Beef stew- How do you do yours?

[TheLadyIsAVamp]

Just that really, I have a relative who is very poorly. I've offered to make them some meals they can reheat/freeze and asked them to let me know what they'd like. I'm planning to make them 4 portions of 5 different meals and then a few soups too.

One they've requested is a beef stew. I usually use either red wine or ale in my stews but they can't have any alcohol at all. I've made stew before without the alcohol and found it was just a bit bland, I used all the same herbs, Worcestershire Sauce, mustard and a good quality stock. It could be that it just felt off to me because I could tell what was missing but I'd love to make it really tasty for them and maybe pick up some new ideas for our own!

I do it bourginon style, so featuring sealed beef with garlic, thyme, shallots, mushrooms, carrots. Cooked for bloody ages on the hob. With added red wine, usually nearly a bottle!

I tend to cheat by using a little cornflour mixed with water or a spoon of gravy granules to thicken it if needed at the end.

Served with new potatoes, mash or boulanger potatoes and broccoli, cavolo nero, or green beans.

This recipe is quick, easy and very tasty. According to my mum bottled guiness is better to use. I'm attaching a picture of the recipe so bear with the approval process. Enjoy x

Oh sorry didn't even fully read your post in my excitement 🙈, it has alcohol!

Like you, mine are usually in wine or ale! I don't know if they'd like this Chinese-flavours one as it's a bit different - I have it with rice and broccoli, but it's very nice.

https://www.bbcgoodfood.com/recipes/chinese-braised-beef-ginger

I use a red wine stock pot and also add marmite

Add a couple of teaspoons of marmite to the stock and that should counteract the absence of booze

I caramelise the onions and garlic, sear the beef and deglaze to get all the lovely caramelisation up, and then go a little heavier on the tomato puree if I’m not adding wine.

You might need to reduce the liquid to concentrate the flavours more if it still seems a bit bland at the end. Or add extra beef stock earlier if you just thicken it.

Throw in some capers before you take it out of the pot. Otherwise, seal the meat using butter and flour, and cook for about 5-6 hours.

Red wine stock cubes, the oxo ones are made with dealcholised red wine, there are other brands but not sure on them.

Beef chunks, plain flour, mushrooms, onions, carrots, beef stock and red wine stock cubes, 8 hours in the slow cooker on low, absolutely gorgeous!

www.amazon.co.uk/Oxo-Red-Wine-Stock-Pots/dp/B0B6ZRFG1N/ref=asc_df_B0B6ZRFG1N?mcid=8f399c4f3d2f3b5fb9a4b6f8a9f3c74e&th=1&psc=1&tag=googshopuk-21&linkCode=df0&hvadid=696351800562&hvpos=&hvnetw=g&hvrand=9817133412587774469&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1007080&hvtargid=pla-1965852871169&psc=1&hvocijid=9817133412587774469-B0B6ZRFG1N-&hvexpln=0&gad_source=1

I make it in the slow cooker. Stewing steak, chopped onion, carrots, beef stock (not too much because it’s not going to reduce much in the slow cooker) and a tin of chopped tomatoes.
The tomatoes give it a bit more ‘richness’. It’s easy as anything and really tasty.

I use beef rib trim, sear it before going in the slow cooker, and use a couple of rich beef stock pots and a good amount of paprika. Corn flour near the end to thicken things up. Yum.

Add a tin of smoked oysters. They will melt into the stew and add some depth of flavour. Non-alcoholic beer is pretty good these days, so you might try that?

https://www.jamieoliver.com/recipes/lamb/succulent-lamb-stew/

I do this replacing the lamb with beef and the rosemary with thyme.

I don't use alcohol in mine - sear the beef in a little oil, in a good sized iron casserole dish (or large heavy saucepan) but in small batches so it gets a really good colour on every side. Set aside each batch as you do it and when all the beef is sealed turn the heat right down and chuck in a little more oil if needed, and a couple of chopped onions. Put the lid on and let the onions sweat down, they should help release all the seared on flavour from the beef from the bottom of the casserole dish as well if you give it the occasional fairly assertive stirring. When the onions are completely soft, add a good squirt of tomato puree and cook it down in the onions until everything's orange and smells really tangy.

Then add garlic, a bay leaf, rosemary, thyme, two beef stock cubes, a couple of tablespoons of flour and a spoonful of mustard. Put the beef back in, along with any veg you're adding. I usually add potatoes (if we're not serving it with mash), carrots, and loads of mushrooms. I wouldn't put carrots and parsnips or swede in the same stew as I find it makes it too sweet - very much depends on personal taste though. I also add a half cup of red lentils. Add enough water to cover everything, and simmer it til the veg is cooked. If you used a tough cut of beef like shin, it'll also need a long simmer on a low heat or better yet a couple of hours in the oven, if you used steak or similar you might be able to get away with less cooking time, but the longer you give it the better the flavour will be.

If you want to put dumplings on top, they'll soak up some liquid so make sure there's lots of gravy before adding them for the last half hour of cooking time.

I make it like a goulash without the paprika. So sear the beef, add celery, carrots and onion, bit of garlic and some rosemary, then sprinkle in some flour and mixed herbs. Deglaze the pan with a splash of red wine vinegar (assuming that’s okay? If not just hot water) then add half a jar of passata, and some hot beef stock and a dash of Worcestershire sauce. Slow cook, then add seasoning to taste.

Just make it as you would normally the alcohol will be long gone. Ethanol boils at 78C water at 100C.

I like a really old fashioned stew.
Beef, onions, carrots, parsnips and swede with generous beef OXO cubes.

Can add a tin of Mulligatawny or oxtail soup at the end if wanted, and/or a dollop of brown sauce. Served with good old dumplings.

Not reliably - if you were boiling pure ethanol yes, but when researchers have tried a variety of cooking methods there was always some alcohol left in the finished product. It wouldn't matter for most of us but if someone can't have alcohol at all (e.g. its an allergy or might interact with prescription drugs), then it's best not to take the chance.

The recipe I use is from a family cook book. No alcohol, but a tablespoon of balsamic, Tom puree, beef stock cube, mustard, and I slosh in some Henderson’s Relish (similar to Lee & Perrin’s). I don’t eat meat, but I must have make this at least 10 times a year for 15 years, with no complaints!

Prep veg and boil it in a separate pot with beef stock. Brown off the beef, then fry onions and celery in the pot. Strain the veg and use the stock to make a gravy, add it to the beef and veg. Then let it boil for a couple hours before slow cooking. I do this so it’s ready to eat faster.

Try chorizo for added flavour as it’s quite strong. Non alcoholic wine is a good suggestion.

beef, onion, carrot, stock cube and water in the slow cooker for 6-8 hours and thicken with bisto at the end.

A bit of mushroom ketchup can add depth along with tomato puree. Also some very caramelised onions. I usually add some huge chunks of swede and whole carrots if I’m doing it in the slow cooker.

You could use Guinness zero?

Alcohol free red wine would work.