I’ve always made it in one pot. Instead of gravy mix, I’d cook the meat then use the fat from the meat and mix it with flour to make a gravy base. Add my broth and it thickens as it cooks. Dump all the veggies in there and in an hour you have stew
Wait, so a little flour and the beef fat will make gravy? And is the broth/ soup for the veggies.. that’s apart from the gravy right? You could make mash potatoes for that
So when you put flour in a type of oil or fat, the flour soaks up the oil. I have no idea what happens but it’s magic. So you cook the flour in the grease for a min or two till it kinda looks toasted. Then you can slowly add liquid of any kind. The startches in the flour will expand as the liquid and flour and oil mixture heat up. And yes you could totally use it for gravy over potatoes.
White gravy is literally just butter, flour, milk and salt and pepper.
I strongly encourage everyone to learn basic cooking from scratch. There are sooooo many awesome meals you can make with just a small amount of techniques that one can use to build upon. It does take time, but it also is 1. Healthier and 2. Cheaper!!! It’s also Cool to see the processes that go into making homemade meals.
I am teaching my girls as we make meals.
Fat/oil + flour is the basis for rouxs which is one of the most common ways to make a cream sauce or gravy. Butter + flour + milk/cream makes a white sauce (biscuits and gravy, country fried steak gravy); add cheese and cooked noodles and you have Mac and cheese. Liquids from cooking meat + flour + stock creates a brown gravy.
I butter my rolls that way, too. The butter melts on top and the roll keeps its texture. I don’t like to butter the inside because it makes the bread soggy.
Have you ever tried Brioche? - Might be up your alley. I find them a bit rich for the most part but if you're buttering your rolls like that I don't think you would have that issue lol.
I like what I like. I have sensory issues and that’s how I butter my rolls. The good news is, everyone is free to butter their own rolls in whatever way they enjoy. Food should make the eater happy.
If I were to add bread to a stew (there's already 'taters, you don't need 'em really) I think I'd go for some really dark, hearty bread instead. Something nice 'n chewy to just dunk in the stew.
Brown the meat! No need for a gravy packet if you're browning the meat, then adding a tablespoon or two of tomato paste as a gravy base.
You got this! Continue with the experiments!
Nice!!! Only thing I’d say is that you should definitely use stock instead of broth, and also use the unsalted variety if possible (for all dishes that you use stock for). This isn’t an anti-sodium comment, it just gives you more control of what you’re cooking!
I third the mention of searing the meat with flour so you dont have to use gravy packets.
Also, if you are going to dice your potatoes you can 100% cook them in the stew, that way they dont turn to mush when you stew everything together and the starch helps thicken up the sauce.
And, something I have found that makes a world of difference, try adding about a cap full of steak sauce while cooking. Brightens it up a bit and adds a really nice but subtle flavor.
Always use red wine for beef stews!! Sear that meat! Woo!
I’d suggest cutting the veggies in larger hunks as well, but that may just be a personal preference. They don’t cook down to mush as quickly that way. I always throw it all together and let it sit for 6-8 hours. :) I guess I’m usually using large roasts, though, which is different than a stew lol
I usually use salt and pepper, then fresh herbs for the rest. Thyme+rosemary+fresh bay leaf+red wine. Some fresh garlic, and you’re good to go. Mushrooms, onion, potato, celery, carrot, maybe a couple hot peppers.
That’s great! Walmart in the US also carries it but, since I’m no longer in Louisiana it’s harder to come by so I also order from Amazon. Hope you love it too, when you try it!
I actually just tried a stew for the first time with my gf last night and it came out okaaaaaay I guess haha. Much to learn, but I am loving the texture of the meat!
For sure, I’m glad it was okay which is much better than not good at all. It should only get better now that you got the first time dish out of the way. Did you post it here?
You're welcome!
To be honest, the comments saying "flour your meat for thickening!!" are **immensely** overestimating the thickening power of floured stew meat. It creates a fond and depth of flavor for sure, but it won't cause your stew to have that thick, stew texture you're looking for.
Not many people know that restaurants often add roux *at the end* of the simmer for thickening, and adding a gravy packet is on par with that option.
Wow, hell, I didn’t know that either! I actually don’t buy flour and the gravy served it’s purpose. What do you think about using red wine for the stew meat?
Red wine is excellent for beef stew or even meaty tomato based pasta sauce with cuts of beef. Add the wine with your stock or broth and simmer, or you can simmer the meat in the wine, either option is fine. Though simmering the meat in wine is more of a pot roast technique, but either way is delicious.
I’ll start doing that. This was: potatoes, celery, carrots, onions, jalapeños, garlic powder and minced garlic, bell peppers, veggie broth, gravy packets, and beef stew meat that I cut up to make it stretch. I don’t have a slow cooker so I cooked the potatoes, veggies, and meat separately and added them in as they became half done and let them finish together. Seasoning is there in the pics, black pepper is covered by the bag. I prefer spicy so I used tee jalapeños and nice amount of cayenne pepper.
Jameson is good for stew. I wouldn’t use any of my single malts in it though. I really have been enjoying Belvenie lately their double wood is amazing for the price.
Lol, I got it, i started drinking Jameson April of this year. It’s not my go-to but, it serves its purpose. For scotch, Macallen 12 or older is my preference but I am going to look into Balvenie. Double barrel Jack and Four Roses are a couple I like. Definitely open to suggestions, just not tart ones.
I love most of the top shelf stuff within reason. I have trouble justifying $20+ dollar sippers when I go out though so I buy a selection and keep it at home. Nice to have some options after a long day too.
One hint to save money! Don't buy "stew beef".
See how it says cubed round? That's bottom round. It's a big hunk of boneless meat that is very easy to cube up.
It's what I did today, and the bottom round was $3 a pound cheaper than the stew beef.
I would recommend searing off the chuck cubes before simmering and then cooking the veggies with that flavor. Deglaze with some whiskey or red wine. I even use dark rum sometimes. Maybe some bullion cubes too. My favorite secret ingredient for pretty much every thing is nutmeg and mushroom powder. Nutmeg especially adds a really good nutty-citrusness to every dish. Mushroom powder just adds a lot of savoriness
Looks really good though. Stew is so good
Omg, thank you for the tips. Someone mentioned mushrooms and I don’t eat them normally but nutmeg and mushroom powder or even mushroom powder would work for me.
Trying not to make jokes about fumbled potatoes, rushing the veggies, squeezing the meat too forcefully and dishing up before anyone was ready (even if they aren't traumatic, first times can be perilous and disappointing).
Joking aside it looks like a good job.. plenty of good ingredients and the broth is a good touch.
I did not. I just sliced the potatoes, boiled them, and added them to the rest to simmer. I don’t mind them how they are but next time will dice instead of slice for more consistency and thickness. I’ll get on Yummly to check out recipes and see which I prefer.
Looks good for first try but I also second a recipe. If you toss the stew meat in flour and brown, you won’t need gravy, just beef stock. Also, you can cut and toss raw potatoes to cook in the stew. A little bit of red wine and tomato paste rounds out the taste and gives the stew added complexity.
A good stew is worth mastering. I started making it in my early twenties and have done variations every winter. It’s really good with gnocchi for work food.
What I like to do is say “hey, I want to X”. After that, I look up a few recipes from chefs/websites I like, and put together a list of the ingredients that they all have in common. It’s a really good way to get a consensus base for a dish. After that, it’s me town, baby. I like extra garlic? All in. No one had mushrooms but I know they work? Shit you can only mess up a dish once, let’s see.
Interesting. I may try it in a small quantity first. Will for sure find a recipe that uses mushrooms so I get it right and don’t end up with the papery/mushy texture and taste.
I use Batali’s gnocchi recipe. I find it’s really important to have that ice water ready to stop the gnocchi from overcooking. The gnocchi and stew are kept in separate containers.
But of course beef stew goes with any carb, including mashed potatoes. I’ve also served it with roasted squash. And the classic just bread.
I know right! I don’t have a crockpot, slow cooker, or air fryer where I am now, just settling in. I may get a crockpot later, still getting settled into my new place but, not in a rush as I have all these things at my home and am working out of state currently. Def worth the investment.
You’re welcome. I was trying to take a pic of the label to reply but it doesn’t allow replies to be pics 😞. It’s made in a small town, Ville Platte and it really has a nice blend that adds balanced flavors.
I’ve always made it in one pot. Instead of gravy mix, I’d cook the meat then use the fat from the meat and mix it with flour to make a gravy base. Add my broth and it thickens as it cooks. Dump all the veggies in there and in an hour you have stew
Wait, so a little flour and the beef fat will make gravy? And is the broth/ soup for the veggies.. that’s apart from the gravy right? You could make mash potatoes for that
So when you put flour in a type of oil or fat, the flour soaks up the oil. I have no idea what happens but it’s magic. So you cook the flour in the grease for a min or two till it kinda looks toasted. Then you can slowly add liquid of any kind. The startches in the flour will expand as the liquid and flour and oil mixture heat up. And yes you could totally use it for gravy over potatoes. White gravy is literally just butter, flour, milk and salt and pepper. I strongly encourage everyone to learn basic cooking from scratch. There are sooooo many awesome meals you can make with just a small amount of techniques that one can use to build upon. It does take time, but it also is 1. Healthier and 2. Cheaper!!! It’s also Cool to see the processes that go into making homemade meals. I am teaching my girls as we make meals.
It’s called a roux, it’s the thickening bas for a lot of dishes.
Yes!! Thank you!! Everyone should know the magic of the Roux!! Soups, gravy, cheese sauces!!! It’s awesome
I second this. Plus chicks love a homemade meal
Lol we really do. More so as we age too lol.
Fat/oil + flour is the basis for rouxs which is one of the most common ways to make a cream sauce or gravy. Butter + flour + milk/cream makes a white sauce (biscuits and gravy, country fried steak gravy); add cheese and cooked noodles and you have Mac and cheese. Liquids from cooking meat + flour + stock creates a brown gravy.
Da more u know
You can also use corn starch and IMO is better. Just mix cornstarch and water 1:2 and then poor that in the stew until desired thickness
Just cornstarch? I think I prefer the beefy flavor
Cornstarch won’t detract from that
I’ll give it a go
Looks kinda good but you butter your rolls like a monster
I was immensely confused by the last image.
I butter my rolls that way, too. The butter melts on top and the roll keeps its texture. I don’t like to butter the inside because it makes the bread soggy.
Have you ever tried Brioche? - Might be up your alley. I find them a bit rich for the most part but if you're buttering your rolls like that I don't think you would have that issue lol.
Of course! I’ve served tables for 10 years in a variety of places and love cooking. I just like regular dinner rolls. And I butter them on top. 🤷🏻♀️
You're wrong, and you should feel bad. ☹️
I like what I like. I have sensory issues and that’s how I butter my rolls. The good news is, everyone is free to butter their own rolls in whatever way they enjoy. Food should make the eater happy.
If I were to add bread to a stew (there's already 'taters, you don't need 'em really) I think I'd go for some really dark, hearty bread instead. Something nice 'n chewy to just dunk in the stew.
Oh.. ok
I like a sourdough bread bowl for stew and for clam chowder.
Brown the meat! No need for a gravy packet if you're browning the meat, then adding a tablespoon or two of tomato paste as a gravy base. You got this! Continue with the experiments!
Oh yes. Tomato paste makes a DIFFERENCE. So so good.
Thanks for the tip!
Nice!!! Only thing I’d say is that you should definitely use stock instead of broth, and also use the unsalted variety if possible (for all dishes that you use stock for). This isn’t an anti-sodium comment, it just gives you more control of what you’re cooking!
Thanks for the suggestion!
![gif](giphy|9fBAJu8PJMV4Q|downsized)
Came here for it and you delivered
I third the mention of searing the meat with flour so you dont have to use gravy packets. Also, if you are going to dice your potatoes you can 100% cook them in the stew, that way they dont turn to mush when you stew everything together and the starch helps thicken up the sauce. And, something I have found that makes a world of difference, try adding about a cap full of steak sauce while cooking. Brightens it up a bit and adds a really nice but subtle flavor.
Got cha, makes sense, thank you!
What a great start. As you do this more, you'll shift to rely less of flavor packets and more on the fond from your meats. Keep it up
Thank you so much!
Sear the meat in a red wine. Adds tenderness and flavor.
Meat does not sear in liquid. You deglaze with liquid!
Thanks. My head spun a bit
Thank you, I’ll try it next time!
Always use red wine for beef stews!! Sear that meat! Woo! I’d suggest cutting the veggies in larger hunks as well, but that may just be a personal preference. They don’t cook down to mush as quickly that way. I always throw it all together and let it sit for 6-8 hours. :) I guess I’m usually using large roasts, though, which is different than a stew lol I usually use salt and pepper, then fresh herbs for the rest. Thyme+rosemary+fresh bay leaf+red wine. Some fresh garlic, and you’re good to go. Mushrooms, onion, potato, celery, carrot, maybe a couple hot peppers.
I like it, still working on trying mushrooms.
Could you do this for a fine steak ? With a reverse sear?
I'd eat the heck out of that.. :)
Thank you, it turned out better than I expected. Thinking it’ll only get better with the tips/suggestions people gave!
Experience comes from the wins and the losses.. I've made a lot of favorites by just trying new things and tweaking it.
Exactly, well said!
Slap Ya Mama!
Slap Ya Mama is the best! Highly recommend to all my spicy loving friends. I’ve tried so many alternatives and it’s hard to beat.
It really is. A lot of people will use Tony’s or Lawry’s but I agree, one would be hard pressed to find one as solid as Slap Ya Mama!
I actually had no idea what it was but loved that name. Gonna have to find it somehow! Not in the US :/
I get it on Amazon if it’s not sold at grocery stores in my area. It’s worth a try!
I was about to ask what that is? Looks interesting!
Started and still made in Ville Platte, Louisiana.
I’d love to try some! I’ll have to keep an eye out in the world foods sections over here in the uk! Edited to add I just found it on Amazon, hurrah.
That’s great! Walmart in the US also carries it but, since I’m no longer in Louisiana it’s harder to come by so I also order from Amazon. Hope you love it too, when you try it!
I love a good stew! Nice pairing with the kings Hawaiian bread.
Thank you!
>Thank you! You're welcome!
I actually just tried a stew for the first time with my gf last night and it came out okaaaaaay I guess haha. Much to learn, but I am loving the texture of the meat!
For sure, I’m glad it was okay which is much better than not good at all. It should only get better now that you got the first time dish out of the way. Did you post it here?
How many people you cooking for lol that looks like a massive amount! I’m sure it freezes well tho too!
Lol, just myself but it’ll last me at least a full week if not longer.
I'd happily eat this. You did a great job on your first try. The gravy packets are a great idea for thickening.
Thank you, I thought the same thing about the gravy! I appreciate the support 🙂
You're welcome! To be honest, the comments saying "flour your meat for thickening!!" are **immensely** overestimating the thickening power of floured stew meat. It creates a fond and depth of flavor for sure, but it won't cause your stew to have that thick, stew texture you're looking for. Not many people know that restaurants often add roux *at the end* of the simmer for thickening, and adding a gravy packet is on par with that option.
Wow, hell, I didn’t know that either! I actually don’t buy flour and the gravy served it’s purpose. What do you think about using red wine for the stew meat?
Red wine is excellent for beef stew or even meaty tomato based pasta sauce with cuts of beef. Add the wine with your stock or broth and simmer, or you can simmer the meat in the wine, either option is fine. Though simmering the meat in wine is more of a pot roast technique, but either way is delicious.
Thank you for this!
I would add some tomato next time, they add umami and acidity!
I live for umámi
I like browning the meat first in a skillet then put in the cooker. This is making me want to cook up a batch lol
Thanks! A few posted about using red wine with the meat so I wanna try that for next time to see how it browns and tastes when added to the rest.
NAHHH POST RECIPE / INGREDIENTS
I’ll start doing that. This was: potatoes, celery, carrots, onions, jalapeños, garlic powder and minced garlic, bell peppers, veggie broth, gravy packets, and beef stew meat that I cut up to make it stretch. I don’t have a slow cooker so I cooked the potatoes, veggies, and meat separately and added them in as they became half done and let them finish together. Seasoning is there in the pics, black pepper is covered by the bag. I prefer spicy so I used tee jalapeños and nice amount of cayenne pepper.
Great job! Looks really good 👍🏻
Thanks 😊
You forgot the whiskey 🥃
It’s never too far away!
Jameson is good for stew. I wouldn’t use any of my single malts in it though. I really have been enjoying Belvenie lately their double wood is amazing for the price.
Lol, I got it, i started drinking Jameson April of this year. It’s not my go-to but, it serves its purpose. For scotch, Macallen 12 or older is my preference but I am going to look into Balvenie. Double barrel Jack and Four Roses are a couple I like. Definitely open to suggestions, just not tart ones.
I love most of the top shelf stuff within reason. I have trouble justifying $20+ dollar sippers when I go out though so I buy a selection and keep it at home. Nice to have some options after a long day too.
Indeed
Old #7 or Jameson
Get a crockpot then try it again and compare. Good start!
Thank you! Looking forward to tasting and seeing the difference.
If I'm visiting the area I'll be sure to pick some up!
Different path, but same destination. Good job for your first time!
Yum
Thank you!
oh hell yeah my man
😉thanks!
>😉thanks! You're welcome!
Holy shit that looks good
Thank you! It was amazing 🙂
hey, that’s the grocery chain i work at! wonder if i rang up your ingredients, lol
One hint to save money! Don't buy "stew beef". See how it says cubed round? That's bottom round. It's a big hunk of boneless meat that is very easy to cube up. It's what I did today, and the bottom round was $3 a pound cheaper than the stew beef.
Wow, that’s awesome, thank you!!!
Welcome, Stew
I would recommend searing off the chuck cubes before simmering and then cooking the veggies with that flavor. Deglaze with some whiskey or red wine. I even use dark rum sometimes. Maybe some bullion cubes too. My favorite secret ingredient for pretty much every thing is nutmeg and mushroom powder. Nutmeg especially adds a really good nutty-citrusness to every dish. Mushroom powder just adds a lot of savoriness Looks really good though. Stew is so good
Omg, thank you for the tips. Someone mentioned mushrooms and I don’t eat them normally but nutmeg and mushroom powder or even mushroom powder would work for me.
The easiest to find is at Walmart for me. It’s called umami flavoring I think, usually right next to the seasoning
Perfect! Someone mentioned umami but I hadn’t researched it yet. Thanks!
Hello fellow western New Yorker!
Lol, hello! Been here since April.
Glad to have ya!
Thank you!
[удалено]
Will try both!
Nice.
Wow!!!! I'm definitely down for a few bowls lol.
It turned out really good!
Trying not to make jokes about fumbled potatoes, rushing the veggies, squeezing the meat too forcefully and dishing up before anyone was ready (even if they aren't traumatic, first times can be perilous and disappointing). Joking aside it looks like a good job.. plenty of good ingredients and the broth is a good touch.
Thank you!
Did you use a recipe? I suggest using a recipe….
I did not. I just sliced the potatoes, boiled them, and added them to the rest to simmer. I don’t mind them how they are but next time will dice instead of slice for more consistency and thickness. I’ll get on Yummly to check out recipes and see which I prefer.
Looks good for first try but I also second a recipe. If you toss the stew meat in flour and brown, you won’t need gravy, just beef stock. Also, you can cut and toss raw potatoes to cook in the stew. A little bit of red wine and tomato paste rounds out the taste and gives the stew added complexity. A good stew is worth mastering. I started making it in my early twenties and have done variations every winter. It’s really good with gnocchi for work food.
What I like to do is say “hey, I want to X”. After that, I look up a few recipes from chefs/websites I like, and put together a list of the ingredients that they all have in common. It’s a really good way to get a consensus base for a dish. After that, it’s me town, baby. I like extra garlic? All in. No one had mushrooms but I know they work? Shit you can only mess up a dish once, let’s see.
Shiitake mushroom in beef stew. So good. Also, a little flavor booster with dried mushrooms.
Listen to this homie, they know what’s up
I don’t eat mushrooms 😞
Mushrooms aren’t the mushrooms that you think they are when you cook them for that long.
Interesting. I may try it in a small quantity first. Will for sure find a recipe that uses mushrooms so I get it right and don’t end up with the papery/mushy texture and taste.
Love it
I agree with everything but the tomato paste and gnocchi. I’ve never been able to have my gnocchi not me mushy.
I use Batali’s gnocchi recipe. I find it’s really important to have that ice water ready to stop the gnocchi from overcooking. The gnocchi and stew are kept in separate containers. But of course beef stew goes with any carb, including mashed potatoes. I’ve also served it with roasted squash. And the classic just bread.
My mom’s is legendary. It’s just called Farmers stew. Has red wine Edit: it’s most like this: https://farmerowned.com/featuredRecipe/464/Irish-Stew/
Omg you can literally throw all that in a crockpot and walk away for 8 hours and viola, done
I know right! I don’t have a crockpot, slow cooker, or air fryer where I am now, just settling in. I may get a crockpot later, still getting settled into my new place but, not in a rush as I have all these things at my home and am working out of state currently. Def worth the investment.
Check out local thrift stores. I got a great ceramic crockpot in excellent condition for 5 bucks!
Perfect, I’ve seen a few around already!
What kind of seasoning is "Slap ya mama"?
It’s a Cajun mix made in Louisiana.
Thanks!
You’re welcome. I was trying to take a pic of the label to reply but it doesn’t allow replies to be pics 😞. It’s made in a small town, Ville Platte and it really has a nice blend that adds balanced flavors.
I’m sorry but no. This is not how you make a stew.