Originally Posted by Hitch
Gang:
Well, I'm going to make a beef stew today. One of the things I can't help but notice is that all the recipes you see around the net (or in THREE diff. cookbooks I've acquired) are either potato-less, or they use NEW potatotes, OR, on the Net, you see that people comment on the recipe, talking about how their spuds are MUSH, following the recipe. I can't face a potato-less stew, esp. not today. (Just...ignroe that, but Must. Have. Spuds.)
I'm debating on whether I should cook the spuds separately, in stock, say, and add them when the stew is done? Or...? I have regular russets and REGULAR, not Baby, Reds.
I will be using stock, carrots (fresh, of course), peas (frozen) corn (ditto), and whatever all else veggies I have in the leftover are of the fridge. Shrooms, fresh, and some herbs. I'm not a tomato-ey stew person, so I shan't be using canned or fresh tomatoes in it (a squoosh of tomato paste, though, as that always boosts the beefy flavor). I'm using a top sirloin cut, as I'm reserving my chucks for another couple of meals that need the chuck more than stew typically does. (Plus, isn't the IP supposed to help with tougher meats that aren't wonderfully marbled, etc.? I guess we'll find out...).
If anyone has any "best practices" for the spuds in stew, I'd appreciate it. If I can't get a real feel for it, I'll probably split the baby--put some halved reds in, and then cook some on the side, "just in case." ;-) I have some lovely crusty French loaves, Kerrygold butter for the bread, so...it should be fine, even if the spuds turn to squish, but I'd prefer it if they don't.
Thx in advance!
Hitch
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