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Overwhelmed with making a stew

 
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sinkdrain
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Joined: 07 Jul 2009
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PostPosted: Thu Oct 22 09 11:30 pm    Post subject: Overwhelmed with making a stew Reply with quote

I have a Lodge dutch oven and now that it's getting colder I'd like to direct my focus over to the DO. I think I have chili down to where I really like it.

But now I'd like to make a stew but have no idea where to start. The online recipes are overwhelming me.

Would someone please give me the basic breakdown of making a stew. It seems like once you get the main idea you can experiemnt from there. I need a starting point.

What kind of meat? dredg with flour? timing of adding vegetables, stove top or in oven, etc....
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Bunqui
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PostPosted: Thu Oct 22 09 11:57 pm    Post subject: Reply with quote

I got most of my DO experience doing weekend campouts with my oldest son's Boy Scout troop. Dredge your beef cubes and brown in the DO along with some onions, basil and other spices you are using. Then add some water, stir it up and add the rest of your fixin's -carrots, potatoes, etc. Cook (simmer) for about 1 1/2 hours. Thicken as needed with your roux.
The amounts will depend on how big an oven you're using.

Here's a link to an online Scout cookbook.

http://www.scribd.com/doc/124758/Boy-Scouts-Dutch-Oven-Cookbook
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whitey
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PostPosted: Fri Oct 23 09 12:00 am    Post subject: Reply with quote



Pork loin stew.
I start with just browing the pork and add broth (Veggie broth,chicken or beef)then what ever veggies You want cook till done.At the end I but in a couple packs of brown gravy mix let it simmer for a few minutes and enjoy.
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jeepdad
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PostPosted: Fri Oct 23 09 12:34 am    Post subject: Reply with quote

Some basic soups and stews here.

http://www.ani-lati.org/seabreeze/soups_etc.htm

--jeepdad
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Big Bears BBQ
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PostPosted: Fri Oct 23 09 1:25 am    Post subject: Reply with quote

Whitey thats some great looking stew we'll have to try that. I have 2 12" D.O.s I'm planning on treating the family to a pork and beef stew cook out in the next week or so,,,,,,,,,,,,,,,
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whitey
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PostPosted: Fri Oct 23 09 2:12 am    Post subject: Reply with quote

Big Bear the stews are always a hit.
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BluzQue
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PostPosted: Sat Oct 24 09 10:24 am    Post subject: Reply with quote

Big Bears BBQ wrote:
Whitey thats some great looking stew we'll have to try that. I have 2 12" D.O.s I'm planning on treating the family to a pork and beef stew cook out in the next week or so,,,,,,,,,,,,,,,


Yes It Is Brother......YUM!
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bigwheel



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PostPosted: Sat Oct 24 09 2:59 pm    Post subject: Reply with quote

I normally charge five bucks to give up my top secret beef stew recipe but have decided to let it go free on this deal. Kindly dont be tweaking on it.

http://www.bbq-4-u.com/forum/viewtopic.php?t=11093&sid=ccc7f2e6183224ec19e077089cd0f148

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bud-wie-ser
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PostPosted: Tue Oct 27 09 3:08 am    Post subject: Reply with quote

I used to worry about coating the meat in flour before I browned it, or adding flour or cornstarch to thicken the stew at the end... then I discovered the simple way.

Just cook the meat and veggies, season it up the way I like and then right at the end I add a handfull of quick cooking barley.

The quick cooking barley takes 10 minutes to cook completely, and the longer you leave the barley soaking, the thicker the stew gets.

Simple is good when it comes to Dutch Oven cooking!

Bud
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sinkdrain
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PostPosted: Wed Oct 28 09 11:57 pm    Post subject: Reply with quote

Well, i made my stew. I took what I thought was the basic key steps, cokked it on top of the stove and now its time to tweak things. First off...I put some hot sauce in it and I found the spiceyness to be really distracting for stew. Even my wife could only eat a bowl of it...she does not like anything spicey. So I have to back off on the Sirachi sauce.

I used 2.5 lbs of chuck roast and by the time I cut out the fat and made cubes there wasn't much meat. The stew had a real nice thick broth but it was tough to find any beef by the time it was done cooking. I think one problem was that I didnt brown the meat as well as I should of...it sort of turned into shredded beef. To brown it I threw all the cubes in at once and maybe the over crowding caused the meat to not brown right...I wasnt happy with the browning but lost patience and just continued...must be important.

Looks like I need a lot more meat, proper browning, and less hot sauce for take #2
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morick
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PostPosted: Thu Oct 29 09 12:15 pm    Post subject: Reply with quote

Just do it already!!!
Pictues please good or bad grub is good,real good
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