Xring01
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- Feb 25, 2017
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This is alot more work than my typical Beef Stew recipe, but I hate to say it, its worth it.
So, Cast Iron skillet… pics shows what you need to know, note: This is 1.5 onions, cause I love onion. I cut onion into bigger pieces and I finely diced the half onion for flavor. That was cooked on cast iron with butter and olive oil, towards the end of that I added lots of garlic.
While it was cooking, I was chopping the meat, and coating it with flour… owe it was a 2.5lb prime chuck roast.
When the onions, carrots, celery, mushrooms, where done, I put those in my Rock Crock (Crock Pot see earlier posts this thing rocks, goes from the stove heat right into the crock pot). Started frying the meat, in the same skillet the other stuff just came out of to layer those flavors, but I did add more olive oil.
Once the meat was done cooking, I grabbed the bottle of wine to de glaze the bottom of the cast iron skillet. I dont measure, but it was more wine than most would use. You have to be carefull with new/young cast iron. The acid in the wine can really fuck up your cast iron seasoning on new skillets. Older ones, then you can get away with it. So I turned the stove off, and imediately poured wine in the skillet to deglaze the yummy goodness off the bottom of the skillet. This didnt take long at all, once nothing was stuck to the bottom of the skillet, I poured all of that in the Rock Crock..
Added some water, beef bouillion, bay leaves, oregano, thyme, black pepper, white pepper, garlic, my seasoning, probably other shit, that I will remember later…in the Rock Crock, brought it to a rolling boil, then took the Rock Crock from the stove to the attachment that makes it a crock pot. Cooked it on high for one hour to let the flavors do there thing and soften the meat. Adjusted the spices….
About 1.5 hours later, added some cut up red taters, made a few more adjustments. This will be served with San Francisco style sour dough bread, bought from the Schats deli off 395, that will become garlic toast with italian style seasoning to be dripped into the stew… I am still an hour away from this being done..
From my initial taste test… FUCK ME… this good.
So, Cast Iron skillet… pics shows what you need to know, note: This is 1.5 onions, cause I love onion. I cut onion into bigger pieces and I finely diced the half onion for flavor. That was cooked on cast iron with butter and olive oil, towards the end of that I added lots of garlic.
While it was cooking, I was chopping the meat, and coating it with flour… owe it was a 2.5lb prime chuck roast.
When the onions, carrots, celery, mushrooms, where done, I put those in my Rock Crock (Crock Pot see earlier posts this thing rocks, goes from the stove heat right into the crock pot). Started frying the meat, in the same skillet the other stuff just came out of to layer those flavors, but I did add more olive oil.
Once the meat was done cooking, I grabbed the bottle of wine to de glaze the bottom of the cast iron skillet. I dont measure, but it was more wine than most would use. You have to be carefull with new/young cast iron. The acid in the wine can really fuck up your cast iron seasoning on new skillets. Older ones, then you can get away with it. So I turned the stove off, and imediately poured wine in the skillet to deglaze the yummy goodness off the bottom of the skillet. This didnt take long at all, once nothing was stuck to the bottom of the skillet, I poured all of that in the Rock Crock..
Added some water, beef bouillion, bay leaves, oregano, thyme, black pepper, white pepper, garlic, my seasoning, probably other shit, that I will remember later…in the Rock Crock, brought it to a rolling boil, then took the Rock Crock from the stove to the attachment that makes it a crock pot. Cooked it on high for one hour to let the flavors do there thing and soften the meat. Adjusted the spices….
About 1.5 hours later, added some cut up red taters, made a few more adjustments. This will be served with San Francisco style sour dough bread, bought from the Schats deli off 395, that will become garlic toast with italian style seasoning to be dripped into the stew… I am still an hour away from this being done..
From my initial taste test… FUCK ME… this good.