making dinner. i has a dumb

[KnightofNi]

Rice, beef, peas, carrots, onions?  Stir-fry.  Duh.

i considered that, but i'm not in the mood for it right now

Just take ingredients, pour into large bowl, add at least one bottle of beer and cook until it looks and smells too good to wait anymore.

that's pretty much what i'm doing. i'll add some corn starch to thicken it.

and i added 2 beers

[herm]

Just take ingredients, pour into large bowl, add at least one bottle of beer and cook until it looks and smells too good to wait anymore.

best post recipe EVER

[herm]

i considered that, but i'm not in the mood for it right now

that's pretty much what i'm doing. i'll add some corn starch to thicken it.

and i added 2 beers

you can also use tapioca powder as a thickener.....
dont ask

[jswledhed]

i considered that, but i'm not in the mood for it right now

You don't has a dumb.  You has a picky.

[KnightofNi]

You don't has a dumb.  You has a picky.

i always has a picky


i had a dumb because i walked past the potatoes at least 2 times tonight and didn't think to buy them.

best post recipe EVER

add some red wine vinegar or worcestershire sauce to that and it's great. it took me 4 tries to figure that one out.

[Popeye the Sailor]

i considered that, but i'm not in the mood for it right now

that's pretty much what i'm doing. i'll add some corn starch to thicken it.

and i added 2 beers

You slacker.


You march your slack jawed bearded self down to that local market and pick yourself up some taters.


Or else the whole time you eat your stir fry, you'll be thinking how it's nowhere near as good as the stew you're not making.

[KnightofNi]

You slacker.


You march your slack jawed bearded self down to that local market and pick yourself up some taters.


Or else the whole time you eat your stir fry, you'll be thinking how it's nowhere near as good as the stew you're not making.

but that means i have to put all my gear on again...and it's cold out there.


plus, i'm already making it. i debated using instant potatoes (yes, i have instant mashed potatoes, but i won't use bisquick) but then i thought better of it.

[herm]

i would use real red wine myself
and soy sauce

[Howie]

Beef Carbonade

3 lbs beef chuck roast, or similar well marbled cut, sirloin is fine.  More or less meat, modify ingredients to suit
1.5 lbs onions, sliced into thin half moons

3 strips of bacon, sliced into 1/4 inch lardons

1 cup beef broth

About 2 cups dark beer (avoid beer which is too bitter, as the bitterness will be accentuated through the cooking process.

3 tbl flour

2 - 3 tbl butter (only if not enough bacon fat to cook the onions in step 4 or create a roux in step 5)

2 - 3 bay leaves

Salt and pepper, to taste

1. Preheat oven to 300 degrees Fahrenheit.

2. Preheat casserole or skillet over medium heat on the stovetop. Once pan is hot, add bacon lardons, and cook gently to render the bacon fat and brown (not burn) the lardons. Once the bacon is brown, remove with a slotted spoon to a paper towel-lined plate to drain. Leave the bacon fat in the pan.   Don't eat the bacon!

3. Raise heat on the pan to medium high, and brown the slices of beef a few at a time. Do not overcrowd the pan, or proper browning will not occur. Remove the slices as they are browned to a plate.

4. Reduce heat to medium, and add the onion slices to the pan. If there is insufficient bacon and beef drippings to comfortably cook the onions, add a tablespoon of butter. Cook the onions slowly, stirring frequently until they are well caramelized.

5. Remove all but three tablespoons of fat from the pan. If there is not three tablespoons left, add enough butter to make three tablespoons of fat. Once fat is hot, add the flour and whisk or stir to incorporate. Cook until roux takes on a light tan color - about 3-4 minutes.

6. Add two cups of beer to the pan containing the roux, and stir to release all of the brown bits from the pan. Add the beef stock as well as the accumulated juices from the plates containing the beef and the onions. Stir until the roux is dissolved in the liquid

7. If you have been doing the preceding steps in your casserole or dutch oven, remove the liquid from the pan into a bowl, and remove the pan from the heat.

8. Place a layer of beef over the bottom of the casserole. Sprinkle lightly with pepper to taste. Cover with a layer of onions, one bay leaf (leave whole), and some of the bacon pieces. Repeat until all of the beef, onions and bacon are in the casserole. The number of layers you will have will depend on the size of your dish.

9. Add the beef broth and beer mixture until it just covers the contents of the casserole. If it does not cover, add more beer (I suppose you could add more beef stock too...nah, BEER ) until the contents are just covered.

10. If the casserole is safe for stove top use, bring the whole thing slowly to a boil before covering tightly and cooking for 2 and a half to three hours in the oven. Adjust the seasoning with salt and pepper to taste at the end of the cooking time.

11. If the casserole is not safe for stove top use and you cannot heat it to boiling before putting it in the oven, your cooking time will be 30 - 45 minutes longer.

12. Remember to take those bay leaves out before serving!

Stew does not require potatoes!

[krolik]

Damn!  You all are makin' me hungry.

[Big Troubled Bear]

Now I need breakfast

[Nitewaif]

but that means i have to put all my gear on again...and it's cold out there.


plus, i'm already making it. i debated using instant potatoes (yes, i have instant mashed potatoes, but i won't use bisquick) but then i thought better of it.

Make the taterless stew then make a nice bowl of (garlic) mashed potatoes with a hollowed out space in the center.  Fill with stew.  Win!

[TiNi]

Just take ingredients, pour into large bowl, add at least one bottle of beer and cook until it looks and smells too good to wait anymore.

can't wait to hear how this turned out 

[DucHead]

Jeezus, its stew.  Put rocks in it if'n ya want.

[mitt]

Beef Carbonade

3 lbs beef chuck roast, or similar well marbled cut, sirloin is fine.  More or less meat, modify ingredients to suit
1.5 lbs onions, sliced into thin half moons

3 strips of bacon, sliced into 1/4 inch lardons

1 cup beef broth

About 2 cups dark beer (avoid beer which is too bitter, as the bitterness will be accentuated through the cooking process.

3 tbl flour

2 - 3 tbl butter (only if not enough bacon fat to cook the onions in step 4 or create a roux in step 5)

2 - 3 bay leaves

Salt and pepper, to taste

1. Preheat oven to 300 degrees Fahrenheit.

2. Preheat casserole or skillet over medium heat on the stovetop. Once pan is hot, add bacon lardons, and cook gently to render the bacon fat and brown (not burn) the lardons. Once the bacon is brown, remove with a slotted spoon to a paper towel-lined plate to drain. Leave the bacon fat in the pan.   Don't eat the bacon!

3. Raise heat on the pan to medium high, and brown the slices of beef a few at a time. Do not overcrowd the pan, or proper browning will not occur. Remove the slices as they are browned to a plate.

4. Reduce heat to medium, and add the onion slices to the pan. If there is insufficient bacon and beef drippings to comfortably cook the onions, add a tablespoon of butter. Cook the onions slowly, stirring frequently until they are well caramelized.

5. Remove all but three tablespoons of fat from the pan. If there is not three tablespoons left, add enough butter to make three tablespoons of fat. Once fat is hot, add the flour and whisk or stir to incorporate. Cook until roux takes on a light tan color - about 3-4 minutes.

6. Add two cups of beer to the pan containing the roux, and stir to release all of the brown bits from the pan. Add the beef stock as well as the accumulated juices from the plates containing the beef and the onions. Stir until the roux is dissolved in the liquid

7. If you have been doing the preceding steps in your casserole or dutch oven, remove the liquid from the pan into a bowl, and remove the pan from the heat.

8. Place a layer of beef over the bottom of the casserole. Sprinkle lightly with pepper to taste. Cover with a layer of onions, one bay leaf (leave whole), and some of the bacon pieces. Repeat until all of the beef, onions and bacon are in the casserole. The number of layers you will have will depend on the size of your dish.

9. Add the beef broth and beer mixture until it just covers the contents of the casserole. If it does not cover, add more beer (I suppose you could add more beef stock too...nah, BEER ) until the contents are just covered.

10. If the casserole is safe for stove top use, bring the whole thing slowly to a boil before covering tightly and cooking for 2 and a half to three hours in the oven. Adjust the seasoning with salt and pepper to taste at the end of the cooking time.

11. If the casserole is not safe for stove top use and you cannot heat it to boiling before putting it in the oven, your cooking time will be 30 - 45 minutes longer.

12. Remember to take those bay leaves out before serving!

Stew does not require potatoes!

yum [eating smiley]

mitt