<vaughanster64@[EMAIL PROTECTED]
> wrote in message
news:9a02425b-de12-4889-92e4-820f0475c84b@[EMAIL PROTECTED]
>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
A few things come to mind with your gooey mess....didn't brown the meat
long
enough, on all sides, started in fat that wasn't hot enough, crowded the
pan
when browning so you 'steamed' instead of browned, dumped wet meat into
the
flour so you actually coated with what essentially morphed into a batter
instead of just dusted with flour....choose as many as may apply.
I always flour the beef and brown it when making beef stew. Here's my
way......
I always use a cast iron Dutch oven or my HUGE, heavy La Creuset roaster
with lid. I seriously don't think you can make a good stew in the sauce
pan
in which you heat a can of tomato soup.....just my personal opinion.
I put the seasoned flour in a plastic bag, dump in the cubed beef...and do
the Hokey Pokey and shake it all about....until completely coated. I
usually
dump this out in a colander or wire sieve, which ever is handiest at the
time, and shake off all the excess flour. Make sure whatever fat you are
using is hot before you put in the flour coated meat. When adding the
meat
to the oil, lard, shortening, bacon grease, whatever fat you are using,
don't crowd it even if you have to brown the meat in several batches. Turn
often until well browned on all sides. My grandmother used a scoop of
Crisco
and a scoop of bacon grease in her cast iron Dutch oven for this. I do the
same. I realize that this combination of fats will probably kill you. It
probably contributed to the death of my grandmother as well....it was
however a very slow death since it took a little over 98 years to do her
in.
That and the ONE 1/2 cigarette she smoked every evening before going to
bed.
After the meat is browned I remove it and dump in celery, onions and
garlic,
give it a few stirs until that just starts to brown nicely. Add the meat
back into the pot and add a can of chicken broth. Yup that's my "secret
ingredient". I get raves about my meat stews, the chicken stock was a
fortuitous accident many years ago. I've been using it ever since. Then
make
sure all the fon (good browned bits) has been loosened from the bottom of
the pan while this comes to a boil. Then add an equal amount of
water....or
more depending on how much gravy you want, drop in a small bay leaf and a
sprig of thyme, turn this whole shee-bang down to a low simmer, slap on a
tight fitting lid and give it at least 3-4 hours to cook, more is better
in
my book. Every once in a while I pass by the stove and give this a stir
and
a taste test and check on liquid. I usually start the stew about noonish
for
dinner at around 6. About an hour before feeding time fish (phish?) out
the
bay leaf and thyme branch, taste the gravy for seasoning adjustments, put
in
the veggies of your choice and simmer about an hour more or until tender.
The browned flour coating on the meat will thicken the gravy some. I
usually
save the seasoned flour to add a slurry just before the veggies if it
needs
more thickening. We are of the thick stew gravy school around here, your
preferences may vary. I use this same 'stew method' with elk, moose,
venison
and bear. It's always delicious.
There are as many recipes for stew as there are people who make it, it
isn't
quite as precise as rocket fuel.
Val
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