Help - Stewing Steak!

System

bit late to be of use but i am sure mom used to put a dash of vinegar in the meat stew when it was cooking to tenderise the meat.

Churchmouse

Judi wrote: »

bit late to be of use but i am sure mom used to put a dash of vinegar in the meat stew when it was cooking to tenderise the meat.

I'd completely forgotten this, but my mum used to do this too! I've just googled tenderising meat with vinegar, and that seems to confirm it is proven and not a myth:D It said for tough meat, marinade for several hours in vinegar or pineapple juice, but wash off before cooking. Otherwise just add a tablespoonful or so when cooking for tender chicken or beef.

Skint_Catt

i've defrosted 400g of stewing steak pieces as I was going to put a caserole in the SC this morning for tonight. I've been so busy I forgot to check the other bits and realised this morning I've forgotten to buy celery (we don't eat it raw) and the carrots have gone off.

So what else can I do with the defrosted stewing steak pieces? I could pop home at lunch to do something else I'm at work all day so now can't get the casserole on. HELP!

angelavdavis

Do you have onions, garlic, spices - how about a slow cooked beef curry??

1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
2 cardamom pods, lightly crushed
1 tbsp vegetable oil
2 onions, sliced
2 garlic cloves, finely chopped
2 small red bird's-eye chillies, finely chopped
1 x 400g/14oz can chopped tomatoes
1 tbsp grated fresh ginger
1 tbsp turmeric
250ml/10½fl oz beef stock

1. Preheat the SC.
2. Gently dry-fry the spices in a large frying pan over a medium heat for 2-3 minutes, until fragrant and toasted. Transfer to a pestle and mortar and grind together.
3. In same pan, heat the oil and add the stewing steak. Fry for 2-3 minutes, stirring occasionally, until golden-brown all over, then remove from the pan.
4. Add the onion to the pan. Reduce the heat and gently fry for 10-12 minutes, until soft and golden-brown.
5. Add the garlic and chillies and fry for two minutes.
6. Add the ground spice mixture, tomatoes, ginger and turmeric.
7. Add some stock to the pan to deglaze.
8. Transfer spice mixture, beef and remaining stock into the SC.
9. Cook on low for 6 hours.

MRSMCAWBER

Hi there

Could you put the steak in the SC on its own- i usualy start my meat on its own anyway ... nip out at lunch and get your veggies... when you get home -steam or micro them and then tip in with the meat and thicken?

trying-very-trying

MRSMCAWBER wrote: »

Hi there

Could you put the steak in the SC on its own- i usualy start my meat on its own anyway ... nip out at lunch and get your veggies... when you get home -steam or micro them and then tip in with the meat and thicken?

great minds think alike mrsm (or is it fools seldom differ:rotfl:). I was going to suggest what you have just said, but I think you could just bunge the veggies in, they should still have plenty time to cook.

Skint_Catt

Thanks ladies,

Have curry in the freezer, so don't want to do more. I'm at work now until 1pm, so I could do a 6hour meal then. So if I put all veggies and meat in at 1.30 will it be ready by 7/7.30? Do I still use AUTO setting? I haven't used my SC before which is half the trouble!

I have Stewing steak, mushrooms, will get carrots and celery - what else could I get? Dont' liek swede, and I think potato would go mushy?

Catt xx

newlywed

What about parsnips? I usually put them in everything that says swede - as a replacement

Skint_Catt

Will check with OH he likes parsnips - thanks

jayward

hi just cook the veg when you come home then add to your meat i always do it that way