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SC stew help for bloke please
mrbadexample
Posts: 10,805 Forumite
:hello:
I now have this:
and this:
and this:
I also have some Atora beef suet, some SR flour, and some mixed herbs. (I've been to bits of Morrisons I never knew existed :rolleyes: ) I know how to make whole veg into smaller bits of veg. I know how to get the wrapper off the meat. How do you get all of the above to be stew & dumplings?
I have no scales, so will have to guess how to make the dumplings. (The suet packet says to add 100g flour & 50g suet, some water and some salt). Advice for guessing appreciated. 
If I chuck the above into the SC, turn it on low and go to work, I can't see how it gets to be stew. At what point does someone pop round and add the gravy? How big should dumplings be? (Think sports here - golf ball, snooker ball, tennis ball? 
) How long do they take to cook? When should they go in? What about that parsnip? :eek: I don't like roast parsnips, so I'm hoping it will be different in stew...or should I leave it out?
This is all probably contained in other threads, so sorry about that. I just need some nice simple instructions for my first bash at it. I'd be grateful if the BGs didn't merge this thread, or I won't get any replies and I'll end up chucking it all in the bin, going down the pub and getting a kebab on the way home. :rolleyes:
Cheers,
MBE
Edit: And how much will that lot make, anyway? There doesn't look to be much meat...
I now have this:
and this:
and this:
I also have some Atora beef suet, some SR flour, and some mixed herbs. (I've been to bits of Morrisons I never knew existed :rolleyes: ) I know how to make whole veg into smaller bits of veg. I know how to get the wrapper off the meat. How do you get all of the above to be stew & dumplings?
I have no scales, so will have to guess how to make the dumplings. (The suet packet says to add 100g flour & 50g suet, some water and some salt). Advice for guessing appreciated. If I chuck the above into the SC, turn it on low and go to work, I can't see how it gets to be stew. At what point does someone pop round and add the gravy?
How big should dumplings be? (Think sports here - golf ball, snooker ball, tennis ball? ) How long do they take to cook? When should they go in? What about that parsnip? :eek: I don't like roast parsnips, so I'm hoping it will be different in stew...or should I leave it out?This is all probably contained in other threads, so sorry about that. I just need some nice simple instructions for my first bash at it. I'd be grateful if the BGs didn't merge this thread, or I won't get any replies and I'll end up chucking it all in the bin, going down the pub and getting a kebab on the way home. :rolleyes:
Cheers,
MBE
Edit: And how much will that lot make, anyway? There doesn't look to be much meat...
If you lend someone a tenner and never see them again, it was probably worth it.
0
Comments
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My OH makes our stew / casserole and he does a brilliant job. If you don't like a particular veg then put simply don't use it. Generally my OH sticks to potatoes, carrots and peas.Baby Year 1: Oh dear...on the move
Lily contracted Strep B Meningitis Dec 2006 :eek: Now seemingly a normal little monster. :beer:
Love to my two angels that I will never forget.0 -
:rotfl: :rotfl: :rotfl:
I take it the cauli cheese didn't kill you off then "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
0 -
Have you got any stock cubes? ... i.e. oxo, knorr or whatever, preferably beef flavour
"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
0 -
Curry_Queen wrote::rotfl: :rotfl: :rotfl:
I take it the cauli cheese didn't kill you off then
Not yet. :rolleyes:
I am, shall we say, robust? If you lend someone a tenner and never see them again, it was probably worth it.0 -
Curry_Queen wrote:Have you got any stock cubes? ... i.e. oxo, knorr or whatever, preferably beef flavour
Errr..no. Do I need them? If you lend someone a tenner and never see them again, it was probably worth it.0 -
mrbadexample wrote:Errr..no. Do I need them?
If you want it to turn into gravy then I'd say yes, but we might just be able to get around that one yet
Have you got any red wine, herbs etc? ... or even beer?"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
0 -
cut items in no 2 and mix with bits from no 3 and put into no 1
mix half pint of water (think bottle of beer empty of course wash out and use this as amount - second thoughts - dont wash out as ale taste could be quite nice) with stock cube (if you have dont bother if you dont)
put no 1 on low in morning should be nice when you return from work
dont like dumplings - so can't help you there
Should be enough for a man like you - looks like half a pound of meat
Ang
xBCSC NO 400 -
Chop onion and fry off in frying pan with beef.
Peel and chop veg and put in the slow cooker.
Add meat and onion.
Make up stock. 1 1/2 pints [1 oxo cube 3/4 pint water (i use hot)]
Cook all day. Auto
For the last hout thiken the stew.
Mix 1 tbs of plain flour into a paste add some of the stock mix and pour into the stew.
dumplings are twice as much flour to suet, salt pepper and herbs of your choice.
mix with cold water to make a dough.
Divide mixture equally drop into the stew for the last 1/2 hour£2 Coins Savings Club 2012 is £4
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NPFM 210 -
Curry_Queen wrote:If you want it to turn into gravy then I'd say yes, but we might just be able to get around that one yet
Have you got any red wine, herbs etc? ... or even beer?
Guiness is nice.£2 Coins Savings Club 2012 is £4.............................NCFC member No: 00005.........
......................................................................TCNC member No: 00008
NPFM 210 -
Curry_Queen wrote:If you want it to turn into gravy then I'd say yes, but we might just be able to get around that one yet
Have you got any red wine, herbs etc? ... or even beer?
No wine (I don't like it). Some mixed herbs, new today. And just one can of Strongbow in the fridge.
I may be able to acquire oxo if the shop's open when I go out tonight.
If you lend someone a tenner and never see them again, it was probably worth it.0
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