so i decide i'm going to make beef stew for dinner tonight (and lunch tomorrow, and dinner tomorrow if i can avoid devouring it tonight)
i have everything ready, i go buy the veggies and the meat, i splurged and bought a hunk of sirloin instead of pre-cubed chuck. i get home, clean the kitchen, pop open a beer and get to cutting everything up. then i remember i have no potatoes...... [bang]
so what can i do with 1.5lbs of cut up sirloin, oinion, carrots, and peas.
i guess i could use rice, but that's just not right.
Make the stew without the potatoes. :P
and eat with biscuits. [thumbsup]
Kebabs with peas on the side.
Got any peppers or maybe a can of pineapple?
do not use rice in stew. :-X
Quote from: KnightofNi on October 06, 2008, 05:32:02 PM
so i decide i'm going to make beef stew for dinner tonight (and lunch tomorrow, and dinner tomorrow if i can avoid devouring it tonight)
i have everything ready, i go buy the veggies and the meat, i splurged and bought a hunk of sirloin instead of pre-cubed chuck. i get home, clean the kitchen, pop open a beer and get to cutting everything up. then i remember i have no potatoes...... [bang]
so what can i do with 1.5lbs of cut up sirloin, oinion, carrots, and peas.
i guess i could use rice, but that's just not right.
Cut up sirloin, onion, carrot and pea sandwiches.
Quote from: DesmoDiva on October 06, 2008, 05:34:06 PM
Make the stew without the potatoes. :P
and eat with biscuits. [thumbsup]
if i'm not motivated enough to go to the store to buy taters i'm not motivated enough to make biscuits. [laugh]
Quote from: Obsessed? on October 06, 2008, 05:35:42 PM
Kebabs with peas on the side.
Got any peppers or maybe a can of pineapple?
no light over the grill, bit it is an idea.
yes i happen to have pineapple slices.
Quote from: lethe on October 06, 2008, 05:37:02 PM
Cut up sirloin, onion, carrot and pea sandwiches.
now why didn't i think of that?!
Quote from: KnightofNi on October 06, 2008, 05:38:59 PM
now why didn't i think of that?!
Because you have a dumb.
Quote from: KnightofNi on October 06, 2008, 05:38:38 PM
if i'm not motivated enough to go to the store to buy taters i'm not motivated enough to make biscuits. [laugh]
add milk to bisquick, bake for 7-9 minutes. Not that hard. :-\
Quote from: DesmoDiva on October 06, 2008, 05:41:31 PM
add milk to bisquick, bake for 7-9 minutes. Not that hard. :-\
You don't know Travis, he'll somehow blow up the kitchen.
it is easier than stew.
Quote from: DesmoDiva on October 06, 2008, 05:41:31 PM
add milk to bisquick, bake for 7-9 minutes. Not that hard. :-\
no bisquick. the only thing i use that for is when the g/f decides she wants to make breakfast. i tried making a frying batter with it, but that turned out badly.
Quote from: lethe on October 06, 2008, 05:45:15 PM
You don't know Travis, he'll somehow blow up the kitchen.
not the entire kitchen, just the stove and probably the dishwasher. :P
Just take ingredients, pour into large bowl, add at least one bottle of beer and cook until it looks and smells too good to wait anymore.
Quote from: KnightofNi on October 06, 2008, 05:50:07 PM
no bisquick. the only thing i use that for is when the g/f decides she wants to make breakfast. i tried making a frying batter with it, but that turned out badly.
I tried that once. The chicken looked fantastic. Unfortunately it tasted like a waffle.
Should have put syrup on it instead of gravy ;D
Rice, beef, peas, carrots, onions? Stir-fry. Duh. [roll] [cheeky]
Quote from: jswledhed on October 06, 2008, 06:27:11 PM
Rice, beef, peas, carrots, onions? Stir-fry. Duh. [roll] [cheeky]
i considered that, but i'm not in the mood for it right now
Quote from: lethe on October 06, 2008, 05:53:41 PM
Just take ingredients, pour into large bowl, add at least one bottle of beer and cook until it looks and smells too good to wait anymore.
that's pretty much what i'm doing. i'll add some corn starch to thicken it.
and i added 2 beers
Quote from: lethe on October 06, 2008, 05:53:41 PM
Just take ingredients, pour into large bowl, add at least one bottle of beer and cook until it looks and smells too good to wait anymore.
best
post recipe EVER [beer]
Quote from: KnightofNi on October 06, 2008, 06:36:54 PM
i considered that, but i'm not in the mood for it right now
that's pretty much what i'm doing. i'll add some corn starch to thicken it.
and i added 2 beers
you can also use tapioca powder as a thickener.....
dont ask ;)
Quote from: KnightofNi on October 06, 2008, 06:36:54 PMi considered that, but i'm not in the mood for it right now
You don't has a dumb. You has a picky. ;)
Quote from: jswledhed on October 06, 2008, 06:40:26 PM
You don't has a dumb. You has a picky. ;)
i always has a picky
i had a dumb because i walked past the potatoes at least 2 times tonight and didn't think to buy them.
Quote from: herm on October 06, 2008, 06:37:51 PM
best post recipe EVER [beer]
add some red wine vinegar or worcestershire sauce to that and it's great. it took me 4 tries to figure that one out.
Quote from: KnightofNi on October 06, 2008, 06:36:54 PM
i considered that, but i'm not in the mood for it right now
that's pretty much what i'm doing. i'll add some corn starch to thicken it.
and i added 2 beers
You slacker.
You march your slack jawed bearded self down to that local market and pick yourself up some taters.
Or else the whole time you eat your stir fry, you'll be thinking how it's nowhere near as good as the stew you're not making.
Quote from: someguy on October 06, 2008, 06:59:45 PM
You slacker.
You march your slack jawed bearded self down to that local market and pick yourself up some taters.
Or else the whole time you eat your stir fry, you'll be thinking how it's nowhere near as good as the stew you're not making.
but that means i have to put all my gear on again...and it's cold out there.
plus, i'm already making it. i debated using instant potatoes (yes, i have instant mashed potatoes, but i won't use bisquick) but then i thought better of it.
i would use real red wine myself
and soy sauce
Beef Carbonade
3 lbs beef chuck roast, or similar well marbled cut, sirloin is fine. More or less meat, modify ingredients to suit
1.5 lbs onions, sliced into thin half moons
3 strips of bacon, sliced into 1/4 inch lardons
1 cup beef broth
About 2 cups dark beer (avoid beer which is too bitter, as the bitterness will be accentuated through the cooking process.
3 tbl flour
2 - 3 tbl butter (only if not enough bacon fat to cook the onions in step 4 or create a roux in step 5)
2 - 3 bay leaves
Salt and pepper, to taste
1. Preheat oven to 300 degrees Fahrenheit.
2. Preheat casserole or skillet over medium heat on the stovetop. Once pan is hot, add bacon lardons, and cook gently to render the bacon fat and brown (not burn) the lardons. Once the bacon is brown, remove with a slotted spoon to a paper towel-lined plate to drain. Leave the bacon fat in the pan. Don't eat the bacon!
3. Raise heat on the pan to medium high, and brown the slices of beef a few at a time. Do not overcrowd the pan, or proper browning will not occur. Remove the slices as they are browned to a plate.
4. Reduce heat to medium, and add the onion slices to the pan. If there is insufficient bacon and beef drippings to comfortably cook the onions, add a tablespoon of butter. Cook the onions slowly, stirring frequently until they are well caramelized.
5. Remove all but three tablespoons of fat from the pan. If there is not three tablespoons left, add enough butter to make three tablespoons of fat. Once fat is hot, add the flour and whisk or stir to incorporate. Cook until roux takes on a light tan color - about 3-4 minutes.
6. Add two cups of beer to the pan containing the roux, and stir to release all of the brown bits from the pan. Add the beef stock as well as the accumulated juices from the plates containing the beef and the onions. Stir until the roux is dissolved in the liquid
7. If you have been doing the preceding steps in your casserole or dutch oven, remove the liquid from the pan into a bowl, and remove the pan from the heat.
8. Place a layer of beef over the bottom of the casserole. Sprinkle lightly with pepper to taste. Cover with a layer of onions, one bay leaf (leave whole), and some of the bacon pieces. Repeat until all of the beef, onions and bacon are in the casserole. The number of layers you will have will depend on the size of your dish.
9. Add the beef broth and beer mixture until it just covers the contents of the casserole. If it does not cover, add more beer (I suppose you could add more beef stock too...nah, BEER ;D) until the contents are just covered.
10. If the casserole is safe for stove top use, bring the whole thing slowly to a boil before covering tightly and cooking for 2 and a half to three hours in the oven. Adjust the seasoning with salt and pepper to taste at the end of the cooking time.
11. If the casserole is not safe for stove top use and you cannot heat it to boiling before putting it in the oven, your cooking time will be 30 - 45 minutes longer.
12. Remember to take those bay leaves out before serving!
Stew does not require potatoes!
Damn! You all are makin' me hungry. [bacon]
Now I need breakfast [bacon]
Quote from: KnightofNi on October 06, 2008, 07:08:05 PM
but that means i have to put all my gear on again...and it's cold out there.
plus, i'm already making it. i debated using instant potatoes (yes, i have instant mashed potatoes, but i won't use bisquick) but then i thought better of it.
Make the taterless stew then make a nice bowl of (garlic) mashed potatoes with a hollowed out space in the center. Fill with stew. Win!
Quote from: lethe on October 06, 2008, 05:53:41 PM
Just take ingredients, pour into large bowl, add at least one bottle of beer and cook until it looks and smells too good to wait anymore.
can't wait to hear how this turned out :)
Jeezus, its stew. Put rocks in it if'n ya want.
Quote from: howie on October 06, 2008, 09:57:16 PM
Beef Carbonade
3 lbs beef chuck roast, or similar well marbled cut, sirloin is fine. More or less meat, modify ingredients to suit
1.5 lbs onions, sliced into thin half moons
3 strips of bacon, sliced into 1/4 inch lardons
1 cup beef broth
About 2 cups dark beer (avoid beer which is too bitter, as the bitterness will be accentuated through the cooking process.
3 tbl flour
2 - 3 tbl butter (only if not enough bacon fat to cook the onions in step 4 or create a roux in step 5)
2 - 3 bay leaves
Salt and pepper, to taste
1. Preheat oven to 300 degrees Fahrenheit.
2. Preheat casserole or skillet over medium heat on the stovetop. Once pan is hot, add bacon lardons, and cook gently to render the bacon fat and brown (not burn) the lardons. Once the bacon is brown, remove with a slotted spoon to a paper towel-lined plate to drain. Leave the bacon fat in the pan. Don't eat the bacon!
3. Raise heat on the pan to medium high, and brown the slices of beef a few at a time. Do not overcrowd the pan, or proper browning will not occur. Remove the slices as they are browned to a plate.
4. Reduce heat to medium, and add the onion slices to the pan. If there is insufficient bacon and beef drippings to comfortably cook the onions, add a tablespoon of butter. Cook the onions slowly, stirring frequently until they are well caramelized.
5. Remove all but three tablespoons of fat from the pan. If there is not three tablespoons left, add enough butter to make three tablespoons of fat. Once fat is hot, add the flour and whisk or stir to incorporate. Cook until roux takes on a light tan color - about 3-4 minutes.
6. Add two cups of beer to the pan containing the roux, and stir to release all of the brown bits from the pan. Add the beef stock as well as the accumulated juices from the plates containing the beef and the onions. Stir until the roux is dissolved in the liquid
7. If you have been doing the preceding steps in your casserole or dutch oven, remove the liquid from the pan into a bowl, and remove the pan from the heat.
8. Place a layer of beef over the bottom of the casserole. Sprinkle lightly with pepper to taste. Cover with a layer of onions, one bay leaf (leave whole), and some of the bacon pieces. Repeat until all of the beef, onions and bacon are in the casserole. The number of layers you will have will depend on the size of your dish.
9. Add the beef broth and beer mixture until it just covers the contents of the casserole. If it does not cover, add more beer (I suppose you could add more beef stock too...nah, BEER ;D) until the contents are just covered.
10. If the casserole is safe for stove top use, bring the whole thing slowly to a boil before covering tightly and cooking for 2 and a half to three hours in the oven. Adjust the seasoning with salt and pepper to taste at the end of the cooking time.
11. If the casserole is not safe for stove top use and you cannot heat it to boiling before putting it in the oven, your cooking time will be 30 - 45 minutes longer.
12. Remember to take those bay leaves out before serving!
Stew does not require potatoes!
yum [eating smiley]
mitt
Quote from: pompetta on October 07, 2008, 06:31:05 AM
Jeezus, its stew. Put rocks in it if'n ya want.
You're thinking of stone soup. ;)
I used to have that book & 45 ~
JM
i just made the stew without taters and used cornstarch to thicken it up.
i thought it was lacking some substance (usually i have 1 bowl and am good, last night i had to suplement with bread to not want to eat again right after)
the g/f thought it was great. i think she secretly doens't like taters unless they are french fries.
the flavor was different, the vinegar stood out more than i expected it to.
Quote from: Nitewaif on October 07, 2008, 01:38:51 AM
Make the taterless stew then make a nice bowl of (garlic) mashed potatoes with a hollowed out space in the center. Fill with stew. Win!
i was actually thinking of doing something similar tonight with the leftovers. i was going to make cheesy mashed taters and make pile in the middle of the plate and then put the stew around it so i have an island. i'm sure it will look far cooler in my mind than it will on the plate.
Quote from: KnightofNi on October 07, 2008, 08:41:10 AM
i was actually thinking of doing something similar tonight with the leftovers. i was going to make cheesy mashed taters and make pile in the middle of the plate and then put the stew around it so i have an island. i'm sure it will look far cooler in my mind than it will on the plate.
It looks cooler in my mind, too, but that's because I picture you eating the hapless denizens of Mash'Ater Atoll.
Their shrine pleased you, but their sacrifice was lacking.
Quote from: Obsessed? on October 07, 2008, 08:48:04 AM
It looks cooler in my mind, too, but that's because I picture you eating the hapless denizens of Mash'Ater Atoll.
Their shrine pleased you, but their sacrifice was lacking.
hahaha. i shall have to rain fire upon them (hot sauce) for their insolence.