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#beef stew
daily-deliciousness · 14 days ago
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Beef bourguignon
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brattylikestoeat · 2 months ago
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scoutingthetrooper · 2 months ago
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evakolenko
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saltandlavenderblog · 3 months ago
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Homemade beef stew with red wine broth
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chuck-snowbug · 2 months ago
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牛もつ煮、大根の皮の浅漬け、サラミと柿といちごの盛りあわせ、納豆とらっきょうとトマトのサラダ、鍋島(日本酒/Classic 特別純米酒 白菊)。最後の四枚目は、翌日の残りものランチ。もつ煮うどんと大根の皮の浅漬け。アザラシさん付き。
Picture 1-3: Beef Tripe Stew & Nabeshima(Japanese Sake) Dinner - March 2021
Picture 4: Leftover Lunch feat. Mr. Seal, Next Day - March 2021
Previous Post:
https://chuck-snowbug.tumblr.com/post/644765652444413952
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libertarianblue · a month ago
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If I had to make one complaint about slow cookers it's that I can smell whatever I'm cooking about 3-4 hours before it's ready so I'm absolutely ravenous by the time it's ready to be served.
I still have an hour and a half of work left and I'm having a seriously difficult time focusing over the rumbles.
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sha-noms · 6 months ago
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Beef Stew
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bentojapon · 8 months ago
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My daughter will be unable to go to universty next June as the government will annouce that the state of emergency in Tokyo extend till 20th June. She could take face-to-face classes just a 3 weeks last April. The vaccinations in Japan are proceeding slowly. Even my 71yo mother hasn't taken it yet. I'm not sure when my daughter and I could possibly get vaccinated. Though unfortunatelly my daughter doesn't need a bento, I sometimes make it for my father-in-law, my husband's father. He lives alone at a place within 40 minute's drive from my home and my husband goes there twice a month taking my bento. My father-in-law loves beef too much and I prepare some beef dish. Today I cook beef stew, potato salad and rice balls.
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slowlycooking · 3 months ago
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teamagma · 3 months ago
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daily-deliciousness · 23 days ago
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Skillet beef stew
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brattylikestoeat · 4 months ago
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hot-cider-hollow · 3 months ago
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howlingxmouse · 28 days ago
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My usual fare, hearty hobbit baking and mugging at my camera 📷 happy holidays! 🌟
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the-world-that-was · 10 months ago
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Medieval Irish Beef Pottage
This week was St Patrick's Day, an Irish holiday - and so I decided to make some medieval Irish beef stew to celebrate. Ireland, being a huge producer of beef and dairy products, relied on these foodstuffs in antiquity to modernity. This recipe is an adaptation from a reconstruction made by Maeve L'Estrange - a culinary archaeologist from UCD!
youtube
In any case, let's now take a look at the world that was! Follow along with my YouTube video above!
Ingredients
500g lean beef 1 onion parsley cloves salt pepper 2 tbsp butter wine vinegar (or just regular vinegar) 50g breadcrumbs thick slice of bread
Method
1 - Chop Ingredients
To begin with, we need to prepare our onions. Halve and mince a whole onion. Toss a few pads of butter into a large pot. Place this over a medium-high heat until it melts. Toss your chopped onions into this, and let them cook away for a few minutes.
Also roughly chop some parsley by rolling it into a ball, and mincing it. You can leave the leaves whole, but I prefer chopping them so they have a better texture in the final dish.
2 - Cook Beef
While your onions cook, go cut your meat into small cubes. Cattle was a sign of wealth in early medieval Ireland (and still is). So this is definitely a recipe suited for richer palettes (at least in antiquity). In any case, toss your beef cubes into your pot with the onions when the onions are translucent. Let your beef sear for a couple of minutes per side, until you can no longer see red meat. At this point, pour in 500ml of water on top of everything, so the water just about covers the meat.
Bring this to a rolling boil over a high heat. When it hits a boil, turn the heat down to low and let it simmer away for about an hour. Foam might form on the surface of the soup, this is still edible! You can ladle this off if you want to pretty it up, which I didn't do.
3 - Add Seasonings
After an hour, add your salt, pepper, and cloves to the pot, and give it a stir. Also toss in your head of parsley. Leave this to simmer for about 10 minutes, while you combine your breadcrumbs and vinegar in a small bowl. Depending on your tastes, you can add more or less vinegar than I did - I used about two tablespoons here.
Toss your vinegar-soaked breadcrumbs back into the pot, and stir it around. The pottage should take on a lighter colouration - but this is fine! Let this simmer away until the meat is tender, and the breadcrumbs absorb water and makes it act like porridge.
Serve up over a chunk of bread - preferably stale, hard bread - and dig in warm!
The finished dish is super filling, and has an extraordinarily meaty flavour - really amplified by the vinegar. It's fairly simple to make, and requires very little time to prepare - and since its a pottage, it can be left on a low heat for hours, to tenderise the meat, as was common with many pottages from the medieval period.
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posttexasstressdisorder · 19 days ago
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Stew & Cornbread
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Childhood comfort-food favorite of mine:  Trad Beef Stew w/Taters/Carrots, etc., and a round of my Not-Sweet Texas Cornbread.  No sugar, medium-coarse grind cornmeal, less milk than “sweet cake” cornbread.  This has substance and heft...takes the gravy of the stew well.
Take a slice of it, cut it in half, height-wise, put in the bottom of a bowl, ladle some stew over it.  Supper.  Take a second slice and cut it the same way, but butter it.  Have that on the side, and if you still have some of that buttered slice left after supper, make it into dessert with either some Grandma’s Molasses or your favorite jelly.
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chuck-snowbug · 4 months ago
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東洋美人(日本酒/純米大吟醸50)、牛すじ肉のビール煮、蒸し枝豆の大蒜醤油、納豆とオクラの和えもの、らっきょうトマト。最後の四枚目は翌日の残りものランチ。ミニオンズ柄のスコーン三種添え(横に添えただけで食べてはいないです)。
Picture 1-3: Toyo-Bijin(Japanese Sake) & Beef Sinew’s Stew with Beers Dinner - June 2021
Picture 4: Leftover Lunch feat. “Minions” Snacks, Next Day - June 2021
Previous Post:
https://chuck-snowbug.tumblr.com/post/654368917408677888
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thefoodarchivist · 8 months ago
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Hers: beef stew with baked potato and broccoli 🥦
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petermorwood · 10 months ago
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Haybox cooking, yet again...
The first post about it is here, with a sort-of recipe; we were pleased to find that our new-version haybox is FAR more efficient than the one described there, since its stew was in the box for hours longer yet came out much hotter.
So where did we get the parts? Besides online shopping from local supermarkets, we also buy meat from craft butcher James Whelan, which is delivered in insulated boxes.
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I re-sized the styrofoam insulation sheets from one so I could double-line another, then added a couple of old soft pillows for extra wrapping and to shield the styrofoam from direct contact with hot metal.
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I started the stew on the stovetop: beef, onions, garlic, tomatoes, carrots etc. Haybox / insulated-box cooking will work with any one-pot stew or casserole dish, whether it’s goulash, chilli, curry, lentils, whatever.
Once everything was up to a nice simmer, the still-bubbling pot was carefully lowered into the box where it rested on one pillow, was topped with the other and well tucked in, then closed up. This was at about 9 PM on Friday night.
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At about 6 (7?) PM on Saturday I unwrapped it - and despite being off the stove for 21-22 hours, with no more than its own insulated heat, the stew was still hot - not “piping hot” but certainly hot enough to eat right then.
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It smelled wonderful, the meat was fork-tender, and it went back on a very low stove-ring for the 15 minutes or so needed while I cooked up something for the side - in this case home-made ribbon noodles finished with butter and a grind of black pepper.
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You’ll have to imagine the plated product; by the time @dduane​ suggested taking a photo it wasn’t very photogenic any more, but wow, it tasted great!
We’re having a bit more for Sunday lunch with a bit of crusty bread-and-butter to chase the gravy with, and then the remainder - still about half of what’s in the pic - will be divvied into serving sizes (plastic takeaway boxes are very handy for this) and frozen.
This whole business didn’t need even the small trickle of power used by a crock-pot / slow-cooker; we still don’t have one, though we might one day even though it’s one more large-ish gadget for a fairly small kitchen. By comparison, the box arrangement can be folded flat, the pillows squashed flat, and the whole thing tucked away until next time.
(ETA: @gwenifaere​ posted a reply which mentioned the Wonderbag; if hayboxing interests you, this is something well worth checking out; their Women4Women bundle is also worth attention.)
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daily-deliciousness · a month ago
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Beef stew
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