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Cooking Catch-up
Aug. 27th, 2010 06:18 pmSo, I probably forgot to mention it, but last week I picked up a crock pot and embarked on my first ever effort with it: beef curry stew!
"But Tufty, why a crock pot, and why beef curry stew?"
I've attempted to make stew in the past, but with both the wrong meat (chicken breasts just don't do it) and I can't seem to get the hang of 'simmering' the meat so it becomes properly tender. Since my mom is getting on in her years, and no longer finds hard-to-chew food interesting, it seemed like a good idea for me to start learning to make really tender, yet delicious food.
As for beef curry stew - well, I'd just made ground turkey chili the previous week, which was very well received, so I didn't want to just make chili again. (that's for this weekend) I wanted a strong flavoring that wouldn't also necessitate a high-sodium content... So, I figured that curry might do the trick.
How did it come out? Pretty well, really, once I got past the shock of food that takes a minimum of six hours to cook. (I tasted my first bowl of this at about midnight) The beef indeed came out melt-in-your-mouth-ishly and made three jars of stew, which we ate over the week. Best served with rice but also works to eat it with ramen noodles.
Recipe? Meh! I didn't follow any one beef curry stew recipe exactly. I did sautee the onions, then brown the meat, then set the meat aside, and layered the food, potatoes and onions at the bottom, beef on top of that, other veggies (like chopped up lettuce, we had to get rid of that stuff). It's kind of like fried rice, you can throw in whatever you've got sitting around.
"But Tufty, why a crock pot, and why beef curry stew?"
I've attempted to make stew in the past, but with both the wrong meat (chicken breasts just don't do it) and I can't seem to get the hang of 'simmering' the meat so it becomes properly tender. Since my mom is getting on in her years, and no longer finds hard-to-chew food interesting, it seemed like a good idea for me to start learning to make really tender, yet delicious food.
As for beef curry stew - well, I'd just made ground turkey chili the previous week, which was very well received, so I didn't want to just make chili again. (that's for this weekend) I wanted a strong flavoring that wouldn't also necessitate a high-sodium content... So, I figured that curry might do the trick.
How did it come out? Pretty well, really, once I got past the shock of food that takes a minimum of six hours to cook. (I tasted my first bowl of this at about midnight) The beef indeed came out melt-in-your-mouth-ishly and made three jars of stew, which we ate over the week. Best served with rice but also works to eat it with ramen noodles.
Recipe? Meh! I didn't follow any one beef curry stew recipe exactly. I did sautee the onions, then brown the meat, then set the meat aside, and layered the food, potatoes and onions at the bottom, beef on top of that, other veggies (like chopped up lettuce, we had to get rid of that stuff). It's kind of like fried rice, you can throw in whatever you've got sitting around.
