What to serve with beef stew

[Anonymous]

I have a great beef stew reciepe that I'll be making for guests tomorrow and I generally serve it with wide egg noodles but wanted to offer something light as a side. I prefer my stew to be a bit more soupy in texture so I serve it in a bowl ontop of the noodles (for those who want it). What can I serve as a side? How should I plate the whole thing?

[Anonymous]

Instead of a side, I do a separate course, like various roasted veggies, or a salad, to be served after the beef stew. Then serve the stew with crusty bread.

[Anonymous]

I usually just throw something together, like a salad of whimiscal words, or a poached dish consisting of infinite amounts of space time and 1/4 cup gouda.

Crusty bread is also a good choice.

[Anonymous]

My mom serves it with mashed potatoes, but I think fresh bread is sufficient. That's how we eat ours.

[Anonymous]

Put out a board with corn bread and cheddar cheese. People love it!

[Anonymous]

crusty bread and a green salad/simple vinaigrette

[Anonymous]

A single deer, sleeping, with a garland of roses about its neck.

[Anonymous]

Seven bowls, each smaller than the last, and each containing the orphaned child of a pear.

[Anonymous]

Well, my idea involves cupcake platters -- lots of them. Then, you buy fast-setting plaster from Home Depot and some of those fake stained-glass plastic window covers. I think you can see where I'm going with this, and it's fantastic. My guests rave!

[Anonymous]

I adapted an Ina Garten recipe that's great as a side:

1 stick butter
1/2 tsp butter
2 cups plus 1 scant tsp butter
1 tbsp lime juice

Mix all ingredients in a stand mixer. Chill in refrigerator for at least one hour.

Serve as soon as your fabulous husband comes home from Manhattan for the weekend.

[Anonymous]

Op here thanks your all really helpful...perhpas its just one of you...but helpful nonetheless

[Anonymous]

Anonymous wrote:Op here thanks your all really helpful...perhpas its just one of you...but helpful nonetheless

You handled that "ill" or drunk poster beautifully!

[Anonymous]

OP, hope it's not too late:

Shrimp cocktail, but substitute bread for the shrimp, salad for the cocktail sauce, and cranberries for the martini glasses.

[Anonymous]

I like to make a cradle of driftwood that has been washed smooth from countless years on some abandoned shore. I gently chisel the wood until its inner form is revealed -- no two will ever be the same, because nature's many mysteries create an unending variety of shapes: some twisted and unforgiving as the soul of a hardened criminal, some smooth and round and pleasing as a newborn pup, some sleek like a great wet bird after the rain. Then I lovingly polish the wood with linseed oil crushed from the purest flax until it glows from within. I place the bowl on the table according to feng shui principles, and so the last light of the sun hits it just so as my guests arrive.

Then I get some chips from Trader Joe's and chuck 'em in there.

[Anonymous]

OP, don't listen to these PPs. For any of these recipes to work, you need an old-timey mustache and at least 4-5 seagulls. Who keeps those on hand? Only rich DCUM snobs!