WONDERFUL, EASY BEEF STEW!

[polkanut]

<span style="font-size: small;">Thanks guys!  I have a 5qt West Bend Country Kettle that I think would work perfectly, just not sure how long to let cook though.  Do you stir this at all or just leave it as is?</span>

<span style="font-size: small;"> </span>

<span style="font-size: small;">P.S. A Country Kettle is basically the same principle as an electric skillet, just in kettle form instead. </span>

[this post was last edited: 1/17/2011-11:45]

 

[norgeway]

I use!

A small size Gurdian Service roaster, it is about 9 x 12 by 4 inches deep, A Club 6 qt works well also.

 

[passatdoc]

I had that model Crock Pot!!

The one in retropia's link/photo. I bought it in 1980 for $8.88 at Ann & Hope in Seekonk, MA while in graduate school. They also were selling Procter-Silex toasters for $8.88 and I bought one of those as well. It was worth the drive to score deals like that.

The crock was not removable in this model, which was a pain when you washed it, since you had to be careful not to get the base (electrical parts) wet. I gave it away after I bought a larger model with removable crock. At the time, however, this size crockpot was considered a standard size model.

 

[hunter]

LOUIS...tapioca

Tapioca may be known as Cassva in the Netherlands, something sticks in the back of my mind saying that.

You may be able to use corn or potato starch.

 

[autowasherfreak]

I watched the videos on youtube, I just love her accent, to bad their aren't more videos of her shows.  

 

[lovestowash]

Quite tasty it was...

I too left out the potatoes, and used the oven, as opposed to the crock pot, method...
Served the stew on a bed of mashed potatoes...
Prep time was about 15 minutes...
I like those kind of recipes...

George

 

[toggleswitch]

Found the Tapioca.

Works like a charm!

 

[toggleswitch]

Made the stew in the pressure cooker.
I overcooked it! Was I supposed to let the pressure drop of its own accord?

Will try it with less salt next time, and I may add wine and cinnamon for a more ethnic flavor.

I loved making this. Thanks Hans and all!

 

[strongenough78]

<span style="font-family: georgia,palatino;">I've got mine in the oven right now. It's been in almost an hour and OMG it's smelling SOOOO good already. The only thing I changed was, I added some minced garlic. I love garlic so it was a must have. I had to use my big roasting pan since I don't have a casserole dish or dutch oven big enough for everything to fit. Looks like there's going to be plenty of it and I can't wait to try it. My Mom is falling in love with the aroma.</span>

 

[polkanut]

I have my 5qt Magnalite dutch oven full and in the oven right now as well.  I added a 1/2 tsp. onion powder, and 1/2 tsp. garlic powder to the tomato juice and stirred it in until it was dissolved into the juice before pouring over the contents of the pot.  The temp only reached about 10 degrees Fahrenheit here today so this will be a nice warmer upper tonight.

 

[strongenough78]

Mmmmmmm!

<span style="font-family: georgia,palatino; color: #990000;">Here's the finished outcome. This was 4.5 hours in, I put it back in for another half hour. This looks to die for!!! Thank you Norgeway for posting this recipe, I've already shared it with my BFF!</span>

 

[strongenough78]

WOW!!!!

<span style="font-family: georgia,palatino; color: #ad0000; font-size: medium;">Ok, I'm not just saying this, but this has got to be the best stew I've ever had! Dinty Moore ain't got nothin on this! Thanks again for posting Norgeway!!!</span>

 

[jamiel]

I made it in the pressure cooker yesterday and it was good. No thickener used; I did brown the beef, 25 minutes under pressure, used a waterspray to open the pressure cooker, tossed in 4 small potatoes quartered and a handful of mushrooms, then brought it to pressure again for 5 minutes. MM MM good. It could have used a little garlic and a couple Tblsp of tapioca, but I didn't want it to burn on the bottom.

Definitely a keeper!

 

[tolivac]

Just a question-could this stew be prepared in a crock pot instead of a pot and oven?Less power consumed.

 

[polkanut]

I made this last night and our house guest was floored at how easy, and delicious it was.  THANK YOU, HANS!  I did cheat though, I used the Freshlike frozen vegetables for stew, and it worked perfectly.  Just put the frozen veggies in as you would fresh ones.  The potatoes did turn to mush just like fresh ones. 

 

As for the crock pot, according to the recipe above from the Rival Crock Pot booklet that Doug posted, this can be done.  The recipe says 10-12 hours on low.

 

[strongenough78]

How weird, my potatoes didn't get mushy at all. A few people have said theirs have. And I layered it exactly like it said and they came out perfect. Hmmm ah well.

 

[frigilux]

I made the stew for dinner tonight, and it was great! I cooked it for 4-1/2 hours and the meat was very tender. The potatoes--I used peeled russets--were well done, but not at all mushy or falling apart. I added a couple of bay leaves, some ground black pepper, and used four large potatoes cut into eighths. I'll definitely be making this stew again.

The whole house smelled wonderful, too.

Thanks for sharing the recipe, Hans.

 

[strongenough78]

Frigilux.....

<span style="font-family: georgia,palatino; color: #800000; font-size: medium;">Wasn't the aroma just intoxicating? That's a scent I'd love to see put into a candle or an Airwick oil plug in.</span>

 

[circlew]

Freezable?

I'm thinking about making this as it does sound good. However, I'm not supposed to eat much beef due to health concerns, and I know too much of it would go to waste. Can this be frozen with success? Or will that ruin the texture of the vegetables?

 

[retropia]

I frequently freeze individual servings of the crock pot recipe version, and it reheats just fine. No potatoes in mine, however.

 

[frigilux]

Tom---You can portion, then freeze the stew, but the potatoes will get spongy/watery upon reheating. If that doesn't bother you, then go right ahead. I froze several portions of the stew in GladWare containers. I don't mind if the potatoes get a bit mushy. It still tastes good!

 

[maytagbear]

Or, this is what I do, sometimes---

If I have leftovers, I sometimes portion them into Glad Ware or similar, and give them to friends.

For some reason, potatoes in HOME freezers don't freeze particularly well.

Lawrence/Maytagbear

 

[wmlask]

Nice and Easy

I made this stew but added a bay leaf. I also used russet potatoes and left them in pretty large chunks. It all came out perfectly. Next time I will mix the tapioca with the tomato juice, I noticed that some of it did not settle down into the sauce and it could have been a bit thicker. It was baked in a round LeCreuset dutch oven. Overall, this is very simple and tasty. I will be making it again.
Thanks for posting this.

 

[circlew]

Thanks for the response. I figured the potatoes would be the problem with freezing it. May make some later this week.

 

[aeoliandave]

Cold snap is right! It's been -8 F for 3 days now with winds drifting the powder snow into shapely dunes. You know its cold when the snow squeeks.

Crock Potting this stew right now on slow overnight.
Since I loathe onions in any form but powdered essence, I substituted whole baby mushrooms. My top layer is always celery hearts and leaves because they look purty.

After overnight on low, usually I strain & drain the juices and stock into a second pot, thicken and re-season, pour it back in and mix. Hoping the tapioca will make re-thickening unnecessary this time.

Dave