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Donteatmynachos t1_iy3x68g wrote

What is your recipe? This looks delish!

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spaz_chicken OP t1_iy3zrax wrote

I don't really follow a hard recipe and sometimes modify it on the fly.

But here are the key points of my quick and dirty version:

  • Preheat oven to 350F
  • Cut meat to desired size and toss a tiny bit of evoo, salt, pepper and a tiny amount of flour
  • Brown Meat on Med/high heat in bacon fat (I use a stainless steel sauté pan), then move meat in an even layer to the oven vessel of your choice.
  • Wash, peel (optional), chop potatoes and carrots to desired sizes and layer over meat
  • Throw a whole roughly chopped onion, a small container of mushrooms, a whole bulb of (peeled) garlic, and a couple of tablespoons of tomato paste into the vitamix (blender) with one carton of your favorite chicken stock/broth and blend the shit out of it. (You can add lots of other things to this to your own taste)
  • Use that mixture to deglaze the pan from the browning stage and bring it up to a simmer.
  • Pour that mixture over the other ingredients, cover an put in the oven.
  • Cook for about 2 hours then give it a big stir, and add more salt & pepper as needed
  • Cook for about 1 more hour, or until meat is fork tender
  • Try not to burn your mouth eating it.

Note: I don't like the the texture of cooked mushrooms and onions, that's why I blend them. Plus they make the final broth liquid amazing, but feel free to just chop that stuff up directly over your veg. The rest would stay the same.

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byleist t1_iy440jz wrote

How much broth (aproximately) are you using for how much meat/veg?

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Edit: Looks delicious!

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spaz_chicken OP t1_iy44pa8 wrote

I use a 4qt casserole and about 1qt of chicken stock

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MentallyMusing t1_iy4j9on wrote

That sounds Delicious and thank you for the directions! I usually over stuff with vegetables in the broth then take Some out to pulverize/use the blender to get that thicker gravy like consistently for my soups and stews but I also like the texture so when I have hours, I'll add some raw in with the new broth to soften up in the pot with the rest

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spaz_chicken OP t1_iy4meci wrote

Yeah. The blended sauce is pretty thick once cooked. I usually eat the leftovers over rice.

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MentallyMusing t1_iy4ulbe wrote

Sounds great! I love rice dishes..... I put long grain wild rice mix into mine and it holds up really well turning the whole thing into a wet rice dish within 2-3 days of continuous absorption of the liquid. I make enough to get me halfway through the week and maybe one side dish for something else , lol.... Store prepared rotisserie chicken is great for it if you're a little lazy, lol.

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KarahiEnthusiast t1_iy605bk wrote

I do a similar beef stew, but I use a can of ale as well as stock for the cooking liquid.

And fry the onions in the beef pan after searing then set them aside, add them with 30 mins to go.

What beef do you use? I like using brisket.

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deanv17 t1_iy3wo9p wrote

Looks amazing. Great food for the winter ❄️

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TheFrayedBallet05 t1_iy4b9c8 wrote

Beef stew may be easy to make, but having it come out flavorful is a whole other story.

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spaz_chicken OP t1_iy4bv2r wrote

I keep mine very simple (prep and flavor-wise). I tend to fail when I make it complicated.

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asiandaydreamer t1_iy44ykg wrote

looks delicious! great for the cold winter season!

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churish t1_iy4cv5f wrote

Mm nothing quite like beef stew. It always takes me down memory lane.

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Toidal t1_iy5gx6w wrote

I like the white oval dish, made me think it was one of those shelf stable dinty Moore beef stews for a second

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kainhighwind12 t1_iy6uapg wrote

Looks great. I love the thick chunks of carrots. Adds a nice heartiness I bet.

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spaz_chicken OP t1_iy7zh1l wrote

Yep. Seems the older I get the more/larger the carrots get lol.

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incawill t1_iy78ur6 wrote

That looks a belter

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