Frequently Asked Questions...
Please help! I do not have any dry tapioca to put in the 4 hr oven beef stew?
But I do have flour, cornstarch and instant mashed potatoes. Recipe calls for 3# beef stew, celery, carrots, oniion, red potatoes, tomato juice, seasoning and 3 Tlbs dry tapioca. What can I use instead of the tapioca?
Meant that I have cornstarch, flour and instant mashed potatoes in the pantry. I am using "real" red potatoes cut in 1/2.
Answer:
If you want the gravy clear, use cornstarch. If you want it cloudy, use flour.
Put 1/3 cup of either one in a cup and add 3/4 cup of COLD water. Whisk or shake up well, stir into simmering liquid. Let simmer for 1 min then remove from heat.
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Beef Stew
How To Make Great Beef Stew, Fast & Easy
Steaming, Hearty Choices Beef Stew With Cumin Seed for That Cold Winter Evening, or Sunday Afternoon
Stews are a very unique dish for several reasons. You can add the staple ingredients such as onions, potatoes and carrots. There is so much freedom to this dish that you can add different herbs, and other vegetables that will make it your own. I use salt, pepper and flour in my stew to dredge the stew meat, and then I sear the stew meat before I start braising which is a low and slow cooking method. This will help thicken the stew and also give it flavor. I will give you a very detailed set of cooking instructions. This will be an easy to follow recipe without much prep and cooking time in the kitchen. The afternoon will be yours to do with what you wish and dinner will be served on time, and will be a meal that everyone will enjoy.
This recipe has a little different twist to it. I have added cumin seed to this stew. I am sure you are probably wondering why? I love the flavor of cumin, and it has the flavor stamp of Mexican, or as I like to say Texican. I am of course from Texas and I love TEx-Mex food. I thought that I would take my stew recipe and add some new zap to it. The cumin can be omitted if you do not care for the flavor of it, as it is very distinct.
Ingredients list:
3-4 pounds of stew meat cut into bite size cubes
1 1/2 c of all purpose flour
1 Tbsp. of salt
1/2 - 1 tsp of black pepper or to your taste
1/4 c of canola oil
4-6 russet potatoes depending on size you want about 2-3 cups of large diced potatoes, and the skin can be left on if you desire. It will be more rustic.
3 carrots cut thick slices, un-peeled but washed if you like
1 large sweet yellow onion diced
1 small can of sweet corn drained
2-3 cloves of garlic minced
1 cup of red wine your choice I think a good merlot is best, and would be better served with the dish 
1 bay leaf
2 1/2 pints of beef stock or beef bouillion and water mixture
1-2 tsp of cumin seed, or you can use ground but use less about 1/2-1 tsp
1 tsp. of chopped cilantro for garnish
Serves 6 - 8
Lets make Stew:
1. Heat your large braising pan or stew pot on med to med high heat.
2. Take your stew meat and season with salt and pepper and dredge/coat it in the flour.
3. If your pan is hot add the oil, and heat the oil for about 20-30 seconds and then add your stew meat and get a good browning on it.
4. Take your wine and add it at this point but do it off of the fire so it will not blaze up on you.
5. Reduce the wine mixture by 1/2 or 3/4 and then add your onions and garlic until they are translucent.
6. Add your carrots, potatoes, beef stock, cumin seed, sweet corn, and bay leaf at this time.
7. Put the lid on your pot and turn down to a simmer. You will simmer for about 1-2 hours or until your carrots are done. When the carrots are done the dish will be fully cooked.
8. When done you can add the cilantro as a garnish if you like to give it the extra added flavor from Texas.
9. Do not forget to remove the bay leaf.
This meal is excellent served with jalepeno cornbread, or a sweet cornbread. I hope that you enjoy this Sunday afternoon stew, or have it on a cold winter night, as I have, and with many friends. It is a handy dish to complete when you would like to spend more time out of the kitchen.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
http://chefshelleypogue.com
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