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Beef and Vegetable Stew

Discussion in 'Chez Dawgs' started by Bubbleguts420, Nov 12, 2016.

  1. Bubbleguts420

    Bubbleguts420 Well-Known Member 2010 OG

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    I am going to make a big batch of my killer beef stew tomorrow.

    Flour and season the beef and brown it.
    Use some beef stock to deglaze the pan when it's done.

    Meat goes into the crock with cubed red potatoes, baby carrots, onions, celery, spicy V8 juice and the beef stock that I used to deglaze, some hot sauce and a little Worchestershire (and maybe a little beef base if it needs it). Let it rip 6/7 hours then add frozen corn, green beans, a can of tomatoes and maybe a can of kidney beans and a few peas and let it go another couple hours.
    I might chop some cabbage to add to individual servings. I love it, but I'm the only one.

    Served with warm French bread.
    Can't wait.
     
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  2. Butt Trumpet

    Butt Trumpet Rimming aint easy.

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    This is going pretty well so far
     
  3. Tranquil

    Tranquil Decent! VIP

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    I guess I'll have to imagine how that looks.
     
  4. newcastlefan

    newcastlefan Banned VIP

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    bet it looks something like this
    [​IMG]
     
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  5. Tranquil

    Tranquil Decent! VIP

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    That looks good
     
  6. newcastlefan

    newcastlefan Banned VIP

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    as it gets colder out i make it more and more. its one of the few dishes i can makes pretty good every time.

    i love when others make it so i can learn different ways too. I never used hot sauce before, but now i have to try it.
     
  7. Bubbleguts420

    Bubbleguts420 Well-Known Member 2010 OG

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    Wife got called into work. I was lazy all day instead. I am going to make it Tuesday.
    I will snap a few pics.
     
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  8. Bubbleguts420

    Bubbleguts420 Well-Known Member 2010 OG

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    That looks great.
     
  9. Bubbleguts420

    Bubbleguts420 Well-Known Member 2010 OG

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    The hot sauce gives it a little twang that I like but the spicy V8 is what makes it great IMHO.
     
  10. newcastlefan

    newcastlefan Banned VIP

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    adding some bacon and switching Cabernet Sauvingon for the red cooking wine, and beef stock instead of chicken stock turns the beef stew into Beef Bourguignon
     
  11. DarkFriday

    DarkFriday PreProduction Gold

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    :cmon:
     
  12. Bubbleguts420

    Bubbleguts420 Well-Known Member 2010 OG

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    I'm sorry. I am a horrible poster. I got too scared when I realized that my countertops weren't granite and my ladle wasn't from pampered chef.

    It game out really good tho. The meat, potatoes, onions and carrots cooked a lot longer than I expected (about 11/12 hours) but everything held up fine.

    I'm telling ya, that mix of spicy V8, hot sauce, beef stock, beef base makes some amazing broth.
     
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  13. A Succulent Chinese Meal

    A Succulent Chinese Meal Welcome to my underground lair.

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  14. A Succulent Chinese Meal

    A Succulent Chinese Meal Welcome to my underground lair.

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    Now this thread is reminding me of when Elegant Elliott called people beef stews

     
  15. Tranquil

    Tranquil Decent! VIP

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    Steak & Potatoes.

    [​IMG]
     
  16. A Succulent Chinese Meal

    A Succulent Chinese Meal Welcome to my underground lair.

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    Dang that looks good. What are the potatoes? What is the cut of meat?
     
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  17. Tranquil

    Tranquil Decent! VIP

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    Twice baked potatoes, I skin them, bake them, then mash and put in a ramekin to finish in the oven. I get more potato that way versus the traditional way. Steak is a very big Rib Eye that I cut in half, going to have the other half tonight :yes:
     
  18. A Succulent Chinese Meal

    A Succulent Chinese Meal Welcome to my underground lair.

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    Numptious!