Just the weather for stew

Lizalu

powershopper wrote: »

If you mean you just left the stew in the room all night , the harken to the old Yorkshire saying " if in doubt, chuck it out..." honestly not worth the risk. Put this down to experience, we've all done this!!!

Round this part of yorkshire you wouldn't find anyone saying that! Throwing out good food? We're too tight for that!

Even after 2 days i'd happily eat it, as said above what happened before fridges?!

suki1964

A few years back my chest freezer packed up, all the food at the bottom had defrosted but the top was still frozen so no idea how long it had been like it. Anyway at the bottom was a huge sirloin joint bought on a whoopsie and no way was that getting binned - so it was roasted and no one was sick or turned a hair.

I had what most would call a deprived childhood and if things broke and there wasnt the money things didnt get replaced so we made do for years without a fridge - and we are all still here to tell the tale nor do I ever remember any food poisoning incidents

alisara

Hi i wonder if any of you can help me.

I wanted to ask my mum how she makes her stew but i am too ashamed! She makes it with minced beef, carrots and parsnips, spuds and onions, think she adds bisto to it as well.

I have moved in with my OH and would like to impress him. All of the recipies on the internet make it up with lamb and steak and thats not the way we had it at home.

Can anyone help!

jmabnc

thats about right, put all the ingredients in a pot cover with water and boil,when spuds etc are cooked add bisto to suit your own taste.

mediaman

alisara wrote: »

Hi i wonder if any of you can help me.

I wanted to ask my mum how she makes her stew but i am too ashamed! She makes it with minced beef, carrots and parsnips, spuds and onions, think she adds bisto to it as well.

I have moved in with my OH and would like to impress him. All of the recipies on the internet make it up with lamb and steak and thats not the way we had it at home.

Can anyone help!

Also add some white pepper and a little salt. Always tastes better when its cooked a few hours earlier. Parsnips are optional. In my opinion.

flogthedog

I'm making some stew at the minute - a splash of worcester or hp sauce adds some depth of flavour.

CL

I don't put any bisto, but put in a knorr beef stock cube. Cubed stewing steak is good, but you need to cook it for about 2 hours.

Bigcammy

And brown the meat and vegetables in a bit of oil before adding any water, makes a big difference. Also cook it on low for a longer time, than quick and hot, makes a much tastier meal.

mrbadexample

I doubt you can ask anything that I didn't when I made my first stew. Here.

Wee_Bargain_Hunter

I think she would be thrilled if you asked her advice. Seriously, I moved out of home years ago and still ask my Mum for advice! When I've made stuff without her tips then it just doesn't taste the same. There's all sorts of wee variations in ingredients and cooking methods that will affect the final results.
Having said that, there's a lovely, friendly bunch of people over on the Old Style board that will help out if you have any questions. See any of Mr BE's cooking threads for loads of helpful hints and a laugh. Good luck! Maybe you can go on to surprise your OH or your Mum with your own version of a favourite meal.
Edit: here's the link for the Old Style board http://forums.moneysavingexpert.com/forumdisplay.html?f=33. Reminds me that I must ask for the recipe for my granny's mince stew - it's lovely! Even better the next day (with fresh spuds)