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Beef Beef Stew

Making Beef Stew today....but.... can it be held over until tomorrow night?

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Making Beef Stew today....but.... can it be held over until tomorrow night?

iL Divo | Dec 30, 2010 02:02 PM

For tomorrows dinner I'm serving a traditional beef stew with biscuits green salad etc. I'll also do a few desserts so I'll be busy which is why I'm making the main today.
Should I cook it all the way, until meat is ultra tender and hold it in frig until tomorrow about 4ish, or do it partial cooked? It's about 2 hours into it and I usually do an all day very slow low cooking method with it. A question may come up with depends on what's in it. Here's how it's made...

Beef Stew
4 lbs London Broil, cut up into just under an inch chunks
6 large carrots, cut up same
2 medium onions, chopped
7 large potatoes, peeled, cut in same above, held in lemon ice water until they go in pot
2 qts beef stock
3 T red wine vinegar, mostly to deglaze
olive oil
butter
seasoned flour

In large dutch oven went 4 T olive oil and 4 T butter then melted.
Seasoned flour using steak seasoning and my house general seasoning.
Put the meat chunks in the flour and shook to coat all, then into the hot pan.
Seared all the meat on all sides and got a good brown crust on it.
In the dutch oven now goes onions & carrots, stir to coat all, then vinegar, stir well to bring up bits on bottom then ample beef stock, stir well, lid on. Very lowest stove burner I have. The potatoes will go in either later today or tomorrow if anyone thinks they'll be mushy.

Please advise.................

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