Beef stew and other ways of cooking it

[auntieannie]

I'm losing my words, or so it seems.

When you think beef stew, do you think of

- a large chunk of beef boiled with vegetables and you start by drinking the stock that was created and then you get a plate with the sliced beef, vegetables and potatoes i.e. what we call "bouilli de boeuf" here

- cuts of beef (roughly two mouthfuls each) that are first seared in a deep thick pan with a little flour, then you get the meat out, get the onions, vegetables and potatoes, and flavouring (bay leaf and clove most prominently) going before adding the beef pieces, the wine and stock and slow cooking the lot? i.e. what we call ragout de boeuf here.

[sophie]

The second one.. and the beef is typically cut into bite sized pieces

[Baz Faz]

I make boeuf bourguignon. Lardons browned in a casserole and taken out. Beef cut into cubes and browned in the casserole. Lardons put back in. Herbs and garlic added. Red wine added. Cooked a couple of hours. Small onions added and cooked another 30 minutes. Mushrooms cooked separately and added.

[kuskiwi]

I too think of option two in various combinations.

[wikki]

option two.
like Kuskiwi said.
your first option is a clear soup. In vienna you would get that if you order a "tafelspitz". ( first the soup, still the meat inside, you will get inserts for the soup, then you will get sides for the coocked meat)
at home you eat soup for few days ( with noodles, just veggies, semolina dumplings or some liver dumplings) and then beef apple salad.

[kerouac2]

Like Baz, I also make bourguignon with the cheapest red wine on hand, or else a carbonnade generally using brown beer (but any beer will do). I add my herbs and spices of the moment, ranging from Cayenne pepper to curry to cinnamon. It all depends on one's mood or personal taste. I have learned to simmer it for quite a long time -- generally at least 4 hours until the meat is falling apart. I boil potatoes and sometimes turnips and carrots on the side to serve with it.