Just the weather for stew

tandraig

ahhhhhhhhh they speak a different language in N wales I am sure!!! never heard it called Lobscaws! will have to ask SIL or GS as they welsh medium schooled. If ive got marmite it often goes in stew - usually the beef one. your ancestors are probably applauding you - as I bet they used anything which they thought would add to flavour.
BTW - no-one seems to make chicken or rabbit stew - have you Helyg? my OH loves rabbit stew, I replace some of the stock with cider (the cheapest roughest i can get). with chicken i like to use a little white wine instead.
this can be really cheap if you know someone who likes to go rabbitting (lamping -my son calls it) but they gotta be prepared to skin it as i cant!!! can do most things but skinning rabbits i draw the line at!

honeyD

I made another stew today with potato, carrot, lentils, broccoli, garlic, onion, celery, courgette and corn and 3 stock cubes.
Turned out watery so not sure what happened.
Think the potato might have been a bit too big as none of it broke down to thicken the gravy stuff. Ah well, its all trial and error and it still tastes alright so will still freeze it for other days.
Its nice to be eating something that is filling but full of goodness! Only bad thing is when we have garlic bread on the side.

Stephen_Leak

Not vegetarian, but dead easy and remarkably good, especially if jazzed up with the stock cube and herbs.

THREE TIN STEW

Quick, easy and useful for camping or caravanning. Not recommended for backpacking, though.

Serves 2 – 3

INGREDIENTS

1 tin of stewed steak in gravy
1 tin of new potatoes in water
1 tin of sliced carrots in water
Ground pepper to taste

METHOD

Open the tins. Do not throw any of the water away. Strain the water from the potatoes through a sieve or colander into a saucepan. Cut the potatoes into halves or quarters depending on their size.

Put the carrots, potatoes, steak and the water from the carrots into the saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook for 5 minutes until all of the ingredients are thoroughly cooked.

Season with the pepper.

ADDITIONS & ALTERATIONS

Add a beef stock cube. Add a teaspoon of dried parsley.

TIPS

If any of the potatoes are damaged, mash them up and add them to the stew. They will help to thicken the gravy.

CCP

honeyD wrote: »

I made another stew today with potato, carrot, lentils, broccoli, garlic, onion, celery, courgette and corn and 3 stock cubes.
Turned out watery so not sure what happened.
Think the potato might have been a bit too big as none of it broke down to thicken the gravy stuff. Ah well, its all trial and error and it still tastes alright so will still freeze it for other days.
Its nice to be eating something that is filling but full of goodness! Only bad thing is when we have garlic bread on the side.

Maybe the potato was a waxy variety? You really need a floury type for this sort of thing as it breaks down better to thicken the gravy.

My personal favourite veggie stew is to have throw veg (whatever I've got) in with a tin of toms and a tin of miscellaneous beans (again, whatever I've got), some garlic, some chilli and some seasoning, then leave it to cook for a couple of hours. It's really nice and warming on a cold night, with crusty bread if I'm feeling healthy or garlic bread if I'm not!

tandraig

its watery? chuck in some tinned beans, i would use butter or canneloni beans mashed with a fork. that should thicken it! or couple of teaspoons of cornflour mixed with tablespoon of water and simmered for couple of minutes. (just as emergency measure if stew is too thin) tinned chopped tomatoes help too. if the flavour is good the texture can be helped along!

honeyD

I think I may have added way too much water.
Ive been to put it all in tubs to eat on other days and I got a tub full of the water/stock!
I was just wanting to make extra stew lol, but at least now I know for next time!
Dont try and add too much water! :rotfl:

tandraig

the stock can be used for gravy! or to start another stew - dont chuck it hun! when i make a stew cawl whatever i cover meat and veg with water but not more than about an inch above ingredients; if i accidentally end up with too much stock - i save it, it can be frozen.

tandraig

can i just ask - why was garlic bread bad thing? love garlic bread and OH thinks it goes great with stew!

buxtonrabbitgreen

That is why I make it with vegetarian gravy granules not stock. Then it is always nice and thick and proper stew colour though without the meat. I cook it on very low gas 3 for about 3 hours.

tandraig

ty buxtonrabbitgreen as i am not vegetarian i dont know these things! useful for me tho as am trying to introduce more veggie meals into our diet!