Beef stew: What have you got?

[echelon_john]

It's 50 degrees and raining. I camped out this weekend with my daughter, at a state park where it was 50 degrees and raining. Forecast for the week is 50 degrees and raining.

It's time to take action. There are carrots, onions and potatoes in the garden, and a farm stand 3 miles down the road with anything else that could possibly help.

What are you folks making for beef stew? Hit me.

[JoB]

I start with shin beef from the local Mennonite butcher shop up the road. Brown the suckers, make your stew with some decent red wine, push out the marrow when it's done and whisk it into your sauce. That's about it.

It's 50 degrees and raining. I camped out this weekend with my daughter, at a state park where it was 50 degrees and raining. Forecast for the week is 50 degrees and raining.

It's time to take action. There are carrots, onions and potatoes in the garden, and a farm stand 3 miles down the road with anything else that could possibly help.

What are you folks making for beef stew? Hit me.

[zetroc]

Bourdain's recipe for boeuf bourguignon has never failed me. Simple and tasty.

Anthony Bourdain's Boeuf Bourguignon Recipe Details | Recipe database | washingtonpost.com

[steve garro]

That's all good stuff!
If you have extra time making a nice beef stock to start with gets bonus points - get soembig bones from the butcher - neck, tail, leg bones - and roast them slow & long and then simmer into a fine broth, removing most of the fat, but certainly not all, and straining it lastly.
I do this with the carcass left over from roasting chickens as well.
I like celery in my stew too, and some garlic.
- Garro.

[Noteddy]

Brown some beef. I usually salt, pepper and dredge in flour first. Ample oil to make sure you don't burn the fond. Toss in a finely sliced onion. A tablespoon or two of tomato paste - which also gets browned, but not burned. Chunks of garlic. Deglaze with red wine. Cook the alcohol off till it's syrupy. Dump the meat back in. Cover half way with (homemade) beef stock. Toss in a handful of thyme and a bay leaf or two. Shove it in the oven (or some sort of low heat) at 300 for 90 minutes or so. Open it up and drop in your veg. Give it another 20-30 minutes. Toss in a handful of peas.

Crusty bread.

Now I'm hungry.

[jitahs]

Never eat it the day you make it.