Just the weather for stew

Meadows

I was going to say the same as WBH, she will see it as a compliment if you ask her for good recipes.


Why not start your own cookbook, get a good hardback book, use the fist XX pages as the index, number all the pages, ask your mum to write down some of her recipes for you.

I started a cook book over 30 years ago, putting in all sorts of things like every way to cook potatoes, eggs etc, meat roasting times and then any recipes I use time and time again (The basic cooking so my other half knew times instead of having to ask me if he cooked).
This book has become well worn and full over the years, so I have started a new one, transferring the basics and everyday used receipes into it.
When my daughter left home she took the old book with her.

Bigcammy

If anyone asked me for one of my recipes, I'd be chuffed, surprised...........but chuffed. I would think your Mother would be delighted and it's possibly a recipe from her Mother, so she'd be delighted to pass it on.

Lindsay-Lou

I agree with previous posters - just ask her! Though I have to admit I found it a little weird at first as well, it's an opportunity for a great mother-daughter bonding in-an-adult-way moment. She’ll be really pleased.

Also love the idea of making your own recipe book.:T I’ve got loads of random bits of paper and print outs in a drawer. It would be lovely to put them all together in a book.

OnceUponADream

TBH to make a stew like my mum (which in imho) is the best u need as follows:
potatoes
onions
turnip/swede
leeks
OXO beef
carrots
and a big tin of CORN BEEF

I have done many stews following receipes (no flavour of stewing steak) but this is by far the best.

ENJOY:D

System

I make mine (my mums recipe) using pork pieces, carrots, onion, loads of spuds and maybe 1 parsnip and at the very end I add (you either love it or hate it) marmite.

When times were harder my mum used to use pork ribs which she stewed and then took the meat off the bones.

I agree with Meadows start your own cook book. I'm 48 and I still use the one I started when I got married almost 25 years ago. It has various recipes of my now deceased mum and mum-in-law, both excellent cooks and bakers. Tonight I made my mum-in-laws banana bread and I've recently made a batch of her awesome green tomato and apple chutney. There are also recipes I made in school and a few of my own which I've added over the years.
My 23 year old has now started her own and the first thing she did was copy a few recipes from my book.

arkonite_babe

here's my recipe

you can use mince or beef pieces in place of the lamb, but it is all down to personal preference.



I'll move this over to the Old Style board, you'll get more help over there

maman

arkonite_babe wrote: »

here's my recipe

you can use mice or beef pieces in place of the lamb, but it is all down to personal preference.

LOL, whatever our preference, although the little whiskered things wouldn't be my choice although very OS!

I have stew cooking at the moment although we'll eat it tomorrow-tastier and I can skim off any fat.

I think mine is an old Welsh recipe, definitely copied from my mother. Just bung in a small piece of shin of beef, veg (I use potato, onion, carrot and parsnip although mam used swede too but I don't like it). Season and add a beef stock cube. Boil up then simmer for hours. It's a thin broth/stew but you can serve with suet dumplings (or doughboys I was brought up to call them) but it's not so healthy that way.

moanymoany

1 lb of stewing/braising beef cut into cubes
2 tablespoons flour with added salt and pepper in a bag or bowl
2 onions

Optional
2 stalks celery washed and diced
2 carrots chopped and diced
canned tomatoes
a chopped rasher or bits of bacon.

2 Bovril cubes
1 pint water - less if using the canned tomatoes.

Put the meat in the flour - shake it up - make sure the excess flour is shaken off.

Heat the casserole or pan and heat a couple of tablespoons of oil. Fry the bacon if used - take out. Fry half of the meat until it's browned. Take out with a slotted spoon and fry off the rest.

Put all the meat in the casserole, add the veg and stir up together for a couple of minutes. Add the cubes and the water - bring to the boil and stir well.

Cook at 150 - 170 until cooked and taste - season if necessary. You can add mushrooms at this point.

Thicken with cornflour. If it needs more seasoning you can thicken with Bisto and cornflour.

I use a slow cooker sometimes.

juliapenguin

Regarding starting your own cookery book... because I end up printing out quite a few things off the internet (and the OS board in particular, of course) I use the cheap A4 display books you can get at discount stationers. I also can put in handwritten recipes and things cut out of magazines. I've got four at the moment and am planning to sort them out into different food types (like 'the red one for spicy main courses', 'the blue one for WeightWatchers recipes' etc) when I've got time.... If they are the sort that stay open at the right page (two are, two aren't) then they don't even get dirty while you're cooking!

westcountrymaid_2

I'm 51 and I still ask my mum how to cook things, which reminds me I must get her sage and onion stuffing recipe off of her, she still makes it for us at Christmas, I did try one year but just didn't taste the same.