110 Members
BCBS Blue Crew Beef Stew [JSP]
Combat Metrics
Kills
3,884
Losses
1,741
Efficiency
69.0%
Danger Ratio
69.0%
ISK Metrics
ISK Killed
225.35B ISK
ISK Lost
359.57B ISK
ISK Efficiency
38.5%
ISK Balance
-134,225,619,784 ISK
Solo Activity
Solo Kills
1,984
Solo Losses
1,204
Solo Kill Ratio
51.1%
Solo Efficiency
62.2%
Other Metrics
NPC Losses
679
NPC Loss Ratio
39.0
Avg. Kills/Day
0.6
Activity
Very High
Character Biography
Beef Stew
Serves 6-8
Ingredients
1 beef brisket (2-3 Ibs.)
6-8 cups water (enough to just cover brisket)
1 cup red wine vinegar
6 tablespoons tomato paste (1/2 of 6 oz. can)
2 tablespoons horseradish
1 tablespoon caraway seeds
2 bay leafs
2 garlic bulbs minced
1 large onion chopped
2 stalks of celery chopped
4 large carrots peeled and chopped
2 large parsnips peeled and chopped
2 medium turnips peeled and chopped
6 baby potatoes halved
Salt and pepper to taste
Preparation
Combine water, vinegar, tomato paste, horseradish, caraway seeds, bay leafs, garlic, onion, 1/2 of a carrot, ) 1/2 of a parsnip, 1/4 of a turnip and 1 peeled potato in a 5-7 quart Dutch oven. Add salt and pepper to taste. Add brisket (can be put in whole or cut into pieces) Bring to boil and simmer covered for three hours. (Meat should be soft and falling apart when done). Add water as needed to replace volume. With a serving spoon (or a potato masher) mash boiled vegetables against side of the Dutch oven to thicken broth. Add the remaining vegetables and simmer for 45 more minutes (stir frequently and watch carefully at this stage as thickened broth can burn on the bottom of the Dutch oven). Serve piping hot with red wine and hard crust Italian bread.
Excellent when reheated as leftovers.
Serves 6-8
Ingredients
1 beef brisket (2-3 Ibs.)
6-8 cups water (enough to just cover brisket)
1 cup red wine vinegar
6 tablespoons tomato paste (1/2 of 6 oz. can)
2 tablespoons horseradish
1 tablespoon caraway seeds
2 bay leafs
2 garlic bulbs minced
1 large onion chopped
2 stalks of celery chopped
4 large carrots peeled and chopped
2 large parsnips peeled and chopped
2 medium turnips peeled and chopped
6 baby potatoes halved
Salt and pepper to taste
Preparation
Combine water, vinegar, tomato paste, horseradish, caraway seeds, bay leafs, garlic, onion, 1/2 of a carrot, ) 1/2 of a parsnip, 1/4 of a turnip and 1 peeled potato in a 5-7 quart Dutch oven. Add salt and pepper to taste. Add brisket (can be put in whole or cut into pieces) Bring to boil and simmer covered for three hours. (Meat should be soft and falling apart when done). Add water as needed to replace volume. With a serving spoon (or a potato masher) mash boiled vegetables against side of the Dutch oven to thicken broth. Add the remaining vegetables and simmer for 45 more minutes (stir frequently and watch carefully at this stage as thickened broth can burn on the bottom of the Dutch oven). Serve piping hot with red wine and hard crust Italian bread.
Excellent when reheated as leftovers.