SC stew help for bloke please

Curry_Queen

mrbadexample wrote:

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.

:rotfl: what we gonna do with you LOL!

Beef & cider stew ... hmmm :think:

Rikki

mrbadexample wrote:

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 do get oxo. I like to use beef and vegetable.

Rikki

Curry_Queen wrote:

:rotfl: what we gonna do with you LOL!

Beef & cider stew ... hmmm :think:

Pork and cider yes. I'm with you curry queen on the beef and cider. :think:

mrbadexample

smokey112 wrote:

cut items in no 2 and mix with bits from no 3 and put into no 1

Now there's a lass that understands me.

Curry_Queen

If you get oxo, or a bottle of beer would be even nicer ... some of that black sheep ale or something if you can :drool: (or even Guinness as Rikki said)

Then basically follow instructions that Rikki wrote above, but one thing I do differently is to roll the beef in seasoned flour first and brown it off in the frying pan with the onions. Then you want to add a splash of beer or water which will then loosen all the burnt flour bits off bottom of pan (de-glazing the pan ) and chuck it all in the slow cooker with the chopped veggies. This will help thicken the gravy on it's own.

Then add the rest of the beer, or stock if you get oxo's, until just covering the meat and veggies. Oh btw, put the veggies in first and meat on top

mrbadexample

Rikki wrote:

Chop onion and fry off in frying pan with beef.

Hang on, hang on, hang on...I have to cook the beef first? :eek: I thought the point of this was the SC does it all for me? :eek:

Rikki wrote:

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.

Yep...there ya lost me.

Rikki wrote:

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

:T how big should they be?

mrbadexample

Curry_Queen wrote:

If you get oxo, or a bottle of beer would be even nicer ... some of that black sheep ale or something if you can :drool: (or even Guinness as Rikki said)

Then basically follow instructions that Rikki wrote above, but one thing I do differently is to roll the beef in seasoned flour first and brown it off in the frying pan with the onions. Then you want to add a splash of beer or water which will then loosen all the burnt flour bits off bottom of pan (de-glazing the pan ) and chuck it all in the slow cooker with the chopped veggies. This will help thicken the gravy on it's own.

Then add the rest of the beer, or stock if you get oxo's, until just covering the meat and veggies. Oh btw, put the veggies in first and meat on top

Ok, I will get oxo. I am not a fan of ales, so will give that a miss this time.

Seasoned flour? Spring, Summer, Autumn or Winter?
I AM A BLOKE!

rchddap1

seasoned flour = you've added a bit of salt & pepper and any other 'spices' that you may fancy.

Rikki

Spring seasoned flour is for new season lamb.

I reckon winter for a heart warming beef stew.

mrbadexample

Do I have to mess about cooking the meat first? :mad: