…okay, but for real though. It’d be nice if the Texas power grid kept hangin’ in there.
I made a big batch of potato soup last night for this exact reason! Got some thick bread to go with it too!
Your stew looks awesome af, and I’m saving that recipe.
Let’s hope that we’re enjoying these from warm houses with functioning pipes throughout tomorrow!
There’s no power grid to blame, but our condensate line froze, so no furnace heat for a while, yay.
Have to say, making beer beef stew is a very old Scottish tradition, and Guinness is definitely one of the worst beers you could use. It’s a stout and too heavy with the beef. An IPA works perfectly though!
Edit - also, modern Scottish trick - add a splash of dry red wine too!
IPA is for cleaning hubcaps
You don’t put isopropyl alcohol in your soup?
*American IPA is overhopped piss for cleaning hubcaps
There are hundreds of fantastic European ones
I tasted lots of great brew in Europe, all the IPA is the same imo. Junk.
This recipe not only calls for Guinness, but also chocolate and espresso! I almost want to make it, but I’m scared it’s gonna cost like $50 and not taste good.
Fucking hell. I don’t even
eatmake stews and this is exactly what I need.Edit: I absolutely eat stew when offered. It’s been a while.
Does it hold a world record ?
Nah, it just has a few stout pints in it.
I’m just admiring the bread
Speaking of, has anyone here tried Hamburger soup? It’s like beef stew except with ground beef, red wine, tomatoes and potatoes and it’s very rich and hearty also.
Mmmm mmmm that does look good. I’ve tried to make beef stew but it always comes out like beef soup with too much sweetness (probably the wine). But you can’t beat a bowl of good stew with bread on a cold day.
It sounds like there might not be much in your stew to thicken it. The beef fat helps a bit, but you can toss the beef chunks in flour to give the stew a bit more body. This recipe I used just straight up has you add some unflavored powdered gelatin to it to give you that coating-the-back-of-a-spoon texture.
I’ve used red wine and beef in dishes together in the past. Usually you just need something a little salty to balance the sweetness out. The UK condiment marmite usually does the trick for me, although soy sauce can work in a pinch.
Serious Eats has a phenomenal (albeit labor intensive) recipe for beef stew. I’ve made it three times and all three times have been the best stew I’ve ever eaten. And that’s certainly not to toot my own horn, I’ve made mediocre beef soup as you call it, and every other iteration of mediocre stew.
Nice looking stew but that blue bowl doesn’t do it any favours.
That bowl is doing it’s absolute best.
Edit: Removed the “fuck off” because it came across as serious.
Yeah it is but I’m just intolerant of blue dishes.
It doesn’t make anything look nice or appealing in them.
