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12 Feb 2017 

Fantastic 3 Generation Beef Stew Recipe

Christmas is almost upon us and I managed to taste and review another wine before taking a bit of time off for the holidays. Portugal is well known for Port. What about wine? beef stew on the hob wine reviewed here comes from the Alentejo region of southeastern Portugal, not Port territory but in fact cork territory. I haven't been able to determine for sure the grapes of this 2007 vintage, but the 2004 vintage included the following red grapes, presumably in order of volume Aragonez (known in Spain as Tempranillo), Trincadeira, and Castello. So we have a relatively undistinguished wine region, and a blend involving two undistinguished grape varieties. Do I smell a bargain?


For generations' people have use grease from meat fat to fry foods, and they have never even had the diseases we have today. So try frying up your eggs in some fat, it is so good and better tasting then butter. You can also use it to beef casserole or veggies. If you go home for lunch and cook something use your bacon fat. It will add a lovely taste to your food.


Recently though, it seems, the people in my life have been coming up with ways to make vegetables go down easier for me. My niece's Moroccan Cous Cous for example. Had I not known what they were, the carrots and squash would have been passed over as a thickener. And my mom recently made a beef stew jamie oliver sort of thing in which the carrots were actually sweet!


The stew is refrigerated for 24 hours to blend the flavors and congeal the fat, "which will look like a sheet of wax," explains Mireille. After the fat has been removed you complete the recipe. Beef a la Nicoise should be served with fresh egg noodles, gnocchi, or plain boiled potatoes, "nothing too emphatic," Mireille says, and I think she is right.


In your crock pot combine the browned beef cubes, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, granulated sugar and the vegetables listed in the recipe. Pour in 4 1/2 cups of water and stir so that everything is combined.


My next attempt was to find an amazing all natural quick beef casserole. I hunted and searched. That effort resulted in a tomato based beef stew. This one was definitely a lot better than the spice packet version. It was all natural and did not give me MSG induced headaches. I just was not a big fan of the tomato flavor. I knew that there had to be something better out there. "Where could I find it?" I wondered. I had been trying for years, and I was ready to give up!


Experienced cooks will likely require a higher end product and probably have a preference on what type of material that they are accustomed to. Stainless cookware will heat evenly, is generally easy to clean and maintains its shiny appearance. Copper clad sets offer a classic look that heat quickly and evenly. For the less experienced cook you may lean toward a less expensive easy to clean, non-stick cooking surface as a starter set. This will allow them to experiment with new entree's without the fear of destroying a more pricey set of pans. You should bare in mind that, as always, you get what you pay for though. Cooking should be fun and rewarding.


When ready to eat, check the stew for consistency. The beef stew seasoning and the flour on the meat usually makes a rich thick broth which is of a gravy consistency. If you want it thicker, add a pack of beef gravy mix. If you want it thinner, just add a bit more water.
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