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One step from eden best seeds4/18/2023 Seasoning of food with herbs and spices is purely a personal thing. Might add mushrooms next time and try the wine trick several reviewers have mentioned – just because I like to tinker once I try the original recipe. I thought the caraway added a really unique note – not too strong but noticeable. I will be eating this all week and freezing some for later. Ended up using 2 lbs of sirloin steak and – while a bit pricier than I intended for a stew – the results were outstanding. The second change was caused by pandemic-driven shortages in the beef at my local grocery store. Loved the taste although when I make again I will add cauliflower later in process so the florets retain more of a crunch. Followed recipe with two exceptions – due to dietary restrictions I replaced potatoes with same amount of frozen cauliflower. Yes I live in southern Florida and it’s been in the 80s but with the global lockdown and all a good bowl of beef stew really seemed like the right thing to provide a bit of comfort. I do think I will make again and would like to try adding diced tomatoes to it. I only had one pound of stew meat and added canned mushrooms. Because I added more broth than the recipe called for I also had to adjust the flour ratio, which I wanted it to be thick, almost doubling the flour. I added more broth as when I had put everything in the crockpot it didn’t seem like there was enough liquid to coat most of the vegetables and meat. Browned meat at super high heat (cooking longer than recipe instructions) and deglazed with red wine vinegar which turned into a reduction sauce coating the meat well!!! Pinot noir would have been a nice touch. This is what I did differently than the recipe states. I did similar to the reviews I read adding my own spin. I normally like to read reviews before proceeding with making any recipe I find on the Internet. I decided to make this recipe as it had high reviews and was simple. Let some off the heat come out so it can set up and finish thickening. 30 minutes later, take the lid off and stir. Make sure it’s boiling around the edges because that’s how real thickening happens. Whisk, then put a lid on it and shake it. Either let the broth cool some, or just use cold water instead. You run the risk of cooking the flour and making a gloppy mess. Don’t just mix the flour with blazing hot stew broth. And a caveat about adding the flour in step five. The teaspoon of smoked paprika wasn’t overly spicy, but it was approaching the limit for me. It felt like the perfect amount of liquid. It’s now my go-to! I bumped up from the 3 cups of beef stock the recipe called for and used a full 32-oz carton. This time, I wanted to make it in my Crockpot. I’m an experienced cook, but I typically make beef stew on the stove top. I’m thankful my oven broke (until I get the bill of course) because it led me to find this recipe. The beef was literally melting in my mouth. It thickened in the last half hour beautifully. My stock was hot when i mixed it with the flour, but I used a wisk and put it in bit by bit and had no problem with lumps. I cooked it for 5 hours but half an hour before it finished I stirred in the flour paste. Flavours that as a child my Mother excelled at. What I got was a taste from my childhood. I used 2 3/4 cups of beef stock and 1/4 cup of a delicious red wine I was just dying to open. I added them to the onions once they onions were cooked. I had just bought a beautiful big tray of Angus Beef Chuck Chunks that I got on sale for a great price so I followed this beautiful recipe, adding cubes of carrot, parsnip, swede (rutabaga)and celery. As the saying goes, when one door closes another opens. My oven stopped working 2 nights ago in the middle of baking potatoes, so yesterday I pulled out the slow cooker and found this recipe.
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