food 2 meat stew W/ Jalapeno flavored pinto beans

PhatManDerek said:
Thank you Quad, I'll probably stick to the basics for now.

Ah okies and yes I've seen those.

How easy is to make your own?
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It's easy, takes a little time, but is worth it because you control it all.

Here's a big article on stock-making: http://www.fabulousfoods.com/index....troller=article&category_id=223&article=19919

This should be helpful: http://allrecipes.com/Info/Cooking-School/Soup-Stew-and-Stock/Main.aspx

Then there's the basic concept of Mirepoix too, most all stock use it to some degree. :)
 
I can see it now... "Today in the kitchen, Dr. Pepper Beef Broth"
 
My fav is home made chicken stock.

I brown chicken wings and onions in a little oil to start. If you get them nice and dark, the stock has a ton more flavor.

Celery, carrots, garlic, salt and pepper, WATER...lol, bay leaf, simmer and reduce. YUM.

Home made stock will kick anything up to the next level. Gumbo, jambalaya, chicken soup, broccoli casserole, whatever you use it in.
 
And the best part is ya get to use all those scraps and bones and bits you'd usually prolly toss. :)

A good metal mesh strainer to get out stuff ya don't want is a good idea and perhaps a fat separator if ya wana be fancy...i never really needed one though.

Oh, and stock freezes very well, so ya don't have to worry about having too much...you likely will. ;)
 
Best tip to make stew taste better (quad touched on this) is browning the meat first.

That little bit of caramelisation or as AB says - the Maillard reaction - enhances the flavour greatly!!!

It's really so easy and takes only a couple minutes to do.

If you are using a crockpot/slow cooker, you have to do this to get the most flavour out. Simply get some good high heat oil (I use grapeseed) and get a pan nice and hot, toss in meat and leave it for a minute to let that brown crust form. I try to get all sides browned on my meat. More brown = more flavour. I love my slow cooker, so I am a master at the browning of the meat. Deglaze the pan you brown the meat in with your stock and then dump it all into the slow cooker!
 
Nice post lostmind..I have two slow-cookers..ones a genuine crock-pot from like 30 years ago...LOVE THOSE!

Matter of fact, this thread got me to buy some veggies and a 3lb sirloin tip roast..was on sale for $1.99 a freeekin pound! All nice and string-tied already.

Oh, Mom always used some barley in her stews, it add a wonderful flavor and acts as a natural thickener too.
 
QuadShotz said:
Nice post lostmind..I have two slow-cookers..ones a genuine crock-pot from like 30 years ago...LOVE THOSE!

Matter of fact, this thread got me to buy some veggies and a 3lb sirloin tip roast..was on sale for $1.99 a freeekin pound! All nice and string-tied already.

Oh, Mom always used some barley in her stews, it add a wonderful flavor and acts as a natural thickener too.
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Thanks guys, By the way quad my next stew/soup is going to be freaking tastier.
 
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