Thread 21505422

Give stew beef flavor. PROTIP: You can't.

>>21505422 (OP)
pansear with salt, so hot it smokes, and remove quickly so it's still rare inside. de-lisch.

whenever I make beef soup or stew I prep my beef like this and the best part is eating some of the beef chunx along the way

>>21505422 (OP)
Wouldn't a "pro-tip" be something helpful? I don't know how and exactly when 4chan retards decided "pro-tip" meant 'hint', but they fucked up and more retards just keep copying it.

>>21505426
Quit it with the cutesy spelling, faggot. Use your shift key and punctuation as well. I hate you.

>>21505426
Please don't say "with onions" because I'll only eat them raw or fried. Grilled and boiled? No thanks.

>>21505432
Unless maybe they're diced POSSIBLY, but that's only because you can't taste the flavor as much.

>>21505432
nope just pansear with salt. no oignon.
>>21505431
no oignon

>adds 1/2 cup of pasta sauce/marinara to stew
checkmate you lost OP

>>21505445
wait is OP asking how to make that cut of beef flavourful or how to make beef stew with stew beef flavourful? OP is not being very clear, open, or facilitating

>>21505437
Chunx

How CUTE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

>>21505449
:3

>>21505454
*holds up spork*

>>21505422 (OP)
Rippen hot pan with thin layer of high smoke point oil. Pat dry the chunks completely with too many paper towels, light seasoning of thick cut salt, not tablesalt. Pan has visible smoke starting, drop all your room temp steak in it, let it sit until it gets a crust and can move, then toss and turn once or twice more
should be red in the middle and dark on the outer

>>21505422 (OP)
>brown it
>cook it in the fucking soup with all the other things that have flavor

>>21505422 (OP)
I make the generic pan sauce with diced onion and reduced red wine, it makes any shitty meat taste good

>>21505422 (OP)
>duhhhhhh how do I give stew beef flavor
with fucking stew you dipshit

>>21505524
>toss and turn once or twice
>"chunks" are often cubes which have six sides
explain

>>21505422 (OP)
Boolioun cubes always helps, it certainly does't harm.

J

>>21507608
if you try and brown every single side, you're going to end up with overcooked dry meat, which is going to make an already lean and tough cut of meat even worse

vegemite

>>21507721
NTA but do you know what a stew is?

>>21507951
Of course, however, the question was why you'd only try and brown two sides instead of six, which is what I explained. Even if the meat were going into a stew, you'd still want to minimally cook it, while maximizing browning for flavor and texture. If you cook the hell out of it trying to get 6 brown sides, you're going to have to either stew it for multiple hours, or throw it in a pressure cooker to get it to break down and not be tough anymore.

try cooking it in beef stock, potatoes, carrots, onions and garlic

>>21505422 (OP)
....have you considered making a stew out of it?

toss it in the slow cooker on low with some stock, beer, onions, peppers and a pack of fajita seasoning. separate the meat from the liquid, reduce the liquid then add butter and flour and shred the meat with a couple forks then add the meat to the gravy. add mixture to burrito loaded with beans, cheese and rice.

or sub the beer for Guinness and the peppers for mushrooms and fajita mix for french onion soup mix. pour it over home fries or mashed potatoes or load it up on a good bun/hoagie roll with cheese

>>21505422 (OP)
braise it. (onyo optional but recommended)
500g tomato juice, 1 beef bouillon, 1/2 cup olive oil, 2 bayleaves, salt, pepper, 2 garlic cloves, 3 allspice, 1/2 teasp cinnamon.

Goes nicely with fries, pasta or rice

use it in fucking stew like you're supposed to. if your stew doesn't have flavor then that is a skill issue, maybe find a good recipe. there's some real chummy chum pals that posted some basic recipes here.

>>21505422 (OP)
420 Braise it.

I like to make mine sort of like a beef bordelaise. Sear, deglaze with wine, demi glace, wash out the pan (or embrace the encroaching atherosclerosis and use a piece of regular-ass sliced white bread to scrape up and eat the residual sauce), and go from there. The beef sits until I'm ready to use it, the sauce is mixed with stock to make about 4 cups worth, and since that's probably quite enough flavor save for your spices and aromatics, use water if you need to thin it out further. Braise for a few hours, enjoy.

>>21505431
shut the fuck up you dickless sperg faggot

>>21508979
>1/2 cup olive oil
lol what

>>21505524
you can also coat the beef in a small amount of white flour, salt & pepper when braising them for added texture, and the flour will add body to the stew once you add water

>>21505422 (OP)
If it's good quality, cut it in smaller chunks and make beef stroganoff.
Make curry with it.
If it's not good quality you have to stew it, the issue isn't with flavor but with consistency, and less-than-high quality stew beef (unlikely you'll find it anywhere because stew beef is generally low quality, that's why it's sold like that) will feel like you're chewing on a shoe.

>>21505422 (OP)
Just make Gulasch.

>1 pound onions for 1 pound beef
>dice onions
>brown cubed beef in a bit of fat, set aside
>deglaze pot with diced onions, cook on low flame until they turn golden
>add beef, a couple heaping spoonfuls of paprika(don't be skimpy), some chopped garlic, majoram, salt pepper and top up with water
>cook on low heat for several hours until beef is soft

Eat with a fried egg, pickles and kaiser roll

>>21510070
oh and some ground caraway

The key is to marinate it overnight in a vinegar-based marinade. Or, you can pressure cook it in an Instant Pot. Either way, cheap stew meat can be rescued and enjoyable.

>>21505422 (OP)
throw in a couple beef tendons or slices of beef foot
always give them a good scrub and hard pre-boil in a different pot of water for 10 minutes first though

they add a ton of beef aroma

>>21505422 (OP)
>Costs more per lb than chuck roast
>God knows what's in it or if any given piece will be good stewed or become a dry lump of shit
Only fools buy this stuff.

>>21505422 (OP)
miso

>>21510350
It often goes at sale prices below the cost of cuts including chuck and butt. Good eating if prepared correctly.

Chuck is easier and more versatile, but a bargain is a bargain.

>>21508000
>you're going to have to either stew it for multiple hours, or throw it in a pressure cooker to get it to break down
why would t I want either of those things? Low and slow is the name of the game with stew

Ha! Nice try, but I think I've long since mastered the art of the stew.

Marinate beef: soy, gochujang, mirin, sesame oil, garlic, ginger – 30 min.

Sear beef in hot oil, remove.

Sauté onion, add carrots, potatoes.

Stir in gochujang + tomato paste, cook 1 min.

Add beef, broth, extra soy if needed.

Simmer 1.5–2 hrs till tender.

Serve hot, top with scallions, sesame, egg if bold.

Overnight Marinate: Equal Parts Worcestershire sauce and Balsamic Vinegar with a shitload of dill and black pepper to taste

Take out and prep by salting the fuck out of it with pink Himalayan on all sides, I mean really pack those things in ground pink salt, then wait like 10-30 minutes and pat dry all around until there's nothin on the paper towel. After that, fry it medium rare in olive oil and make a new, much smaller batch of the original marinade to drizzle over it and serve on a bed of whole scallions.

Red wine and chilis, it's easy as fuck

>>21505422 (OP)
Walla.

>>21505422 (OP)
Season it up with whatever you like to season your beef with. Salt, garlic powder, onion powder, red pepper, black pepper, smoked paprika, etc.

Here's the important part: LET SIT IN THE FRIDGE FOR 2 DAYS UNCOVERED. It will look crusty and disgusting but it will cook up with amazing flavor and a good texture.

Then prepare it however you usually do.

That's the key with beef steaks/roasts/stew. You gotta season it and let it sit uncovered for 24-48 hours.

>>21513468
It would then be unchewable, dry, gristley and, as you point out, disgusting.You will break your teeth. Vile bot, scatter thee.

>>21505422 (OP)
Your mom couldn’t cook either huh

>>21511279
>why would I want to stew it for multiple hours
>low and slow is the name of the game
I can't with you goobers

>>21514772
read it again moron, it's clearly a typo of why wouldn't I
But context clues are clearly beyond you