Jazzing up Beef Stew

[Kat]

So, I'm making beef stew in the slow cooker tomorrow night, the usual beef, parsnips, celery, carrots and small potatoes, usual spices. Although it always comes out good, I am a little bored with it. Anyone have any ideas to make it more interesting? Thanks!

[Chowrin]

One Troeginator. Or any other doppel bock.

[rainey]

How timely! We're having unusual rain for Los Angeles and I'm making beef stew tonight for a warm-us-up dinner.

I'm building my base from Anne Burrelle's brown-your-puréed-mirepoix technique. It makes a sauce that is beyond delicious. Here's her recipe for braised shortribs: http://www.foodnetwork.com/recipes/an... Her bolognese uses the same approach. I can only hope my stew will be as good.

[tim irvine]

big chunks of mushrooms, onions, parsnips, LOTS of ground black pepper...try white wine instead of red, it is "brighter.".

[Spot]

Yup -- white wine, anchovies, and some orange peel and oil-cured black olives.

[Kat]

OK, so this morning I added red wine and garlic to my usual stew since I had those in the house. Then, I started to thinK: the alcohol cannot evaporate with the lid on the crockpot all day, so will this be a boozy tasting stew? Not that that is necessarily a bad thing, but just wondering.

[monavano]

You can separate the stew from the braising liquid when it's done. Simmer until reduced to your liking.
It really shouldn't be boozy after all that time anyhoo...

[Kat]

Hey, so it came out very tasty and not at all boozy. Yum!

[chowser]

Probably but if you like wine, it'll be okay. I like to deglaze/reduce alcohol on the stove first before putting it in the slow cooker.

[monavano]

Me too. I like to brown the meat and deglaze with wine, then let the braise begin.

[chowser]

We answered at the same time--that's a good idea to remove the meat at the end and let it simmer, too. I've also folded a towel in half and put below the lid. It absorbs the liquids.

[ipsedixit]

Throw in some oxtail.

[ttoommyy]

Dried porcini mushrooms.

[honkman]

anchovies, red wine

[Kat]

Thanks for all the ideas!!! I always use onions, forgot to put that in the post. I like the idea of red wine and bacon fat, but Guinness sounds good too. I usually don't use garlic in stew b/c DS9 doesn't like it, but I'll try sliding in a few cloves. Two weeks ago I made an oxtail stew in the slow cooker and that came out great. There are plenty of ideas here for many future beef stews, thank you!

[gordeaux]

Shan brand nehari/nihari spice mix. Anytime I eat "beef stew" now, I wish it was Nehari.

[spazita]

After it's thickened, stir in a tablespoon or so of Dijon. Really perks up the flavour!

Taz

[vday]

I love adding a dollop of dijon to my stew too spazita. Or often I put in a dollop of prepared horseradish . . . adds tons of flavor - sooo good!

[susan1353]

If you want something very different, try this Moroccan braised beef: easy and delicious.

http://www.epicurious.com/recipes/foo...

[Dave_in_PA]

I use thyme to jazz up beef stew.

Also, sautee the mushrooms separately in butter or bacon fat (mmmmm) to give them some color and flavor, then put in the stew just before serving.

[monavano]

Just a few idea:
bay leaves
tomato paste
red wine
anchovies
stock

[pinehurst]

Monavano, will anchovy-phobe guests be able to go AHA! ANCHOVIES! and freak out, or will they melt into a little mystery oompf?

[Harters]

Onions & leeks.

Any root veg that look particularly good and seasonal where you are - turnips, swede, celeriac, jerusalem artichoke for instance

Wine & Worcestershire sauce in the liquid. Or keep the wine, leave out the Worcestershire and add some orange juice and peel and call in a provencal daube. Leave out the wine & Worcestershire but add beer and call it Flemish rundsstoverij.

[Val]

There's a quirky recipe on Epicurious called Mahogany Beef Stew which includes hoisin and red wine...I've made it a few times and it's pretty good and different ... very good with horseradish mashed potatoes...here's the link FWIW:
http://www.epicurious.com/recipes/foo...

[mcel215]

The Mahogany Beef Stew is a favorite at my house. Another good one is Giada's Beef Stew with Butternut Squash.

I forget which chef said that (I think it's Nigella), that potatoes in Beef Stew are bland, so now I make garlic mashed red bliss ones and serve beef stew over the top. With the Mahogany one, the sauce is thickened, but I think you could thicken Giada's as well.

[JungMann]

What seasonings do you use? I like using warm pumpkin pie-like spices in fall stews: cinnamon, allspice, cloves along with a grating of lemon rind to brighten up the sauce.

[steakman55]

Sounds similar to a recipe that my wife cooked last night for stifado, a Greek beef stew that has pickling spice added. Recipe will be posted if anyone wants it. Delicious

[fourunder]

Change the beef to short ribs or oxtails......add green peas, pearl onions and mushrooms tot he ingredients.....some wine or beer if you like.

[Berheenia]

Braise onions and beef in bacon fat. Add some wine and tomato paste and a glug of Worchestershire. You will of course be using garlic, right?

[macca]

with you all the way. guaranteed to be delicious with these tips!

[sandylc]

A winner from Berheenia. Red wine OR Guinness would work here.

[sandylc]

Oh, I would do mushrooms and skip the potatoes. Serve mashed potatoes with it instead.

[ZoeZ]

Plenty of onions for a start - my cousin who went to the Cordon Bleu always said that if a receipe called for two onions make it at least three.

[coll]

...and/or shallots, I always mix the two and didn't even think of it.

[chef chicklet]

I'm with you on plenty of onions, they make the sauce so wonderfully rich, and a nice dark half bottle of red zin. mmmm, I must make this too!

[pinehurst]

In the same train of thought, Guinness?
Or do you/household like spicy? Add diff spices, andouille sausage, cayenne, bell and other peppers (you control the heat)?

[coll]

Or a can or two of Rotel. I just put some in my sauerbraten last night. Also a little lemon peel.

[BabsW]

^^Second this. The last few times I've made beef stew, I've added a bottle of Guinness.

In this vein, this weekend I made pot roast simmered in Guinness and homemade beef stock.

Wow, it makes it something special, I think.

[pinehurst]

Babs, how do you do your beef stock, if you're reading this? I feel mine is kind of meh.

[chowser]

I was going to suggest beer, too. In a slow cooker, though, I'd sear the meat and then deglaze the pot w/ beer and let it simmer some. The beer can add a bitter taste if it's added directly to the slow cooker because it doesn't get to cook away at all.

[danionavenue]

red wine?

[danionavenue]

You could also add in biscuits or dumplings.