On Tuesday, September 25, 2018 at 4:16:47 AM UTC-6, Cindy Hamilton wrote:
> On Tuesday, September 25, 2018 at 2:38:24 AM UTC-4, Roy wrote:
> > On Tuesday, September 25, 2018 at 12:25:51 AM UTC-6, Julie Bove wrote:
> > > > wrote in message
> > > ...
> > > > On Sun, 23 Sep 2018 17:59:02 -0700, "Julie Bove"
> > > > > wrote:
> > > >
> > > >>
> > > >>"cshenk" > wrote in message
> > > ...
> > > >>> This came out pretty good.
> > > >>>
> > > >>> Apologies for being an eye-ball measure cook but the below should be
> > > >>> pretty close.
> > > >>>
> > > >>> 1lb stew beef, cut to about 1/2 inch cubes
> > > >>> 28oz can diced tomatoes (with juice)
> > > >>> 4oz can mushrooms (with juice), fresh would be fine but I had cammed
> > > >>> 4 small carrots (about 1.5 cups small chopped)
> > > >>> 2 large potatoes (about 1.5 cups cubed)
> > > >>> 1/2 medium onion (1/2 cup, more would be fine)
> > > >>> 1/2 ts bourbon smoked black pepper
> > > >>> 1/2 ts roasted granulated garlic
> > > >>> 1/4 ts chipotle and ground black pepper (use less for some tastes)
> > > >>> 2 beef bullion cubes (a salt free mexican version)
> > > >>> 1 cup water
> > > >>>
> > > >>> This was very flavorful and develops even better with longer cooking or
> > > >>> fridge then reheat. If you do not like very spicy, consider starting
> > > >>> with 1/8ts of the chipotle pepper blend as you can always add more
> > > >>> later. The use of canned mushrooms is just right for us, but fresh
> > > >>> would also work. I happened to only have canned on hand at the time so
> > > >>> used that.
> > > >>>
> > > >>> There is an alternative version of this. Add a can of corn and measure
> > > >>> the liquid as part of the water. I prefer the simplicity without the
> > > >>> corn but the classic version of this uses either canned, fresh scraped,
> > > >>> or frozen corn (about 1 cup).
> > > >>>
> > > >>> The tomato can should be diced or stewed and broken up. Sauce will not
> > > >>> work here.
> > > >>>
> > > >>> Smile, not many recipes posted here but I keep them rolling at times!
> > > >>
> > > >>Why will sauce not work here? I sometimes put tomato sauce in my stew.
> > > >
> > > > There's not nearly enough meat to call that beef stew.
> > > > I've never in my life cooked a beef stew with less than 3-4 pounds of
> > > > beef. No one who knows how to cook prepares ANY stew for just one
> > > > meal.
> > >
> > > I actually have made it for one meal but it takes some doing. I've been
> > > trying to have leftovers because they generally don't get eaten. I would
> > > also add at the minimum, celery and green beans. Maybe some peas or lentils
> > > or if I don't use much meat, then I might add some cooked dried beans.
> >
> > U are not making stew...you are emptying your left-overs and crap like beans
> > and such like dross into a melange of yuck.
> > Your gardener must have a "cast-iron stomach" as he would need one as you
> > welcome him with your "inventions".
> >
> > Sorry to be so critical but try and stay with the more conventional ingredients
> > if you are going to label it "beef stew".
> >
> > ====
>
> Luckily, you don't get to decide for everybody what "beef stew" is. This
> is one of my favorites:
>
> <https://www.geniuskitchen.com/recipe/ethiopian-spicy-beef-stew-key-wat-436458>
>
> Cindy Hamilton

Thanks...saved for future endeavor.

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