Looking for an easy peasy Stew Recipe PLEASE

Motherof1

Hi,

I can't believe that I have only ever made stew once in this was years ago....does anyone have a healthy tasty recipe I could try for tomorrow....I want to have this for either lunch or dinner..... Also, how long does it take to cook and what can I serve with it.

Thanks for your help.

Bogof_Babe

What meat have you got for it?

thriftlady_2

Hello:)

1 lb of meat will serve 4

Cut the meat into bitesized pieces if it isn't already cut up. Put a tbsp of flour with some salt and pepper in a bag and toss the meat around in the bag till coated with flour.

Heat some oil in a flameproof casserole dish and fry the meat until brown and crusty looking. Do this in batches as if you overcrowd the pan the meat will steam rather than get nice and brown which helps improve the flavour. Put the browned meat somewhere warm while you get on with the rest of the stew.

In the same pot fry some sliced onions (you made need to add more oil) until soft, add minced garlic if you like.

Put the meat back in the pot. Add some or all of these ; chunks of carrot, celery, mushrooms, swede, turnips, parsnips, potatoes.

Pour on liquid to nearly cover everything. The liquid can be meat stock, vegetable stock, marmite plus water, beer, stout, wine, cider,passata, tinned tomatoes or a combination of these. Bring to the boil and then either simmer with a lid on for a couple of hours or put in the oven at 150c for a couple of hours.

Optional extras to add with the veg are; a big spoonful of tomato puree, herbs like bay leaf, thyme, rosemary, spices, worcester sauce, barley, lentils or beans.

HTH:)

Caterina

This goes with all types of meat, beef, lamb, pork or even sausages:

Fry chopped onion in a few tbsps oil, (optional here if you have paprika, add some and fry lightly). Add cubed meat and brown. Add cubed parsnip, potato, carrot, butternut squash (optional). If you have any leftover wine, put fire really high and add a cup of wine, stirring quickly to evaporate it. Add bay leaves or bouquet garni (optional). Pepper to taste - no salt if you are using stock cube (see below) or it will be too salty.

Add enough water to make a juicy (but not soupy) gravy, a couple of stock cubes and a dash of tomato puree.

Simmer for at least a couple of hours, more if you are using stewing beef as it needs to cook for a long time to tenderise properly.

Caterina

Caterina

Hey thriftlady, you beat me by seconds, same recipe though, great minds think alike hehe

Caterina

Motherof1

I was going to get some beef tomorrow....what sort of beef must I get and how much.....I only have steak, chicken, fish, icecream and frozen vegetables in my freezer at the moment.

jobbingmusician

For a stew, get the cheapest cut you can find - the original idea of stews was to soften tough meat through long cooking! - very MSE!!!! (it does work, by the way )

thriftlady_2

Shin of beef is excellent for stew as is oxtail, but you need to go to a butcher for these Supermarkets sell 'stewing beef' and 'braising steak' which are both suitable for stewing.

recovering_spendaholic

I often make Scouse which is the easiest and tastiest stew ever!! You need 1lb of diced beef, a large onion, 2 carrots, 2 sticks celery, tsp of dried thyme, 2 beef stock cubes (I use Kallo), salt and pepper, 3lb of potatoes and water. You just chop up all the veg except the potatoes and put it in a pan with the stock cubes, salt and pepper, beef and enough water to cover it all. Bring to the boil and simmer for 3 hours then peel and chop the potatoes and throw in the pan and add more water to just cover. Cook for another hour and then check seasoning and serve with pickled red cabbage. It's lovely.

MissScarlett_3

recovering_spendaholic wrote:

I often make Scouse which is the easiest and tastiest stew ever!! You need 1lb of diced beef, a large onion, 2 carrots, 2 sticks celery, tsp of dried thyme, 2 beef stock cubes (I use Kallo), salt and pepper, 3lb of potatoes and water. You just chop up all the veg except the potatoes and put it in a pan with the stock cubes, salt and pepper, beef and enough water to cover it all. Bring to the boil and simmer for 3 hours then peel and chop the potatoes and throw in the pan and add more water to just cover. Cook for another hour and then check seasoning and serve with pickled red cabbage. It's lovely.

So thats Scouse? Sounds like my version of stew but I thicken at the end with gravy powder and add swede too.