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Beef Stew

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2225 posts
Joined: Jan 11, 2006


Posted to Thread #12855 at 11:15 pm on Dec 2, 2008

makes about 4 qts


3 lb. lean stew beef, cut into stew-sized pieces
olive oil for searing
2 cups apple cider
1 bottle full-bodied wine like burgundy or chianti
flour for thickening
8-10 oz. pearl onions or boiling onions
2 cups carrots sliced about 1/2" thick
4 cups potatoes cut into stew-sized pieces
4 cups mushrooms, quartered
1 tbs oregano
1 tsp thyme
2 tsp peychaud's bitters
salt and pepper to taste


pat beef dry with paper towels and sear in hot oil while bringing wine and cider to a simmer. thicken wine and cider with flour/water paste. (if you don't mind the extra fat, a roux with about 1/2 cup flour and 1/2 cup of your favorite oil or fat [including the pan drippings from searing the beef] would be great). add liquid, herbs and peychaud's bitters to beef and simmer for 2 hours.
add carrots and simmer for an additional 15 minutes.
add mushrooms, onions and potatoes and simmer for about an hour more or until the potatoes are tender.

this recipe can easily be cut in half or less. i froze lots.
the peychaud's bitters can be eliminated, but they add a great touch. they're worth searching out. angostura bitters would do in a pinch.
i've done this with about 1 tsp ground cinnamon and 4 or 5 bay leaves instead of the oregano and thyme and bitters. yum.

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