vaughanster64@[EMAIL PROTECTED]
wrote:
> I am making beef stew, directions on McCormack packet said to flour
> the beef cubes and then brown on all sides. I did that but I'm afraid
> it is going to have the sticky coating on the beef cubes. I did that
> years ago and I remember now (too latr) that it was gross. Does that
> happen from not browning all sides well? Is there any way to salvage
> it? Any suggestion appreciated.
> Thanks
McCormack PACKET?!? you're kidding, right?
REAL Beef/Venison Stew
1/2 pound salt ****k - cut into pieces and saute the ****k slowly in a
large skillet (I personally don't do this part, I substitute salt
in the recipe to reduce fat content)
2 pounds boneless stew beef/venison
BROWN the beef in the hot drippings over high heat.
Spoon off most of the fat.
Deglaze pan with white wine.
Sprinkle meat with flour seasoned with salt and fresh ground pepper.
Combine and heat until boiling:
1 1/2 garlic cloves, chopped
1 large chopped onion
1 cup beef broth (I use 2)
1 cup white wine (or a 12 oz bottle of beer)
1 cup canned tomato sauce
12 peppercorns (or fresh ground)
1/4 cup chopped parsley
1/3 bay leaf
Place the meat in a heavy saucepan. Pour about ingredients over it.
Simmer covered 2 - 3 hours or until meat can easily be pierced with
a fork.
Cook separately until nearly tender:
6 medium-sized pared quartered potatoes
6 pared quartered carrots
1 rib celery, chopped
Add these to stew for the last 15 minutes.
I also put fresh mushrooms and frozen peas, or whatever, in. If it
needs thickening,
mix flour and *cold* water together. Bring the stew to a boil and whisk
in some of the mixture. Let it boil for a few minutes.
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