/ck/ - Food & Cooking

Fuck stew.

>>11383399
Fuck you asshole

Brown the meat thoroughly.
Use beer or red wine.
Make your own stock if you can.

>>11383410
Nigger

>>11383414
stock i do have and plan to use it, tho im not sure about the recipe itself
some even advise to use flour for the meat

>>11383390
Daddy loves a good rabbit stew with prunes but I don't have any recipes because I'm not a Dutch grandmother.

>>11383427
use flour if you enjoy a thicker sauce

>>11383434
thanks
im looking forward to my first stew on the weekend

>>11383390
just try any recipe you find online, they should share mostly the same base for the meal

I've made quite a few stews. Fuck around with the cooking time, the amount of onions and other vegetables that affect consistency, and what spices you add. Do this enough until you've found your ideal stew. But never use starchy thickening agents, and always opt for longer cook times instead for better results. Just a suggestion.

>>11383390
Try adding some Stout or Porter beer to your stew for taste. I recommend Mississippi Mud.

>>11383434
Don't use flour and cook longer (if you have the time) for better taste. Although I've noticed some people on this board are "on the run" and can't be assed to make a proper stew. But that's on you guys I suppose.

>>11383453
>>11383462
i have enough time on my hands for the stew, thanks for the info m80s
do you have any general recipe from the top of your head you enjoy?
what ingredients do you always love to use?

Cajun here, FUCK ALL OF YOU WHO THINK THAT SHIT IS FUCKING STEW

YOUR STEW IS SHIT YOU FUCKING FAGGOTS, FUCKING SHIT

LOOK HOW LIGHT IT IS, WHY THE FUCK ARE THERE HUGE VEGGIES YOU DON'T DO THAT, NO POTATOES EITHER

FIRST YOU HAVE TO CREATE YOUR ROUX FROM SCRATCH, FLOUR AND OIL YOU NIGGERS

SIMMER THAT SHIT GOOD, THEN FIGURE OUT WHAT KIND OF STEW YOU WANT, CRAB? CHICKEN? CATFISH? OYSTER? YOU GOTTA DECIDE

next ADD THE ONIONS, DEPENDS ON HOW BIG THE STEW IS BUT I USUALLY DICE UP ABOUT HALF OF IT

Then you gotta add the bellpeppers, you gotta cook it down hard

also heavy protip: make your own stock, make it high quality, I usually boil crabs then take the shells with all the flavor and make a stock out of it and use it for water in the stew, you can also do it with chicken, just use the bones, makes the stew so much better

>>11383461
fucking midwestern faggot, that shit is beyond gross, go fuck yourself

>>11383462
>don't use flour
????????? what the fuck do you use then
Anyway if your stew isn't thick and rich, you fucked up

made stew out of deer burger before. UMA DELICIA
>>11383472
cringe

>>11383472
Also use a cast iron pot, i'm not going to sit here and tell you how to do the shit with it, but if you aren't using a cast iron pot you aren't making a good stew

>>11383472
i always make my own stock
thanks for the tips mon, definitely will put to good use

>>11383475
who the fuck still uses cringe? is this 2015? Jfc what a douche

>>11383472
>There is just one way to make Stew
ok

>>11383496
There's only one good way to make stew, y'all obviously haven't found it, putting beer and not using flour? Disgusting

>>11383466
For me, I'm a meat lover, so if you strip the ingredients down to the absolute essentials it's really just the onions. You can't really have a thick enough sauce without at least the onions cooked to disintegration. Personally, I don't like the acidity of tomatoes in my stew and never add even a little. But I know plenty of recipes call for that. Jewish stews use tomatoes and they're still pretty bangin. I tend to rely on the buttered bread I eat with my stew for the carbs, so I don't even add potatoes most of the time. Sometimes I will use carrots. But that's pretty much it. Irish stews I know have parsnips and all that. For spices, nothing reminds me of flavorful meat dishes from childhood like marjoram. Rosemary also always goes great with meat. Um, yeah that's it off the top of my head.

>>11383502
>using flour

>>11383472
okay okay ill eat cajun stew calm down

>>11383472
>????????? what the fuck do you use then
Onions and time

>>11383512
The fuck do you use to make a roux? Is it just fucking water?

>>11383517
good, Justin Wilson has a solid oyster stew recipe on youtube, plus wholesome, it's basically the same as what I said, you just have to master the cooking time for a great stew

>>11383523
So you saute onions until golden, then what?

>>11383502
Ignore what this faggot says, OP. If yo want to try his way, it's ok. but there isn't just one way to make stew. Everyone has their own recipe and variants.
Experiment with cooking times, meats, vegetables, spices, etc.
Heck, why not try cooking it outdoors, since we're at it.
https://youtu.be/49Eq_StIIRA

>>11383531
There are several ways to make a burger too, but why wouldn't you want to know the best way? also
>trusting midwestern food to be good
okay buddy, sure your meat and potato water is really good!

>>11383528
>So you saute onions until golden, then what?
Then you cook them long enough so that they completely dissolve and become the sauce. No flour needed

>>11383547
But of course this works best for beef. I can see needing flour for chicken or oysters or that

>>11383547
but that doesn't even make a stew, that just becomes a roast, I do that to roast pork shoulder, not even a stew buddy, try again

>>11383558
A roast implies that the meat doesn't also fall apart (which it does if you cook it that long). Not sure how that's not a stew.

>>11383558
Check this for example that someone posted in a past stew thread:
http://www.helsinkitimes.fi/eat-and-drink/5211-karelian-stew-a-taste-of-tradition.html
>• Approx. 800 g Karelian stew meat (mixture of pork and beef)
>• 1 middle-sized onion
>• 10-15 peppercorn grains
>• 1 middle-sized carrot
>• water
>• salt
>• butter
>• 2 bay leaves
Do you see any starchy ingredient? Nope. Still a stew. Don't be such a stickler.

>>11383586

>>• Approx. 800 g Karelian stew meat (mixture of pork and beef)

Sounds good. gonna try that next time

>>11383563
>Finnish food
>good
These fuckers literally have some of the worst food on the planet, if finland's food is anything like sweden's it's fucking tastless trash

Plus where is the seasoning? fucking salt and bay leaves? God I forget how delusional yanks are when it comes to food

>>11383586
I get your shit water technically by definition qualifies as a stew, but i'm pretty sure i'm going to take the word of cajun culture, which is renowned for having the best american cuisine, to fucking snow niggers who don't see the sun for 4 months out of the year

>>11383595
It was just an example of a stew that doesn't use starch. If you use enough onions the stew will taste plenty starchy. And I did not imply you can't use your preferred seasoning to the same effect as with a starch-laden stew. That's the magic of cooking. You're not bound by any law to the precise procedure or ingredients of any recipe. Starch is really only needed if you want to cut down on cooking time. It's just cheating in my mind, and the results are usually worse. To me stews with a large amount of starchy stuff make me think of that fake gravy in a packet. Shit's disgusting.

>>11383595
It's Europe whose traditional food was bland AF, kid

>>11383481
yikes

>>11383611
I think of it like German beer, refined to be the best it can be, people don't like that the recipe is so strict and that there is no room for creativity, but that's also the magic of cooking, if it ain't broke, don't fix it, don't cut corners, taking the time usually yields better results

Do I like making a home made stock for my stew? fuck no, do I know it'll increase the deepness of the flavor and the stew will taste incomplete without it? yes. Same with a roux, the reason your roux might taste like fake gravy is because you don't know how to make one, a perfectly made roux is the backbone of a great stew

Combine that with an understanding of the time it needs to sit and simmer makes the stew all the better, also part of the complexity with stew is that you can't cook a crab stew the same way that you can cook a chicken stew, they all require a lot of experience and understanding of how the meat works when cooked

Added with the right combination of cayenne, tony's, garlic, and salt, you make a deeply flavorful and perfectly delicious stew

Sure gas station sushi might cut it for some, but when you've been eating sushi prepared by the finest's chefs this world has to offer, you can't help but look down on those poor faggots because they know not what they're missing

>>11383624
exactly why i'm ragging on it

>>11383511
pink of baking soda will nuetralize a lot of the acidity of tomatoes

>>11383481
This one guy said the word "cringe" out loud irl
I wanted to say "cringe" out loud

>>11383390
Brown salted bite size chunks of beef chuck roast or venison. Remove. Add rough chopped onion, celery, carrots and saute 5 minutes. Add quartered mushrooms and saute a few minutes. Add garlic, thyme, rosemary and a couple bay leaves. Push veg to back of pot and move empty space over burner. Add butter and an equal amount of flour and stir until lightly browned roux forms. Begin adding beef or venison stock slowly stirring to incorporate without lumps. Add meat back and stock to cover. Simmer 2-3 hours. Add chunks of potatoes 30 minutes before done. You may sub part of the stock with beer or wine. Season to taste (I like a lot of fresh ground pepper. Pic is a stew I made a while back forgot if it was venison or beef.

>>11383657
And that's not weird that you wanted to say some meme out loud?

>>11383664

>>11383664
*I added frozen peas the last 5 minutes. Sometimes I'll add corn and green beans the same.

>>11383673
gay

>>11383390
Stew is based and I look forward to winter all year because it gives me an excuse to eat it all day every day
I usually buy whatever beef is fresh at the butchers, then just make a standard beef stew, so some celery, leek, carrots, onions etc. Don't add potatoes to the stew since it fucks with the flavour and makes the broth cloudy. Only add wine you wouldn't mind drinking, if you've got homemade stock use it if not use store bought I guess. Don't add shit to make it thicker, just cook it longer, ideally in a slow cooker. Also, any stew without dumplings isn't a real stew, so bang them in. If your meat comes out and isn't still a little pink then you fucked up. And don't forget your herbs and spices.
>>11383664
That looks straight up nasty

>>11383434
boil potatoes in the stew and the starch thickens it

>>11383653
what about Czech beer

>>11383390
Stew is based and I have enjoyed many a bowl on cold northern nights.

>brown beef and set aside
>sauteé some onions, carrots and celery for 3 minutes, add paprika, tomato paste and chili powder and saute for 3 more minutes
>put in pot, add butter, flour and salt, mix well until brown
>add beef and cover with homemade beef broth
>simmer for 6 hours, mixing every hour or so, and adjusting spice to taste
>30 minutes before serving, add whatever you want to it
>I usually saute some carrots, baby onions and shrooms and add them
wa la

>>11383668
>>11383717
>>11383739
>constructive criticism
Ok, I described the technique and showed a pic so why do you think it's shit again? Is it because I had a jap teapot and cup that ruffled your panties and buttflustered you? Get over it, you're on a nip anime site.

>cut meat into equal pieces
>brown it
> add onion and sauté until translucid
>I usually add cumin around here to kind toast it a little, you can also add garlic. Be careful, don’t burn the garlic
>add tomato paste
>deglaze with red wine
>add stock and meat back
>add thyme, salt, pepper and a bay leave
> bring to a boil then lower to simmer for at least 5 hours
> if you want you add potatoes in the last hour
>serve over white rice with a toasty piece of bread.

>>11384341
thanks mon

>>11384341
That's just beef stew

>>11384369
If you’re a faggot you can add more shit, men only eat meat and potatoes in their stew. The rest is just to flavor the stew.

>>11384217
No, no one cares about you being a weeb, it's kinda a big thing here, I care because it looks like you threw up in a bowl and dropped it in the microwave

>>11384376
Who the fuck puts potatoes in soup, sounds like a retard who can't properly come up with something that has actual taste to it

>>11383390
A creamy chicken potato stew is also good for the soul.

Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

>>11384217
Can you not afford potatoes? Sad!

bacon
leeks
onion + garlic
lamb stock
herbs
whole grain mustard
heavy cream

cheap, easy and lazy. great for cold winter nights

An underrated way to thicken stew is adding mashed potatoes, more people should try adding cinnamon/allspice/ground cloves to stew and savory food in general, mustard powder is amazing.

>>11384460
Greece?

>>11384469
nope! 100% american, midwest actually. I just watch alot of townsends and other "heres how we made food in olden times" videos and base my spice usage on that, the actual list of spices that I use in a stew is absurdly long.

>>11384529
midwest has the worst food in America, y'all are tthe reason the white people think salt is spicy meme exists

>>11384529
my spice list
Minced Garlic
Italian seasoning
Rubbed sage
Mustard Powder
Nutmeg
Cloves
Cinnamon
Dillweed
Celery seed
Nutritional yeast
Chicken Bouillon
Bay leaves
Worcestershire sauce
Kosher salt
Black pepper

>>11384562
>yall
go back

>>11383390
I've been eating some over the last few days and enjoy it terribly
The key with stew is to use the cheapest, most collagen-rich bits of an animal, and leave it simmering long enough (with plenty of equally tough veg) till everything starts falling apart but is still obviously in pieces
The one I've been eating contained;
1kg dry aged beef trims
400g beef kidney
3 white onion
5 hardass indian carrots
half a bulb of garlic
some thyme
It's basic af, but I just eat a bit at a time with some mashed squash or buckwheat and there's enough to bulk somewhat

Cannae beat the classic stews/braises though;
Beef bourguignon
Lapin bordelaise
coq au vin
Bigos
Goulash
Curried goat
All the british pie fillings (steak and kidney and the like)

The key is time, and love

this recipe is really good, I make it for special occasions.
https://thesaltymarshmallow.com/best-ever-instant-pot-beef-stew/

>>11383390
Yeah, I honestly love recipes that have long lists of ingredients and long cook times.

Its maximum comfy cooking when you start the morning chopping ingredients and mixing a bunch of spices into a little bowl, then to start cooking you just dump it all in a pot and chill.

So should I make a roux or not? The main ingredients will be beef, wine/brandy and onions.

>>11385508
Try it both ways and see which you prefer. I still like it better without flour, no matter what some stew hardliners think. Plenty of recipes don't use it at all and they taste better that way if you ask me, because that way you get the maximum meat flavor. You just gotta let enough of the water boil off so that it naturally becomes thick, and the meat itself and other ingredients become the sauce. I believe roux is just preference, not a requirement.

Yesterday was the worst dinner I have ever had. I make a rule of not socializing with coworkers, and I should not have broken it. This may take 2 posts, it was THAT bad.

6 coworkers met at someone's house yesterday under the pretense of "Irish stew". I grudgingly accepted the invitation and arrived at 2 pm (when I was told to come). I brought traditional soda bread that had to be baked first. The host made a bit of a stink about using the oven when he had other things in there, but I told him I wanted it fresh.

The stew was still cooking and the host was already drinking alcohol at this time. In the middle of a conversation with a member of the opposite sex, the host tells me, "Please, no talk about politics. PLEASE not today". I said if more people talked about politics we would be in a better country, and he got very argumentative so I just dropped it.

I was drinking apple juice that I brought over and the host kept trying to get me to have a beer. He was obviously intoxicated and starting saying how maybe I would be relaxed and "cooler" if I had some alcohol. It was pathetic, like peer pressure from a high school TV show.

Anyway, at that point I became withdrawn and went for a walk. I came back right before dinner, and that is when the fun started.

He made "Irish stew" with beef, carrots, Worcestershire sauce, black pepper, hot sauce, oregano, tomato, and various ingredients. I started telling others that proper Irish stew should only contain mutton, potato, onion, and water, and that beef, tomato, black pepper, hot sauce, and other ingredients would not be available then and therefore it was a modern stew, not Irish stew.

We started eating and someone asked me about what I had said about real Irish stew. The host looked annoyed so I told him. He turned red and told me if I didn't like it I could "get the fuck out and take my apple juice with me".

>>11383399
Kill yourself.

>>11386007
I was shocked and speechless. He left the room and his girlfriend (they are unmarried but live together) apologized. Eventually, people started talking more comfortably and he came back and was brooding and drinking more.

The stew was okay, but not authentic. I asked him if he knew that mutton was on sale at a local store and he flew into a tirade, bringing up any small error or faux pas I have ever committed at work. People were trying to calm him down, and I simply responded to him in a quiet and calm voice, and said that I appreciated his invitation and his "take" on Irish stew, but it would have been nicer if the company had been more warm.

He got up and pulled me out of the chair, stretching my sweater at the neck. He was literally screaming in my face and had his fist up in a threatening manner.

I told him I would call the cops if he hit me. He then told me to get out and take my "fucking juice and shit bread" with him. A second loaf was still in the oven with 7 minutes left, and I said I wasn't leaving until it was cooked and I could take it.

He shouted at me to leave or he would call the cops ON ME (imagine) and then threw the bread out of the oven on the ground. I was shaking with emotions and told the group that I enjoyed my time with them but I couldn't say the same about the host.

It was a horrible affair, but I decided to make authentic Irish stew today, because I was let down yesterday and had a hankering for it. It is simmering on the stove and I plan on bringing it to lunch tomorrow, one bowl for me and some for the host. It will be a subtle form of revenge as well as a way to show him that I am a better cook and am the more mature, forgiving person.

Any other stories of hosts from hell? People who cannot act respectful towards others in their own home should not have dinner parties.

>>11384396
not that guy, but I do. it's a stew, not a soup you cocksucker.

My favorite recipe is my chicken potato coconut cream stew. You just make it in a crock pot its super easy and simple.

Saute some onions, garlic, and mushrooms. Then sear the chicken a bit. Cut up some carrots, celery, and small white potatoes. Add herbs too, of course. Last and most important is to dump a whole can of coconut milk in that bitch.

The coconut milk really compliments the potatoes and chicken. It's a super simple recipe but my family loves it.

>>11386007
holy shit lol are you ok

>all of these McDonald's shill threads
>see a savory stew thread

thank you anon

>>11386007
>>11386013
Wow. I don't even care if none of this actually happened that's gold

>>11386182
>>11386301
this pasta is old as fuck, newfags

Who's got a stew going?

>>11383390
i love stews but i suck at making them. i have like 2-3 that i make which are so basic that i won't bother posting recipes, but they are carelian stew (essentially just allspice(?),onion and meat) and beouf bourgoignon.
Last one is just meat(s),carrot,onion,garlic,spices and bacon

>>11383390
Zoervleisj:

1 kg chuck
2 kg onions
100 ml vinegar
500 ml beef stock
100 g apple butter
100 g Dutch breakfast cake
1 tsp cloves
1 blade mace
4 bay leaves
salt and pepper

Serve with thick-cut fries.

>>11383390
Zoervleisj:

1 kg chuck
2 kg onions
100 ml vinegar
500 ml beef stock
100 g apple butter
100 g Dutch breakfast cake
1 tsp cloves
1 blade mace
4 bay leaves
salt and pepper

Fry the beef and let rest. Sautee the onions with a large pat of butter. Cut the beef into chunks and add back to the onions. Add the stock and vinegar. Add the cloves, mace, and bay leaves. Simmer for 3-4 hours until meat is tender. Add apple butter and thicken the stew with the breakfast cake. Season with salt and pepper. Serve with thick-cut fries.

>>11383462
this is pretty legit.
i personally find that stew is always the best the second time you eat it (i tend to make 6-8 portions when i do it). Not sure if it's because of letting if cool down and reheat/cook it again or just that it needs more time than i normally use on it

>>11387654
>just that it needs more time than i normally use on it

It's that.

>>11384623
for how long do you cook it?

>>11383472
>cajun stew is the only kind of stew

>>11386007
>"Please, no talk about politics. PLEASE not today
I have the same rule in my house; no talking about politics or religion. not that I don't support sharing ideas and debating, but not in my house.

Wuhan-style stew (no, I'm not the guy with a chink wife):

Stew:
1 kg mystery meat
1 kg potatoes
2 thin leeks
1 thumb of ginger
4 cloves of garlic
1/4 soy sauce
1/2 cup shaoxing (rice wine)

Vegetables:
4 onions
4 tomatoes
70 g of tomato puree

Spiced oil:
1 star anise
4 sticks of cassia
2 dried chilies
1/2 cup neutral oil

Whole spices:
2 black cardamom pods
1 piece dried sand ginger
1 tbsp sichuan peppercorns
4 bay leaves

Spice powder:
1 tbsp rock sugar
1 tsp black pepper
1 tsp salt
1 tsp cloves
1 tsp fennelseed
1 pc chenpi (dried mandarin peel)
1 blade mace

Cut the beef into chunks, and cover with cold water. Peel the ginger and cut 1" into slices. Cut 2" of leek into slices. Add the ginger and leek and 1/4 cup of the shaoxing to the beef. Bring to a boil and skim off any scum. Drain the beef.

Fry the star anise, cassia, and dried chilies briefly in the oil. Take out the whole spices and add them to the rest of the whole spices. Fry the beef and the rest of the ginger and leek in 2 tbsp of the spiced oil. Slice the garlic and fry until fragrant. Add 1 L of water, 1/4 of soy sauce, and the rest of the shaoxing. Make a spice powder using a coffee grinder. Add the whole and powdered spices and simmer for 2 hours. Peel and chunk the potatoes and add them to the stew. Simmer for another hour. Skin the tomatoes and cut them into chunks. Same for the onions. Fry the onions in 2 tbsp of the spiced oil. Fry the tomato paste along with the onions before adding the tomatoes. Add everything to the stew and stew for a final hour or until everything is tender but not falling apart.

Anybody else think you shouldn't use recipes for stews? Stews should always be freeform and improvised. Use whatever ingredients you have at home, or go to the market and look what they have that would make a good stew.

>>11387893
>gatekeeping stew
you sagging spinster

>>11383414
Do you still have to brown the meat if you are using a LazyPot?

>>11387899
that's the opposite of gatekeeping

>>11387902
>LazyPot

Are people supposed to know what that is? Is it a kind of slow cooker?

>>11387674
That's very woman of you

There's plenty of meat on that bone. Throw in some broth, a potato...baby you got a stew going!

>>11387958
I was assuming he means insta pot.

>>11386007
>>11386013
This is probably copypasta, but 'you' sound insufferable.

>>11387902
Yes, you should still brown the meat if you are using a slow cooker. The browning of the meat is like 90% of what gives stew its flavor. You will end up with a bland meat soup if you don't do this. Always brown the meat.

>>11387975
I don't want to get stabbed...

>>11383414
This also use short ribs or some other cut with bones.

>>11388261
That's actually a good point. A more collagenous mouthfeel can add a lot to the experience.

>>11387665
that's quite the statement when you don't know how long i usually use on the stew.
anyways, it's around 6 hours in the oven

>>11383399

>/pol/ mistaking this for a jew thread

>>11387914
oh yeah
>open border stew scum
you sagging spinster

I cook up a bunch of bacon and use the grease to cook down onions and make a roux with.

>>11383739
How on earth can you brown the beef, and then slow cook it, and end up with pink meat?

>>11384407
Fuck yeah

>>11383472
this looks less like food and more like a really nasty shit I saw that someone had left in a public bathroom last week

>>11388620
he's a retard

>>11388630
it's not a soup, he is making stock

>>11384341
>add onion and sauté until translucid
>sauté until translucid
>translucid

>>11386007
>>11386013
If this is real, you're fucking pathetic.

>>11389511
>if this is real
kys

Fresh wild salmon
Leeks
Salted butter
Red potatoes
Rosemary, a hint of thyme and just a little basil
Sautee leeks and salmon(cut into cubes) in small amount of butter and cream until salmon is cooked and you can smell it good. Add potatoes two large containers of heavy cream and a stick of butter to 1.5lbs of salmon and about one large leek. Let stew until well..its stew and serve with sourdough. Favorite winter dish