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Hey TL!
Here's another recipe I made recently...
Beef stew!
I decided to try a very simple recipe. If you've got a crockpot, it'll be even easier. I don't have one, so I just made stew in a gigantic pot.
Stew is pretty cheap and it lasts for a while. It's a good, filling meal if you're on a budget too. Just throw all your ingredients into a pot and you're good to go!
INGREDIENTS
- salt
- pepper
- 1 teaspoon of oil
- 1 tablespoon of cumin
- 2 bay leaves
- 2 tablespoons of worschershire sauce
- 1 1/2 cup of dried barley
- 6 cloves of garlic, chopped
- 5 red potatoes, roughly chopped
- 3 cups of beef broth
- 1/2 lb of baby carrots (you can used chopped carrots if you want to make it prettier)
- 1 can of kidney beans, strained
- 1 can of peeled whole tomatoes, partially strained
- 1 celery heart, chopped (save your celery leaves; they can be added to the stew for extra flavor)
- 1 yellow onion, chopped
- 2 lbs of stew meat
PROCEDURE
Total prep time for this dish should be about 45 minutes. Total cook time will be about 2 1/2 hours. This will make about 8 servings.
(go watch proleague or gsl while you make it!)
Calories per serving: ~530 calories
- Set a large pot on high heat. Add in half of your olive oil.
- When the pot is hot, saute chopped garlic and onions.
- Remove onions and garlic. Set aside.
- Add remaining olive oil into the pot.
- When oil becomes hot, add in your beef. Season beef with salt, pepper and cumin.
- Add in your worschershire sauce. Allow the beef to brown on each side. When most of the beef has browned, reduce to the heat to medium.
- Add your canned tomatoes, potatoes, carrots, celery, onions and garlic to the pot.
- Pour your beef broth into the pot.
- Add in your barley.
- Add in your bay leaves. If you’ve saved your celery leaves, add those in as well.
- Reduce heat to medium low. Cover pot with a lid and cook for 2 hours and 20 minutes.
- Occasionally stir in order to prevent the stew from burning.
- Remove bay leaves (and celery leaves) from the stew.
- Add in your kidney beans.
- Cook the stew for 10 minutes.
- Eat!
Basically, after cooking this stew, your house will smell amazing.
The full blog post for "Lethal Frag's Beardy Stew" can be found here: http://eatgamelive.com/2013/01/20/lethalfrags-beardy-stew-extra-chunky-beef-stew/
(named for the TwitchTV streamer!)
If you enjoy these blog posts and want to keep updated, please like my Facebook fan page here: http://www.facebook.com/eatgamelive
The next 3 posts:
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[list]
[*]Chorizo Egg Bites (almost done :3)
[*]Flourless chocolate pancakes
[*]Crab/shrimp cakes
Thanks for reading, TL!
edit: forgot to mention this; I used a 16 quart pot for this recipe. If you don't have that large of a pot, please scale down the ingredient amounts. :D
 
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So, how would you massage this recipe if you had a crockpot? Would you keep the same times and heat settings, or is it something that you could slow cook at a slightly lower heat, assuming that you can still get the meat to the safe internal temperatures?
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Hot dayum, looks amazing as always :O thanks for the share! >:D
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SoCal, USA3955 Posts
On January 22 2013 08:53 felisconcolori wrote:
So, how would you massage this recipe if you had a crockpot? Would you keep the same times and heat settings, or is it something that you could slow cook at a slightly lower heat, assuming that you can still get the meat to the safe internal temperatures?
Low and slow! <3 Use low setting with around 6 hrs. on crockpot will make meat tender and pretty much cooked through (since they will be small chunks.) 
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On January 22 2013 08:53 felisconcolori wrote:
So, how would you massage this recipe if you had a crockpot? Would you keep the same times and heat settings, or is it something that you could slow cook at a slightly lower heat, assuming that you can still get the meat to the safe internal temperatures?
It depends on your crockpot's temperature settings. I suggest going for a higher heat and it should cook around the same time as on the stove (maybe an extra hr). If you want ultra fall apart beef, go for a lower temperature and a longer cook time (5+ hrs). The long cook times will completely cook the beef.
It's easier in the sense that you won't have to keep an eye on your stew as much (also crockpots seem to heat much more evenly than a pot over the stove). I occasionally had to come back to my stove and stir the stew around every 10 minutes. With a crockpot, you can just throw in all the stuff and forget it for a few hrs. You may also want to skip browning the beef too with a crockpot.
You may also need to reduce the ingredient amounts (cut them in half maybe) too if you've got a small crockpot. I used a 16 quart pot for the stew recipe.
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Oh god that looks delicious, I'll try to make it this weekend
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Ok I am making this tomorrow. Thank you so much! :D
I'm so damn tired of ordering in every day.. :S
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Looks good, no tofu makes it better. 5 stars for food porn with no tofu.
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I just ate. I'm now hungry again. Time to bust out the sriracha!
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Stews = best thing in the world.
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United States9940 Posts
looks amazing.
ever tried making ox-tail soup?
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On January 22 2013 15:38 FlaShFTW wrote:
looks amazing.
ever tried making ox-tail soup?
Nope! Would love to try though. :D
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When do you add the onions and garlic back to the stew, or you don't? Or am i blind?
Stew is good though
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Very similar to the beef stew I make (though I do random stuff every time I make one ;D) but this gives me a few ideas for the next time (celery leaves and kidney beans!) so I will try it! Except with some birds eye chili to spice it up! mmmm. Bought 1 pint of bird's eye chili (dried and ground up I guess?) from a local thai restaurant for $5 :3 best investment ever.
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On January 22 2013 09:05 kierpanda wrote:Show nested quote +On January 22 2013 08:53 felisconcolori wrote:
So, how would you massage this recipe if you had a crockpot? Would you keep the same times and heat settings, or is it something that you could slow cook at a slightly lower heat, assuming that you can still get the meat to the safe internal temperatures? It depends on your crockpot's temperature settings. I suggest going for a higher heat and it should cook around the same time as on the stove (maybe an extra hr). If you want ultra fall apart beef, go for a lower temperature and a longer cook time (5+ hrs). The long cook times will completely cook the beef. It's easier in the sense that you won't have to keep an eye on your stew as much (also crockpots seem to heat much more evenly than a pot over the stove). I occasionally had to come back to my stove and stir the stew around every 10 minutes. With a crockpot, you can just throw in all the stuff and forget it for a few hrs. You may also want to skip browning the beef too with a crockpot. You may also need to reduce the ingredient amounts (cut them in half maybe) too if you've got a small crockpot. I used a 16 quart pot for the stew recipe.
Why skip the browning? That's what gives it half the delicious flavor
I agree though, go low for fall apart meat for best results
I like the recipe though. Stews and soups are cool because there's so many variations on the same recipe. I just recently made a beef stew and didn't use barley or worchester.
but you should have used chopped carrot and where are the shrooooooms!!??!
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whats a red potato. i dont think ive ever seen a potato that is red. only brown.
xD
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On January 23 2013 03:06 snively wrote:
whats a red potato. i dont think ive ever seen a potato that is red. only brown.
xD
Really?
It's just a potato...that is red... hahah.
Their water content is a little bit different than standard russet potatoes. Red potatoes are better for stews, while russet (brown) potatos are better when baked.
Yukon (gold) potatoes are good for mashing. :D
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On January 22 2013 17:11 Ketch wrote:When do you add the onions and garlic back to the stew, or you don't? Or am i blind? Stew is good though
Not blind!
My mistake. :X fixed the recipe~ Thanks for the catch
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On January 23 2013 10:32 kierpanda wrote:Show nested quote +On January 23 2013 03:06 snively wrote:
whats a red potato. i dont think ive ever seen a potato that is red. only brown.
xD Really? It's just a potato...that is red... hahah. Their water content is a little bit different than standard russet potatoes. Red potatoes are better for stews, while russet (brown) potatos are better when baked. Yukon (gold) potatoes are good for mashing. :D
I beg to differ. I think russets and reds are good for everything. Roasted reds are the bomb, and they make a mean mashed potato as well! And russets are pretty standard for whatever you want. While Yukons can make a pretty awesome french fry! They can be used for the same stuff, they just have different flavors that you can get out of them ;D
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EPT![[image loading]](http://kierpanda.files.wordpress.com/2013/01/blog_beefstew_done.jpg)
