CorporationActive
[JSP] BCBS Blue Crew Beef Stew
114 membersTax 5%Founded in 2008
- Kills
- 3,946
- +31 in the last 90 days
- Losses
- 1,769
- +6 in the last 90 days
- Efficiency
- ISK Efficiency 38%
- ISK destroyed
- 210.69B
- +713K in the last 90 days
- Activity
- Medium
- 0.3 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 3,946
- Losses
- 1,769
- Danger Ratio
- 61%
- Final Blows
- 3,273
- Points
- 3,946
ISK
- Destroyed
- 210.69B
- Lost
- 346.94B
- Balance
- -136.25B
- ISK Efficiency
- 38%
Solo
- Solo Kills
- 2,097
- Solo Ratio
- 53%
- Avg Kills/Day
- —
Other
- NPC Losses
- 696
- NPC Loss Ratio
- 39%
- Activity
- Medium
Activity
What the corporation flies, where it fights, latest kills and losses
Most Valuable
The priciest kills in the window
Matchups
Who they kill, who kills them, what they lose
Last 90d
Killed
Killed By
Hulls LostLosses broken down by hull class.
Battles
Engagements in the selected window, from our own killmail archive
Description
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.