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  • Stewing beef??

    Hi all, I was hoping to get some idea's here. I have some beautiful marble stewing beef, and was wondering if anyone had some recipes for something OTHER than stew? I am not a huge fan of stew, and neither are my kids. (They wont touch it ) I've made some beef stroganoff before but, don't have the ingredients for it and not enough time to go get anything after work. I've also got my brother coming over for dinner, so I want to impress him with primal food
    If possible, with simple ingredients most families would have around the home! I appreciate any insight here!
    There will come a time, you'll see, with no more tears. And love will not break your heart, but dismiss your fears, get over your hill and see what you'll find there, with grace in your heart and flowers in your hair.

  • #2
    The method I use is to brown it and season it however I wish, then cover the pot with a tight lid and reduce the temperature to a minimum. There will be enough juice to make a sauce, but not so much it will be swimming in liquid.

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    • #3
      Stir fry?
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      • #4
        When you say you don't like stew are you thinking an American type stew with potatoes and carrots? I like to make my stewed beef by first browning the meat in bacon fat, (sometimes I add the bacon too) and then I cook some onions in more bacon fat, deglaze the pan with a generous amount of red wine, add some tomato paste and fresh garlic and any herbs you like, I use thyme and rosemary from my garden, put the browned meat back in, cover it and either cook it on the stovetop or in the oven until the meat is super tender. I've yet to meet anyone who didn't like it.
        Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

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        • #5
          stir fry with onion,garlic,broccoli carrot,cinnamon and ginger
          When I'd had enough of the grain and starched based 'diabetic eating for health' diet (eating for health, my ass!) my weight was 242.5 lbs. On starting primal- 18th April 2013 weight : 238.1.
          27th July 2013. weight after 100 days 136.9 weight lost 101.2lb ; that's 105.6lbs since I stopped the 'diabetic eating for health'
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          • #6
            Stir frying with stew meat could end up being kind of tough, because the marbling you see in the meat breaks down when cooked slowly in liquid. Before stir frying I would recommend slicing the meat very thin (that way the knife does the work of breaking down the marbling) and marinating it to further break down the marbling, then drain it and stir fry it quickly, making sure not to overcook it.
            Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

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            • #7
              Pepper Steak

              Brown beef, then add minced garlic (or leave whole and remove) 3 cloves. 1C water and 1T boullion (or use beef broth). Simmer 30min. Then add 1 green pepper chopped, 1 can stewed/diced tomatoes, simmer 20min. To thicken add 0.5c cold water with 2T potato starch (or corn starch), 2T soy sauce if you use it. Cook another 5-10min, until desired thickness. Season with salt pepper as desired.

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              • #8
                Originally posted by Urban Forager View Post
                When you say you don't like stew are you thinking an American type stew with potatoes and carrots? I like to make my stewed beef by first browning the meat in bacon fat, (sometimes I add the bacon too) and then I cook some onions in more bacon fat, deglaze the pan with a generous amount of red wine, add some tomato paste and fresh garlic and any herbs you like, I use thyme and rosemary from my garden, put the browned meat back in, cover it and either cook it on the stovetop or in the oven until the meat is super tender. I've yet to meet anyone who didn't like it.
                Yes, I am referring to American type stew with potatoes and carrots. I may try what you've suggested, though I'd omit the wine and likely just use a beef stock. Perhaps this is not something you hear often, but I really dislike most wine in cooking. I don't like the taste! Never been a fan of wine!

                Stir Fry is a good suggestion, but another one of those meals I don't make often. While I like it, my kids don't. For some reason, meat and veggies all mixed together isn't something they particularly enjoy. When I do make it, I just separate everything for them, but its a pain!

                That pepper steak sounds yummy too. Thank you all for your suggestions! I ended up just making Pork chops fried, and them simmered in regular white and crimini mushrooms, with garlic, onion, and rosemary, ( and chicken stock) and served with Cauliflower mashed "Potatoes" and broccoli. He really loved it, went back for seconds on the cauliflower, which I was surprised by!
                There will come a time, you'll see, with no more tears. And love will not break your heart, but dismiss your fears, get over your hill and see what you'll find there, with grace in your heart and flowers in your hair.

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                • #9
                  Basically, the simple rule would be, if you don't like stews then avoid stewing beef . It NEEDS long slow cooking to break down the connective tissues and fat or it will be tough.

                  There are plenty of cuts which respond well to quick cooking methods like frying, grilling, stir frying etc and these are the ones which you need for stroganoff too.

                  One of the advantages of stewing meat - apart from the delicious geltin rich stew at the end of cooking - is that they are cheaper cuts. One of the advantages of the quick cooking cuts such as fillet steak, porterhouse, chateaubriand etc is that they cook quickly. The downside is that they cost more.

                  Stewing steak just won't fry, stir fry, grill etc successfully - it will still be tough.
                  Last edited by breadsauce; 06-17-2013, 12:52 AM.

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                  • #10
                    Originally posted by JenLiana View Post
                    I ended up just making Pork chops fried, and them simmered in regular white and crimini mushrooms, with garlic, onion, and rosemary, ( and chicken stock) and served with Cauliflower mashed "Potatoes" and broccoli. He really loved it, went back for seconds on the cauliflower, which I was surprised by!
                    But you will still have the stewing beef to cook sometime. If you brown it - either in a piece, or cubed, place in a casserole dish / Dutch oven with some lightly fried onion, a sprig or two of rosemary (or three bay leaves and no rosemary), a crushed garlic clove and a little salt and pepper, then JUST cover with chicken stock and cook gently in an oven at about 150C for about 2.5 hours, the meat will be tender, delicious, with a rich sauce and you can serve your veg on the side.

                    Casseroles don't need to be full of veg; lots of european classics are not. Google stifado, beef paprikash (you can miss out flour), etc. Lots of almost veg free beef casserole recipes are out there.

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                    • #11
                      Originally posted by breadsauce View Post
                      One of the advantages of stewing meat - apart from the delicious geltin rich stew at the end of cooking - is that they are cheaper cuts. One of the advantages of the quick cooking cuts such as fillet steak, porterhouse, chateaubriand etc is that they cook quickly. The downside is that they cost more.
                      That is exactly it, I buy it because its cheap. I don't always have the money to buy the more expensive cuts, but do when I can.
                      I realize that stewing beef needs to be cooked for hours, I was just looking for more ways to cook it. And I will definitely try what you've suggested as far as cooking my stew beef.

                      As far as needing quick cooking method beef for stroganoff, I've made it several times with stewing beef, braising in garlic, onion, and beef stock for several hours, finished off with mushrooms and sour cream and its absolutely delicious!
                      There will come a time, you'll see, with no more tears. And love will not break your heart, but dismiss your fears, get over your hill and see what you'll find there, with grace in your heart and flowers in your hair.

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                      • #12
                        I'm not exactly sure what you think that 'stew' is.

                        Here's our recipe: Meat + splash of Worcester Sauce in a slow cooker.

                        Shred with forks 1/2 hr before serving. It looks a what's called 'barbequeue' in the american south.
                        Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                        Griff's cholesterol primer
                        5,000 Cal Fat <> 5,000 Cal Carbs
                        Winterbike: What I eat every day is what other people eat to treat themselves.
                        TQP: I find for me that nutrition is much more important than what I do in the gym.
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                        • #13
                          How about making a curry dish?

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                          • #14
                            Originally posted by JenLiana View Post

                            As far as needing quick cooking method beef for stroganoff, I've made it several times with stewing beef, braising in garlic, onion, and beef stock for several hours, finished off with mushrooms and sour cream and its absolutely delicious!
                            Must try that. I make Stroganov with kidneys which is delicious - quickly cooked so they are still pink inside, and sometimes with sirloin steak. The idea of almost stewing the beef first then finishing it off with mushrooms and sour cream sounds good!

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                            • #15
                              I use beef to make chilli.....oxtail is my favourite cut as it has loads of gooey goodness from all the connective tissue. I am not sharing my chilli recipe as it is a trade secret but there are lots of recipes out there that are easily converted to primal. Nachos, which are the best thing to eat with chilli imho, are more of a challenge but I have a few ideas up my sleeve.
                              Man seeks to change the foods available in nature to suit his tastes, thereby putting an end to the very essence of life contained in them.
                              www.primaljoy.co.uk

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