I decided to make a Beef Stew this morning. I found a recipe from Emeril online and it had very good reviews: FoodNetwork.com
I decided to make 9 quarts total in a 12 quart pot. I used 3 lbs mix of Angus Boneless Rump Roast and 3lbs of Angus Bottom Round Roast. I realized I grabbed two different meats when I got back from the grocery store but was decided to roll with it.
I added the following (not called for in the recipe):
Crushed Red Pepper
Red Wine Vinegar
Garlic Salt
Coffee
Soy Sauce
Old Bay
2 Garlic Cloves
Evan Williams Bourbon
This was my first beef stew but I found that I take objection to Emeril's recipe. In my opinion the pearl onions should be cooked from the beginning. I decided to add them 4 hours into cooking and I felt they could have been broken down a little more but they were still delicious.
I started prepping at 9am and cooking was completed at 6:30pm. I'm glad I made 9 quarts because it's a lot of work so mind as well get a nice big yield.
Pics of the end result (I decided to also cook up and add some white rice in the dish) and of course some fresh buttered bread. I added a tablespoon of Frank's Red Hot for some extra kick.
I would definitely do a few things different next time (the onions) and I would likely add more carrots but overall it came out very good.
Pictures from beginning to end
I decided to make 9 quarts total in a 12 quart pot. I used 3 lbs mix of Angus Boneless Rump Roast and 3lbs of Angus Bottom Round Roast. I realized I grabbed two different meats when I got back from the grocery store but was decided to roll with it.
I added the following (not called for in the recipe):
Crushed Red Pepper
Red Wine Vinegar
Garlic Salt
Coffee
Soy Sauce
Old Bay
2 Garlic Cloves
Evan Williams Bourbon
This was my first beef stew but I found that I take objection to Emeril's recipe. In my opinion the pearl onions should be cooked from the beginning. I decided to add them 4 hours into cooking and I felt they could have been broken down a little more but they were still delicious.
I started prepping at 9am and cooking was completed at 6:30pm. I'm glad I made 9 quarts because it's a lot of work so mind as well get a nice big yield.
Pics of the end result (I decided to also cook up and add some white rice in the dish) and of course some fresh buttered bread. I added a tablespoon of Frank's Red Hot for some extra kick.
I would definitely do a few things different next time (the onions) and I would likely add more carrots but overall it came out very good.
Pictures from beginning to end
Last edited: