old fashion stew, how?

boydE

hey all can you give mea recipe for good old fashion stew.
my gran used to make lamb with really cheap joints of lamb and beef, she alsoput lentils in too thicken it.

Pink.

Hi boydE

Stew is a really great way of making the best of cheaper cuts of meat. This thread has lots of advice and recipes:

Just the weather for stew

I'll add your thread to later to keep the suggestions together.

Pink

lickylonglips

i just fling everything in a pan or slow cooker:

meat cut into smallish cubes
onions finely chopped
carrots small dice
swede small dice
couple of stock cubes
some boiling water
some dried herbs / garlic / tomato puree
a handful of barley
bring to the boil and simmer for a couple of hours, or put it in slow cooker on low for 6-8 hours

RAS

Personally, I like to brown the meat first. Go light on the stock cubes or it gets salty.

The English way is to coat the meat in flour which gives a thick gravy, but it burns quite easiy.

If you leave out the flour at the beginning, then near the end, mix the flour with a bit of cold water, add a cup of the hot liquid and mix, then add to the stew and boil hard unti it thickens. Then turm down to simmer.

tanith

Don't forget the dumplings... 4oz SR flour, 2oz suet, pinch of salt , mix to a soft consistency with a little water and drop them in the stew for 20 mins at the end of cooking...

EstherH

Can you do dumplings in the slowcooker? If so how long for please?

maman

lickylonglips wrote: »

i just fling everything in a pan or slow cooker:

meat cut into smallish cubes
onions finely chopped
carrots small dice
swede small dice
couple of stock cubes
some boiling water
some dried herbs / garlic / tomato puree
a handful of barley
bring to the boil and simmer for a couple of hours, or put it in slow cooker on low for 6-8 hours

I do a stew similar to this, it's the Welsh way inherited from my mother. Personally I use shin of beef (put the piece in whole and portion it up on serving). I use just one beef stock cube and parsnip rather than swede because I prefer the taste. I also add potatoes. I put everything in whole rather than diced. This stew has a thin broth consistency rather lke consomme but you can use lentils to thicken it and the dumplings (or doughboys as mam called them) make it even more filling. I tend to cook it on the hob for hours and hours but have used slowcooker to save watching it/adding water.