Bill’s Beef Stew

Started by Bill B, April 23, 2022, 10:18:25 PM

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Bill B

I had a craving for beef stew.  This has become a favorite for us on those cold mountain nights.

3.5 pounds chuck roast
5 stalks celery
2 bell peppers
2 jalapeño peppers
2 medium onions
5 cloves garlic
1 pound carrots
1.5 pounds potatoes
Parsley
Beef bullion

Salt, pepper, paprika, chili powder, cumin, celery salt, Italian seasoning,

Cube the beef into pieces about the size of your thumb tip and brown in a large pot with some olive oil.

After the beef has browned, I do it in 4 batches, remove into a waiting pot.

Cook the onions in the oil left over from the beef, and then add the crushed garlic.

Return the beef to the original pot. And add the carrots, spices, and just enough water to almost cover.  Bring to boil then add the potatoes, add water if necessary.  Bring back to a boil then add the rest, adding water if necessary.  We like our rather thick so I don't add a lot of water.  Simmer about another 30 minutes and serve.  Bill


It may not be very productive,
but it's sure going to be interesting!

thorhammer

Lokks great! Love beef stooo.

wailua boy

I just copied this recipe a few days ago and it was quite good. Thanks Bill

thrasher

What kind of stove is that, 6 burners and all those knobs?? The beef stew looks amazing also ;D

Wompus Cat

Quote from: thrasher on April 26, 2022, 10:35:44 PMWhat kind of stove is that, 6 burners and all those knobs?? The beef stew looks amazing also ;D


LOVE BEEF STEW .  Good Quick Recipe!
And that stove looks like a Glenwood.
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Bill B

#5
Quote from: thrasher on April 26, 2022, 10:35:44 PMWhat kind of stove is that, 6 burners and all those knobs?? The beef stew looks amazing also ;D

This is a 1938ish American Stove Company range.  Reportedly purchased from the Nestle family when they remodeled their Lake Arrowhead estate.  It has 6 main burners of varying BTU's and 2 warming burners.  2 ovens and 2 warming ovens. The knobs on each end control the oven burners and everything in the middle control the burners.  The red knobs are the temperature controls for the oven.  The ovens are lit with a lighter and there are pilot lights that jet out to light the burners, but we mostly use lighters there also.  We use it daily.  This is one of the reasons we bought this house.  An incredible piece and built to last kind of like a DQ reel.  Bill

Here's a link and some more pictures...

https://alantani.com/index.php?topic=27603.0
It may not be very productive,
but it's sure going to be interesting!

foakes

That is a beautiful oven/stove, Bill —-

Built by craftsmen and a company that expected it to perform well indefinitely.

While it is built for holiday cooking and large family gatherings —- it is impressive that you appreciate and use it daily.

We have an antique set of sterling silverware that we use daily.

Why not?

It should be for our enjoyment —-

Thanks for showing us!

Best, Fred
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Bill B

I agree Fred, why not use our nice stuff.  Now that our kids are older and the danger of of chipped and broken plates are over we now use our wedding china for daily use. 

The craftsmen that built the stove are just that Craftsmen.  Attention to detail and solid materials show.  This range probably weighs 1,000 pounds and the only plastic is the red oven knobs.  The rest is steel, iron, and ceramic.    Cooking can be a chore, but when I saddle up to this piece I enjoy the history and solid workmanship, even when just scrambling a few eggs for breakfast.  Maybe it is just wishful thinking but cast iron pots and pans just seem to cook better here than a modern stove.  What I find interesting is the "high end" ranges, Viking, etc, use the same style burners and layout as this 90 year old range.  Bill
It may not be very productive,
but it's sure going to be interesting!

thorhammer

That stove is magnificent....thousands of bucks for that level of metal today, if even available, and still not likely to last 80 years and counting....


I agree, Bill, I'd be all Lodge or vintage cast iron on that, or Caphalon, at least; I wouldn't even feel right setting anything with teflon on it. And, a razor-sharp and oiled set of Old Hickory knives and cleavers.

Rancanfish

I'm definitely jealous of that stove, an absolute dream set up.  But back on earth, I just installed a new electric range & microwave. I immediately went down and got a take and bake pizza to break it in.

I use a slow cooker for my stews but this looks like a killer recipe. Thanks for posting up Chef Bill.
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