Ninja Foodi and The Best Beef Stew


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15 replies
  1. Elizabeth Shaw
    Elizabeth Shaw says:

    I never add raw mushrooms to anything. It's like live Pizza they come out white and wrinkly. They have so much flavor when you pre-cook them in a little bit of butter and Worcestershire that I feel it's the best way to add mushrooms to a stew or casserole because they may not stay White and they may be cooked through but you don't get much flavor from them.

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  2. Elizabeth Shaw
    Elizabeth Shaw says:

    I have a great tip for beef stew. Add 12 oz of V8 juice with whatever broth you use. Absolutely delicious although I know some people don't like anything tomato in their stew. You won't actually taste tomato but it will just taste extra yummy! I also use a sensible amount of garlic and a bay leaf. Oh I also add thyme. I got French time from Penzeys which is actually green and has a much fresher taste than say McCormick. I always use better than bouillon beef chicken seafood which are used to season and make bras for different dishes. You're the reason why body still don't know what I'm doing for supper. Celery is optional but I always use it along with peas at the end. You can make your stew any way you would like to I just thought I would let everyone know what I use that works for me. I pretty much make at least four times this amount and I live alone. I like to cook in large batches and freeze them in my FoodSaver so that I developed a library of frozen meals to choose from when Home Care isn't available or on a Sunday when nobody comes to see me. If I'm going to freeze it I do not add potatoes because mashed potatoes work fine but potato chunks fries really weirdly and they are mealy and yucky when they're heated up. I don't know how the big companies freeze chunks of potato it's probably flash frozen which can't be done at home.

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