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Recipes & Cooking
Favorite stew recipe?
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<blockquote data-quote="slick4591" data-source="post: 1555860" data-attributes="member: 16503"><p>Like Jo, my recipe is more technique as ingredients can be whatever you like. I usually take an arm roast and dust each side with garlic powder, black pepper and a small amount of flour. In a hot oiled cast iron skillet I sear each side to golden. Place in a deep sided oven safe dish at 400F and into the oven for an hour and a half to two. Remove, reserve liquid and cut roast in bite size chunks. In a large stock pot and enough water to cover I dump the cubes and reserved liquid. I'll add salt and more black pepper then bring it to a slow boil. When the boil is reached I add beef base to taste. I believe the base has a more concentrated flavor over stock or bullion. When meat chunks start to become tender add cubed up fresh potatoes and lower heat to a simmer. I'll then add a couple of cans of drained stewed tomatoes (frozen is better if you can find them) and bags of the frozen vegetables I decide on. When everything is tender and ready to eat I let it cool and keep cold overnight. The next day I'll remove the grease that has collected on top. If I want to thicken it for stew I'll add that after it's back to a boil and just before it's ready to serve. For soup it's ready as is.</p></blockquote><p></p>
[QUOTE="slick4591, post: 1555860, member: 16503"] Like Jo, my recipe is more technique as ingredients can be whatever you like. I usually take an arm roast and dust each side with garlic powder, black pepper and a small amount of flour. In a hot oiled cast iron skillet I sear each side to golden. Place in a deep sided oven safe dish at 400F and into the oven for an hour and a half to two. Remove, reserve liquid and cut roast in bite size chunks. In a large stock pot and enough water to cover I dump the cubes and reserved liquid. I'll add salt and more black pepper then bring it to a slow boil. When the boil is reached I add beef base to taste. I believe the base has a more concentrated flavor over stock or bullion. When meat chunks start to become tender add cubed up fresh potatoes and lower heat to a simmer. I'll then add a couple of cans of drained stewed tomatoes (frozen is better if you can find them) and bags of the frozen vegetables I decide on. When everything is tender and ready to eat I let it cool and keep cold overnight. The next day I'll remove the grease that has collected on top. If I want to thicken it for stew I'll add that after it's back to a boil and just before it's ready to serve. For soup it's ready as is. [/QUOTE]
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Favorite stew recipe?
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