"Val" <ya-shur@[EMAIL PROTECTED]
> wrote in message
news:1221948146.728071@[EMAIL PROTECTED]
>
> <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
Hey! I love the Hokey Pokey. Can I come and dance with you while you flour
the meat? I am going to add this dance to my stew recipes!
Thanks for the laugh.
Lorna
>
>
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