Quote:
Originally Posted by SameOldStory
I'm making a beef stew right now.
I'm not going to tell you the best type of meat, or what type of onions to use. Not going to even suggest what spices (mostly) to toss in.
When I say stew, I mean that I stew the meat not that I make it with a gravy as some do with a stew.
Stewing the beef. This is not a slow boil. I simmer it, which is below a slow boil
Now I'm going to make you shudder in horror.
I first cook the meat for about an hour and a half.
But that's not enough time! 
Yes it is. Remember talking about vinegar? Put about 2 tablespoons (or 3) in the water. It doesn't matter what type. The vinegar will act as a meat tenderizer. If the meat is really tough you can add another falf hour.
Next. Find some cheep, strong beef bullion. Put a lot in the water (which should be just a little more than you need to cover the meat. I prefer the granular kind. [B]
"But that’s going to taste terrible!" A thud like a dropping body is heard in the background.
Don't worry. Everything will be fine.
Now add extra onion and garlic powder. A blood curdling scream is heard from several MR readers.
Don't put any fine herbs and spices in the water.
While the meat is slowly cooking do your veggie thing. Chop away.
DING
Get a colander to catch the meat. Let the liquid go down the drain. That is, unless you have servants that you don't like.
So what do you have now? You have tender meat that is infused with a little too much flavor. But some of that will go back into the new liquid.
After rinsing the soup pot out, put all of those veggies, meat, herbs, and spices that make it "your" stew/soup. Remember, the meat is already cooked so you're just cooking the veggies and adding the fancy stuff.
Note - I like barley in the stew but I cook it separately and add it after the veggies are tossed in.
One woman I told this to tried it with venison stew and loved it. |
But why on earth go to all that trouble of measuring out vinegar and hurrying the meat, and starting over with the liquid part, when you can just dump meat, home-made frozen stock, and spices in a slow cooker and just let it take care of itself. Add vegetable and herbs a little closer to dinner time. Much less fuss
(If you want a nicer looking sauce, you may have to sauté the meat, but I find the difference is negligible taste-wise).
Seriously, I really like slow cookers because 80% of the work is done well in advance and there's no rush to finish everything right before dinner-time.