Bathory Stew
Mar. 30th, 2010 06:55 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
killing_rose in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is what our family calls Bathory Stew--it spun off of my SIL's favorite steak recipe and mated with my red wine stew. It's the perfect way to keep your carnivorous relatives happy. There's enough to feed five adults at least twice over. Cook in the largest stew pot you have. When I forget to grab one of my huge soup/pasta pots, it spills into two fairly large stew pots.
Prep time: 20 minutes; Cook time: 2.5 hours (or so)
2.5 lbs beef (if you don't need to eat a ridiculous amount of iron, you can probably make this with less; I don't bother buying less than 2lbs because there'd never be meat in our stew if I did that.)
~30ish baby carrots, cut in half
1 red onion
10 cloves garlic (normal people might only want 5 cloves--my family likes garlic with something akin to an undying passion)
2 bell peppers (we used a yellow pepper)
6 stalks celery
The better portion of a (large) bottle of A1 sauce
1 and 1/2 to 2 full boxes low sodium beef broth (your own stock can be substituted; about 32-64 ounces of broth)
1 parsnip
1 bag baby potatoes, cut in half
Celery seed
Black pepper
Red wine
Worcester sauce
Dash of ginger
Cut all of the vegetables. Saute the onions in a bit of oil with some of the garlic. When those are sauteed, you then add a box (4 cups; 32 ounces) of broth and the carrots; cook on medium heat. Wait 20 minutes; throw in the peppers, a couple pieces of parsnip and half the celery.
About the time that you put the carrots in, you're going to start browning the meat and more garlic in a pan over low to medium heat. It took me probably 30-40 minutes to get the meat browned and tender enough for my liking. Then add it to the pot.
About a half hour to an hour into cooking the meat in the stew, you're going to throw about 1/2 of the rest of the celery, more garlic, and the parsnips into the stew.
When the parsnips are about half cooked and the carrots are close-ish to soft (about 40 minutes from end of cooking), you want to add the potatoes and the rest of the celery. And you guessed it: more garlic if you think it's necessary. We thought it was necessary; you might not.
When the potatoes are soft (but not falling apart) and the meat is what you consider to be tender, your stew is finished.
Now, as you might have noticed, I didn't tell you when to add the spices/flavorings or the rest of the broth. This is because it's very, very subjective. The broth you add as you decide that the stew needs more liquid; I added it in increments as my sister said things like, "It's going to have no broth!" and "It's too dry!"
The A1 you add at different stages: you add some to the meat while you're browning it, you add some just after the carrots are added to the broth, you add more when the parsnips are added, and if you think you need it at the potato stage, then add a bit more. We didn't, as I recall, but that's because we felt there was a good spice balance.
We added the Worcester sauce in increments, as a way to balance the taste of the A1 and to amp up the flavor. I did that at the carrot stage and the parsnip stage; my sister added just a bit at the potato stage. She said it was needed.
The pepper was added at the carrot stage and never needed more. Probably 1 or 2 teaspoons worth, perhaps a bit less. (My sister-in-law is allergic to too much pepper, so we add it early to cook it off a bit.)
Celery seed was about double that, added as we thought it necessary.
I added just a pinch of ginger very early on, when I added the pepper, and never needed to again. (I also add a pinch of poultry seasoning at some point, much to my sister's confusion; it was good, but not necessary.)
The red wine you add about the same time as the increments of A1 sauce; we used probably a quarter of a bottle of Menage a Trois red wine.
You're looking for a broth that thickens over time, that's a nice balance of garlic and A1 but still has hints of meat and red wine. The veggies should be tender but not falling apart (other than the pepper; it adds to the flavor if you let it fall apart). The meat should be extremely tender by the time the stew's done.
And it tastes fabulous as breakfast the next morning.
I throw stews like this in a thermos or gladware container and take it with me for lunch. When it's just me, I can get a week's worth of lunches (and often dinner) out of this, especially if I add rice, corn pasta, or quinoa as a base to serve it over. (Usually quinoa, not gonna lie.)
Crossposted tobatchlunch .
Prep time: 20 minutes; Cook time: 2.5 hours (or so)
2.5 lbs beef (if you don't need to eat a ridiculous amount of iron, you can probably make this with less; I don't bother buying less than 2lbs because there'd never be meat in our stew if I did that.)
~30ish baby carrots, cut in half
1 red onion
10 cloves garlic (normal people might only want 5 cloves--my family likes garlic with something akin to an undying passion)
2 bell peppers (we used a yellow pepper)
6 stalks celery
The better portion of a (large) bottle of A1 sauce
1 and 1/2 to 2 full boxes low sodium beef broth (your own stock can be substituted; about 32-64 ounces of broth)
1 parsnip
1 bag baby potatoes, cut in half
Celery seed
Black pepper
Red wine
Worcester sauce
Dash of ginger
Cut all of the vegetables. Saute the onions in a bit of oil with some of the garlic. When those are sauteed, you then add a box (4 cups; 32 ounces) of broth and the carrots; cook on medium heat. Wait 20 minutes; throw in the peppers, a couple pieces of parsnip and half the celery.
About the time that you put the carrots in, you're going to start browning the meat and more garlic in a pan over low to medium heat. It took me probably 30-40 minutes to get the meat browned and tender enough for my liking. Then add it to the pot.
About a half hour to an hour into cooking the meat in the stew, you're going to throw about 1/2 of the rest of the celery, more garlic, and the parsnips into the stew.
When the parsnips are about half cooked and the carrots are close-ish to soft (about 40 minutes from end of cooking), you want to add the potatoes and the rest of the celery. And you guessed it: more garlic if you think it's necessary. We thought it was necessary; you might not.
When the potatoes are soft (but not falling apart) and the meat is what you consider to be tender, your stew is finished.
Now, as you might have noticed, I didn't tell you when to add the spices/flavorings or the rest of the broth. This is because it's very, very subjective. The broth you add as you decide that the stew needs more liquid; I added it in increments as my sister said things like, "It's going to have no broth!" and "It's too dry!"
The A1 you add at different stages: you add some to the meat while you're browning it, you add some just after the carrots are added to the broth, you add more when the parsnips are added, and if you think you need it at the potato stage, then add a bit more. We didn't, as I recall, but that's because we felt there was a good spice balance.
We added the Worcester sauce in increments, as a way to balance the taste of the A1 and to amp up the flavor. I did that at the carrot stage and the parsnip stage; my sister added just a bit at the potato stage. She said it was needed.
The pepper was added at the carrot stage and never needed more. Probably 1 or 2 teaspoons worth, perhaps a bit less. (My sister-in-law is allergic to too much pepper, so we add it early to cook it off a bit.)
Celery seed was about double that, added as we thought it necessary.
I added just a pinch of ginger very early on, when I added the pepper, and never needed to again. (I also add a pinch of poultry seasoning at some point, much to my sister's confusion; it was good, but not necessary.)
The red wine you add about the same time as the increments of A1 sauce; we used probably a quarter of a bottle of Menage a Trois red wine.
You're looking for a broth that thickens over time, that's a nice balance of garlic and A1 but still has hints of meat and red wine. The veggies should be tender but not falling apart (other than the pepper; it adds to the flavor if you let it fall apart). The meat should be extremely tender by the time the stew's done.
And it tastes fabulous as breakfast the next morning.
I throw stews like this in a thermos or gladware container and take it with me for lunch. When it's just me, I can get a week's worth of lunches (and often dinner) out of this, especially if I add rice, corn pasta, or quinoa as a base to serve it over. (Usually quinoa, not gonna lie.)
Crossposted to
batchlunch .
no subject
on 2010-03-31 09:14 am (UTC)no subject
on 2010-03-31 02:08 pm (UTC)Speaking of interesting condiments, I always add a pinch of clove in my beef/lamb stew. Adds some umani notes. (de do de la).