Beef tips and stew meat are similar but not exactly the same. Beef tips are small pieces of beef cut from tender cuts like sirloin or tenderloin, while stew meat can come from various cuts and is typically tougher and meant to be cooked slowly in stews or braised dishes.
Beef stew would be great!
In general, kangaroo stew has kangaroo meat in it. Just like beef stew has beef in it, lamb stew has lamb in it and pork stew has pork in it. The recipes for stew vary widely, but a stated "type" of stew will have that ingredient featured in the presentation.
Beef stew meat usually consists of scraps that the butcher trims off of better cuts of meat, or meat from the chuck (shoulder) or round (rear) of the cow which aren't really good for anything else, but don't contain enough fat to be ground into ground beef. When cleaning up a steak he would have waste that would otherwise be thrown away but it is still good meat which could be eaten, so they decided to throw it in a stew. Stew meat does not have enough marbling to be eaten medium or medium rare or anything less than well done, which is what differentiates it from a steak. You've probably had tough beef stew meat. That is meat which hasn't been cooked long enough. Stew meat should be cooked for hours and hours in liquid (such as beef or veal stock) so the liquid has time to penetrate the meat and make it tender. Otherwise you end up with a piece of beef as tough as a shoe sole and about as flavorful.
No. Homogenous means that the mixture would have the same composition throughout. Beef stew would have more meat in some places and more vegetables in another, etc. Water would be an example of an homogenous mixture.
The most popular beef stew recipes in Ireland include the following. Special Irish Beef stew, Guiness Beef stew, Slow cooker guiness beef stew, Irish beef stew and Beef&Stout Irish stew.
Some popular recipes that use beef heel meat as the main ingredient include beef stew, beef bourguignon, and beef and vegetable stir-fry.
you have to make stew and then you pour beef in it.
The recepie in its most common form requires lamb,mutton or beef to make stew, depending on your budget.
Goulash is a stew based on paprika. Lots of it.
My mother-in-law called it "Belgium Beef Stew". It was made with beef, onion and beer. She coated the stew meat in some seasoned flour, then browned the meat in a heavy pot. She then added about 3 onions, sliced, then poured a bottle (or 2) of beer into the pan, simmering until the meat was tender. I prefer the taste of a darker beer in the stew, but it's tasty with all beer.
Originally, beef stew with potatoes and carrots.
Answer 1:It adds thickness to the liquid and seems to coat everything if you like that kind of stew. Answer 2:I have been making stews for over 30yrs and I have never 'dredge' beef in flour. Just cut it into cubes [or ask your butcher to do this for you], and add the meat to your casserole or saucepan or slow-cooker. If you want the stew thickened, just add some cornflour in a small cup or glass and mix with a little water [not too much or it will not thicken your dish].