Kip Ashlynn @Kip Ashlynn - 1mo
4 hours later 😅 https://blossom.primal.net/5a5e5b25e4a6d02f7d7e6aa2a6706b2970f1f93fca3e3f88c5a7f0afd3160d92.mp4
Well one, it's stew so it does just roast for two hours. But two I'm slow dang
No, I make it a lot each winter. It's a slow cooking process. You can't rush browning the meat, you've got to do it in batches so they aren't touching. You can't rush making the broth, I like using ginger root as a base which just involves letting that boil in its own pot for ages. You can't rush sauteing the veggies and making the roux. I'm not in a rush, if I'm going to cook I take the time to make it good. Why you hating? 🤷♀️
Make sure to check it's oven safe! You can find some basic recipes on Google. I never follow a particular one. Some tips for making it real good: Cook bacon in the pot first, it'll season the base of the pot with delicious bacon bits. Also it's better to use bacon grease as it's a high temperature fat. A lot of recipes call for using olive oil which is a low temperature fat and is dumb to use for this work because it's high temperature cooking for a long time. (I guess you could use like coconut oil if you're not a bacon eater, but make sure it's a high temperature fat not olive oil). Toss the cubed meat in a giant freezer bag filled with flour and seasoning to coat the meat and let it sit a bit so it's dry. This will let it brown better. Getting a nice sear on all sides of the meat is important because it'll help lock the juices in the meat and make them tender. Brown the meat in small batches so they don't touch and set aside on a plate. Use the bacon grease to brown the meat and add more as needed through the batches. Saute your aromatics (onion garlic etc) when done browning the meat. As you're stirring them make sure to scrape up the seasoning from the meat on the bottom of the pan. Add more grease as needed. When the onions are almost clear add your mushrooms and cook until they release the juices. Then use the leftover seasoned flour from coating the meat, sprinkle a layer over the greasy veggies and stir until incorporated. Do this a few times until it's not greasy anymore. Then add broth and stir until a thick roux develops. Make the broth special. I use a separate pot to develop the broth, I like to boil the heck out of a bunch of ginger for a while because ginger tea as the base of the broth gives the stew a nice kick. After adding the rest of the ingredients in, bring it to a boil. Get the seasoning right for your preference, only then add back in the meat. Give it a good stir, then pop it all covered in the oven for 90 minutes to 2 hours. Check at one hour mark to see if you need to add more broth.
I don't think I said that 😅 elsewhere I said I often take 2-3 times the length that the recipe might say. This is typically an all day activity for me, it's good for a cold rainy Saturday 🥰
Oh yea 🤣 two hours of it just sitting in an oven. You have to do lots of stuff before you put it in the oven.
There's a reason I do it only rarely. But it pays off and I can just freeze a bunch to have deliciousness later too 🥰
