I got some good chuck roast on sale so I'm doing beef stew tomorrow, should I use red wine or Guinness? Either way I'm going with the usual accoutrements: onion, garlic, celery, carrots, parsnips, taters, mushrooms, tomato paste, fresh herbs and broth.

Goulash.
>Start with onion carrot and bell pepper in the pan.
>Add cubed roast (no need to brown)
>Add a carton of beef stock.
>Add tomatoes and peeled potatoes (quartered)
>Shit ton of Paprika.
>Caraway seed.
>All day at 325

That's literally it

>>21457826 (OP)
either or. what ive noticed with making irish stews recently is the taste goes funny after a few days if you leave potatoes in, so I cook those separate.
I just do the beef, onion, garlic, mushrooms and carrots. tastes better with mashed potatoes as a side anyway

>>21457864
I like goulash but I'm not in a goulash mood, I wanna make stew

>>21457870
Mashed potatoes sounds like a good idea but I feel like I've been having that as a side too much as of late plus I gotta use up a small bag of new potatoes that's been sitting in my larder for a minute

>>21457826 (OP)
get some bacon to add to it and sear the beef in the rendered fat
use red wine and you'll be pretty close to a nice beef bourgeoisie

>>21457893
I might do that, was also thinking of using some of extra homemade beef tallow I have left over from brisket trimmings though I don't know if that would be too much beef flavor or not.

>>21457826 (OP)
wine imo but either is good, just depends what flavor profile you want.

>>21457826 (OP)
Stew? You living in the southern hemisphere, King?

>>21458063
No? The fuck does a Guinness stew have to do with the southern hemisphere?

pot roast is better and less work. why make beef stew instead of a braised roast outside of winter?

>>21458190
I'm in a soup mood and I haven't had any of the homemade stuff for a hot minute plus we're supposed to get a lot of rain for a bit so why not?

>>21458168
I think they’re just suggesting that winter is prime stew time

>>21457826 (OP)
Timely thread, OP. I just got a new pot and was thinking beef stew for the cherry meal. Will monitor this thread.
>>21457864
noted
>>21458063
>>21458228
Stew anytime of year, same with ice cream.

>>21457864
>Add cubed roast (no need to brown)
Is this a religous/ascetism type of thing, where you just refuse to make food that has flavor?

>>21458710
No, it's just not really needed because the beef is so tender anyways. All the fat on the meat is getting cooked into the roast regardless so you're not losing anything.

>>21457826 (OP)
I just tried doing a tuscan/korean fusion beef stew this week and it was not that good.
Used red wine, dark soy, ginger/garlic/scallion, dried shiitake, daikon, carrots, fish sauce, tomato paste, doenjang, brown sugar and oregano.
The flavors just didn't blend well. The sweet and funky Asian stuff clashed with the tomatoey herbal Italian.

I have another 2lb of beef chuck, what should I make with it?

>>21458716
You get flavor from the browning of the meat and the fond you deglaze. If you're feeling too lazy to brown it just say so, but don't pretend that it's not going to make your final product worse and less flavorful because what you describe is different from the flavor you get from browning the meat.

>>21458728
I've done both with a goulash and I don't notice a different taste. I think it's a waste of time.

>>21458728
You don't always have to brown meat, and there is such a thing as having too much browning. But I agree that for a beef stew you do want some maillard flavor.
I typically just brown one side of my beef chunks then stir in the flour and onions, and I get plenty of browned flavor. I've tried deeply caramelizing all sides and it tasted burnt and unpleasant.

>>21458733
Yeah, you don't want the whole chunk browned just enough to get some good fond going.

Also I went with the red wine and will post results once it's finished simmering. Decided to add some caraway seed last minute too.

>>21457826 (OP)
>the usual accoutrements
Will you let me taste it after I'm done using your femboy ass?

>>21458710
I believe there is genuinely some sort of weird Protestant (Calvinist, I think) angle to some of that "culture".

>>21458726
>I tossed a bunch of random strong conflicting shit into a pot and it didn't taste good
Who would have thought?

>>21457826 (OP)
>chuck roast
*sneed roast

How'd I do /v/? Didn't have any frozen beef stock left so I just added a tablespoon of better than bouillon and some gelatin to some box stock. Could have been thicker since I just used flour and simmered with the lid on but I didn't want it too heavy and didn't feel like doing a cornstarch slurry since it makes the leftovers have a weird consistency.

>>21459827
nice

>>21458726
Oof, sucks to have it turn out bad, but I can see ginger and especially daikon clashing. How about birria with the rest?

>>21459827
Turned out great, I’ll take some in a bread bowl please

>>21458730
>>21458733
Just look how beautiful the meat looks in the OP's pic. That's what you get when you brown it, not some grey cubes that'd just been boiled in water

>>21457907
>too much beef flavor
I do not understand

>>21460875
You don't want it to overpower everything else, it's why some people use chicken stock in beef dishes

>>21457893
>bourgeoisie
Do you mean bourguignon? Beef Bourguignon?