I scanned a number of recipes for beef stew. There are hundreds!

The proportions vary considerably. Is it possible to make some general
guidelines for the major ingredients (meat and vegetables) to guide
cooking without a specific recipe? That way I could use whatever I
have available, but still be able to stay within those general
guidelines.

Here's what I came up with from averaging 8-10 beef stew recipes.
These are based on 1 pound of beef.

1 lb beef (chuck, flank, lamb, ???)
1 cup oil
1 onion, chopped
1 cup tomatoes or tomato paste
3-4 cups vegetables, chopped
1-2 cups water as needed

Are these rough proportions about right?

In addition, it will need salt, pepper, and other spices.

--
For email, use

"LurfysMa" > wrote in message
...

>I scanned a number of recipes for beef stew. There are hundreds!
>
> The proportions vary considerably. Is it possible to make some general
> guidelines for the major ingredients (meat and vegetables)...

Nope. That's why the recipes vary so much. Why not just experiment?

On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> wrote:

>"LurfysMa" > wrote in message
.. .
>
>>I scanned a number of recipes for beef stew. There are hundreds!
>>
>> The proportions vary considerably. Is it possible to make some general
>> guidelines for the major ingredients (meat and vegetables)...
>
>Nope. That's why the recipes vary so much. Why not just experiment?

Well, yes, that's what I plan to do. I was hoping for some general
guidelines so I don't have to toss quite so many failures.



--
For email, use

"LurfysMa" > wrote in message
...
> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> > wrote:
>
>>"LurfysMa" > wrote in message
. ..
>>
>>>I scanned a number of recipes for beef stew. There are hundreds!
>>>
>>> The proportions vary considerably. Is it possible to make some general
>>> guidelines for the major ingredients (meat and vegetables)...
>>
>>Nope. That's why the recipes vary so much. Why not just experiment?
>
> Well, yes, that's what I plan to do. I was hoping for some general
> guidelines so I don't have to toss quite so many failures.

How could it be a failure? The gravy tends to blend all the flavors to begin
with. So what if you put in twice as many carrots and it's a little too
sweet. Balance it with more black pepper. Think of what YOU want to see on
the plate when it's finished. If you're nuts about big onion chunks, put in
a lot. Try spreading out the ingredients on your counter. See what looks
right. It's your dish.

Hint, though: I find potatoes get a funny texture when they're frozen. If
you're going to freeze the leftovers, take out the potatoes, and plan their
quantity accordingly. When you serve the leftovers later, precook some
potatoes in water, drain thoroughly, then simmer them in the gravy with the
stew so they pick up a little of that flavor.

Doug Kanter wrote:

>
> How could it be a failure? The gravy tends to blend all the flavors to begin
> with. So what if you put in twice as many carrots and it's a little too
> sweet.

There is a nasty flavour that comes out if you use too much carrot. Too much
tomato paste can ruin a stew too.

On Mon, 24 Oct 2005 15:07:15 -0400, Dave Smith
> wrote:

>Doug Kanter wrote:
>
>>
>> How could it be a failure? The gravy tends to blend all the flavors to begin
>> with. So what if you put in twice as many carrots and it's a little too
>> sweet.
>
>There is a nasty flavour that comes out if you use too much carrot. Too much
>tomato paste can ruin a stew too.

OK, I'll experiment. I guess too much of anything is ... too much,
right?

--
For email, use

"Dave Smith" > wrote in message
...
> Doug Kanter wrote:
>
>>
>> How could it be a failure? The gravy tends to blend all the flavors to
>> begin
>> with. So what if you put in twice as many carrots and it's a little too
>> sweet.
>
> There is a nasty flavour that comes out if you use too much carrot.



Actually I disagree. I make a wonderful stew with just chops or beef,
onions and carrots, and stock. I fry the onion and meat, then add heaps of
carrots, some grated. I stew this for a couple of hours with the stock,
then add some larger chunks of carrot, and cook till tender. I serve this
with plain pasta. It has a great carroty taste, and it's just great. It's
a great way to use carrots when they're on special. Mmmm, now I think I
might make that this week.

--
Jen
>

LurfysMa wrote:

> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> > wrote:
>
> >"LurfysMa" > wrote in message
> .. .
> >
> >>I scanned a number of recipes for beef stew. There are hundreds!
> >>
> >> The proportions vary considerably. Is it possible to make some general
> >> guidelines for the major ingredients (meat and vegetables)...
> >
> >Nope. That's why the recipes vary so much. Why not just experiment?
>
> Well, yes, that's what I plan to do. I was hoping for some general
> guidelines so I don't have to toss quite so many failures.

The best general guideline I can offer is to brown the meat in a bit of oil
before adding the liquid and then be careful not to boil it. Boiling a stew
will make the meat tough and flavourless but slow cooking in liquid for a
longer time will make it much more tender. We always prepare stews the day
before and refrigerate overnight. The taste is always much better.

On Mon, 24 Oct 2005 15:05:53 -0400, Dave Smith
> wrote:

>LurfysMa wrote:
>
>> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
>> > wrote:
>>
>> >"LurfysMa" > wrote in message
>> .. .
>> >
>> >>I scanned a number of recipes for beef stew. There are hundreds!
>> >>
>> >> The proportions vary considerably. Is it possible to make some general
>> >> guidelines for the major ingredients (meat and vegetables)...
>> >
>> >Nope. That's why the recipes vary so much. Why not just experiment?
>>
>> Well, yes, that's what I plan to do. I was hoping for some general
>> guidelines so I don't have to toss quite so many failures.
>
>The best general guideline I can offer is to brown the meat in a bit of oil
>before adding the liquid and then be careful not to boil it. Boiling a stew
>will make the meat tough and flavourless but slow cooking in liquid for a
>longer time will make it much more tender. We always prepare stews the day
>before and refrigerate overnight. The taste is always much better.

Good, thanks. I agree with the overnight point. I always liked stew
the next day better.

--
For email, use

LurfysMa wrote:
> On Mon, 24 Oct 2005 15:05:53 -0400, Dave Smith
> > wrote:
>
> >LurfysMa wrote:
> >
> >> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> >> > wrote:
> >>
> >> >"LurfysMa" > wrote in message
> >> .. .
> >> >
> >> >>I scanned a number of recipes for beef stew. There are hundreds!
> >> >>
> >> >> The proportions vary considerably. Is it possible to make some general
> >> >> guidelines for the major ingredients (meat and vegetables)...
> >> >
> >> >Nope. That's why the recipes vary so much. Why not just experiment?
> >>
> >> Well, yes, that's what I plan to do. I was hoping for some general
> >> guidelines so I don't have to toss quite so many failures.
> >
> >The best general guideline I can offer is to brown the meat in a bit of oil
> >before adding the liquid and then be careful not to boil it. Boiling a stew
> >will make the meat tough and flavourless but slow cooking in liquid for a
> >longer time will make it much more tender. We always prepare stews the day
> >before and refrigerate overnight. The taste is always much better.

I find that baking the stew in a dutch oven yields the best results.
It's
much easier to control the heat, and the heat comes at the meat from
all
sides, rather than just the bottom.

Cindy Hamilton

LurfysMa wrote:
> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> > wrote:
>
>
>>"LurfysMa" > wrote in message
. ..
>>
>>
>>>I scanned a number of recipes for beef stew. There are hundreds!
>>>
>>>The proportions vary considerably. Is it possible to make some general
>>>guidelines for the major ingredients (meat and vegetables)...
>>
>>Nope. That's why the recipes vary so much. Why not just experiment?
>
>
> Well, yes, that's what I plan to do. I was hoping for some general
> guidelines so I don't have to toss quite so many failures.
>

When experimenting like this, use small steps if you don't want to risk
"failures". Take an existing recipe you know you like, and change one
thing at a time, in small increments. That way, you'll always be "close"
to something know isn't a "failure".

Me, I throw caution to the wind, and will change everything. Yes, I've
had to throw some dishes out because they turned out so absolutely bad.
But I've also discovered wonderful new things that I wouldn't have ever
encountered if I'd gone with "general guidelines".

LurfysMa wrote:
> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> > wrote:
>
> >"LurfysMa" > wrote in message
> .. .
> >
> >>I scanned a number of recipes for beef stew. There are hundreds!
> >>
> >> The proportions vary considerably. Is it possible to make some general
> >> guidelines for the major ingredients (meat and vegetables)...
> >
> >Nope. That's why the recipes vary so much. Why not just experiment?
>
> Well, yes, that's what I plan to do. I was hoping for some general
> guidelines so I don't have to toss quite so many failures.
>
General guidelines on process:

Do brown the beef well in a little bit of oil. Don't flour it
first, even though thousands of recipes say to do so. You want to
brown the meat darkly, caramelize it, and create "fond", those little
bits and pieces on the bottom of the pan that eventually enhance the
stew's flavor. Flour interferes with that. If the stew needs
thickening, do that at the end. Don't use a nonstick pan for stew for
the same reason -- it won't create fond.

If possible, do make the stew the day before. The overnight in the
'fridge improves the blending of the flavors and also lets you remove
any congealed fat from the surface. It also encourages you to use
vegetables in two stages (see below).

Do control the heat. You want the barest shimmering surface, not a
steadily bubbling one. Longer and slower produces markedly better
results.

When you reheat it the second day, do taste carefully for seasoning
when it's hot, not when it's still cold.

General guidelines on ingredients.

It's all up to your taste. Some people love celery, some don't,
and the same for carrots. Some people always use tomatoes, others
never. Same for potatoes.

Some veggies change character as they cook longer and longer.
Carrots and celery are prime examples. I like carrots, for example,
but if I use as many carrots as I like from the beginning of the
cooking then the stew becomes too sweet and the carrots too mushy.
Solution for this is I use one medium carrot per lb. of meat at the
beginning. When the first cooking is done, I remove it. For the
second cooking, or reheating, I add however many carrots I want and
they cook only 20 minutes. Same thing with potatoes--they never go in
until the second day, if I'm going to use them at all. (Often we eat
stew with noodles or rice and omit the potatoes.)

Experiment with beer or wine, too. Look for "daube de bouef" and
"boeuf bourgignon."

And now, finally, to your original question: I like the overall
proportions to be at least 1/2 beef, no more than 1/2 vegetables. Less
meat than that and it looks like a soup to me. -aem

On 24 Oct 2005 12:40:50 -0700, "aem" > wrote:

>LurfysMa wrote:
>> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
>> > wrote:
>>
>> >"LurfysMa" > wrote in message
>> .. .
>> >
>> >>I scanned a number of recipes for beef stew. There are hundreds!
>> >>
>> >> The proportions vary considerably. Is it possible to make some general
>> >> guidelines for the major ingredients (meat and vegetables)...
>> >
>> >Nope. That's why the recipes vary so much. Why not just experiment?
>>
>> Well, yes, that's what I plan to do. I was hoping for some general
>> guidelines so I don't have to toss quite so many failures.
>>
>General guidelines on process:
>
> Do brown the beef well in a little bit of oil. Don't flour it
>first, even though thousands of recipes say to do so. You want to
>brown the meat darkly, caramelize it, and create "fond", those little
>bits and pieces on the bottom of the pan that eventually enhance the
>stew's flavor. Flour interferes with that. If the stew needs
>thickening, do that at the end. Don't use a nonstick pan for stew for
>the same reason -- it won't create fond.

I'd never heard that word. From google, it's actually "fonds de
cuisine", a French term, meaning something like "stock".

> If possible, do make the stew the day before. The overnight in the
>'fridge improves the blending of the flavors and also lets you remove
>any congealed fat from the surface. It also encourages you to use
>vegetables in two stages (see below).

I don't like mushy veggies either.

> Do control the heat. You want the barest shimmering surface, not a
>steadily bubbling one. Longer and slower produces markedly better
>results.
>
> When you reheat it the second day, do taste carefully for seasoning
>when it's hot, not when it's still cold.
>
>General guidelines on ingredients.
>
> It's all up to your taste. Some people love celery, some don't,
>and the same for carrots. Some people always use tomatoes, others
>never. Same for potatoes.
>
> Some veggies change character as they cook longer and longer.
>Carrots and celery are prime examples. I like carrots, for example,
>but if I use as many carrots as I like from the beginning of the
>cooking then the stew becomes too sweet and the carrots too mushy.
>Solution for this is I use one medium carrot per lb. of meat at the
>beginning. When the first cooking is done, I remove it. For the
>second cooking, or reheating, I add however many carrots I want and
>they cook only 20 minutes. Same thing with potatoes--they never go in
>until the second day, if I'm going to use them at all. (Often we eat
>stew with noodles or rice and omit the potatoes.)
>
> Experiment with beer or wine, too. Look for "daube de bouef" and
>"boeuf bourgignon."

Some recipes call for 3/4 cup red wine for 1 lb of beef. About the
same for beer? Personally, I dislike beer as a drink. Does it add a
beer flavor or some other effect?

>And now, finally, to your original question: I like the overall
>proportions to be at least 1/2 beef, no more than 1/2 vegetables. Less
>meat than that and it looks like a soup to me. -aem

Thanks for the thoughtful details. I can't wait to try some of them
out.

--
For email, use

"LurfysMa" > wrote in message
...
> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
> > wrote:
>
>>"LurfysMa" > wrote in message
. ..
>>
>>>I scanned a number of recipes for beef stew. There are hundreds!
>>>
>>> The proportions vary considerably. Is it possible to make some general
>>> guidelines for the major ingredients (meat and vegetables)...
>>
>>Nope. That's why the recipes vary so much. Why not just experiment?
>
> Well, yes, that's what I plan to do. I was hoping for some general
> guidelines so I don't have to toss quite so many failures.
>

It's hard to fail with a stew if you're using ingredients you like. If I was
making a stew for just me, the meat would be there for the flavor, and the
veggies would be the main meal. Since I'm not cooking for just me, the meat
gets a fair percentage, though.

And it also depends on what I have on hand at the time. Meat, potatoes,
carrots, and onion are for sure, but then I might add celery, turnips, green
pepper, kohlrabi, or mushrooms. For the liquid, I might add beer, wine,
broth, juice...whatever is on hand. Seasonings depend on my mood.

If I don't happen to have potatoes, I might serve over noodles or rice, or I
might float dumplings on top.

On Mon, 24 Oct 2005 14:13:32 -0600, "D.Currie"
> wrote:

>
>"LurfysMa" > wrote in message
.. .
>> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
>> > wrote:
>>
>>>"LurfysMa" > wrote in message
...
>>>
>>>>I scanned a number of recipes for beef stew. There are hundreds!
>>>>
>>>> The proportions vary considerably. Is it possible to make some general
>>>> guidelines for the major ingredients (meat and vegetables)...
>>>
>>>Nope. That's why the recipes vary so much. Why not just experiment?
>>
>> Well, yes, that's what I plan to do. I was hoping for some general
>> guidelines so I don't have to toss quite so many failures.
>>
>
>It's hard to fail with a stew if you're using ingredients you like. If I was
>making a stew for just me, the meat would be there for the flavor, and the
>veggies would be the main meal. Since I'm not cooking for just me, the meat
>gets a fair percentage, though.
>
>And it also depends on what I have on hand at the time. Meat, potatoes,
>carrots, and onion are for sure, but then I might add celery, turnips, green
>pepper, kohlrabi, or mushrooms. For the liquid, I might add beer, wine,
>broth, juice...whatever is on hand. Seasonings depend on my mood.

Juice? That never ccurred to me. What types of juices and in what
amounts?

>If I don't happen to have potatoes, I might serve over noodles or rice, or I
>might float dumplings on top.

My grandmother used to make these lovely, light potato dumplings with
her chicken soup. She had 11 children. None of the daughters or
daughters-in-law can make those dumplings the way she used to, but all
of them have tried. I had them as a child every Thanksgiving. Now I am
all nostalgic.

--
For email, use

"LurfysMa" > wrote in message
...
> On Mon, 24 Oct 2005 14:13:32 -0600, "D.Currie"
> > wrote:
>
>>
>>"LurfysMa" > wrote in message
. ..
>>> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
>>> > wrote:
>>>
>>>>"LurfysMa" > wrote in message
m...
>>>>
>>>>>I scanned a number of recipes for beef stew. There are hundreds!
>>>>>
>>>>> The proportions vary considerably. Is it possible to make some general
>>>>> guidelines for the major ingredients (meat and vegetables)...
>>>>
>>>>Nope. That's why the recipes vary so much. Why not just experiment?
>>>
>>> Well, yes, that's what I plan to do. I was hoping for some general
>>> guidelines so I don't have to toss quite so many failures.
>>>
>>
>>It's hard to fail with a stew if you're using ingredients you like. If I
>>was
>>making a stew for just me, the meat would be there for the flavor, and the
>>veggies would be the main meal. Since I'm not cooking for just me, the
>>meat
>>gets a fair percentage, though.
>>
>>And it also depends on what I have on hand at the time. Meat, potatoes,
>>carrots, and onion are for sure, but then I might add celery, turnips,
>>green
>>pepper, kohlrabi, or mushrooms. For the liquid, I might add beer, wine,
>>broth, juice...whatever is on hand. Seasonings depend on my mood.
>
> Juice? That never ccurred to me. What types of juices and in what
> amounts?


Whatever goes with whatever else you're adding. And not so much that the
flavor overpowers, but enough to add a little interest. I don't do a lot of
measuring when I'm cooking, I tend to just add what seems right, taste, and
maybe add a little more. If you like the flavor to begin with, and the
flavors go together, you're likely to get something you like in the end.

If you see a combination of flavors in some other dish that you like, you
could use the same things in moderation in a stew. WIth beef, orange juice
would be good if you like Chinese orange beef. Lime and cilantro would give
you a Mexican flavor. It's really just whatever you like and sometimes just
what you have on hand.

>
>>If I don't happen to have potatoes, I might serve over noodles or rice, or
>>I
>>might float dumplings on top.
>
> My grandmother used to make these lovely, light potato dumplings with
> her chicken soup. She had 11 children. None of the daughters or
> daughters-in-law can make those dumplings the way she used to, but all
> of them have tried. I had them as a child every Thanksgiving. Now I am
> all nostalgic.
>

I don't make dumplings often, but when I do, I always think I should make
them more often.

LurfysMa wrote:
> On Mon, 24 Oct 2005 14:13:32 -0600, "D.Currie"
> > wrote:
>
>>
>> "LurfysMa" > wrote in message
>> ...
>>> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter"
>>> > wrote:
>>>
>>>> "LurfysMa" > wrote in message
>>>> ...
>>>>
>>>>> I scanned a number of recipes for beef stew. There are hundreds!
>>>>>
>>>>> The proportions vary considerably. Is it possible to make some
>>>>> general guidelines for the major ingredients (meat and
>>>>> vegetables)...
>>>>
>>>> Nope. That's why the recipes vary so much. Why not just experiment?
>>>
>>> Well, yes, that's what I plan to do. I was hoping for some general
>>> guidelines so I don't have to toss quite so many failures.
>>>
>>
>> It's hard to fail with a stew if you're using ingredients you like.
>> If I was making a stew for just me, the meat would be there for the
>> flavor, and the veggies would be the main meal. Since I'm not
>> cooking for just me, the meat gets a fair percentage, though.
>>
>> And it also depends on what I have on hand at the time. Meat,
>> potatoes, carrots, and onion are for sure, but then I might add
>> celery, turnips, green pepper, kohlrabi, or mushrooms. For the
>> liquid, I might add beer, wine, broth, juice...whatever is on hand.
>> Seasonings depend on my mood.
>
> Juice? That never ccurred to me. What types of juices and in what
> amounts?
>
A lot of people swear by adding V-8. I haven't tried it yet but plan to use
some to make a vegetable soup very soon

>> If I don't happen to have potatoes, I might serve over noodles or
>> rice, or I might float dumplings on top.
>
> My grandmother used to make these lovely, light potato dumplings with
> her chicken soup. She had 11 children. None of the daughters or
> daughters-in-law can make those dumplings the way she used to, but all
> of them have tried. I had them as a child every Thanksgiving. Now I am
> all nostalgic.

"LurfysMa" in :
> On Mon, 24 Oct 2005 17:25:43 GMT, "Doug Kanter" wrote:
>
>>"LurfysMa" > wrote:
>>> Is it possible to make some general guidelines
>>> for the major ingredients (meat and vegetables)...
>>
>>Nope. That's why the recipes vary so much. Why not just experiment?
>
> Well, yes, that's what I plan to do. ...


Different kinds of meat stews are made in different countries and some of
the traditionalisic recipes do work out in particular proportions. (In the
same sense as the famous simple cake recipe, called quatre-quarts, or
four-quarters, in France and pound cake in the US, uses equal parts by
weight of flour, sugar, butter, and eggs. Enhanced of course with your own
embellishments like some orange juice, zest, and liqueur to give it intense
and satisfying orange flavor.)

Offhand I remember one strikingly simple beef stew from Germany based on
equal parts by weight of three ingredients: beef, beer, and leeks. ("Drei
dritten?") You clean, trim, and chop the leeks; stew the ingredints until
done, seasoning to taste. It's not a bad method, I've used it. There are
other such recipes too, but I hope that's helpful.

-- Max

Max Hauser wrote:
>
> Offhand I remember one strikingly simple beef stew from Germany based on
> equal parts by weight of three ingredients: beef, beer, and leeks. ("Drei
> dritten?") You clean, trim, and chop the leeks; stew the ingredints until
> done, seasoning to taste. It's not a bad method, I've used it. There are
> other such recipes too, but I hope that's helpful.
>
> -- Max

Vell, of course, that's how the Krauts do everything... it vill be by
the book... Krauts are born without an imagination gene. In fact I
don't think Krauts have genes... anyone know, to androids have genes?
Start goose stepping... that way, Max.
hehehe

Herr Sheldon

"LurfysMa" > wrote in message
...
>I scanned a number of recipes for beef stew. There are hundreds!
>
> The proportions vary considerably. Is it possible to make some general
> guidelines for the major ingredients (meat and vegetables) to guide
> cooking without a specific recipe? That way I could use whatever I
> have available, but still be able to stay within those general
> guidelines.
>
> Here's what I came up with from averaging 8-10 beef stew recipes.
> These are based on 1 pound of beef.
>
> 1 lb beef (chuck, flank, lamb, ???)
> 1 cup oil
> 1 onion, chopped
> 1 cup tomatoes or tomato paste
> 3-4 cups vegetables, chopped
> 1-2 cups water as needed
>
> Are these rough proportions about right?
>
> In addition, it will need salt, pepper, and other spices.

Nope - way too much oil.
No flour for dredging.
Use Stock or stock and wine not water.

Don't sweat the proportions too much 1/2 a carrot or an extra onion depending on
the size ain't gonna make that much difference.

Dimitri

Dimitri wrote:
> "LurfysMa" > wrote in message
> ...
>> I scanned a number of recipes for beef stew. There are hundreds!
>>
>> The proportions vary considerably. Is it possible to make some
>> general guidelines for the major ingredients (meat and vegetables)
>> to guide
>> cooking without a specific recipe? That way I could use whatever I
>> have available, but still be able to stay within those general
>> guidelines.
>>
>> Here's what I came up with from averaging 8-10 beef stew recipes.
>> These are based on 1 pound of beef.
>>
>> 1 lb beef (chuck, flank, lamb, ???)
>> 1 cup oil
>> 1 onion, chopped
>> 1 cup tomatoes or tomato paste
>> 3-4 cups vegetables, chopped
>> 1-2 cups water as needed
>>
>> Are these rough proportions about right?
>>
>> In addition, it will need salt, pepper, and other spices.
>
> Nope - way too much oil.
> No flour for dredging.
> Use Stock or stock and wine not water.
>
> Don't sweat the proportions too much 1/2 a carrot or an extra onion
> depending on the size ain't gonna make that much difference.
>
> Dimitri

I agree, way too much oil. And I wouldn't use flank steak in a stew. Even
braised it would be waaaay too tough. Flank needs to be cooked (IMO) to a
rare or med-rare at most and sliced thinly across the grain. Otherwise
you're chewing shoe-leather.

Jill

"jmcquown" > wrote in message
...
> Dimitri wrote:

>> Nope - way too much oil.
>> No flour for dredging.
>> Use Stock or stock and wine not water.
>>
>> Don't sweat the proportions too much 1/2 a carrot or an extra onion
>> depending on the size ain't gonna make that much difference.
>>
>> Dimitri
>
> I agree, way too much oil. And I wouldn't use flank steak in a stew. Even
> braised it would be waaaay too tough. Flank needs to be cooked (IMO) to a
> rare or med-rare at most and sliced thinly across the grain. Otherwise
> you're chewing shoe-leather.
>
> Jill

Amen to that.

Dimitri

On Mon, 24 Oct 2005 12:44:43 -0500, "jmcquown"
> wrote:

>Dimitri wrote:
>> "LurfysMa" > wrote in message
>> ...
>>> I scanned a number of recipes for beef stew. There are hundreds!
>>>
>>> The proportions vary considerably. Is it possible to make some
>>> general guidelines for the major ingredients (meat and vegetables)
>>> to guide
>>> cooking without a specific recipe? That way I could use whatever I
>>> have available, but still be able to stay within those general
>>> guidelines.
>>>
>>> Here's what I came up with from averaging 8-10 beef stew recipes.
>>> These are based on 1 pound of beef.
>>>
>>> 1 lb beef (chuck, flank, lamb, ???)
>>> 1 cup oil
>>> 1 onion, chopped
>>> 1 cup tomatoes or tomato paste
>>> 3-4 cups vegetables, chopped
>>> 1-2 cups water as needed
>>>
>>> Are these rough proportions about right?
>>>
>>> In addition, it will need salt, pepper, and other spices.
>>
>> Nope - way too much oil.
>> No flour for dredging.
>> Use Stock or stock and wine not water.
>>
>> Don't sweat the proportions too much 1/2 a carrot or an extra onion
>> depending on the size ain't gonna make that much difference.
>>
>> Dimitri
>
>I agree, way too much oil. And I wouldn't use flank steak in a stew. Even
>braised it would be waaaay too tough. Flank needs to be cooked (IMO) to a
>rare or med-rare at most and sliced thinly across the grain. Otherwise
>you're chewing shoe-leather.

I wouldn't have chosen it, but I had it left over. I cut it fairly
thinly across the grain and it came out pretty good. About 3-4 hours
of slow simmering.

--
For email, use

On Mon, 24 Oct 2005 17:26:04 GMT, "Dimitri" >
wrote:

>
>"LurfysMa" > wrote in message
.. .
>>I scanned a number of recipes for beef stew. There are hundreds!
>>
>> The proportions vary considerably. Is it possible to make some general
>> guidelines for the major ingredients (meat and vegetables) to guide
>> cooking without a specific recipe? That way I could use whatever I
>> have available, but still be able to stay within those general
>> guidelines.
>>
>> Here's what I came up with from averaging 8-10 beef stew recipes.
>> These are based on 1 pound of beef.
>>
>> 1 lb beef (chuck, flank, lamb, ???)
>> 1 cup oil
>> 1 onion, chopped
>> 1 cup tomatoes or tomato paste
>> 3-4 cups vegetables, chopped
>> 1-2 cups water as needed
>>
>> Are these rough proportions about right?
>>
>> In addition, it will need salt, pepper, and other spices.
>
>Nope - way too much oil.

So, just start will enough oil to cover the pan for browning? I like
olive oil, is that good?

>No flour for dredging.

Yep, I got that from a couple of sources, even though a lot fo recipes
call for it. Personally, I don't like flour in stews.

>Use Stock or stock and wine not water.

But, isn't stock just water from a previous process?

>Don't sweat the proportions too much 1/2 a carrot or an extra onion depending on
>the size ain't gonna make that much difference.

OK. I was just trying to get gross proportions. What I'm getting is
that the more veggies, the more it's like soup or vegetarian stew. The
more beef, the more it's like a "hearty" or "beefy" stew. Probably at
least 1-1 (veggies-beef) and as much as 4-1.

--
For email, use

"LurfysMa" > wrote in message
...

<snip>

>No flour for dredging.
>
> Yep, I got that from a couple of sources, even though a lot fo recipes
> call for it. Personally, I don't like flour in stews.

Wne part of the browning process the flour will empart a "nutty" flavor and
assist in the thickening.

>
>>Use Stock or stock and wine not water.
>
> But, isn't stock just water from a previous process?

No - when you make the stcok the vegetables used in the stock have given up
their flavor and are disgarded. The basis for mast stews is a mirepoix which is
sauted - the stock simply enhances those flavors.

If you have cooked your stew so long that the vegetables have given up all their
individual flavors then IMHO you have cooked it too long.


>>Don't sweat the proportions too much 1/2 a carrot or an extra onion depending
>>on
>>the size ain't gonna make that much difference.

> OK. I was just trying to get gross proportions. What I'm getting is
> that the more veggies, the more it's like soup or vegetarian stew. The
> more beef, the more it's like a "hearty" or "beefy" stew. Probably at
> least 1-1 (veggies-beef) and as much as 4-1.

That is kind of true but because of the flavors that the vegetables provide one
runs the risk of overpowering the "beefy" flavor however many are essential .
as example tomato is added because of the natural sugars and the rich "brown"
color tomato adds.

Dimitri

LurfysMa wrote:
> I scanned a number of recipes for beef stew. There are hundreds!
>
> The proportions vary considerably. Is it possible to make some general
> guidelines for the major ingredients (meat and vegetables) to guide
> cooking without a specific recipe? That way I could use whatever I
> have available, but still be able to stay within those general
> guidelines.
>
> Here's what I came up with from averaging 8-10 beef stew recipes.
> These are based on 1 pound of beef.
>
> 1 lb beef (chuck, flank, lamb, ???)
> 1 cup oil
> 1 onion, chopped
> 1 cup tomatoes or tomato paste
> 3-4 cups vegetables, chopped
> 1-2 cups water as needed
>
> Are these rough proportions about right?
>
> In addition, it will need salt, pepper, and other spices.

Don't use flank steak; it will be too tough. Round steak, chuck, those are
fine. Lamb is good too, if you like lamb stew. Cube the meat and coat in
seasoned flour. Brown it a little oil, not a lot. Then add it to your stew
pot. Add whatever vegetables you like; I'd definitely include onion,
garlic, potatoes and carrots (at the very least). If you like green beans,
feel free to add them, whatever.

I'd use beef broth or stock rather than plain water. Dimitri suggested
wine; I'd add a splash of red if you have it. You'll probably need much
more liquid since you're going to cook this down until the meat and veggies
are tender. Thyme is a good seasoning along with salt & pepper to taste.
If you go the tomatoes route you might want to add some oregano.

Jill

On Mon, 24 Oct 2005 12:50:10 -0500, "jmcquown"
> wrote:

>LurfysMa wrote:
>> I scanned a number of recipes for beef stew. There are hundreds!
>>
>> The proportions vary considerably. Is it possible to make some general
>> guidelines for the major ingredients (meat and vegetables) to guide
>> cooking without a specific recipe? That way I could use whatever I
>> have available, but still be able to stay within those general
>> guidelines.
>>
>> Here's what I came up with from averaging 8-10 beef stew recipes.
>> These are based on 1 pound of beef.
>>
>> 1 lb beef (chuck, flank, lamb, ???)
>> 1 cup oil
>> 1 onion, chopped
>> 1 cup tomatoes or tomato paste
>> 3-4 cups vegetables, chopped
>> 1-2 cups water as needed
>>
>> Are these rough proportions about right?
>>
>> In addition, it will need salt, pepper, and other spices.
>
>Don't use flank steak; it will be too tough. Round steak, chuck, those are
>fine. Lamb is good too, if you like lamb stew. Cube the meat and coat in
>seasoned flour. Brown it a little oil, not a lot. Then add it to your stew
>pot. Add whatever vegetables you like; I'd definitely include onion,
>garlic, potatoes and carrots (at the very least). If you like green beans,
>feel free to add them, whatever.

Sounds good.

>I'd use beef broth or stock rather than plain water. Dimitri suggested
>wine; I'd add a splash of red if you have it. You'll probably need much
>more liquid since you're going to cook this down until the meat and veggies
>are tender. Thyme is a good seasoning along with salt & pepper to taste.
>If you go the tomatoes route you might want to add some oregano.

Thanks for the spice tips. Very helpful.

--
For email, use

LurfysMa wrote:

> I scanned a number of recipes for beef stew. There are hundreds!
>
> The proportions vary considerably. Is it possible to make some general
> guidelines for the major ingredients (meat and vegetables) to guide
> cooking without a specific recipe? That way I could use whatever I
> have available, but still be able to stay within those general
> guidelines.
>
> Here's what I came up with from averaging 8-10 beef stew recipes.
> These are based on 1 pound of beef.
>
> 1 lb beef (chuck, flank, lamb, ???)
> 1 cup oil
> 1 onion, chopped
> 1 cup tomatoes or tomato paste
> 3-4 cups vegetables, chopped
> 1-2 cups water as needed
>
> Are these rough proportions about right?

That sounds like a heck of a lot of oil. When I make stew I usually start
with about a pound of meat. I use a large stainless pot. I start off by
sprinkling some Worcestershire sauce, pepper and savory over the meat. I
add just enough oil to brown the meat, doing a bit of meat at a time,
removing the browned pieces and adding more. I remove the meat and add a
chopped onion, a finely chopped carrot and a stalk or two of chopped
celery, a handful of chopped mushroom, and when that stuff is almost done
I throw in a medium size clove of garlic finely chopped. When the onions
are nicely sweated, I remove the veggies with a slotted spoon, add ab bit
of red wine, some beef broth and 1-2 Tbsp. tomato paste, bring it to a
boil and then add some Veloutine and thicken it a bit.

Don't worry about the seasoning at this point. It will be further reduced
by the time it is all done and if you salt to taste early it will end up
too salty. There is already salt in the broth.

The meat goes back in and the pot goes into a 300 degree oven for about 2
hours. After that, it is taken out and allowed to cool and then
refrigerated overnight.

The next day I add some chopped potatoes and carrot (too much carrot can
throw the taste off) and put t bake in a 300 degree oven for 1 1/2 - 2
hours, adding about a cup of peas about 5 minutes before serving..

On Mon, 24 Oct 2005 15:03:08 -0400, Dave Smith
> wrote:

>LurfysMa wrote:
>
>> I scanned a number of recipes for beef stew. There are hundreds!
>>
>> The proportions vary considerably. Is it possible to make some general
>> guidelines for the major ingredients (meat and vegetables) to guide
>> cooking without a specific recipe? That way I could use whatever I
>> have available, but still be able to stay within those general
>> guidelines.
>>
>> Here's what I came up with from averaging 8-10 beef stew recipes.
>> These are based on 1 pound of beef.
>>
>> 1 lb beef (chuck, flank, lamb, ???)
>> 1 cup oil
>> 1 onion, chopped
>> 1 cup tomatoes or tomato paste
>> 3-4 cups vegetables, chopped
>> 1-2 cups water as needed
>>
>> Are these rough proportions about right?
>
>That sounds like a heck of a lot of oil. When I make stew I usually start
>with about a pound of meat. I use a large stainless pot. I start off by
>sprinkling some Worcestershire sauce, pepper and savory over the meat. I
>add just enough oil to brown the meat, doing a bit of meat at a time,
>removing the browned pieces and adding more. I remove the meat and add a
>chopped onion, a finely chopped carrot and a stalk or two of chopped
>celery, a handful of chopped mushroom, and when that stuff is almost done
>I throw in a medium size clove of garlic finely chopped. When the onions
>are nicely sweated, I remove the veggies with a slotted spoon, add ab bit
>of red wine, some beef broth and 1-2 Tbsp. tomato paste, bring it to a
>boil and then add some Veloutine and thicken it a bit.
>
>Don't worry about the seasoning at this point. It will be further reduced
>by the time it is all done and if you salt to taste early it will end up
>too salty. There is already salt in the broth.
>
>The meat goes back in and the pot goes into a 300 degree oven for about 2
>hours. After that, it is taken out and allowed to cool and then
>refrigerated overnight.
>
>The next day I add some chopped potatoes and carrot (too much carrot can
>throw the taste off) and put t bake in a 300 degree oven for 1 1/2 - 2
>hours, adding about a cup of peas about 5 minutes before serving..

I'll have to try your baking method sometime. Sounds like it is sorta
like a crock pot. Thanks.

--
For email, use

"LurfysMa" > wrote in message
...
>I scanned a number of recipes for beef stew. There are hundreds!
>
> The proportions vary considerably. Is it possible to make some general
> guidelines for the major ingredients (meat and vegetables) to guide
> cooking without a specific recipe? That way I could use whatever I
> have available, but still be able to stay within those general
> guidelines.
>
> Here's what I came up with from averaging 8-10 beef stew recipes.
> These are based on 1 pound of beef.
>
> 1 lb beef (chuck, flank, lamb, ???)
> 1 cup oil
> 1 onion, chopped
> 1 cup tomatoes or tomato paste
> 3-4 cups vegetables, chopped
> 1-2 cups water as needed
>
> Are these rough proportions about right?
>
> In addition, it will need salt, pepper, and other spices.

That's an awfully lot of oil. I only use a couple of tablespoons at the
most and brown a few pieces at a time. I don't use any tomato of any kind
in my stew, because I don't like it. I use lots of carrots, because I like
them. I use beef base instead of plain water. My stew is about 50-50 meat
and veggies. I almost always use chuck because it has a good flavor.

Kathy

On Mon, 24 Oct 2005 15:08:13 -0600, "kr_gentner"
> wrote:

>
>"LurfysMa" > wrote in message
.. .
>>I scanned a number of recipes for beef stew. There are hundreds!
>>
>> The proportions vary considerably. Is it possible to make some general
>> guidelines for the major ingredients (meat and vegetables) to guide
>> cooking without a specific recipe? That way I could use whatever I
>> have available, but still be able to stay within those general
>> guidelines.
>>
>> Here's what I came up with from averaging 8-10 beef stew recipes.
>> These are based on 1 pound of beef.
>>
>> 1 lb beef (chuck, flank, lamb, ???)
>> 1 cup oil
>> 1 onion, chopped
>> 1 cup tomatoes or tomato paste
>> 3-4 cups vegetables, chopped
>> 1-2 cups water as needed
>>
>> Are these rough proportions about right?
>>
>> In addition, it will need salt, pepper, and other spices.
>
>That's an awfully lot of oil. I only use a couple of tablespoons at the
>most and brown a few pieces at a time.

OK, OK. Too much oil. I got it! ;-)

>I don't use any tomato of any kind
>in my stew, because I don't like it. I use lots of carrots, because I like
>them. I use beef base instead of plain water. My stew is about 50-50 meat
>and veggies. I almost always use chuck because it has a good flavor.
>
>Kathy
>


--
For email, use

"LurfysMa" > wrote in message
...
>I scanned a number of recipes for beef stew. There are hundreds!
>
> The proportions vary considerably. Is it possible to make some general
> guidelines for the major ingredients (meat and vegetables) to guide
> cooking without a specific recipe? That way I could use whatever I
> have available, but still be able to stay within those general
> guidelines.
>
> Here's what I came up with from averaging 8-10 beef stew recipes.
> These are based on 1 pound of beef.
>
> 1 lb beef (chuck, flank, lamb, ???)
> 1 cup oil
> 1 onion, chopped
> 1 cup tomatoes or tomato paste
> 3-4 cups vegetables, chopped
> 1-2 cups water as needed
>
> Are these rough proportions about right?
>
> In addition, it will need salt, pepper, and other spices.
>
> --
> For email, use

That's too much oil. Take about 1-2 pounds of meat, if not already cut up,
cut into about 1 inch pieces. Salt and pepper the meat or even use a season
salt. Preheat a pot of suitable size to medium heat. Add a couple of
tablespoons of oil. Put in enough meat chunks to loosely cover the bottom
of the pan. Brown the meat. Remove. Put in some more meat. If the bottom
of the pan looks dry, add a little more oil. Repeat until all the meat is
browned and removed. Chop an onion however you like. Put it in the hot pan
and cook, stirring occasionally until the onion begins to brown, add some
chopped garlic at this point if you like. Add back the meat. Put in enough
hot tap water to bring the water about halfway up the depth of the meat.
Reduce heat to simmer. Cook, covered, checking occasionally to see how the
water lever is and adding more water if necessary. When the meat is almost
completely fork tender, add vegetables. For 2 pounds of meat, maybe 3 large
carrots, a couple large potatoes all cut in chunks. You can add other
stuff, mushrooms, peas whatever you like--1-2 cups mushrooms, a cup of peas.
If you add more stuff beyond this, the stew will not be inedible, it just
becomes more of a vegetable dish and the vegetable flavors predominate. I
personally do not care for the flavor of celery in beef stew, but it's up to
you. For a change from the basic, you may replace some of the water with
wine, broth, stock or tomato juice or similar. Stew is a 'wing it' dish.
The only way to get it the way you want is to experiment. Good luck and
have fun.
Janet

LurfysMa > wrote:
> I scanned a number of recipes for beef stew. There are hundreds!

> Here's what I came up with from averaging 8-10 beef stew recipes.
> These are based on 1 pound of beef.

> 1 lb beef (chuck, flank, lamb, ???)
> 1 cup oil
^^^^^^^^^ Whoa! Way too much oil.
I'd use maybe 1 tablespoon of oil in the fry pan
to brown the meat before the low heat cooking, but
no added oil beside that.

> 1 onion, chopped
> 1 cup tomatoes or tomato paste
> 3-4 cups vegetables, chopped
> 1-2 cups water as needed

As someone else suggested, a cup or cup and a half of
red wine instead of water. I just made a stew, well,
more of a potroast over the weekend using red wine.

Through some nice whole mushrooms in toward the end.
If you put them in with the other vegies they over cook.

Bill Ranck
Blacskburg, Va.