Today, I'm going to cook up a Mighty Stew. What shall I put in it?

I'm iffy about corn, partly because I grew up on a farm and find that long-cooked corn tastes funny to me, and partly because it's so sweet. But if you've had it or are cool with it, go for it.

Paprika is great. Paprika and a little tomato paste in a beef stew? You got a little goulash going on. I like some spice, so I usually add some green peppercorn and cayenne while I'm at it.

A bay leaf can be terrific.

Mushrooms, any kind.

Wine or beer or vodka (go gentle) or port/vermouth/etc.

hmm. i have this Stoli Razberi which could perk things up a bit...

If the raspberry taste is too strong, I dunno ... I'm used to using just straight-up vodka for cooking, like in vodka tomato sauces and so on.

well, there's one way to find out...

God hates a coward. I say go for it.

good idea.

perhaps i should sample this vodka a little--y'know, just to make sure it's still good & whatnot.

corn is great in stew but you only add it at the last minute.

if you are making a stew you HAVE to start it with chopped shallots carrots and CELERY (capped up coz it it absolutely crucial to a good stew)... dredge the meat in flour beforehand, too, as this will help thicken the gravy, then heat your pan put some butter in, toss in the onion, celery and carrot around in it for 5 minutes or so (you probably should put a bit of garlic in, too) then add your meat and brown off (meat ideally lamb - bony cheap cuts like shank and neck are great coz they have tons of flavour and the gelatin in the bones makes the gravy really rich), when brown pour in 1/2 to 3/4 bottle of decentish red wine (not chateau mouton rothschild but pref not bulgarian antifreeze, either). add salt and pepper, a stock cube chopped fresh rosemary (or dried who cares) stir in, then add cubed potatoes and sling in the oven on a lowish heat for 2 1/2 to 3 hours... this is good!

celery is u&k! include the leaves!

See, I don't use celery in stew because leaving it out differentiates stew from gumbo even more; but if not for that, I'd be all for it. So Kingfish, celery it up.

in US: "eggplant"
other places: 'aubergine'
either way: CRUCIAL

not at all - goes soggy falls apart and tastes horrible.... bleargh!

ah my friend stelfox
come to wisconsin and I'll
hook ya up proper

When I make stew I render the hell out of the beef -- I start with a veggie broth and let the meat give its flavor by letting it simmer for, oh, 4 hours or so. The meat also ends up falling apart like shredded beef, so that's cool. Also, another way to thicken the broth is to dice one potato real real small and let it dissolve.

my own usual quick & dirty beef stew:

don't have time to render bones; half water, half chicken stock (canned or carton)

Chop:
Celery
Carrots
Potatoes
A little bit of turnip and parsnip (not too much it will be too sweet)
Green beans (like haricots verts or similar)

brown the meat in the bottom of the stewpot--yes i know it is unorthodox but you can brown it if you're careful, this is an "i'm in a hurry" recipe)

make a roux with half butter, half olive oil, just let it go golden, deglaze as you make it; not dark
add the veggies and sweat them until they release their aromas

Add water, chicken stock and two large cans of tomatoes (chooped prefereably)

Add bay leaf, sage, thyme, basil, salt (pepper not till the end)

Simmer until it is done.

I should remember to post my recipe for Mexcian Style Caldo de Pollo (Chicken Soup)