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Ever use radishes in beef stew?

The snow here is 4 or 5 feet deep. Causes a craving for beef stew and bisquits. Our local store, we only have 2, got in some large, golf ball sized, radishes. Firm, not at all pithy. I decided to try them in the beef stew I'm making. I wondered whether anyone else had tried this and what the results were. I make my stew with all the normal ingredients except peas. Wife doesn't like peas, darn. I do, however, use instant potatoes rather than flour as a thickener. Gives the stew a slightly heartier taste.

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  1. Daikon radish in a Chinese styled beef stew is not unusual; to me it gives a clean light contrast to the heavier aspects of the dish.

    1. Yup, Koreans and Japanese also use daikon in beef type preparations. It's yummy!

      1 Reply
      1. re: joonjoon

        I love radish, it adds a nice "clean" flavor to korean soups. That's why it tastes so damn good in fish soup!

      2. I agree with both limster and joonjoon. I tried to "picture" what the taste might be beforehand. It tasted even better. What a nice surprise. Thank you.

        1 Reply
        1. re: learning2

          Glad you enjoyed it! Yeah, a stewed/boiled daikon is actually quite succulent - surprising isn't it? My favorite is in a Korean fish stew...so juicy and moist. Mmm... My father actually likes the daikon in this fish stew so much that he won't eat it if it's not made with daikon.

        2. Sounds delicious to me. I do not care for radish in it's raw form (unless it's daikon), but cooked they are totally wonderful and their character changes completely, to make a savory, beautifully-textured addition to any stew or soup. Something else you might not know is that they are absolutely divine when scrubbed and tailed, then tossed with a little olive oil, garlic salt and pepper, and roasted or sauteed. A little fennel seed is a delicious addenda to these veg.

          3 Replies
          1. re: mamachef

            OK, OK. back to the store hoping they still have radishes. Do you roast them open or wraped in foil?

            1. re: learning2

              I prick with a fork, roll in a little OO and some fennel, garlic, salt and pepper, and roast open. When you wrap a veg in foil for the oven, that's actually steaming it, not roasting it.
              Let me know how you like these.

              1. re: mamachef

                As soon as this storm blows over I'll make my way to the store for radishes. It'll be worth shoveling my way to the grill to try them.

          2. You can also peel them and throw them in with you potatos for mashing.

            1 Reply
            1. re: mrbigshotno.1

              mrbigshotno.1 I liked radishes in stew so much I can hardly wait to try them mashed with potatoes.

            2. radishes are basically round intense parsnips, great in stew.

              peas in stew?

              4 Replies
              1. re: KaimukiMan

                Peas add color and a little sweetness. Unfortunately the only way my wife likes peas is split pea soup.

                1. re: learning2

                  I guess i was more confused by the comment about "normal ingredients except peas." Stew to me has always been protein (usually beef) potato, onion, carrot, often celery, sometimes parsnips or turnips, now and then maybe mushrooms. The broth base of either water, stock, wine, or beer. Flavorings vary including bay leaf, miscellaneous herbs, garlic or not, salt and pepper, occasionally paprika.

                  Peas, corn, beans, etc. not so much.

                  1. re: KaimukiMan

                    Do peas, corn and beans belong in stew? I don't know. At times, depending on my mood, I may be making beef veggie soup only thicker and chunkier. I knew a guy in the Marine Corps that when going through the chow line, would throw everything being served in a pile in the center of his tray. That's kinda what my Shepherd's Pie looks like. I don't always cook classic dishes in a classic style. I'm in it for the fun of it. The four women in my wife's office try to keep me busy though. "What's for lunch?" "Whatever happened to 'Hello'?" That's a good feeling.

                    1. re: learning2

                      Heh.
                      I myself don't usually put potatoes into stews. A typical basic pot of beef stew for me might be stewing beef cubes or beef short ribs (browned in good veggie oil), water, salt, bay leaves, carrots, onions, oregano & thyme - more or less in that order. Yum. Sometimes I use cinnamon sticks and cloves (generous handful) instead as the spices - very flavorful in a different way. A little garlic as well on occasion.

              2. As others here say, daikon in "beef stew" is commonly done in Chinese/Japanese/Korean cuisine. I cook variations of this all the time. I usually peel the daikon but often use it as-is especially if the daikon is young and succulent, in both cases cut up into chunks, of course. For myself, daikon + carrots don't really go together well. I also like French Breakfast radishes in versions of my beef stew (yum!) but not so much the other types like the thicker dark-colored ones or the purple round ones.

                I often use beef short ribs or pork spare ribs as the protein, searing/braising/pre-braising as required.

                If I make a clearly "East Asian type" stew, then the basic composition would be the beef/protein, garlic, daikon, shiitake mushrooms, soy bean paste and/or salted wet (fermented) bean curd cubes (fu yee). Naturally, no onions or carrots or potatoes. Other stuff goes in depending on my mood, like bamboo shoots or dry tofu sheets.

                1. Been watching this thread
                  in hopes there be had
                  other lovers of underground stems of the Brassicas.

                  Lovingly over many centuries bred
                  from the globular red
                  to the deep and the whiter long daikon.

                  Whether you braise it, or roast it, or boil it
                  or go for more snap when it is raw

                  Those multitude inherent sulfurous compounds
                  will add to one really nice nose-feel.

                  5 Replies
                  1. re: FoodFuser

                    Surely one so attuned
                    To tuberous melodies
                    And poetic rhapsodies
                    Of brassicous leaferies
                    Must surely be hewn
                    To food most deliciously

                    1. re: huiray

                      First stage of sustenance was of course from the boobers
                      but then weaning was eased with the aid of ground tubers.

                      Mom had a garden and a hand-driven food mill
                      and also a drive that as we came alive
                      we partake of ground versions of all family swill.

                      Roasted radishes were right up there at the top of her arts
                      along with the beef that was simmered to stew.
                      Family history alludes to the pungent ferocity
                      of my earliest diaper-clad farts
                      but she kept food mill churning
                      so our palates were learning
                      the range of aromas that nature can do.

                      These days, I just sow on the soil of my garden
                      the seeds of the radishes wherever I can.
                      It is good link to Momma and all of her stews
                      and link to her role as gastronomy Muse.

                    2. re: FoodFuser

                      Your doggerel makes my caterwaul nervous. :-)

                      To the OP - yet another vote for radishes in beef stew. I like to put them in with the carrots so they're a tiny bit firm.

                      1. re: alanbarnes

                        Some of you folks are nuts! I'm a lovin' it! Since I retired I have the time to learn a little about my hobby/passion, cooking. There is nothing more fun than putting a smile on the face of a person with a mouth full of food. Actually, that can be pretty ugly. Oxymoron: pretty ugly? I've aquired an extended family. "What's he cooking today? Will he share?"
                        Thank you all, so very much. learning2.

                        1. re: alanbarnes

                          As to howls that the dogs or the cats just might do
                          Neither canines nor felines find a place in my stew.

                          It's much more about beef and taters and radishes

                          A stir that is given in meter and rhyme
                          must match to the meld, including the thyme.

                          As we scrape down the sidewalls to bring the braise home
                          there may be other beats than the pulse of the metronome.