Beef Stew

staffie1

Don't laugh - I'm trying my best to do some cooking instead of buying expensive ready meals. So I'm going to do a beef stew/casserole!

I just want to know - do I put the chunks of beef into the casserole raw or brown them off first? It'll be cooking for a good 2 hrs on about 170 degrees (fan oven) so should be ok. Yeah?

Swinstie73

Hi Staffie1

I would suggest browning it first just to seal it then transfer to the casserole with the rest of the ingredients and cook in oven. Sounds tasty!

staffie1

Swinstie73 wrote: »

Hi Staffie1

I would suggest browning it first just to seal it then transfer to the casserole with the rest of the ingredients and cook in oven. Sounds tasty!

Thanks for that. I'm looking forward to it! Going to make a big one and freeze some to have in the week as well.

Farway

Just to confuse, I would not bother "sealing" it, just bung it in perhaps coated with some flour to thicken

I seem to recall some well known chef did a trial on "sealing" and found it was just nonsense, especially when in stew, pie etc you want the flovour of the meat to be in the gravy

Debt_Free_Chick

Farway wrote: »

I seem to recall some well known chef did a trial on "sealing" and found it was just nonsense, especially when in stew, pie etc you want the flovour of the meat to be in the gravy

My understanding is that you can't and do not want to "seal" the meat. I think people use the term "seal" when they really mean "sear".

Browning the meat can, IMHO, improve the flavour as the fat/meat on the outside caramelises and this can intensify the flavour. That concentrated flavour then dilutes out in to the rest of the stew.

Personally, I would sear/brown the meat first

staffie1

Debt_Free_Chick wrote: »

My understanding is that you can't and do not want to "seal" the meat. I think people use the term "seal" when they really mean "sear".

Browning the meat can, IMHO, improve the flavour as the fat/meat on the outside caramelises and this can intensify the flavour. That concentrated flavour then dilutes out in to the rest of the stew.

Personally, I would sear/brown the meat first

So, a quick blast in the frying pan for a couple of mins just to brown, thus not 'sealing' it as such? I do want the flavours of this lovely bit of beef in the gravy :drool:

Debt_Free_Chick

staffie1 wrote: »

So, a quick blast in the frying pan for a couple of mins just to brown, thus not 'sealing' it as such? I do want the flavours of this lovely bit of beef in the gravy :drool:

It doesn't matter what you do, you won't seal it - it's simply not possible to do so

So, yes - hot pan, chuck in the meat. Toss it around until the outside looks brown or cooked. Remove meat. I would then brown the onions and any other veg you're using, especially carrots and celery (if used).

When done, swirl the stock around the pan you've used for browning and then chuck the whole contents into the stew.

Tabatha_Kitten

IMO the longer and slower you stew it for the better.
If you have it, a large glass of red helps, or better still, one for the pot and one for the cook !!

tanith

Making my mouth water just thinking about it... don't forget 20 mins before the end sling in some dumplings... can't have beef stew without dumplings....:T

Stephen_Leak

Tabatha_Kitten wrote: »

IMO the longer and slower you stew it for the better.
If you have it, a large glass of red helps, or better still, one for the pot and one for the cook !!

With beef, swapping some of the water for beer will do wonders for that gravy.

Tabatha_Kitten

tanith wrote: »

can't have beef stew without dumplings....:T

An absolute must !!

and yes, beer works just as well !!

Enjoy Staffie1. No one is laughing - it was the first thing I learnt to cook too !!