5 users found this review helpful
Oct. 15, 2013