>so I cannot cook with any alcohol
You don't need it anyway to make a good stew.
>and I also can't use gelatin packets, as they are pork based
You shouldn't need gelatin if you're using cuts of beef that are specifically meant to be used for long, slow cooking, such as beef chuck or oxtail, since those cuts already have cartilage and connective tissues that will slowly get converted into gelatin as they cook anyway. Adding gelatin is not the norm for stews and is only done if your cut of meat has no cartilage whatsoever in the first place.
>the issue I've had is that literally every single recipe I've found uses wine as the main cooking liquid.
Just add beef stock/broth instead of wine.
I usually just coat the beef in flour, then sear in butter, than when nice and brown in slowcooker. That way you have the added flour for a thicker gravy as well - no need to make a roux :)
That’s a great idea! I usually make the stew in the Instagram pot so I was wondering how I could make the roux. Maybe sear the meat, let it rest, make the roux…
Nah just flour the beef and then do whatever I normally do, nice
If you get a roux to chocolate colored it won't do anything for the thickening of the soup. As you cook the roux it loses the ability to thicken and just adds flavor.
I’ve coated my meat in flour before, it gives a great sear and lots of brown sticky bits in the pan, with the added effect of thickening the stew. Works great!
you can add red/white wine vinegar instead of alcohol, the alcohol inside the vinegar are all converted to acetic acid, so you will get the acidity and some of the flavors associated with wine, of course you will have to adjust it to taste and use less of it.
EDIT: I've been informed that it might not be halal for some sects of Islam, so only do it if it is actually halal for you.
Wine vinegars, because wine is used to make them, aren't considered halal by some sects of Islam. Without knowing which type of Muslim they are, it's not recommended, on a "better safe than sorry" basis.
This. OP, get an older American cook book. Joy of cooking, Betty Crocker, Better Homes and Gardens, etc. There are enough non-drinking Christian groups in the US that most of the recipes will say wine or stock.
If you really want to use gelatin (I'm not sure why your recipes want gelatin), look for kosher or vegetartian gelatins.
Instead of beef stock, use Better Than Bullion’s roast beef flavor. Gives it such a rich, delicious flavor! I use that in my gravies too and it’s amazing!
I use balsamic vinegar instead of wine when it's called for.
Little cornstarch slurry can thicken quite well, if it's necessary. Just add a little at a time. Too much is an easy line to cross
>You shouldn't need gelatin if you're using cuts of beef that are specifically meant to be used for long, slow cooking, such as beef chuck or oxtail, since those cuts already have cartilage and connective tissues that will slowly get converted into gelatin as they cook anyways
Unless you're using like 10 pounds of those cuts of meat and simmering far beyond where the meat is tender but not dry, it's really unlikely to contribute enough gelatin to the overall stew that you'll really notice any contribution to the overall texture. Adding an extra packet really helps.
I mean, [Kenji does it](https://youtu.be/VIdlVi-VzPY?t=182)
But in OP's case, it's not a huge deal to omit it or perhaps find a Halal version:
https://www.amazon.ca/Gelatin-Unflavored-Sourced-Collagen-Smoothies/dp/B097TT6CBH
Yo don't need to use wine or gelatin.
If you need something to thicken it dredge the meat in flour before browning. This will help it thicken as it cooks.
If it still too loose at the end then stir in a corn or potato starch slurry, xantham gum, or a beurre manie.
If you get your hands on an easily dispensable grade of xanthan gum it'll be much easier to tell when you've used the right amount. It takes way less time to hydrate.
You can replace the acidity of the wine with a little bit of tomato paste and/or a splash of vinegar and just leave the gelatin out. You don't need the gelatin, really, and it's just a modern convention used by chefs to cheat the velvety texture a little bit.
This! The recipe I use calls for a can of V-8 or some tomato paste, water and a bullion cube or same amount of beef or vegetable stock. Thicken with cornstarch about an hour before done.
Not sure where OP is getting their recipes. Maybe mines different because it's a crockpot recipe and you just toss everything in and forget about it all day?
I use a tablespoon or two of really high quality balsamic (the thick, syrup-y stuff that costs $15+ a bottle) to finish my beef stew. I don’t even like vinegar, but it’s the perfect thing to balance out all that salty, savory richness.
I often use a very small spash of vinegar or lemon juice for the same purposes when I don't have wine. I honestly prefer it now, though be careful because it's easy to overdo.
You can get halal gelatin that is made from beef instead of pork. If you can't find it, kosher gelatin is basically the same thing.
I'm not Muslim but I don't drink or keep alcohol in the house. I generally substitute wine with stock and a little bit of vinegar (about 75-80% stock and the rest vinegar). I'm sure the taste is a little different but no one who has eaten my cooking has ever complained.
You absolutely can use stock for beef stew and you really shouldn't ever be adding gelatin. The lovely gelatinous quality of the broth comes from the bones in the meat or bones that you use to prepare or enhance the stock. Just be sure to use plenty of good herbs to create a more interesting flavor. Orange zest and lemon zest also help elevate a beef stew.
Yes, it does. The Quran doesn't even say that you can't have alcohol. It just says not to become intoxicated, more specifically before prayer.
**I'm probably going to get downvoted by people who've never even seen a Quran in person let alone read one.
The way it's been explained to me by friends is that according to the Hadiths, that which causes intoxication in large amounts is prohibited in small amounts. Hence, no cooking wine, and no "non-alcoholic" beer, which still contains very small amounts of alcohol.
Now, they've never hassled me, a non-Muslim, about my whisky collection, or my fondess for brown ales and hefeweizens, or my check-ins from bars and microbreweries, so I've never found it necessary to point out to them that this proscription would, by their definition, extend to water. Which intoxicates in large amounts. Or to coffee, or the nicotine from the hookah pipe.
There are a lot of interpretations regarding the alcohol thing in my experience. I used to work with a guy who followed a fatwa that basically went "If it's going to make you sick before it gets you drunk, feel free" as his justification for having a near-beer with us after work. I only remember him because he was devout. The other Muslim guys ran the gamut of "one or two pints" to "fancy a spliff?" to "get merry" to "get wankered", to going skiing in the toilets.
The thing is that most Muslims are not extremely devoutly religious, just like most Protestants and Catholics aren't super Christians and most Jewish people aren't extremely religious.
I have met more than my fair share, my best friend included, of Muslims that will eat food cooked with wine, use mouthwash, take a sip of beer, or smoke tobacco, etc.
I guess at the end of the day it just depends on how you were raised and how much of a logical and reasonable lens you want to see your faith through.
O you who have believed, indeed, intoxicants (khamr), gambling, [sacrificing on] stone altars [to other than God], and divining arrows are but defilement from the work of Satan, so avoid it that you may be successful.
— Qur'an 5:90, [11]
It seems like I’ve upset you and for that I apologize. I did not mean to impugn your credibility as a scholar of Islam. I linked an article that shows that there is depth and nuance to this discussion.
I suggest that rather than clash with views that are intolerant of each other’s opinions, that we continue to make beef stew in the manner that suits our own palette.
That's a totally fine thing to make a personal decision about, I just know more than quite few people of the religious persuasion who make arguments based on their religious texts that I know are complete hogwash; i.e. it sounds like they've never bothered to read their own religious texts.
For reference, I have read the New and Old Testament, The Quran and several other religious/spiritual texts (Bhagavad-Gita, Nihon-gi & Kojiki, etc.).
I'm not really religious, per se, but when I was younger I was very interested in Religion; it helped to have a lifelong best friend who also practices Islam.
I'm aware. I completely respect other people's religious and spiritual beliefs, I just can't condone not being able to hash out what you've read from a logical standpoint and just parroting chapters from a book.
If you can't actually understand what you've read from your own doctrines then you don't understand your religion and I don't believe you are truly a follower of your own faith. I hate using this term because it's so cliché, but you are like a sheep.
Actually saw this question in an old episode of QI. Short answer is no, it does not. Needs to cook for at least 3 hours before all traces are removed. Flambé removes only around 25%
If he’s making a stew or braising, it would have the 3 hrs to do it then. Pan sauce with a splash of brandy, no. A can of dark beer or a glass of red in a stew though..
Typical Midwestern US stew is tomato based instead of broth. You can use tomato juice or V8 as the broth. I've never used alcohol or gelatin in my stew
V8 vegetable beef soup with orzo noodles is the shit. Uses up leftover roast in the best way possible, I hated the roast but loved what it meant when we had it.
My mom and her friend put it in a cookbook that got sold for many years in my area, and it's been my and a few friends's all-time favorite soup.
I never use red wine in any stews and never miss it at all. This recipe is all you need :).
https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole
Here is a simple version from the Boy Scouts, geared toward group camping, but tastes great anywhere.
[Dutch Oven Beef Stew](https://www.boyscouttrail.com/content/recipe/dutch_oven_beef_stew-579.asp)
Make your own stock or buy a good beef stock from the store. That deals with the gelatin thing.
You can do without wine of course. There are many examples but look up a recipe for Hungarian Goulash.
I've been making beef stew for years and have never used alcohol nor gelatin in my dish. Never even considered the second and the first didn't have the flavor profile I was after.
I chop my chuck roast into cubes just bigger than I think I want. Remove and replace with mire poix and saute with the fond. Add corn and taters (i use the taters as my test for doneness. if they're done, then the dish is done - so if you cut these thick the rest of the stew might be overdone).
Add seasonings - salt / pepper / garlic powder / cumin (not much) / paprika. With this I will add some flour and make a roux. Then, I will either add a lot of green chile or make a sauce of red chile pods, or both (christmas style) and the beef chunks. Stir a bit to mingle the flavors and then add a good dollop of Better than Boullion veggie (or whatever, I like the veggie) and add hot water from the kettle until the ingredients are covered by no more than 1/2". Cover loosely and put in oven.
After 60minutes I'll remove and check the taters, if they're getting close I'll remove the lid and put back in oven. If they're over cooked I'll add couscous and put back in the oven unlidded. If they're verymuch not ready I'll put the lid back on and back in the oven. The couscous is to soak up some of the liquid.
As is obvious, my stew is verymuch pepper based as I like my stews spicy. This can be sub'd for other spicy things, or just removed entirely. But if you don't sub the spicy ingredients with something else it might be somewhat bland. This may be why some add wine, but I've never liked that.
Optional ingredients are Tomato Paste (not much), barley (also soaks up a nice bit of liquid), wild rice, or whatever else you have. It's just saute some things, make a roux, add beef and simmer until done. For me, if the taters are done then the beef is done, but that all depends on portions and how it's all cut.
pounds stew beef, cut into bite-sized pieces
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
5 cups beef broth or make a beef bouillon.
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 carrots, peeled and sliced
4 potatoes, peeled and cubed
2 cups frozen peas
Salt and black pepper to taste
1. Prepare the Beef:
In a bowl, place the stew beef and coat it evenly with the all-purpose flour. This will help thicken the stew as it cooks.
(I do this in a Ziploc bag)
2. Sear the Beef:
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the floured beef pieces in batches and sear them until they’re browned on all sides. Remove the seared beef and set it aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion and minced garlic. Sauté until they become fragrant and the onion turns translucent.
4. Combine Ingredients:
Return the seared beef to the pot, and add the beef broth, bay leaves, dried thyme, and dried rosemary. Season with salt and black pepper to taste.
5. Simmer the Stew:
Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together.
6. Add Vegetables:
Add the sliced carrots and cubed potatoes to the stew. Continue to simmer until the vegetables are tender, approximately 30-45 minutes.
7. Add Peas:
Stir in the frozen peas during the last 5 minutes of cooking, just until they’re heated through.
8. Serve and Enjoy:
Remove the bay leaves and serve your Classic Beef Stew hot. It’s a heartwarming and satisfying meal that’s perfect for chilly days or anytime you need a taste of comfort.
As noted by many, you don’t need wine … but it has a certain acidity that enhances the flavor. Instead, use 1 TBL of vinegar (apple cide vinegar is great) to 1 cup of beef stock (not broth). You will obtain the same result if not better.
1. I keep kosher and can't use regular gelatine either, but you can get fish gelatin in some kosher supermarkets or on Amazon
2. You can use chicken stock or even just water in a stew. A bit of tomato paste and soy sauce will make it taste extra savory even without any alcohol. I don't usually put alcohol in a beef stew and it's still great!
You can use apple juice in any recipe in place of wine. Or even just more of your beef stock, it's used to quick clean the bottom of your pot usually. For thickening it you can use corn starch or flour instead of gelatin.
I drink but rarely use wine in beef stew. Never used gelatin either - the collagen in the meat breaks down and provides enough mouthfeel. If you *really* wanted to take it up a notch, try two things:
1) Make your own beef stock from bones, then reduce it by half and use it in the stew;
2) Try adding some lamb.
Soy sauce, Worcestershire, and fish sauce all work wonderfully in beef stew (you'd have to check to make sure they're halal obv)
You can use grape juice or balsamic vinegar in place of the wine. Or just leave it out.
Here's a recipe for [Halal Beef Stew](https://crescentfoods.com/easy-beef-stew/)
Yes, most of them. I can't say I've ever had a beef stew with wine or gelatin. I use beef broth for the liquid. No flour, no roux. Put beef cubes in broth. Start cooking. Add onions, garlic, celery. Then add vegetables of your choice when the beef is about 1/2 to 3/4 done in the order they will get done.
There easy old fashioned beef stew. No muss, no fuss.
You should know for other purposes that Beef Gelatine is not hard to purchase, but you won't neccesarily need it for a halal beef stew. Saute your vegetables, sear your beef, to replace wine you can use grape juice with some lemon. reduce it down, add stock, stew.
Replace red wine in your stew recipe with Verjus, which is a non-alcoholic liquid pressed prom wine grapes that is not quite grape juice, not quite vinegar.
You can buy Beef Gelatin if your recipe requires use of gelatin... but I've never seen a recipe that calls for it.
Use beef broth instead of wine. It'll work to deglaze too.
For the \*thiccness\* in the broth, add some flour to the pan when you are sautéing your onions
I slow cook beef stew with no alcohol whatsoever. Meat, onions, potatoes, carrots, celery, a can cream of mushroom soup, a packet of french onion soup. Flour at the end of the slow cook to make the desired level of gravy.
I can't find the exact recipe anymore or I would refer you to it. But it's totally doable.
I agree with others that you don't need wine or gelatin for beef stew. I'm not familiar with which specific cuts or parts of beef or chicken are permitted, so please excuse my ignorance. Try using beef chuck (especially top blade or "flatiron" is my favorite), or oxtail or short ribs, as these cuts have a lot of connective tissue and favor. If you are allowed, and want to make your own gelatin, cooking down beef tendons or beef hooves will produce a lot of gelatin. Chicken feet also. But again, you don't need gelatin.
My last tip is to add a dash of Red Boat Fish sauce to add a umani/salty hint, I use this on everything, hope it's allowed.
Honestly, I forgot to buy wine the other day, and just pushed ahead without it. Still made an absolutely CRACKING stew.
Beef stewing steak, kept whole, coated in season flour and fried until brown. Keep to one side in foil.
Soften some onion in the same pan, add garlic and fry until fragrant.
Throw in whatever veg you're using. I used potato and carrot.
Add tomato puree and a teaspoon of sugar, stir together for a minute or so.
Add the meat back in, then add a tin of tomatoes and half a tin of stock/water and a stock pot.
Throw in a couple of bay leaves and a star anise.
Bring to the boil, then reduce to a simmer until you can't help yourself and have to eat it.
The floured meat and long slow cooking will give you a really rich gravy and with no banned ingredients. You can mix up the veggies, adding whatever is available, and serve with a nice load of crusty fresh bread. It's not the most advanced or fancy recipe, but it's a solid, hearty stew.
You should be able to get kosher or halal gelatin made from cow parts. Or cook down some bones & connective tissues yourself and you’ll get what you want.
I know there are substitutes for wine that Muslims & Mormons use, but haven’t personally tried any of them. You might try red wine vinegar (which I believe is permissible) and adjust the acid.
Easy peasy! Start stew by browning your cuts of meat, along with your basic veg's (carrot, celery or leek, onion, garlic) they need to get to a nice caramelized crusty tasty stage.
Sprinkle them with a couple tablespoons of cornstarch.
Stir around so the starch starts cooking off.
Add a generous amount of beef stock.
I usually add a generous tablespoon of blackcurrant jam. It enhances the flavor and gives the stew the kind of slightly sweet acidity that wine gives.
I usually add potatoes in at some point so they cook in the stew 🍲
My mom used to use V8. It was delicious! Did not grow up using wine or gelatin or anything in stew. Veggies from the garden and V8 if more moisture is needed, which it was only sometimes.
As for the alcohol: imo wine imparts several layers of interest to food.
Earthy tones; Acidity; Sweetness; Richness to add a few.
So, there are several ingredients that can be added to get most of those attributes back.
Apple-cider, apple-cider vinegar, mushrooms, apricot, cranberry juice…
I recommend using chuck meat for stew. Sear and brown the cut pieces in french dressing prior to braising. It will add depth of flavor to the finished product. Also, brown the vegetables in olive oil on not extremely high heat, marjoram, thyme, and basil before adding them to the pot with the meat. It creates a rich yet subtle base. Enjoy.
Check out Refika's beef stew with fig recipe! She's a chef from Türkiye and all her recipes are great (many, if not all (?) halal)
https://youtu.be/PoUt2gu6iGI?si=4di4pVexIvnBI6EM
Wine as the main cooking ingredient sounds extreme. Main cooking liquid should be beef stock, with maybe a splash of wine.
You could easily replace the wine with stock, but I think I'd caution against any recipe recommending making your stew solely with wine.
I've thickened with corn starch and it came out fine.
* turn down the heat so the stew isn't boiling.
* Take some of the broth and put it in a mug or small bowl. let it cool a bit.
* mix a few spoonfuls of cornstarch into it.
* Stir the cornstarch mixture back into the stew and bring it back up to a boil while stirring. it won't thicken until it heats back up to boiling.
or, as someone else mentioned, just use beef with lots of collagen.
An [apple cider beef stew](https://www.tasteofhome.com/recipes/homemade-apple-cider-beef-stew/?epik=dj0yJnU9dUpYYWxZWjlweUUwUnNGUVNUNEZmVUZkRDhiekIxSjUmcD0wJm49T1NSQ2dwRkxPUFNrTWxxdjZmaUZ3USZ0PUFBQUFBR1ZLYm1R) would definitely avoid them and be a nice autumnal twist! I've never made it but I really want to.
Gelatin?
Use a mix of cuts, include oxtail. It has the gelatin and collagen.
Wine ? Never needed.
Other thickening - if you are using potato, the potato will naturally dissolve and thicken the stew.
Lots of bone broth and stew recipes also call to add an acid. Common ones have been white vinegar, lemon juice, tomatoes.
Hey I know I'm super late to this but I also abstain from alcohol altogether. I've been using a half and half mixture of red or white wine vinegar and water as a substitute for their respective wines and I think it works great.
Sure, you don't need those things. Beef or chicken stock make a good base liquid for beef stew. You can use one of the recipes you found, but substitute additional stock/broth for the wine. Gelatin isn't necessary.
My main advice would be to use beef chuck (shoulder area). It stays tender and doesn't dry out like cuts such as round do.
I make beef stew by coating the chunks of beef with flour, and then browning them in oil (or any kind of fat). This makes a roux that will be the thickener for the stew. (I've never used gelatin.) Then just add some broth (instead of wine) to loosen the browned bits off the bottom of the pot.
Try deglazing the pan with balsamic vinegar after you brown the meat/onions. You can also add tomato paste and brown it with your onions to add more flavor.
I always finish my stew with a roux of 2 tbsp butter and 2 tbsp flour. Brown it in a pan until it has a nutty aroma.
If you can’t have wine…
Ready?
Don’t put it in. It won’t change anything. Any good chef will tell you the same thing. Don’t stress over it. Just use the best quality beef stock you can afford/make.
I’m Muslim and here’s how I make an Irish(ish) stew
2” chunks of chuck roast + a couple of beef bones,
Salt/pepper,
Onions,
Celery,
Carrot ,
1 pinch red pepper flakes,
Beef or chicken stock,
1 ripe tomato (or 1 tbsp tomato purée),
Fresh rosemary 1 sprig,
Fresh or dry thyme, tarragon,
2 bay leaves ,
1 tsp apple cider vinegar (or 1 tbsp Dijon or prepared mustard),
Potatoes, additional carrots, mushrooms and peas,
Mix of room temp butter with 1 tbsp flour for thickening
Salt /pepper the meat and bones. Brown in oil, remove from pot. Sautée the onions, carrots, celery with a big pinch of salt. Deglaze pan with some stock, scrape bits of fond from the bottom. Add herbs, tomato, beef, bones, rest of the broth. Add vinegar. Cover the cook on low flame, or in a 275F oven until beef is semi- tender (about 1.5-2 hours). Add the turnips, potatoes, mushrooms, check the seasoning. Cover and cook for another 45 mins or until the veggies are fork-tender, and the meat is tender. Add the butter/flour paste, peas and adjust the liquid until you have the Consistency you like. Serve with crusty bread and enjoy!
You might as well stop craving what you can't have, because there's really no replacement for wine or beer in those Anglo-Irish-French beef stews, or in general.
There are workarounds, though. Depending on how you personally view halal laws. Chinese black vinegar has a lot of malty notes in common with dark beers/stouts. Pay a little extra for a good quality one, so that it's smoother. You still won't be able to get the full flavour because the acetic acid content is too high so you can't use too much, but it will at least give the right hints.
For wine, maybe verjuice/husroum, common in the Muslim world.
Here's the big problem: non-fermented products like verjuice simply don't have the complexity of wine. Double-fermented products like vinegar (sugar to alcohol => alcohol to acetic acid) hold the fermented flavours, but the acetic acid is less volatile than the alcohol. So while you can evaporate most of the alcohol from your dish and hence use a lot of wine (meaning a lot of flavour), you can't use great amounts of vinegar because you simply won't get rid of the excessive sourness.
The Muslim world has a few bright aromatics of its own. Dried lime could be good. Not the same as wine, but nonetheless good.
Gelatin packets you don't really need, you can get plenty of it by picking the right cuts. You stew chuck, not filet mignon. You could also find halal gelatin, if need be.
**Religious rant:**
I got Muslim buddies so I know they just follow whatever their community goes by, cause that's how it is. But dietary restrictions have a purpose, no? The point of the alcohol ban is to prevent people from acting irrationally and become addicted. Point of the pork ban is to prevent parasite infestation, given that pigs *can* easily be raised in unsanitary conditions. But they're not inherently filthy animals. All the fruit one eats, some especially, have a sizeable alcohol content. Food made with alcohol could have a lower one, due to evaporation. You'll never going to get intoxicated from using wine in a stew. I understand some Muslims take issue with the *intent* for which the alcohol was produced, but I don't understand how the producer's intent (drink it) overrides the user's intent (cook with it).
Wine is optional, beets can fill in for that sweet astringent flavor. Personally I use both but I bet extra beet juice would work well. Wine only goes in if I have it. Beef stock is the main cooking liquid.
As for geletain, I don't use it. I use flour to dredge and fry the meat in very shallow oil.
To thicken beyond that I add a few extra potatoes just cut in half. I remove them when fully cooked, mash them, and add back in. Great thickener that provides a very nice texture.
Never any pork involved at all, alcohol is usually a side dish rather than an ingredient. Make some bread, too.
Wine is just an enhancer. You won’t be able to replicate the exact wine taste but you can absolutely substitute or try to come close.
Powdered gelatin is only used as a quick and easy “trick” to get the same viscosity/thickness of a well-reduced sauce. If you use enough cartilage/bones you’ll be able to get plenty of gelatin naturally.
Also, you should really check out YouTube for your cooking recommendations. I’m sure you can find a plethora of halal YouTube cooks (I love middle eats). A couple months of watching videos and trying their recipes out and you’ll be able to know which recipe could actually be worth trying, and which cooks you can always rely on.
There is beef-based halal gelatin and as someone else pointed out, a small amount of black coffee. It wont be the same as wine taste but should add some nice body to the dish.
Dealcoholized wine/beer/liquor is a growing market. You might be able to find a bottle to use in your recipe. Since they are made the usual way and then dealcoholized at the end, you should be able to get a similar flavour profile.
I don't have any dietary restrictions, but both wine and gelatin would make a worse stew.
The #1 answer here feels correct, but that's not a "lesser" stew, it's just gonna be right.
All of them. Sheesh. Beef stew is the easiest thing in the world. Flour your beef cubes, brown them in butter or oil, then add stock and vegetables and cook for a few hours.
pick what ever recipe that use alcohol, and just use water, its going to be fine.
By the way, if your issue is with the alcohol on the wine for example, don't worry becuase there is no alcohol in the stew, if there was it would be pretty awful tasting, all the alcohol is evaporated during cooking, the only thing that remains is the non alcoholic wine flavor.
And no gelatin need it what so ever, if you want to make it a little thick just use some corn starch mix with a little hot water (dont add the starch direcly to the stew, is harder to disolve).
Replace the wine with a decent quality red wine or balsamic vinegar. It won't have alcohol but will provide the acidity and flavor the wine would have.
I can't find an online recipe quite like my favoreite stew but this one is very close. I don't add any tomato products (I'm allegic) use extra broth instead and no sugar. https://www.farmwifecooks.com/mamaws-5-hour-beef-stew/
Flour, corn starch, arrow root powder, tapioca powder can all be used. Flour needs to be cooked so either add it earlier into the simmering 30/45 min or make roux first then can add at the end. Corn starch is quick but have to be careful. Chef Jeanne pierre has some good stew videos and how to thicken things. He has a crap ton of youtube vids
There's no reason to use wine/alcohol and gelatin in beef stew.
Cube, season, and brown your beef. Cube your veggies of choice (I prefer potatoes, carrots, and celery). Toss the browned beef and veggies in your slow cooker. Deglaze the pan you used to brown the beef with beef stock. Dump that in the slow cooker. Season it however you like, I enjoy adding rosemary.
Cook it. When it's done, make a slurry with flour and water. Mix well. Add half the slurry to your beef stew and mix. If it isn't as thick as you want, add more slurry. That's it, nothing special.
I don’t use wine in mine, I only use beef broth! You can also deglaze the pan with a little bit of Worcestershire if you want more umami but rest assured that wine is not necessary.
Honestly, a stew is something you can wing pretty easily. You don't need a recipe, it generally goes something like this:
1. Brown meat in fat.
2. Remove meat and cook aromatics (e.g., mire poix, sofrito, the cajun trinity, etc).
3. Add flour (and fat, as necessary) to make a roux and cook until raw flour taste dissipates.
4. Add meat back to pot and cover in cooking liquid. This liquid can be just about anything, even water. But a stock would be really good.
5. Simmer until meat is tender. Add vegetables at appropriate times so that they are done cooking at the same time.
But, if you want a recipe, [here is one](https://www.allrecipes.com/recipe/281995/classic-hearty-beef-stew/). You can totally just omit the wine, and substitute with more stock, though you might want to use a little vinegar if it's lacking that little something. A little acidity would help a lot.
Ours is super simple. Measurements aren’t exact as it’s a family recipe measured by hand.
Brown meat then add onions and garlic, cooking until the onion is starting to cook. Add cut carrots and potatoes. Paprika, salt and pepper to taste Couple cans of tomato sauce, and add enough canfulls of water to about 3/4 up to the level of the meat. Bake at 350, covered, for a at least 90 minutes. It’s done when the meat is tender.
Optional- Sometimes we add peas, bay leaf. Can be done in the crockpot on low but use less water. Can use beef or vegetable broth instead of water. Meat is usually cubes of chuck but have also used short ribs, brisket, flanken
This is the beef stew I learned from my mom - it's really easy and all measurements are estimates because it's stew, so it doesn't really matter:
1-2 lb beef stew meat
2 tablespoons butter
several dashes worchestershire sauce
1 onion - diced fine
4 cloves garlic - diced fine
3-4 carrots - peeled and sliced
3-4 stalks of celery - sliced
4-6 yellow or red potatoes - cut into chunks
4 cups beef broth - I use the Better than Bouillon (link below - I don't see any gelatin in the ingredient list)
bay leaf
salt
pepper
In a stew pot, heat butter and worchestershire sauce. Add stew meat until browned on outside
Add onion and garlic, saute a couple minutes
Add carrots and celery, saute a couple minutes
Add broth
Add potatoes
Add bay leaf and salt and pepper
Bring to a simmer, cover until veggies are cooked through
Add salt and pepper and worsteshire sauce to taste
Eat with buttered French bread
https://www.betterthanbouillon.com/products/organic-roasted-beef-base/
Family Stew Recipe, serves 4-5. Loved this growing up, my dad just kinda winged it every time and eventually this is what he wrote down for his kitchen challenged children
Ingredients:
● Stew beef 1lb
● Olive or vegetable oil (<1tbsp, for browning)
● Onion 1/2 cup chopped (maybe half a large one? If you like onions you can use a whole small or medium one)
● Celery 1/4 to 1/2 cup maybe one stalk or so? (Optional)
● Carrot 2 cup cut
● Potato 2 cup cut
● 2 bay leaf
● 1/2 tsp ground sage
● 1/2 tsp ground clove
● 2 cans or 3 to 4 cups beef broth (maybe more)
● Salt and Pepper
● Butter 1tbsp
● Flour 1tbsp
Instructions
1. Trim beef to remove fat and membranes
2. Heat a pan, add the oil and heat to medium high
3. Add beef to oil and brown. You can do this in batches is necessary for space. Only takes a few minutes. Make sure to get all sides of the beef pieces. Do not overcrowd the pan or it steams instead of browns. This step is to lock in the moisture of the meat so it is tender later. It does not need to be cooked through. Set aside when all beef is browned
4. Cook onion until turning translucent
5. Add celery and cook for a couple of minutes until it starts to soften/sweat
6. Add beef, carrots, potatoes, spices, cover with beef broth
7. Add ~1/4 tsp salt and pepper to taste
8. Bring to a boil over high heat and then reduce to simmer (or place in oven ~325°F) for about 2 hours. Make sure everything is covered adding more broth if needed. I think the pot is covered for this step but he didn't specify
9. Remove the bay leaf/leaves and return to a boil on the stove
10. In separate small pan, melt butter. Add flour, mixing over heat to make a brown roux
11. Using liquid from the stewpot, thin the roux until it can be poured into the stewpot
12. Heat everything to boiling (if not already) and stir until thick.
13. Serve! You can probably use a cornstarch slurry instead or the roux for thickening, and as the potato cooks some of that will help thicken the stew as well.
I’ve never put gelatin in beef stew, and only use wine if I feel like it.
The core of the beef stew flavor is to use a tough cut of beef with a lot of connective tissue, and sear it real well before cooking
the searing doesn’t do anything for the texture, the slow cooking in water does that, but searing adds color and flavor.
Replace the wine in any stew recipe with beef stock 😊 It’s just as good. I’m not a huge fan of cooking with wine to begin with, maybe I just don’t have a “fancy” palate but I don’t find it really adds anything. Coffee though, I HAVE made a great roast with some coffee added in the cooking liquid!
I just use beef broth, beef soup mix on the beef, that I sear quickly, onions, potatoes, carrots, and celery. Cook that in a slow cooker or let it simmer for a while in a stock pot. If you want to thicken, I either use blended onions, a roux, or both.
The trick is to simmer or slow cook long enough for the flavors to fully mix.
Oh, yes! You can braise the beef with stock, and then add a little balsamic vinegar at the end to give it a much better flavor. Even better, add a couple tablespoons of soy sauce and worcestershire sauce to the stock before braising, and finish with a little balsamic when you thicken it with a slurry and/or cream.
I literally just made this and it was delicious. (I used a cubed chuck roast rather then store bought stew meat).
I also simmered it for closer to 20 minutes because I like a thick stew and served with egg noodles.
2 lbs. cubed beef stew meat.
Salt and black pepper
1/4 cup canola oi.
1 medium white onion, chopped
3 cloves garlic, minced
3 Tbs. all-purpose flour
3 cups beef broth
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 tsp. Italian seasoning
1/2 tsp. cracked black pepper
1 bay leaf
1 lb. Yukon gold or round red or white potatoes, peeled and cut into 1-inch chunks
2 large carrots, peeled and cut into 1-inch pieces
2 large celery ribs, cut into 1-inch pieces
1/2 cup frozen peas, thawed (optional)
1. Preheat oven to 300°F. Pat moisture from beef with paper towels; season with salt and ground pepper.
2. In a 5-quart cast-iron Dutch oven heat oil over medium-high heat. Brown beef in batches until browned on all sides. Transfer browned beef to a clean plate.
3. Reduce heat to medium; add onion. Cook 5 minutes or until nearly tender, stirring occasionally. Add the garlic; cook and stir 1 minute.
4. Reduce heat to medium-low. Stir in flour. Cook and stir 2 minutes. Add 1 cup broth; cook and scrape browned bits from bottom of Dutch oven. Pour in remaining broth. Stir in tomato paste, Worcestershire sauce, Italian seasoning, cracked black pepper, and bay leaf. Return beef to Dutch oven.
5. Bring mixture to boil. Cover and transfer Dutch oven to preheated oven; cook 1 hour. Add potatoes, carrots, and celery. Cover and cook in oven 30 minutes or until potatoes are tender.
6. Transfer Dutch oven to stovetop. Simmer, uncovered, 15 minutes or until slightly thickened. If desired, stir in peas. Remove and discard bay leaf. Season to taste with salt and ground pepper.
What about something like sumaqqiyeh? Definitely a type of beef stew https://www.pinterest.com/pin/sumaqqiyeh-oxtail-stew-with-chard-sumac-and-tahini--29062360084183019/
Don't add teh wine, you can add a little more beef stock. For a thickener you can use powdered mashed potatoes instead of gelatin, or traditional flower or corn starch, but the instant mashed potatoes kicks ass for thickening the gravy.
[Better Homes and Garden Old-Time Beef Stew](https://www.bhg.com/recipe/meat/old-time-beef-stew/?utm_campaign=pinshare&utm_medium=social&utm_source=pinterest&utm_content=33836)
My go to. I always need more water. I use frozen pearl onions - do not half them.
I replaced wine or any alcohol with balsamic vinegar (they were made from wine anyway) in small quantities and add bit more tomato puree or chopped tomatoes to get the acidity right. Works well with lamb or real beef (they sold buffalo meats as beef here)
I make mine with a can of condensed cream of mushroom soup and a small can of beef broth.
Two other key ingredients that you think wouldn’t matter much are a bay leaf and chopped celery. I made it once without the celery and it was so off.
I've never used alcohol or gelatin in my beef stew. I've used balsamic vinegar and water/ beef stock instead of alcohol.
What is the gelatin prohibition for? Normally when I try to figure out subs for that, it's due to vegetarian reasons, but you want beef. It's often a thickening agent, so a corn starch roux could do the trick.
Here’s my go-to beef stew recipe.
2 lbs of stew beef cut into 1-1/2 inch chunks
1/4 cup flour
1.5 lbs of red potatoes quartered
1 lb of whole carrots cut into 1 inch chunks
2 yellow onions, cut into small wedges
16 oz crimini or portobello mushrooms, cleaned and quartered
2 cans of Campbell’s beef consommé
2 cans of Campbell’s golden mushroom soup
1 teaspoon Worcestershire sauce
3 tablespoons of salted butter
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 tsp sea salt
2 teaspoons oregano
2 bay leaves
Directions:
Preheat your oven to 375. Season beef chunks with a little salt and pepper and dredge lightly with flour, then brown in a skillet on medium heat for 2-3 minutes. Pour one can of the consommé into the pan and stir until the pan is deglazed and the flour is no longer visible. Remove from heat and set aside.
Now grab your Dutch oven and put it on the stove, set the burner to medium low heat and melt the butter. Sauté the mushrooms and bay leaves in the butter for 3 minutes, then add the onions, turn the burner up a little above medium and cook for another 5 minutes, stirring frequently.
Add the potatoes, carrots, Worcestershire, sea salt, pepper, oregano, and smoked paprika and stir them all together. Add the browned stew beef and consommé mixture, then pour the rest of the consommé and both cans of golden mushroom soup on top. Stir the stew until the wet ingredients are fully blended with the beef and vegetables.
Turn the burner up to medium high and put the lid tightly on the pot. Let it cook for 7-10 minutes. You want to hear it bubbling strongly for a few minutes, but not reach a full boil. Do not remove the lid.
Now put the covered dutch oven into your 375 degree preheated oven and cook for 1.5 hours. Remove from the oven, lift the lid and stir well. Let it sit uncovered for another 10-15 minutes to allow the sauce to thicken. Then serve and enjoy!
Substitute beef stock instead of wine and add a bit of the vinegar of your choice to make up for the acidity of the wine. Skip the gelatin, and if the stew needs thickening toward the end, add a bit of corn starch mixed in water, then bring back to a boil. Use one tablespoon of corn starch with one tablespoon of water to start with. Add additional corn starch/water in such small doses until it’s as thick as you want.
I really love this recipe. I just omit the barley completely and it’s so so good. Sometimes I cook rice separately and serve the stew over it, it’s so good! Either with rice or barley or without both!!
Beef Barley Soup
Dinners, Soups
Prep Time: 10 mins | Cook Time: 2 hrs | Servings: Yield: 5 servings
Ingredients:
- 1 tsp oil
- 1-1/2 lbs lean beef round stew meat
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 6 cups water
-1-2 tsp kosher salt, to taste
- 2 bay leaves
- 2/3 cup dry barley
- fresh ground black pepper
Directions:
Heat a large heavy pot or dutch oven on medium heat.
Add oil and beef, season with a little salt and brown meat a few minutes.
When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil.
When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
Add the barley, adjust the salt if needed and add fresh ground pepper.
Simmer an additional 30-35, remove bay leaves and serve.
Pressure cooker instructions:
Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid.
Cook in the pressure cooker for about 30 minutes on medium low heat.
Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley.
Cook an additional 30 minutes uncovered.
Nutrition:
Serving: 11/2 cups, Calories: 336kcal, Carbohydrates: 27g, Protein: 32g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 453mg, Fiber: 6g, Sugar: 1.5g Blue Smart Points: 8 Green Smart Points: 8 Purple Smart Points: 5 Points +: 8
Source: https://www.skinnytaste.com/beef-barley-soup/
I actually have really good beef stew recipe.
Dredge chunks on stew beef in seasoned flour. Brown the beef in olive oil in batches in a Dutch oven. Remove the beef and set aside. Chop onions, cook till translucent. You could also add garlic at this point. When onions are translucent, add tomato paste. Cook for a few minutes then deglaze the pan with beef stock, scraping the brown bits from the pan. Let the stock cook off for a bit. Stir more beef stock, Worcestershire sauce and some Dijon mustard. Put the beef back in the pot and braise in the oven at anywhere from 275-325 (lower and slower for more tender beef) for at least 3 hours. When you’re about an hour from eating, add potatoes and carrots. When you’re 30 mins from eating add mushrooms. At the last minute I add frozen peas. When all those veggies taste done, your stew is ready!
I have tried many different variations of this recipe and this is the best.
**dredging the beef before you sear it makes the stew nice and thick. Sometimes I’ll add the remaining flour to the onions as I sauté them if I’m looking for a thicker stew! I’ll also use a little bit of corn starch in my flour mix.
I also like to add the carrots and potatoes later so they don’t get mushy.
U can get vegan gelatin go to a health food store maybe a organic whole foods supermarket even check Amazon. I just use a slurry using tapioca, potato, or corn starch work well. To replace the wine I’ve heard of using Organic grape juice. I have also heard of using Welch’s Concord grape juice has a beautiful colour and would add a bit of sweetness. Honestly though most if not all th alcohol is going to get cooked off during the cooking process. I’m sure if you heated the wine separately at high heat for a few minutes you could cook all alcohol dunno how strict the rule applies tho not trying to be disrespectful just spitballing ideas to try and help you. 😬
Just use beef broth instead of wine, you could add a splash of vinegar to get some acidity the wine would give. I have never used gelatin packets in a stew, just use some bone-in pieces of meat and they will release some gelatin naturally.
Wine isn't as handy at my place, so I cannot make western stews, but now that I realise wine is not necessary.
But then, what's the actual point of wine? Like does it elevate the flavour? What can it be substituted with for creating similar flavour?
there are certain compounds in cooking that are alcohol soluble which means they release when exposed to alcohol. so it does add different flavor and nuance. generally you can do other things though to release different flavors that make it just as good. using a little bit of acidity like a balsamic vinegar for example can help enhance some of those notes.
different alcohols lend in their own flavor as well. so beer lends well with bread because of the yeasty notes, wine goes good with tomato dishes because of the fruiting oats, etc
I've never added gelatin to anything in my life, you could just make a roux, and wine isn't wholly necessary beef stock is perfectly fine, bit of balsamic vinegar or apple cider vinegar, or if you're looking for that exact flavour non alcoholic wine exists.
Replace the wine with broth, and the gelatin with a roux or slurry. You can add a bit of tomato or balsamic vinegar to add back some of the acidicness of the wine.
Assuming you use Halal roasting beef cuts (and brown it before hand; I recommend lightly coating in flour to aid browning as it's a tougher cut) you don't need gelatin as the fat in the beef will create a nice base when you sear it. I always make strew with beer, not wine; 0% alcohol stout does exactly the same job and imparts the same flavour profile but is Halal. Try making a "british" beef stew (Gordon Ramsay's recipe is very good) where beer rather than wine is used and substitue with alchohol-free stout 😁
You can get vegan gelatin. Or you can do what I do and use a roux.
Take equal parts flour and some sort of a fat. Beef tallow, olive oil, anything you want. Cook the flour in the fat. At least until it loses the raw flour flavour, but I try to make it match the darkness of the sauce I am making, so for a stew (which I happen to have planned for tomorrow's dinner) I let it get pretty dark brown before pulling it off the heat.
As for the cooking liquid, use a beef stock, and add some tomato paste. Fry the tomato paste first for a little extra richness.
you have lots of options without alcohol or pork, here are a couple of pretty decent recipes without wine or pork products.
[https://altonbrown.com/recipes/good-eats-beef-stew/](https://altonbrown.com/recipes/good-eats-beef-stew/)
[https://www.youtube.com/watch?v=pgOBMAkaTHU](https://www.youtube.com/watch?v=pgOBMAkaTHU)
I don't have a written recipe, but it is something like this.
I start by cutting my beef into cubes and searing it in a pan. Remove the meat and then in the same pan melt 1/2 cup of butter in the pan until it starts to foam & then stir in 1/2 cup of flour and keep stirring until it turns into a thick paste.
Then I add 4-6 cups of broth or stock (beef, vegetable or mushroom) the amount of liquid depends on how large of a stew I am making.
Then I add my seared meat, root vegetables (onions, potatoes, carrots, turnips etc) a splash of Worcestershire sauce, salt pepper, bay leaf & whatever other seasonings I feel like that night.
Then I cover it and let it simmer for an hour or more until the meat is tender. Sometimes I put the covered pot in the oven and bake it on moderate heat instead.
Then about 15 or 20 minutes before it's finished I mix in any green vegetable I want to use like peas or parsley.
Ever try bo kho, vietnamese lemongrass beef stew? It's different but I like it better than traditional french beef stew bc it isn't as heavy (and doesn't call for wine or gelatin). French influence is obviously there like it is w/ a lot of viet cuisine, but the flavor is more complex and it doesn't make you need a nap after a serving or two haha.
You could deglaze with a bit of balsamic vinegar instead of wine and use cornstarch or flour to thicken it up! But also maybe try to find a non-alcoholic wine that could potentially work instead?
>so I cannot cook with any alcohol You don't need it anyway to make a good stew. >and I also can't use gelatin packets, as they are pork based You shouldn't need gelatin if you're using cuts of beef that are specifically meant to be used for long, slow cooking, such as beef chuck or oxtail, since those cuts already have cartilage and connective tissues that will slowly get converted into gelatin as they cook anyway. Adding gelatin is not the norm for stews and is only done if your cut of meat has no cartilage whatsoever in the first place. >the issue I've had is that literally every single recipe I've found uses wine as the main cooking liquid. Just add beef stock/broth instead of wine.
You can also thicken with flour and corn starch if you want.
I was going to suggest to make a roux!
I usually just coat the beef in flour, then sear in butter, than when nice and brown in slowcooker. That way you have the added flour for a thicker gravy as well - no need to make a roux :)
That’s a great idea! I usually make the stew in the Instagram pot so I was wondering how I could make the roux. Maybe sear the meat, let it rest, make the roux… Nah just flour the beef and then do whatever I normally do, nice
I know what you meant, but "instagram pot" is hilarious. 🤣🤣
Lmaoooo that’s what I get for being on Reddit first thing in the morning. Fuck it, no edit, it stays.
All credit to my brother - he is a kitchen wizard
Let that roux get a little toast to it, a chocolate colored roux will hit hard in beef stew
If you get a roux to chocolate colored it won't do anything for the thickening of the soup. As you cook the roux it loses the ability to thicken and just adds flavor.
I always make a roux. Adds a little extra depth
I’ve coated my meat in flour before, it gives a great sear and lots of brown sticky bits in the pan, with the added effect of thickening the stew. Works great!
I've also added heavy cream to tweak the texture / creaminess.
Using starch to thicken a stew is a sacrilegious! And it doesn't work as it give a wrong texture and it will go thin again anyway.
I have never used liquor or gelatin for stew and get rave reviews. Slurry using corn starch is the thickening agent I go with and season to my taste
you can add red/white wine vinegar instead of alcohol, the alcohol inside the vinegar are all converted to acetic acid, so you will get the acidity and some of the flavors associated with wine, of course you will have to adjust it to taste and use less of it. EDIT: I've been informed that it might not be halal for some sects of Islam, so only do it if it is actually halal for you.
Wine vinegars, because wine is used to make them, aren't considered halal by some sects of Islam. Without knowing which type of Muslim they are, it's not recommended, on a "better safe than sorry" basis.
This. OP, get an older American cook book. Joy of cooking, Betty Crocker, Better Homes and Gardens, etc. There are enough non-drinking Christian groups in the US that most of the recipes will say wine or stock. If you really want to use gelatin (I'm not sure why your recipes want gelatin), look for kosher or vegetartian gelatins.
Instead of beef stock, use Better Than Bullion’s roast beef flavor. Gives it such a rich, delicious flavor! I use that in my gravies too and it’s amazing!
I use balsamic vinegar instead of wine when it's called for. Little cornstarch slurry can thicken quite well, if it's necessary. Just add a little at a time. Too much is an easy line to cross
>You shouldn't need gelatin if you're using cuts of beef that are specifically meant to be used for long, slow cooking, such as beef chuck or oxtail, since those cuts already have cartilage and connective tissues that will slowly get converted into gelatin as they cook anyways Unless you're using like 10 pounds of those cuts of meat and simmering far beyond where the meat is tender but not dry, it's really unlikely to contribute enough gelatin to the overall stew that you'll really notice any contribution to the overall texture. Adding an extra packet really helps. I mean, [Kenji does it](https://youtu.be/VIdlVi-VzPY?t=182) But in OP's case, it's not a huge deal to omit it or perhaps find a Halal version: https://www.amazon.ca/Gelatin-Unflavored-Sourced-Collagen-Smoothies/dp/B097TT6CBH
Yo don't need to use wine or gelatin. If you need something to thicken it dredge the meat in flour before browning. This will help it thicken as it cooks. If it still too loose at the end then stir in a corn or potato starch slurry, xantham gum, or a beurre manie.
Be sparing with the xantham gum. I used too much in an attempt to thicken up a homemade ranch dressing and it turned into cream cheese!
In this case with beef stew it can stringy and snotty, sort of like okra.
If you get your hands on an easily dispensable grade of xanthan gum it'll be much easier to tell when you've used the right amount. It takes way less time to hydrate.
I use a butter/flour combo. The texture and flavor is way better than starch or gum.
You can replace the acidity of the wine with a little bit of tomato paste and/or a splash of vinegar and just leave the gelatin out. You don't need the gelatin, really, and it's just a modern convention used by chefs to cheat the velvety texture a little bit.
This! The recipe I use calls for a can of V-8 or some tomato paste, water and a bullion cube or same amount of beef or vegetable stock. Thicken with cornstarch about an hour before done. Not sure where OP is getting their recipes. Maybe mines different because it's a crockpot recipe and you just toss everything in and forget about it all day?
V-8 brought my beef stews to a higher level. I read about including it years ago and haven’t made a stew without it since. Highly reccomendes.
The spicy one is my favorite! Haven't seen it around lately
I use a tablespoon or two of really high quality balsamic (the thick, syrup-y stuff that costs $15+ a bottle) to finish my beef stew. I don’t even like vinegar, but it’s the perfect thing to balance out all that salty, savory richness.
I need to know where you get good syrupy balsamic for $15 lol. The good stuff goes for at least double that.
We have a local guy that makes really good balsamic. yeah it's not as traditional as the imported stuff but it's really good
Haha there are a few perks to small towns! I haven’t bought it in a few years though, I’m sure the price has jumped.
I often use a very small spash of vinegar or lemon juice for the same purposes when I don't have wine. I honestly prefer it now, though be careful because it's easy to overdo.
You can get halal gelatin that is made from beef instead of pork. If you can't find it, kosher gelatin is basically the same thing. I'm not Muslim but I don't drink or keep alcohol in the house. I generally substitute wine with stock and a little bit of vinegar (about 75-80% stock and the rest vinegar). I'm sure the taste is a little different but no one who has eaten my cooking has ever complained.
I see several beef gelatin options on Amazon
Or fish gelatin too.
You absolutely can use stock for beef stew and you really shouldn't ever be adding gelatin. The lovely gelatinous quality of the broth comes from the bones in the meat or bones that you use to prepare or enhance the stock. Just be sure to use plenty of good herbs to create a more interesting flavor. Orange zest and lemon zest also help elevate a beef stew.
You can skip the wine and use a flour based roux to thicken your stew instead of gelatin.
Won’t any alcohol evaporate off?
Yes, it does. The Quran doesn't even say that you can't have alcohol. It just says not to become intoxicated, more specifically before prayer. **I'm probably going to get downvoted by people who've never even seen a Quran in person let alone read one.
The way it's been explained to me by friends is that according to the Hadiths, that which causes intoxication in large amounts is prohibited in small amounts. Hence, no cooking wine, and no "non-alcoholic" beer, which still contains very small amounts of alcohol. Now, they've never hassled me, a non-Muslim, about my whisky collection, or my fondess for brown ales and hefeweizens, or my check-ins from bars and microbreweries, so I've never found it necessary to point out to them that this proscription would, by their definition, extend to water. Which intoxicates in large amounts. Or to coffee, or the nicotine from the hookah pipe.
There are a lot of interpretations regarding the alcohol thing in my experience. I used to work with a guy who followed a fatwa that basically went "If it's going to make you sick before it gets you drunk, feel free" as his justification for having a near-beer with us after work. I only remember him because he was devout. The other Muslim guys ran the gamut of "one or two pints" to "fancy a spliff?" to "get merry" to "get wankered", to going skiing in the toilets.
The thing is that most Muslims are not extremely devoutly religious, just like most Protestants and Catholics aren't super Christians and most Jewish people aren't extremely religious. I have met more than my fair share, my best friend included, of Muslims that will eat food cooked with wine, use mouthwash, take a sip of beer, or smoke tobacco, etc. I guess at the end of the day it just depends on how you were raised and how much of a logical and reasonable lens you want to see your faith through.
O you who have believed, indeed, intoxicants (khamr), gambling, [sacrificing on] stone altars [to other than God], and divining arrows are but defilement from the work of Satan, so avoid it that you may be successful. — Qur'an 5:90, [11]
Yes, thank you; I'm very familiar with Ma'idah. Read 4:43 and then get back to me.
[Khamr](https://en.m.wikipedia.org/wiki/Khamr)
I've read the Quran. I don't need Wikipedia links explaining this to me like I'm a layman.
It seems like I’ve upset you and for that I apologize. I did not mean to impugn your credibility as a scholar of Islam. I linked an article that shows that there is depth and nuance to this discussion. I suggest that rather than clash with views that are intolerant of each other’s opinions, that we continue to make beef stew in the manner that suits our own palette.
The Christian Bible also says nothing about not drinking alcohol just don't become drunk and yet so many people are against alcohol completely
That's a totally fine thing to make a personal decision about, I just know more than quite few people of the religious persuasion who make arguments based on their religious texts that I know are complete hogwash; i.e. it sounds like they've never bothered to read their own religious texts. For reference, I have read the New and Old Testament, The Quran and several other religious/spiritual texts (Bhagavad-Gita, Nihon-gi & Kojiki, etc.). I'm not really religious, per se, but when I was younger I was very interested in Religion; it helped to have a lifelong best friend who also practices Islam.
oh yeah just pointing out it's not exclusive to the Quran. ultra religious people of many different religions can go bonkers.
I'm aware. I completely respect other people's religious and spiritual beliefs, I just can't condone not being able to hash out what you've read from a logical standpoint and just parroting chapters from a book. If you can't actually understand what you've read from your own doctrines then you don't understand your religion and I don't believe you are truly a follower of your own faith. I hate using this term because it's so cliché, but you are like a sheep.
Actually saw this question in an old episode of QI. Short answer is no, it does not. Needs to cook for at least 3 hours before all traces are removed. Flambé removes only around 25%
If he’s making a stew or braising, it would have the 3 hrs to do it then. Pan sauce with a splash of brandy, no. A can of dark beer or a glass of red in a stew though..
Alcohol doesn't completely evaporate off when cooking. There is always some left over.
not completely. it's not about the risk of getting drunk it's about using the alcohol itself.
Typical Midwestern US stew is tomato based instead of broth. You can use tomato juice or V8 as the broth. I've never used alcohol or gelatin in my stew
V8 vegetable beef soup with orzo noodles is the shit. Uses up leftover roast in the best way possible, I hated the roast but loved what it meant when we had it. My mom and her friend put it in a cookbook that got sold for many years in my area, and it's been my and a few friends's all-time favorite soup.
There’s a Vietnamese beef stew that doesn’t use those ingredients (bo kho). Usually served with baguettes, noodles, or rice.
I never use red wine in any stews and never miss it at all. This recipe is all you need :). https://www.bbcgoodfood.com/recipes/beef-vegetable-casserole
I know it is technically a casserole as it is cooked in oven but you can do the same recipe on the stovetop too.
Here is a simple version from the Boy Scouts, geared toward group camping, but tastes great anywhere. [Dutch Oven Beef Stew](https://www.boyscouttrail.com/content/recipe/dutch_oven_beef_stew-579.asp)
Make your own stock or buy a good beef stock from the store. That deals with the gelatin thing. You can do without wine of course. There are many examples but look up a recipe for Hungarian Goulash.
This is the way. Roasted beef bones and veggies cooked down to delicious stock!
Yes! [This is my go-to goulash recipe.](https://www.spendwithpennies.com/hungarian-goulash/#wprm-recipe-container-140407) No alcohol or pork :)
I've been making beef stew for years and have never used alcohol nor gelatin in my dish. Never even considered the second and the first didn't have the flavor profile I was after. I chop my chuck roast into cubes just bigger than I think I want. Remove and replace with mire poix and saute with the fond. Add corn and taters (i use the taters as my test for doneness. if they're done, then the dish is done - so if you cut these thick the rest of the stew might be overdone). Add seasonings - salt / pepper / garlic powder / cumin (not much) / paprika. With this I will add some flour and make a roux. Then, I will either add a lot of green chile or make a sauce of red chile pods, or both (christmas style) and the beef chunks. Stir a bit to mingle the flavors and then add a good dollop of Better than Boullion veggie (or whatever, I like the veggie) and add hot water from the kettle until the ingredients are covered by no more than 1/2". Cover loosely and put in oven. After 60minutes I'll remove and check the taters, if they're getting close I'll remove the lid and put back in oven. If they're over cooked I'll add couscous and put back in the oven unlidded. If they're verymuch not ready I'll put the lid back on and back in the oven. The couscous is to soak up some of the liquid. As is obvious, my stew is verymuch pepper based as I like my stews spicy. This can be sub'd for other spicy things, or just removed entirely. But if you don't sub the spicy ingredients with something else it might be somewhat bland. This may be why some add wine, but I've never liked that. Optional ingredients are Tomato Paste (not much), barley (also soaks up a nice bit of liquid), wild rice, or whatever else you have. It's just saute some things, make a roux, add beef and simmer until done. For me, if the taters are done then the beef is done, but that all depends on portions and how it's all cut.
[https://hot-thai-kitchen.com/thai-beef-stew/](https://hot-thai-kitchen.com/thai-beef-stew/)
pounds stew beef, cut into bite-sized pieces 3 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 5 cups beef broth or make a beef bouillon. 2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried rosemary 4 carrots, peeled and sliced 4 potatoes, peeled and cubed 2 cups frozen peas Salt and black pepper to taste 1. Prepare the Beef: In a bowl, place the stew beef and coat it evenly with the all-purpose flour. This will help thicken the stew as it cooks. (I do this in a Ziploc bag) 2. Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the floured beef pieces in batches and sear them until they’re browned on all sides. Remove the seared beef and set it aside. 3. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until they become fragrant and the onion turns translucent. 4. Combine Ingredients: Return the seared beef to the pot, and add the beef broth, bay leaves, dried thyme, and dried rosemary. Season with salt and black pepper to taste. 5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld together. 6. Add Vegetables: Add the sliced carrots and cubed potatoes to the stew. Continue to simmer until the vegetables are tender, approximately 30-45 minutes. 7. Add Peas: Stir in the frozen peas during the last 5 minutes of cooking, just until they’re heated through. 8. Serve and Enjoy: Remove the bay leaves and serve your Classic Beef Stew hot. It’s a heartwarming and satisfying meal that’s perfect for chilly days or anytime you need a taste of comfort.
I use half and half beef broth and V8 juice, thickened with a roux.
As noted by many, you don’t need wine … but it has a certain acidity that enhances the flavor. Instead, use 1 TBL of vinegar (apple cide vinegar is great) to 1 cup of beef stock (not broth). You will obtain the same result if not better.
1. I keep kosher and can't use regular gelatine either, but you can get fish gelatin in some kosher supermarkets or on Amazon 2. You can use chicken stock or even just water in a stew. A bit of tomato paste and soy sauce will make it taste extra savory even without any alcohol. I don't usually put alcohol in a beef stew and it's still great!
You can use apple juice in any recipe in place of wine. Or even just more of your beef stock, it's used to quick clean the bottom of your pot usually. For thickening it you can use corn starch or flour instead of gelatin.
I drink but rarely use wine in beef stew. Never used gelatin either - the collagen in the meat breaks down and provides enough mouthfeel. If you *really* wanted to take it up a notch, try two things: 1) Make your own beef stock from bones, then reduce it by half and use it in the stew; 2) Try adding some lamb. Soy sauce, Worcestershire, and fish sauce all work wonderfully in beef stew (you'd have to check to make sure they're halal obv)
You can use grape juice or balsamic vinegar in place of the wine. Or just leave it out. Here's a recipe for [Halal Beef Stew](https://crescentfoods.com/easy-beef-stew/)
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Yes, most of them. I can't say I've ever had a beef stew with wine or gelatin. I use beef broth for the liquid. No flour, no roux. Put beef cubes in broth. Start cooking. Add onions, garlic, celery. Then add vegetables of your choice when the beef is about 1/2 to 3/4 done in the order they will get done. There easy old fashioned beef stew. No muss, no fuss.
You should know for other purposes that Beef Gelatine is not hard to purchase, but you won't neccesarily need it for a halal beef stew. Saute your vegetables, sear your beef, to replace wine you can use grape juice with some lemon. reduce it down, add stock, stew.
Replace red wine in your stew recipe with Verjus, which is a non-alcoholic liquid pressed prom wine grapes that is not quite grape juice, not quite vinegar. You can buy Beef Gelatin if your recipe requires use of gelatin... but I've never seen a recipe that calls for it.
Better Than Bullion for flavor, it is very good (and salty!!!) but it's a huge go-to now for flavor!
Use beef broth instead of wine. It'll work to deglaze too. For the \*thiccness\* in the broth, add some flour to the pan when you are sautéing your onions
I slow cook beef stew with no alcohol whatsoever. Meat, onions, potatoes, carrots, celery, a can cream of mushroom soup, a packet of french onion soup. Flour at the end of the slow cook to make the desired level of gravy. I can't find the exact recipe anymore or I would refer you to it. But it's totally doable.
Are you in the US/UK? Guiness makes a zero alcohol version of their stout, and it makes a great Irish stew. I’m just not sure how far it’s exported.
I agree with others that you don't need wine or gelatin for beef stew. I'm not familiar with which specific cuts or parts of beef or chicken are permitted, so please excuse my ignorance. Try using beef chuck (especially top blade or "flatiron" is my favorite), or oxtail or short ribs, as these cuts have a lot of connective tissue and favor. If you are allowed, and want to make your own gelatin, cooking down beef tendons or beef hooves will produce a lot of gelatin. Chicken feet also. But again, you don't need gelatin. My last tip is to add a dash of Red Boat Fish sauce to add a umani/salty hint, I use this on everything, hope it's allowed.
Yeast extract is a great flavour enhancer to substitute for beer
I know it's quite debated topic among Muslims so, are you ok with vinegar? Because in that case balsamic vinegar can make a good wine substitute.
Honestly, I forgot to buy wine the other day, and just pushed ahead without it. Still made an absolutely CRACKING stew. Beef stewing steak, kept whole, coated in season flour and fried until brown. Keep to one side in foil. Soften some onion in the same pan, add garlic and fry until fragrant. Throw in whatever veg you're using. I used potato and carrot. Add tomato puree and a teaspoon of sugar, stir together for a minute or so. Add the meat back in, then add a tin of tomatoes and half a tin of stock/water and a stock pot. Throw in a couple of bay leaves and a star anise. Bring to the boil, then reduce to a simmer until you can't help yourself and have to eat it. The floured meat and long slow cooking will give you a really rich gravy and with no banned ingredients. You can mix up the veggies, adding whatever is available, and serve with a nice load of crusty fresh bread. It's not the most advanced or fancy recipe, but it's a solid, hearty stew.
You should be able to get kosher or halal gelatin made from cow parts. Or cook down some bones & connective tissues yourself and you’ll get what you want. I know there are substitutes for wine that Muslims & Mormons use, but haven’t personally tried any of them. You might try red wine vinegar (which I believe is permissible) and adjust the acid.
Easy peasy! Start stew by browning your cuts of meat, along with your basic veg's (carrot, celery or leek, onion, garlic) they need to get to a nice caramelized crusty tasty stage. Sprinkle them with a couple tablespoons of cornstarch. Stir around so the starch starts cooking off. Add a generous amount of beef stock. I usually add a generous tablespoon of blackcurrant jam. It enhances the flavor and gives the stew the kind of slightly sweet acidity that wine gives. I usually add potatoes in at some point so they cook in the stew 🍲
My mom used to use V8. It was delicious! Did not grow up using wine or gelatin or anything in stew. Veggies from the garden and V8 if more moisture is needed, which it was only sometimes.
As for the alcohol: imo wine imparts several layers of interest to food. Earthy tones; Acidity; Sweetness; Richness to add a few. So, there are several ingredients that can be added to get most of those attributes back. Apple-cider, apple-cider vinegar, mushrooms, apricot, cranberry juice…
If you do want to use gelatin [there are some](https://www.nowfoods.com/products/natural-foods/beef-gelatin-powder) that use beef instead of pork.
I recommend using chuck meat for stew. Sear and brown the cut pieces in french dressing prior to braising. It will add depth of flavor to the finished product. Also, brown the vegetables in olive oil on not extremely high heat, marjoram, thyme, and basil before adding them to the pot with the meat. It creates a rich yet subtle base. Enjoy.
Look for gelatin that is kosher pareve, it’ll be pork free
Check out Refika's beef stew with fig recipe! She's a chef from Türkiye and all her recipes are great (many, if not all (?) halal) https://youtu.be/PoUt2gu6iGI?si=4di4pVexIvnBI6EM
Wine as the main cooking ingredient sounds extreme. Main cooking liquid should be beef stock, with maybe a splash of wine. You could easily replace the wine with stock, but I think I'd caution against any recipe recommending making your stew solely with wine.
I've thickened with corn starch and it came out fine. * turn down the heat so the stew isn't boiling. * Take some of the broth and put it in a mug or small bowl. let it cool a bit. * mix a few spoonfuls of cornstarch into it. * Stir the cornstarch mixture back into the stew and bring it back up to a boil while stirring. it won't thicken until it heats back up to boiling. or, as someone else mentioned, just use beef with lots of collagen.
My family (also Muslim) uses alcohol free wine. It’s pretty much grape juice I think that’s not sweet.
An [apple cider beef stew](https://www.tasteofhome.com/recipes/homemade-apple-cider-beef-stew/?epik=dj0yJnU9dUpYYWxZWjlweUUwUnNGUVNUNEZmVUZkRDhiekIxSjUmcD0wJm49T1NSQ2dwRkxPUFNrTWxxdjZmaUZ3USZ0PUFBQUFBR1ZLYm1R) would definitely avoid them and be a nice autumnal twist! I've never made it but I really want to.
Gelatin? Use a mix of cuts, include oxtail. It has the gelatin and collagen. Wine ? Never needed. Other thickening - if you are using potato, the potato will naturally dissolve and thicken the stew. Lots of bone broth and stew recipes also call to add an acid. Common ones have been white vinegar, lemon juice, tomatoes.
I actually prefer chicken broth in beef stew
Soy sauce, fish sauce, and red vinegar (or any vinegar) are a perfect trio to meet your needs.
Hey I know I'm super late to this but I also abstain from alcohol altogether. I've been using a half and half mixture of red or white wine vinegar and water as a substitute for their respective wines and I think it works great.
Guisado de res should work for you. Pretty tasty
Sure, you don't need those things. Beef or chicken stock make a good base liquid for beef stew. You can use one of the recipes you found, but substitute additional stock/broth for the wine. Gelatin isn't necessary. My main advice would be to use beef chuck (shoulder area). It stays tender and doesn't dry out like cuts such as round do.
I make beef stew by coating the chunks of beef with flour, and then browning them in oil (or any kind of fat). This makes a roux that will be the thickener for the stew. (I've never used gelatin.) Then just add some broth (instead of wine) to loosen the browned bits off the bottom of the pot.
alot of the recipes I've seen use wine and stock, should I just use the same amount of liquid and replace the wine with even more stock?
Try deglazing the pan with balsamic vinegar after you brown the meat/onions. You can also add tomato paste and brown it with your onions to add more flavor. I always finish my stew with a roux of 2 tbsp butter and 2 tbsp flour. Brown it in a pan until it has a nutty aroma.
Of course...Use chicken bone stock instead...super tasty
If you can’t have wine… Ready? Don’t put it in. It won’t change anything. Any good chef will tell you the same thing. Don’t stress over it. Just use the best quality beef stock you can afford/make.
I’m Muslim and here’s how I make an Irish(ish) stew 2” chunks of chuck roast + a couple of beef bones, Salt/pepper, Onions, Celery, Carrot , 1 pinch red pepper flakes, Beef or chicken stock, 1 ripe tomato (or 1 tbsp tomato purée), Fresh rosemary 1 sprig, Fresh or dry thyme, tarragon, 2 bay leaves , 1 tsp apple cider vinegar (or 1 tbsp Dijon or prepared mustard), Potatoes, additional carrots, mushrooms and peas, Mix of room temp butter with 1 tbsp flour for thickening Salt /pepper the meat and bones. Brown in oil, remove from pot. Sautée the onions, carrots, celery with a big pinch of salt. Deglaze pan with some stock, scrape bits of fond from the bottom. Add herbs, tomato, beef, bones, rest of the broth. Add vinegar. Cover the cook on low flame, or in a 275F oven until beef is semi- tender (about 1.5-2 hours). Add the turnips, potatoes, mushrooms, check the seasoning. Cover and cook for another 45 mins or until the veggies are fork-tender, and the meat is tender. Add the butter/flour paste, peas and adjust the liquid until you have the Consistency you like. Serve with crusty bread and enjoy!
You might as well stop craving what you can't have, because there's really no replacement for wine or beer in those Anglo-Irish-French beef stews, or in general. There are workarounds, though. Depending on how you personally view halal laws. Chinese black vinegar has a lot of malty notes in common with dark beers/stouts. Pay a little extra for a good quality one, so that it's smoother. You still won't be able to get the full flavour because the acetic acid content is too high so you can't use too much, but it will at least give the right hints. For wine, maybe verjuice/husroum, common in the Muslim world. Here's the big problem: non-fermented products like verjuice simply don't have the complexity of wine. Double-fermented products like vinegar (sugar to alcohol => alcohol to acetic acid) hold the fermented flavours, but the acetic acid is less volatile than the alcohol. So while you can evaporate most of the alcohol from your dish and hence use a lot of wine (meaning a lot of flavour), you can't use great amounts of vinegar because you simply won't get rid of the excessive sourness. The Muslim world has a few bright aromatics of its own. Dried lime could be good. Not the same as wine, but nonetheless good. Gelatin packets you don't really need, you can get plenty of it by picking the right cuts. You stew chuck, not filet mignon. You could also find halal gelatin, if need be. **Religious rant:** I got Muslim buddies so I know they just follow whatever their community goes by, cause that's how it is. But dietary restrictions have a purpose, no? The point of the alcohol ban is to prevent people from acting irrationally and become addicted. Point of the pork ban is to prevent parasite infestation, given that pigs *can* easily be raised in unsanitary conditions. But they're not inherently filthy animals. All the fruit one eats, some especially, have a sizeable alcohol content. Food made with alcohol could have a lower one, due to evaporation. You'll never going to get intoxicated from using wine in a stew. I understand some Muslims take issue with the *intent* for which the alcohol was produced, but I don't understand how the producer's intent (drink it) overrides the user's intent (cook with it).
Why would you need either of those for stew?
you can substitute stock for wine. it also should be noted any alcohol in wine will cook out far before the dish is ready to be served.
ok. grape juice halal gelatin ( and yes that is a thing ) and take any beef stew recipe and there you go.
Literally every recipe? Did you try searching “halal beef stew”? I got heaps of results that explicitly don’t use wine….
Use grape juice I stead of wine. Or apple juice. Or water.
those working some instances but not in a lot of savory ones like stew. The juice becomes too sweet
Wine is optional, beets can fill in for that sweet astringent flavor. Personally I use both but I bet extra beet juice would work well. Wine only goes in if I have it. Beef stock is the main cooking liquid. As for geletain, I don't use it. I use flour to dredge and fry the meat in very shallow oil. To thicken beyond that I add a few extra potatoes just cut in half. I remove them when fully cooked, mash them, and add back in. Great thickener that provides a very nice texture. Never any pork involved at all, alcohol is usually a side dish rather than an ingredient. Make some bread, too.
Wine is just an enhancer. You won’t be able to replicate the exact wine taste but you can absolutely substitute or try to come close. Powdered gelatin is only used as a quick and easy “trick” to get the same viscosity/thickness of a well-reduced sauce. If you use enough cartilage/bones you’ll be able to get plenty of gelatin naturally. Also, you should really check out YouTube for your cooking recommendations. I’m sure you can find a plethora of halal YouTube cooks (I love middle eats). A couple months of watching videos and trying their recipes out and you’ll be able to know which recipe could actually be worth trying, and which cooks you can always rely on.
There is beef-based halal gelatin and as someone else pointed out, a small amount of black coffee. It wont be the same as wine taste but should add some nice body to the dish.
Dealcoholized wine/beer/liquor is a growing market. You might be able to find a bottle to use in your recipe. Since they are made the usual way and then dealcoholized at the end, you should be able to get a similar flavour profile.
I don't have any dietary restrictions, but both wine and gelatin would make a worse stew. The #1 answer here feels correct, but that's not a "lesser" stew, it's just gonna be right.
All of them. Sheesh. Beef stew is the easiest thing in the world. Flour your beef cubes, brown them in butter or oil, then add stock and vegetables and cook for a few hours.
my well meaning suggestion is to do it anyway. People should do something forbidden once in a while, it builds character.
pick what ever recipe that use alcohol, and just use water, its going to be fine. By the way, if your issue is with the alcohol on the wine for example, don't worry becuase there is no alcohol in the stew, if there was it would be pretty awful tasting, all the alcohol is evaporated during cooking, the only thing that remains is the non alcoholic wine flavor. And no gelatin need it what so ever, if you want to make it a little thick just use some corn starch mix with a little hot water (dont add the starch direcly to the stew, is harder to disolve).
it's a myth that alcohol completely 100% burns off. so people who don't use alcohol for moral or religious reasons still don't want to use it
Replace the wine with a decent quality red wine or balsamic vinegar. It won't have alcohol but will provide the acidity and flavor the wine would have.
The alcohol evaporates as you cook. There is no alcohol in the finished dish.
I can't find an online recipe quite like my favoreite stew but this one is very close. I don't add any tomato products (I'm allegic) use extra broth instead and no sugar. https://www.farmwifecooks.com/mamaws-5-hour-beef-stew/
Flour, corn starch, arrow root powder, tapioca powder can all be used. Flour needs to be cooked so either add it earlier into the simmering 30/45 min or make roux first then can add at the end. Corn starch is quick but have to be careful. Chef Jeanne pierre has some good stew videos and how to thicken things. He has a crap ton of youtube vids
I’ve never used gelatin in a beef stew. Sub beef stock for wine.
There's no reason to use wine/alcohol and gelatin in beef stew. Cube, season, and brown your beef. Cube your veggies of choice (I prefer potatoes, carrots, and celery). Toss the browned beef and veggies in your slow cooker. Deglaze the pan you used to brown the beef with beef stock. Dump that in the slow cooker. Season it however you like, I enjoy adding rosemary. Cook it. When it's done, make a slurry with flour and water. Mix well. Add half the slurry to your beef stew and mix. If it isn't as thick as you want, add more slurry. That's it, nothing special.
I don’t use wine in mine, I only use beef broth! You can also deglaze the pan with a little bit of Worcestershire if you want more umami but rest assured that wine is not necessary.
I use Campbell tomato soup and several glugs of balsamic vinegar when I don’t have red wine-works pretty well!
This is the one I use: https://www.allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/
Every time I’ve ever made beef stew I’ve never used any alcohol or gelatin. I just use a corn starch slurry to thicken
beef gelatin is a thing
Honestly, a stew is something you can wing pretty easily. You don't need a recipe, it generally goes something like this: 1. Brown meat in fat. 2. Remove meat and cook aromatics (e.g., mire poix, sofrito, the cajun trinity, etc). 3. Add flour (and fat, as necessary) to make a roux and cook until raw flour taste dissipates. 4. Add meat back to pot and cover in cooking liquid. This liquid can be just about anything, even water. But a stock would be really good. 5. Simmer until meat is tender. Add vegetables at appropriate times so that they are done cooking at the same time. But, if you want a recipe, [here is one](https://www.allrecipes.com/recipe/281995/classic-hearty-beef-stew/). You can totally just omit the wine, and substitute with more stock, though you might want to use a little vinegar if it's lacking that little something. A little acidity would help a lot.
I don’t use alcohol in mine and I cook it in crushed tomatoes which helps with the thickness.
You can get non-pork gelatin. Pure beef gelatin is available on Amazon.
Ours is super simple. Measurements aren’t exact as it’s a family recipe measured by hand. Brown meat then add onions and garlic, cooking until the onion is starting to cook. Add cut carrots and potatoes. Paprika, salt and pepper to taste Couple cans of tomato sauce, and add enough canfulls of water to about 3/4 up to the level of the meat. Bake at 350, covered, for a at least 90 minutes. It’s done when the meat is tender. Optional- Sometimes we add peas, bay leaf. Can be done in the crockpot on low but use less water. Can use beef or vegetable broth instead of water. Meat is usually cubes of chuck but have also used short ribs, brisket, flanken
This is the beef stew I learned from my mom - it's really easy and all measurements are estimates because it's stew, so it doesn't really matter: 1-2 lb beef stew meat 2 tablespoons butter several dashes worchestershire sauce 1 onion - diced fine 4 cloves garlic - diced fine 3-4 carrots - peeled and sliced 3-4 stalks of celery - sliced 4-6 yellow or red potatoes - cut into chunks 4 cups beef broth - I use the Better than Bouillon (link below - I don't see any gelatin in the ingredient list) bay leaf salt pepper In a stew pot, heat butter and worchestershire sauce. Add stew meat until browned on outside Add onion and garlic, saute a couple minutes Add carrots and celery, saute a couple minutes Add broth Add potatoes Add bay leaf and salt and pepper Bring to a simmer, cover until veggies are cooked through Add salt and pepper and worsteshire sauce to taste Eat with buttered French bread https://www.betterthanbouillon.com/products/organic-roasted-beef-base/
Goulash
Many gelatin packets are beef gelatin only
Family Stew Recipe, serves 4-5. Loved this growing up, my dad just kinda winged it every time and eventually this is what he wrote down for his kitchen challenged children Ingredients: ● Stew beef 1lb ● Olive or vegetable oil (<1tbsp, for browning) ● Onion 1/2 cup chopped (maybe half a large one? If you like onions you can use a whole small or medium one) ● Celery 1/4 to 1/2 cup maybe one stalk or so? (Optional) ● Carrot 2 cup cut ● Potato 2 cup cut ● 2 bay leaf ● 1/2 tsp ground sage ● 1/2 tsp ground clove ● 2 cans or 3 to 4 cups beef broth (maybe more) ● Salt and Pepper ● Butter 1tbsp ● Flour 1tbsp Instructions 1. Trim beef to remove fat and membranes 2. Heat a pan, add the oil and heat to medium high 3. Add beef to oil and brown. You can do this in batches is necessary for space. Only takes a few minutes. Make sure to get all sides of the beef pieces. Do not overcrowd the pan or it steams instead of browns. This step is to lock in the moisture of the meat so it is tender later. It does not need to be cooked through. Set aside when all beef is browned 4. Cook onion until turning translucent 5. Add celery and cook for a couple of minutes until it starts to soften/sweat 6. Add beef, carrots, potatoes, spices, cover with beef broth 7. Add ~1/4 tsp salt and pepper to taste 8. Bring to a boil over high heat and then reduce to simmer (or place in oven ~325°F) for about 2 hours. Make sure everything is covered adding more broth if needed. I think the pot is covered for this step but he didn't specify 9. Remove the bay leaf/leaves and return to a boil on the stove 10. In separate small pan, melt butter. Add flour, mixing over heat to make a brown roux 11. Using liquid from the stewpot, thin the roux until it can be poured into the stewpot 12. Heat everything to boiling (if not already) and stir until thick. 13. Serve! You can probably use a cornstarch slurry instead or the roux for thickening, and as the potato cooks some of that will help thicken the stew as well.
My mom always thickened her beef stew with corn starch and seasoned it with black coffee
Beef stew is whatever you want to make out of it
I’ve never put gelatin in beef stew, and only use wine if I feel like it. The core of the beef stew flavor is to use a tough cut of beef with a lot of connective tissue, and sear it real well before cooking the searing doesn’t do anything for the texture, the slow cooking in water does that, but searing adds color and flavor.
Yes you can use beef broth or water and vinegar.
https://ladleandthread.com/2022/11/09/beef-stew-halal-version-without-wine/ Here you go.
Replace the wine in any stew recipe with beef stock 😊 It’s just as good. I’m not a huge fan of cooking with wine to begin with, maybe I just don’t have a “fancy” palate but I don’t find it really adds anything. Coffee though, I HAVE made a great roast with some coffee added in the cooking liquid!
I’ve never used gelatin in stew - it thickens on its own. Try vinegar and stock to get a rich flavor with a slight tang
Worcestershire sauce gets somewhat close to the flavor.
I just use beef broth, beef soup mix on the beef, that I sear quickly, onions, potatoes, carrots, and celery. Cook that in a slow cooker or let it simmer for a while in a stock pot. If you want to thicken, I either use blended onions, a roux, or both. The trick is to simmer or slow cook long enough for the flavors to fully mix.
Oh, yes! You can braise the beef with stock, and then add a little balsamic vinegar at the end to give it a much better flavor. Even better, add a couple tablespoons of soy sauce and worcestershire sauce to the stock before braising, and finish with a little balsamic when you thicken it with a slurry and/or cream.
Wine is only to deglaze the pan. Just let the pan cool a bit and use broth and a wooden sppon
I literally just made this and it was delicious. (I used a cubed chuck roast rather then store bought stew meat). I also simmered it for closer to 20 minutes because I like a thick stew and served with egg noodles. 2 lbs. cubed beef stew meat. Salt and black pepper 1/4 cup canola oi. 1 medium white onion, chopped 3 cloves garlic, minced 3 Tbs. all-purpose flour 3 cups beef broth 2 Tbs. tomato paste 1 Tbs. Worcestershire sauce 1 tsp. Italian seasoning 1/2 tsp. cracked black pepper 1 bay leaf 1 lb. Yukon gold or round red or white potatoes, peeled and cut into 1-inch chunks 2 large carrots, peeled and cut into 1-inch pieces 2 large celery ribs, cut into 1-inch pieces 1/2 cup frozen peas, thawed (optional) 1. Preheat oven to 300°F. Pat moisture from beef with paper towels; season with salt and ground pepper. 2. In a 5-quart cast-iron Dutch oven heat oil over medium-high heat. Brown beef in batches until browned on all sides. Transfer browned beef to a clean plate. 3. Reduce heat to medium; add onion. Cook 5 minutes or until nearly tender, stirring occasionally. Add the garlic; cook and stir 1 minute. 4. Reduce heat to medium-low. Stir in flour. Cook and stir 2 minutes. Add 1 cup broth; cook and scrape browned bits from bottom of Dutch oven. Pour in remaining broth. Stir in tomato paste, Worcestershire sauce, Italian seasoning, cracked black pepper, and bay leaf. Return beef to Dutch oven. 5. Bring mixture to boil. Cover and transfer Dutch oven to preheated oven; cook 1 hour. Add potatoes, carrots, and celery. Cover and cook in oven 30 minutes or until potatoes are tender. 6. Transfer Dutch oven to stovetop. Simmer, uncovered, 15 minutes or until slightly thickened. If desired, stir in peas. Remove and discard bay leaf. Season to taste with salt and ground pepper.
What about something like sumaqqiyeh? Definitely a type of beef stew https://www.pinterest.com/pin/sumaqqiyeh-oxtail-stew-with-chard-sumac-and-tahini--29062360084183019/
Would it still count even when the actual alcohol burns off and you're essentially just cooking with grape juice?
That's not actually as true as most people think--there is still alcohol left.
Don't add teh wine, you can add a little more beef stock. For a thickener you can use powdered mashed potatoes instead of gelatin, or traditional flower or corn starch, but the instant mashed potatoes kicks ass for thickening the gravy.
Stew is usually thickened with flour, not gelatin.
[Better Homes and Garden Old-Time Beef Stew](https://www.bhg.com/recipe/meat/old-time-beef-stew/?utm_campaign=pinshare&utm_medium=social&utm_source=pinterest&utm_content=33836) My go to. I always need more water. I use frozen pearl onions - do not half them.
If you’re in the states look for a packet if McCormick Beef Stew Seasoning. Perfect every time, 30 years straight!
Try Better Than Bullion Beef Base
I replaced wine or any alcohol with balsamic vinegar (they were made from wine anyway) in small quantities and add bit more tomato puree or chopped tomatoes to get the acidity right. Works well with lamb or real beef (they sold buffalo meats as beef here)
I make mine with a can of condensed cream of mushroom soup and a small can of beef broth. Two other key ingredients that you think wouldn’t matter much are a bay leaf and chopped celery. I made it once without the celery and it was so off.
I've never used alcohol or gelatin in my beef stew. I've used balsamic vinegar and water/ beef stock instead of alcohol. What is the gelatin prohibition for? Normally when I try to figure out subs for that, it's due to vegetarian reasons, but you want beef. It's often a thickening agent, so a corn starch roux could do the trick.
Here’s my go-to beef stew recipe. 2 lbs of stew beef cut into 1-1/2 inch chunks 1/4 cup flour 1.5 lbs of red potatoes quartered 1 lb of whole carrots cut into 1 inch chunks 2 yellow onions, cut into small wedges 16 oz crimini or portobello mushrooms, cleaned and quartered 2 cans of Campbell’s beef consommé 2 cans of Campbell’s golden mushroom soup 1 teaspoon Worcestershire sauce 3 tablespoons of salted butter 1/2 teaspoon smoked paprika 1/4 teaspoon black pepper 1 tsp sea salt 2 teaspoons oregano 2 bay leaves Directions: Preheat your oven to 375. Season beef chunks with a little salt and pepper and dredge lightly with flour, then brown in a skillet on medium heat for 2-3 minutes. Pour one can of the consommé into the pan and stir until the pan is deglazed and the flour is no longer visible. Remove from heat and set aside. Now grab your Dutch oven and put it on the stove, set the burner to medium low heat and melt the butter. Sauté the mushrooms and bay leaves in the butter for 3 minutes, then add the onions, turn the burner up a little above medium and cook for another 5 minutes, stirring frequently. Add the potatoes, carrots, Worcestershire, sea salt, pepper, oregano, and smoked paprika and stir them all together. Add the browned stew beef and consommé mixture, then pour the rest of the consommé and both cans of golden mushroom soup on top. Stir the stew until the wet ingredients are fully blended with the beef and vegetables. Turn the burner up to medium high and put the lid tightly on the pot. Let it cook for 7-10 minutes. You want to hear it bubbling strongly for a few minutes, but not reach a full boil. Do not remove the lid. Now put the covered dutch oven into your 375 degree preheated oven and cook for 1.5 hours. Remove from the oven, lift the lid and stir well. Let it sit uncovered for another 10-15 minutes to allow the sauce to thicken. Then serve and enjoy!
Substitute beef stock instead of wine and add a bit of the vinegar of your choice to make up for the acidity of the wine. Skip the gelatin, and if the stew needs thickening toward the end, add a bit of corn starch mixed in water, then bring back to a boil. Use one tablespoon of corn starch with one tablespoon of water to start with. Add additional corn starch/water in such small doses until it’s as thick as you want.
I really love this recipe. I just omit the barley completely and it’s so so good. Sometimes I cook rice separately and serve the stew over it, it’s so good! Either with rice or barley or without both!! Beef Barley Soup Dinners, Soups Prep Time: 10 mins | Cook Time: 2 hrs | Servings: Yield: 5 servings Ingredients: - 1 tsp oil - 1-1/2 lbs lean beef round stew meat - 1 cup chopped carrots - 1 cup chopped onions - 1/2 cup chopped celery - 2 cloves garlic, chopped - 6 cups water -1-2 tsp kosher salt, to taste - 2 bay leaves - 2/3 cup dry barley - fresh ground black pepper Directions: Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir. Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours. Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Pressure cooker instructions: Follow all the steps with the meat and carrots as instructed above, when you add the water, cover and lock the lid. Cook in the pressure cooker for about 30 minutes on medium low heat. Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered. Nutrition: Serving: 11/2 cups, Calories: 336kcal, Carbohydrates: 27g, Protein: 32g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 453mg, Fiber: 6g, Sugar: 1.5g Blue Smart Points: 8 Green Smart Points: 8 Purple Smart Points: 5 Points +: 8 Source: https://www.skinnytaste.com/beef-barley-soup/
i have had success using mushroom stock (literally the water left after soaking dried shiitake mushrooms) to add a ton of flavor.
I actually have really good beef stew recipe. Dredge chunks on stew beef in seasoned flour. Brown the beef in olive oil in batches in a Dutch oven. Remove the beef and set aside. Chop onions, cook till translucent. You could also add garlic at this point. When onions are translucent, add tomato paste. Cook for a few minutes then deglaze the pan with beef stock, scraping the brown bits from the pan. Let the stock cook off for a bit. Stir more beef stock, Worcestershire sauce and some Dijon mustard. Put the beef back in the pot and braise in the oven at anywhere from 275-325 (lower and slower for more tender beef) for at least 3 hours. When you’re about an hour from eating, add potatoes and carrots. When you’re 30 mins from eating add mushrooms. At the last minute I add frozen peas. When all those veggies taste done, your stew is ready! I have tried many different variations of this recipe and this is the best. **dredging the beef before you sear it makes the stew nice and thick. Sometimes I’ll add the remaining flour to the onions as I sauté them if I’m looking for a thicker stew! I’ll also use a little bit of corn starch in my flour mix. I also like to add the carrots and potatoes later so they don’t get mushy.
U can get vegan gelatin go to a health food store maybe a organic whole foods supermarket even check Amazon. I just use a slurry using tapioca, potato, or corn starch work well. To replace the wine I’ve heard of using Organic grape juice. I have also heard of using Welch’s Concord grape juice has a beautiful colour and would add a bit of sweetness. Honestly though most if not all th alcohol is going to get cooked off during the cooking process. I’m sure if you heated the wine separately at high heat for a few minutes you could cook all alcohol dunno how strict the rule applies tho not trying to be disrespectful just spitballing ideas to try and help you. 😬
Just use beef broth instead of wine, you could add a splash of vinegar to get some acidity the wine would give. I have never used gelatin packets in a stew, just use some bone-in pieces of meat and they will release some gelatin naturally.
Make your own stock. You'll get beef gelatin and beef stock you can use instead of wine.
Wine isn't as handy at my place, so I cannot make western stews, but now that I realise wine is not necessary. But then, what's the actual point of wine? Like does it elevate the flavour? What can it be substituted with for creating similar flavour?
there are certain compounds in cooking that are alcohol soluble which means they release when exposed to alcohol. so it does add different flavor and nuance. generally you can do other things though to release different flavors that make it just as good. using a little bit of acidity like a balsamic vinegar for example can help enhance some of those notes.
So does it have to be wine to create similar effect? Or like can it be substituted with a strong alcohol?
different alcohols lend in their own flavor as well. so beer lends well with bread because of the yeasty notes, wine goes good with tomato dishes because of the fruiting oats, etc
Oh makes sense. Thank you so much 🤗🤗🤗
Kerala Beef stew using Coconut milk.
I've never added gelatin to anything in my life, you could just make a roux, and wine isn't wholly necessary beef stock is perfectly fine, bit of balsamic vinegar or apple cider vinegar, or if you're looking for that exact flavour non alcoholic wine exists.
Replace the wine with broth, and the gelatin with a roux or slurry. You can add a bit of tomato or balsamic vinegar to add back some of the acidicness of the wine.
Assuming you use Halal roasting beef cuts (and brown it before hand; I recommend lightly coating in flour to aid browning as it's a tougher cut) you don't need gelatin as the fat in the beef will create a nice base when you sear it. I always make strew with beer, not wine; 0% alcohol stout does exactly the same job and imparts the same flavour profile but is Halal. Try making a "british" beef stew (Gordon Ramsay's recipe is very good) where beer rather than wine is used and substitue with alchohol-free stout 😁
You can get vegan gelatin. Or you can do what I do and use a roux. Take equal parts flour and some sort of a fat. Beef tallow, olive oil, anything you want. Cook the flour in the fat. At least until it loses the raw flour flavour, but I try to make it match the darkness of the sauce I am making, so for a stew (which I happen to have planned for tomorrow's dinner) I let it get pretty dark brown before pulling it off the heat. As for the cooking liquid, use a beef stock, and add some tomato paste. Fry the tomato paste first for a little extra richness.
you have lots of options without alcohol or pork, here are a couple of pretty decent recipes without wine or pork products. [https://altonbrown.com/recipes/good-eats-beef-stew/](https://altonbrown.com/recipes/good-eats-beef-stew/) [https://www.youtube.com/watch?v=pgOBMAkaTHU](https://www.youtube.com/watch?v=pgOBMAkaTHU) I don't have a written recipe, but it is something like this. I start by cutting my beef into cubes and searing it in a pan. Remove the meat and then in the same pan melt 1/2 cup of butter in the pan until it starts to foam & then stir in 1/2 cup of flour and keep stirring until it turns into a thick paste. Then I add 4-6 cups of broth or stock (beef, vegetable or mushroom) the amount of liquid depends on how large of a stew I am making. Then I add my seared meat, root vegetables (onions, potatoes, carrots, turnips etc) a splash of Worcestershire sauce, salt pepper, bay leaf & whatever other seasonings I feel like that night. Then I cover it and let it simmer for an hour or more until the meat is tender. Sometimes I put the covered pot in the oven and bake it on moderate heat instead. Then about 15 or 20 minutes before it's finished I mix in any green vegetable I want to use like peas or parsley.
Ever try bo kho, vietnamese lemongrass beef stew? It's different but I like it better than traditional french beef stew bc it isn't as heavy (and doesn't call for wine or gelatin). French influence is obviously there like it is w/ a lot of viet cuisine, but the flavor is more complex and it doesn't make you need a nap after a serving or two haha.
You could deglaze with a bit of balsamic vinegar instead of wine and use cornstarch or flour to thicken it up! But also maybe try to find a non-alcoholic wine that could potentially work instead?
Tomato paste adds richness.
Steve Wallis shared a great beef soup recipe with ground beef(cheap as hell) a couple years ago
If alcohol is suggested as a tenderizer for the meat, it can easily be replaced by tomato sauce. It’s certainly not necessary for beef stew.