I have been making beef stew and pot roasts since I learned to cook at
the age of 12 or so. They are 2nd nature to me. Mom was the queen of
braising, which made me the Braising Princess, I guess.

Was in the mood for beef stew, had a nice 2 lb slab of Sirloin Tip
steak (which I know is part of the round) which I'd gotten on sale. So
I made a big pot of beef stew Wednesday night. Here's what I did:

Cut it into 2 inch chunks and seasoned it well with salted meat
tenderizer and black pepper. Then browned it in a small amount of hot
oil in a dutch oven in small batches. Once the meat was browned, I
added a diced onion and 2 crushed garlic cloves and cooked it until
soft and added the meat back to the pot. To the pot, I added a cup of
red wine and 1/4 cup of Goya Sofrito (from the jar). Then I added a
cup of chicken broth and a cup of beef broth (I wanted to use up the
chicken, it was in the fridge) and a couple of good shakes of
worcestershire sauce. Also stirred in some thyme and rosemary.

Brought the meat and broth to a boil and then immediately turned it
down to a
low simmer for about 90 minutes. I stirred in about 1 tablespoon of
Wondra flour, then I added some red potatoes, washed and cut into
quarters, a few carrots, cut into 1" pieces and a small yellow turnip,
peeled and cut into 1" cubes. It needed more liquid, so I added a cup
of water, brought to a boil, covered and turned down to a medium
simmer. I checked after 45 min and the veggies weren't quite ready.
At this point, I added a cup of frozen peas....
and a secret ingredient: a tablespoon of jarred prepared
horseradish. Once the turnip was fork tender, about 20 minutes later,
I served it.

You didn't taste the horseradish directly, but there was this low
undercurrent of richness and zip that you couldn't really identify
but was definitely there. I'd add the horseradish again.

Of course, if you want a more assertive zing, you can certainly add
more at the table.

This was delicious!!! Brought the leftovers to my friend's house
for supper last night. She loved it too and took another portion for
supper tonight, as well. I was happy to share, there was PLENTY!!!

"Catmandy (Sheryl)" > wrote in message
...
>I have been making beef stew and pot roasts since I learned to cook at
> the age of 12 or so. They are 2nd nature to me. Mom was the queen of
> braising, which made me the Braising Princess, I guess.
>
> Was in the mood for beef stew, had a nice 2 lb slab of Sirloin Tip
> steak (which I know is part of the round) which I'd gotten on sale. So
> I made a big pot of beef stew Wednesday night. Here's what I did:
>
> Cut it into 2 inch chunks and seasoned it well with salted meat
> tenderizer and black pepper. Then browned it in a small amount of hot
> oil in a dutch oven in small batches. Once the meat was browned, I
> added a diced onion and 2 crushed garlic cloves and cooked it until
> soft and added the meat back to the pot. To the pot, I added a cup of
> red wine and 1/4 cup of Goya Sofrito (from the jar). Then I added a
> cup of chicken broth and a cup of beef broth (I wanted to use up the
> chicken, it was in the fridge) and a couple of good shakes of
> worcestershire sauce. Also stirred in some thyme and rosemary.
>
> Brought the meat and broth to a boil and then immediately turned it
> down to a
> low simmer for about 90 minutes. I stirred in about 1 tablespoon of
> Wondra flour, then I added some red potatoes, washed and cut into
> quarters, a few carrots, cut into 1" pieces and a small yellow turnip,
> peeled and cut into 1" cubes. It needed more liquid, so I added a cup
> of water, brought to a boil, covered and turned down to a medium
> simmer. I checked after 45 min and the veggies weren't quite ready.
> At this point, I added a cup of frozen peas....
> and a secret ingredient: a tablespoon of jarred prepared
> horseradish. Once the turnip was fork tender, about 20 minutes later,
> I served it.
>
> You didn't taste the horseradish directly, but there was this low
> undercurrent of richness and zip that you couldn't really identify
> but was definitely there. I'd add the horseradish again.
>
> Of course, if you want a more assertive zing, you can certainly add
> more at the table.
>
> This was delicious!!! Brought the leftovers to my friend's house
> for supper last night. She loved it too and took another portion for
> supper tonight, as well. I was happy to share, there was PLENTY!!!


Have you ever made Simon and Garfunkel stew? Parsley, sage, rosemary and
thyme?
-g

On 08/10/2010 5:49 PM, Virginia Tadrzynski wrote:
>
>> This was delicious!!! Brought the leftovers to my friend's house
>> for supper last night. She loved it too and took another portion for
>> supper tonight, as well. I was happy to share, there was PLENTY!!!
>
>
> Have you ever made Simon and Garfunkel stew? Parsley, sage, rosemary and
> thyme?


The herb my wife uses is summer savory. She sprinkles the meat with
Worchestershire suace and savory before browning. I like the idea that
stewing beef is more of a technique than a recipe.

On Oct 8, 6:39*pm, Dave Smith > wrote:
> On 08/10/2010 5:49 PM, Virginia Tadrzynski wrote:
>
>
>
> >> This was delicious!!! Brought the leftovers to my friend's house
> >> for supper last night. She loved it too and took another portion for
> >> supper tonight, as well. I was happy to share, there was PLENTY!!!
>
> > Have you ever made Simon and Garfunkel stew? *Parsley, sage, rosemary and
> > thyme?
>
> The herb my wife uses is summer savory. *She sprinkles the meat with
> Worchestershire suace and savory before browning. *I like the idea that
> stewing beef is more of a technique than a recipe.

Yes, Savory is wonderful! There is savory in Penzey's Bouquet Garni
and I use it frequently when cooking chickens or beef stews.

"Catmandy (Sheryl)" > wrote in message
...
>I have been making beef stew and pot roasts since I learned to cook at
> the age of 12 or so. They are 2nd nature to me. Mom was the queen of
> braising, which made me the Braising Princess, I guess.
>
> Was in the mood for beef stew, had a nice 2 lb slab of Sirloin Tip
> steak (which I know is part of the round) which I'd gotten on sale. So
> I made a big pot of beef stew Wednesday night. Here's what I did:
>
> Cut it into 2 inch chunks and seasoned it well with salted meat
> tenderizer and black pepper. Then browned it in a small amount of hot
> oil in a dutch oven in small batches. Once the meat was browned, I
> added a diced onion and 2 crushed garlic cloves and cooked it until
> soft and added the meat back to the pot. To the pot, I added a cup of
> red wine and 1/4 cup of Goya Sofrito (from the jar). Then I added a
> cup of chicken broth and a cup of beef broth (I wanted to use up the
> chicken, it was in the fridge) and a couple of good shakes of
> worcestershire sauce. Also stirred in some thyme and rosemary.
>
> Brought the meat and broth to a boil and then immediately turned it
> down to a
> low simmer for about 90 minutes. I stirred in about 1 tablespoon of
> Wondra flour, then I added some red potatoes, washed and cut into
> quarters, a few carrots, cut into 1" pieces and a small yellow turnip,
> peeled and cut into 1" cubes. It needed more liquid, so I added a cup
> of water, brought to a boil, covered and turned down to a medium
> simmer. I checked after 45 min and the veggies weren't quite ready.
> At this point, I added a cup of frozen peas....
> and a secret ingredient: a tablespoon of jarred prepared
> horseradish. Once the turnip was fork tender, about 20 minutes later,
> I served it.
>
> You didn't taste the horseradish directly, but there was this low
> undercurrent of richness and zip that you couldn't really identify
> but was definitely there. I'd add the horseradish again.
>
> Of course, if you want a more assertive zing, you can certainly add
> more at the table.
>
> This was delicious!!! Brought the leftovers to my friend's house
> for supper last night. She loved it too and took another portion for
> supper tonight, as well. I was happy to share, there was PLENTY!!!
>
>
Do you always use Wondra? I always add all purpose flour to the onions,
celery, carrots[my sofrito] while sauteeing to make a roux. I have a hard
time putting any flour into a stew that isn't precooked. I've never heard of
the Goya Sofrito, which apparently contains tomato, onion, green peppers,
cilantro and garlic. For almost all beef stews I use bacon fat or salt pork
fat. I'm going to try the horseradish.

Kent