What’s your go to recipe for beef stew? I made one tonight with pale ale, carrots, parsnips and mushrooms, but it was OK, but the pale ale gave it a bit of bitterness that was a bit unpleasant. So I’m looking for a recipe that gives the stew a really nice rich flavour without any bitterness. Thanks!
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DeRigueurMortis ·
05/12/2018 02:14
Tbh I tend to use red wine or Guinness but Zulor is right that a basic stew just needs stock and no alcohol.
Key tips from me are:
- I add bacon/pancetta to the pan first and cook it out to release the fat, remove then use that to brown the beef (adding a bit of beef dripping if needed).
- brown the beef properly. Don't overload the pan, cook in batches and get it a really dark "crust", probably darker than you might think.
- use the alcohol to deglaze the pan or the stock if not using booze.
- use a really good beef stock, if it's bitter using beer it might be you're using too much and need more stock instead or you might prefer none at all. I used to make my own but tbh the fresh stock (in pouches) you can buy now in most supermarkets is really good so I don't bother so much now. If using wine then reverse, you need more than a glassful - I generally chuck in most of the bottle, at lest half, depending on how much meat I have.
- I keep it simple on the veg (onion/celery/then carrots or mushrooms- i use carrots with Guinness and mushrooms with red wine) I might add potato's for the last 25 mins if I want to serve it "soup style' with crusty bread. But mostly I'll serve with a jacket potato or mash and some green beans/broccoli.
- Herbs, well I freestyle a bit, but tend to throw in parsley or chervil as a matter of course, then thyme or rosemary (the former with red wine, the latter with the Guinness only).
- garlic yes with red wine, but leave it out for Guinness or basic stew.
- so I cook the bacon/pancetta, brown the beef, then brown (lightly) the veg. Deglaze the pan, Chuck everything back in. Cook for 2 and a half hours in the oven or 45 mins in my pressure cooker. Add potatoes (if using) cook another 25 mins till tender (this also reduces the sauce if using pressure cooker as you do this but not under pressure), thicken with a little flour slurry if needed, cook flour out, then serve.
- I do dumplings as well with a basic non alcoholic stew but have typed enough and cba to do a dumpling recipe
DeRigueurMortis ·
05/12/2018 02:24
I'm not concerned Carrie - I'm a regular on AIBU and FWR .
Food and recipes isn't going to be much of a problem for me and my frying pan to bat back snarkiness
And thank you - it is very tasty. The red wine one is really just Boeuf Bourguignon, the Guinness one just an alcohol laced version of beef stew.
Lovely at this time of year!
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DeRigueurMortis ·
05/12/2018 03:09
Tarragon is a bit (only a bit) aniseed flavoured.
It's a hard flavour to describe but it's fabulous with chicken.
You can also do the chicken dish below but with fresh orange juice (just reduce it by half by boiling in a pan and use instead of stock). Use chicken thighs and brown them first - get the skin really golden and don't let the sauce you add sit over the skin, just up the sides of the chicken. Finish with sour cream rather than double cream. It sounds like a complicated dish "chicken with orange and tarragon" but it's super easy. Nice with rice this one and good way of cooking for a crowd if want something different but easy (and cost effective) Looks pretty on the plate when decorated with orange segments and the tarragon leaves if you want to "posh it up".
Should suit you Zulor - chicken, shallots, tarragon, sour cream, orange juice - 5 ingredients 
(though do remember to use salt and pepper!)
Littlelambpeep ·
05/12/2018 03:32
Just to jump in (I'm half asleep) a few parsnips really add a nice sweetness to a stew
That's my tuppence worth now I will leave the thread as it's getting a bit ... shall I say.. frosty
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