Making Stew (tips please)

Zziggi

I want to make a stew in a slowcooker. I could really do with a few tips please.

I have lamb cubes, onion, runner beans, carrots, potato etc.

I thought about browning the meat then putting the chopped veg in the slow cooker (except the pots - cook & mash seperately). However I am stuck on what liquid to use & how to make the gravy part. Can anyone help? DO i need any herbs?

(Would it work if I just using water/stock cubes to cook it, then add the gravy salt, flour etc about 30 mins before the end?)

Thanks in advance

Idiophreak

Normally I just use a beef stock cube and a splash of red wine, never tastes bad

Penelope_Penguin

I use water - the browned meat and veg create enough flavour to make a gravy. Once it's all cooked you can see if it needs a cube, or a spash of Worcester sauce.

I'd cook the runner beans separately, too.

HTH, Penny. x

Lord_Lardington

The variations on what you can add are almost endless but just water and a cube will work just fine.

For thickening I normally let the potatoes thicken it naturally but if you're leaving them out, flour or cornflour near the end will work great. Be careful to mix the flour thouroughly with a little liquid (or butter i.e. "Beurre Marnie) before adding to the stew or it'll go lumpy.

Lord_Lardington

Hmm, yes, yummy. Agree with Penelope Penguin (missed her post before mine) the Worcester sauce can really add a nice depth to the stew.

Also, why not go crazy and lob some garlic in?

Blimey, my mouth's watering now, stew tonight I think ...

craig777

I pop in a small tin of oxtail soup towards the end when I make a stew.

DawnW

I find it works best to cook meat and veg in the slow cooker in a pre-made (by me, that is) already thickened sauce instead of just stock, water or other liquid. I got this tip from a book called 'slow cooking properly explained' by Dianne Page. The book is cheap, just a small paperback, and I highly recommend it. It has lots of specific recipes, but they pretty much all have the following method in common: Brown meat and soften veg in a frying pan with a little oil etc first, and then put it in the pre-warmed slow cooker. Then make the sauce in the same pan, with thickeners and whatever flavouring you want, then pour over the meat and veg already in the slow cooker, and cook till meat is tender and veg cooked.

For example, in this case, you might brown the meat and soften the veg (but not the runner beans, cook them separately or they will be all overcooked and sludgy) as above, put in slow cooker, then make a sauce in the frying pan as follows: Deglaze the pan with a little wine or water, crumble in a couple of stock cubes, add a little more water if necessary plus any other flavourings, bring to the boil and then thicken with a little cornflour previously mixed with cold water, stir till thick. Remember you only want enough sauce to just cover the meat and veg, and don't use too much cornflour. Start with half a teaspoonful - you can always repeat the process if you want it thicker. You can also make a white or brown type sauce using flour and margarine if you would rather. Then pour your sauce over and cook for the required time.

The slow cooking book also has lots of other recipes apart from stew/casserole type things, including cakes and desserts by the way.

Boatie_Bird

A bit of beer always goes well in a stew (ale types rather than lager), and Guiness with beef is delicious.

mineallmine

I use a vegetable stock alternative (it's like a paste and can buy it in Holland and Barrett). It has a real depth of flavour. Plus no meat and no added salt.

Also I always buy stewing meat with bones. Makes a lot of difference.

heavenleigh

Zziggi wrote: »

II thought about browning the meat then putting the chopped veg in the slow cooker (except the pots - cook & mash seperately).
Thanks in advance

I personally add the potatoes to the mix along with everything else, saves on the washing up, is a complete meal in itself and all i add is a slice of bread to lap up the juices with.

Leigh xx

emmie1234

My mom always makes hers this way and it tastes yum.
Fill the SC with water about 3/4 of the way up, add the stewing steak, chopped onion, parsnips, carrots, and some chopped leeks. Sprinkle in 1/2 beef stock cubes and leave it to cook, the longer the better. Sometimes she puts spuds in aswell. When I make it, I like putting pearl barley in too as I like my stews quite thick and stodgy lol. Some times a slug of red wine and a bit of garlic goes nice as well.

Em