AllanP
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Stewed BeefAny suggestion as to the best method of making a tasty beef stew (without garlic and peppers.)
I have tried many variations and different ways, but can't find the best way to copy the taste of decent restaurant cuisene.
Any help to improve my cooking skills would be most welcome.
Thank you.
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AllanP
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It seems that nobody these days can cook any meat dish without peppers and an unhealthy amount of bleeding garlic then.
I ask myself though - does anyone cook these days at home or do they just phone the 3 in 1 or the Chinky instead?
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maria143
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Is it the Garlic it self or could you use powdered garlic or whole clove and trhen pull them out before serving...
Peppers as in Green, Yellow, and Red...? What is wrong with them...These you could also add halves (without the core and seeding)...
I make a beef stew (carne con papa) with cubed Meat (Sirloin)...sear in the pot with olive oil then add the following:
Cooking on High Temp:
Potatoes pealed and cut into chunks or you preference
Onion Diced
Green Peppers (cut in slices - so my kids could remove)
Garlic (powder)
Salt
Pepper
Complete Seasoning
Olives
Diced tomatoes (1 - can)
Tomatoe Sauce (1-can)
Cooking Wine (1 cup)
when meat is soft (for quick cooking I some times use the pressure cooker...it leaves the meat so tender you can cut it with a fork) and the potatoes too, lower to med/med low and add corn, (frozen/can) carrots, (frozen/can) and Frensh style green beans (frozen/can).
I serve it with white rice and a salad...
bye,
Maria
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maria143
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| AllanP wrote: | It seems that nobody these days can cook any meat dish without peppers and an unhealthy amount of bleeding garlic then.
I ask myself though - does anyone cook these days at home or do they just phone the 3 in 1 or the Chinky instead? |
I cook Monday thru Thursday...Friday we order out Friday everyone takes care of them sevles...Sunday, my sister does a big family lunch/dinner for everyone. It's usually Chilli, chicken imperial or some pasta with meat...and so on...
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AllanP
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| maria143 wrote: | Is it the Garlic it self or could you use powdered garlic or whole clove and trhen pull them out before serving...
Peppers as in Green, Yellow, and Red...? What is wrong with them...These you could also add halves (without the core and seeding)...
I make a beef stew (carne con papa) with cubed Meat (Sirloin)...sear in the pot with olive oil then add the following:
Cooking on High Temp:
Potatoes pealed and cut into chunks or you preference
Onion Diced
Green Peppers (cut in slices - so my kids could remove)
Garlic (powder)
Salt
Pepper
Complete Seasoning
Olives
Diced tomatoes (1 - can)
Tomatoe Sauce (1-can)
Cooking Wine (1 cup)
when meat is soft (for quick cooking I some times use the pressure cooker...it leaves the meat so tender you can cut it with a fork) and the potatoes too, lower to med/med low and add corn, (frozen/can) carrots, (frozen/can) and Frensh style green beans (frozen/can).
I serve it with white rice and a salad...
bye,
Maria |
Maybe I haven't made myself entirely clear... Before garlic and before peppers, my Granny used to make the most fabulous beef stews.
Why then, apart from our many modern day numbed tastebuds do we no longer have that ability to make the same great stews?
Have we all forgotten Granny's methods and ways of cooking?
The answer sadly is yes!
Granny didn't have a pressure cooker - only a pot!!
She wasn't wealthy enough.
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Woodside Wullie
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allanp,
You come across as very sad. It's such a shame. Get yourself a copy of the Glasgow School Of Cookery Book. I've got my mother's 1936 edition. I'll let you into a wee secret; it mentions garlic and all sorts of things and teaches you how to fast cook, slow cook; man all kinds o' cooking.
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AllanP
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| Woodside Wullie wrote: | allanp,
You come across as very sad. It's such a shame. Get yourself a copy of the Glasgow School Of Cookery Book. I've got my mother's 1936 edition. I'll let you into a wee secret; it mentions garlic and all sorts of things and teaches you how to fast cook, slow cook; man all kinds o' cooking. |
Nah!
To each his or her own choices as to what is, or what isn't.
I am not "sad" as you so wrongly state, but only traditional in my taste and I reserve my right to say that our recently acquired transition to European and Eastern acceptances of the "norm" in additives is to disguise all the taste with a concoction of herbs and spices.
Garlic has been added to cookery since Roman times I grant you, but has as far as I'm aware not been widely used in the UK until the 1960's.
Perhaps you are not aware of the fact that in India in the 1800's, curry powder was added to spoiled meat so that said dishes were not recognised as such.
Garlic and peppers to my own mind does much the same thing.
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Zaf
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I've got a recipe for braised beef with no garlic if you actually want to eat bits of dead animals  YUK 
I'm sure you could convert that to a sort of stew if you fancied it - if so I'll try to find the recipe 
Alan, the spices in curry powder (and others ) were used to preserve meat, not always to cover up the taint of rancid flesh. Of course in that area many people were vegetarian anyway due to their faith and didnt need to do so.
Another good reason why everyone should convert to being herbivore rather than omnivore
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Woodside Wullie
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Allanp
Look loon, fit's yir point yir tryin' tae mak?
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Bigman
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Re: Stewed Beef | AllanP wrote: | Any suggestion as to the best method of making a tasty beef stew (without garlic and peppers.)
I have tried many variations and different ways, but can't find the best way to copy the taste of decent restaurant cuisene.
Any help to improve my cooking skills would be most welcome.
Thank you. |
Allan, get some good stewing beef (fae a butcher nae that Tesco or Asda shite) thats a good start.
Fry off an ingin (onion) add the beef, broon it and simmer for a minty.
Add chunkilly chopped carrots, neeps and if you want mushrooms, fill the pot with water, add a beef stock cube and simmer for about 2 hours. If yer feeling flush, substitute half the water for red wine, that geez it a really nice rich flavour.
You'll need to keep checking to see if it diznae bile dry, keep adding water (or stock) as it needs it.
When the beef is really tender, (falling apart in yer mouth) add bisto or gravy salt and cornflour to thicken, more if you like it thick, less if you like it nae so thick.
Hey presto, grunnies beef stew.
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Bigman
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| Woodside Wullie wrote: | allanp,
You come across as very sad. It's such a shame. Get yourself a copy of the Glasgow School Of Cookery Book. I've got my mother's 1936 edition. I'll let you into a wee secret; it mentions garlic and all sorts of things and teaches you how to fast cook, slow cook; man all kinds o' cooking. |
Nah, get Maw Broons cook book, if you like traditional Scottish fare, its the Bible for it.
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AllanP
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| Woodside Wullie wrote: | Allanp
Look loon, fit's yir point yir tryin' tae mak? |
I DON'T LIKE GARLIC! Is that plain enough!!!
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AllanP
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Re: Stewed Beef | Bigman wrote: | | AllanP wrote: | Any suggestion as to the best method of making a tasty beef stew (without garlic and peppers.)
I have tried many variations and different ways, but can't find the best way to copy the taste of decent restaurant cuisene.
Any help to improve my cooking skills would be most welcome.
Thank you. |
Allan, get some good stewing beef (fae a butcher nae that Tesco or Asda shite) thats a good start.
Fry off an ingin (onion) add the beef, broon it and simmer for a minty.
Add chunkilly chopped carrots, neeps and if you want mushrooms, fill the pot with water, add a beef stock cube and simmer for about 2 hours. If yer feeling flush, substitute half the water for red wine, that geez it a really nice rich flavour.
You'll need to keep checking to see if it diznae bile dry, keep adding water (or stock) as it needs it.
When the beef is really tender, (falling apart in yer mouth) add bisto or gravy salt and cornflour to thicken, more if you like it thick, less if you like it nae so thick.
Hey presto, grunnies beef stew. |
Thank you Bigman.
At last a helpful suggestion without trying to make me like something others worship and I don't like.
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AllanP
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| Zaf wrote: | I've got a recipe for braised beef with no garlic if you actually want to eat bits of dead animals YUK
I'm sure you could convert that to a sort of stew if you fancied it - if so I'll try to find the recipe
Alan, the spices in curry powder (and others ) were used to preserve meat, not always to cover up the taint of rancid flesh. Of course in that area many people were vegetarian anyway due to their faith and didnt need to do so.
Another good reason why everyone should convert to being herbivore rather than omnivore |
Sorry Zaf, with respect to your own preferences, I do like cooked meat. We humans are all mostly carniverous by nature, omniverous by necessity, vegetarian when there are no meat products available.
However on occasion, I do enjoy a lentil or vegetable soup.
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Zaf
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each to his own allan - but veggie is definitely cheaper than eating a carnivore or omnivore diet
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