Flavour

Glad

i always find the flavour is best when it's been reheated

parsonswife8

Definately brown the meat and veg first.

Onions, a bit of garlic, tinned tomatoes, herbs and a slug of brown ale or wine.

Don't eat for a day or two. Cool down and refridgerate to allow the flavours to develop.

champys

All of the above very valid! Another trick I sometimes use if I don't find the flavour intense enough, is taking the meat & veg out with a slotted spoon and then simmer/boil the liquid to reduce it. You can only do this if you haven't added much (or any) salt yet, or it will become too salty.
Another flavour enhancer (if the type of stew allows) is to brown some strips of bacon with the meat and veg in the first stage. Great for things like boeuf bourguignon and goulash, but also with chicken, rabbit and game. edit: sorry thriftlady - I just see you already mentioned that!

Jem8472

I Find adding frozen peas towards the end of cooking gives the stew a sort of sweetness.

Caterina

Turmeric, gives a fab yellow colour, a delicate curry-ish flavour and it is said to be a cancer-fighting food! 'Nuff said!

Caterina

MRSTITTLEMOUSE

Agree with sweating the veg till it softens.My favourite things I add are mixed herbs ,mushroom ketchup is a must I use about 3-4 tablespoons as it gives a good flavour,a dash of worcester sauce,bit of tomato puree,crushed garlic(just a little)finely chopped celery,perhaps a teaspoon of marmite and port or red wine or perhaps smoked paprika.Thicken when ready with cornflour.
I always cut my carrots realy thick as once they stew for an hour or so they go realy sweet and don't use too much liquid.

sillyvixen

i am veggie and usually use marmite as stock - i have tried veggie stock cubes but they dont have the same effect as a bit of marmite - i also use it in meat dishes i am cooking for non veggies without complaint

Fruball

I put a combo of

tabasco (few drops)
lea and perrins
soy sauce (you can't taste it but it brings out the flavour of mushrooms, oddly)
paprika
mixed herbs
tinned toms
stock made with stock cube
and the old favourite, a glass of wine... or half a bottle

That combination works for me and everyone loves my casseroles

I also find that roasting my veggies first (easier than frying them off) gives a really rich flavour. I bung them in the oven at around 180 for half an hour. You could do them when you do a roast, then use them the next day or freeze them for a casserole.

Hope that helps someone

Becky_2

What a great thread, just what I needed.

I would be grateful if someone could explain what the difference is between caramelised and sweated?

My favourite flavour enhancer is to add a couple of bay leaves in a tomato based sauce and cook slowly.

Fruball

Oh yeah, i forgot about Bay Leaves - they go in everything here !!!