Just the weather for stew

Penelope_Penguin

sjohnson87 wrote: »

Can i ask a few questions??
Have any of you have any tried and tested recipes for braising steak and a yummy beef/lamb stew??

There are lots of[URL="htthttps://forums.moneysavingexpert.com/discussion/30467recipes for braising steak[/B] [/URL]here

jackieglasgow

Hello! Stop lurking and make a point of coming in to say hello, we were all new once, and we don't bite - well some of us do, but only when we get to know you better

mrbadexample

sjohnson87 wrote: »

Have any of you have any tried and tested recipes for braising steak and a yummy beef/lamb stew??
Mine always seem to go pear shaped, i have tryed searching the recipe section but cant seem to find anything.

Stew. Absolutely bombproof. I made sure of that.

Pink.

Hi sjohnson,

Welcome to the Old Style board.

I make a lovely lamb casserole. Brown some stewing lamb, add chopped onion and garlic to the pan and once browned add to casserole dish (or slow cooker). Deglaze the pan with some red wine and add the winey juices to the casserole. Then add some rosemary, black pepper, a tin of chopped tomatoes, lamb stock (cube), potatoes and veg of your choice (I usually add root veg). Cook in the oven at a medium heat for two to three hours or six to eight hours if using a slow cooker.

You may find more recipes and ideas in these threads:

Just the weather for stew

lamb casserole

Need ideas for using braising steak!

I'll add your thread to the first link later to keep the recipes together.

Pink

meritaten

braising steak........mmmm ages since I did that (its one of my winter recipes)! I have a few ways of doing it and two of them involve alcohol! One doesnt so thats the one I will start with.
first give the braising steak a good pounding with a meat mallet (or in my case a heavy rolling pin). put in casserole dish either raw or seared. then cook a frying pan of sliced onions (add mushrooms after ten minutes if you like) until they are just turning colour. then put the onions in with the steak. now deglaze the frying pan by adding a couple of cups of water, bring to the boil and add a couple of beef stock cubes. some pepper (about a quarter of teaspoon) and a pinch of salt. then put that into the casserole dish. (or in a slow cooker). put in the oven for 2 hours minimum at gas4. twenty mins before serving check the dish and if the sauce hasnt thickened enough....either.........mix a teaspoon of cornflour with a tablespoon of cold water and pour into the casserole and stir - or mix a teaspoon of bisto with about a quarter cup of cold water and stir into the casserole. return it to the oven and give it a good stir after about ten minutes - it should have a lovely thick (lump free) sauce. if not just add a little more cornflour/water mix. and return to oven
the other two recipes are very similar, but instead of beef stock you can use either red wine or Newcastle Brown ale! The latter is also very good if you want to make beef and ale pie - you just shove a pastry crust on top of the cooked and cooled meat mix and bake until its heated through and the pastry is nicely browned!
Simples!

sjohnson87

Thanks everyone, ill have a good browse through them threads later, when ive settled down for the night, i bet you get asked these questions all the time, but im useless at finding things, and really want to upgrade my knowledge on cooking, thanks to you i got my first slow cooker for my birthday this year :j not something every 23 year old women asks for:rotfl:
Im really looking forward to posting on the dailys tomorrow x

uropachild

Welcome!!

I made an ace lamb casserole the other day and it was the most simple thing ever!

Cheapo diced lamb
A couple of carrots
A couple of potatoes
Sachet of minted lamb gravy (those packet ones you can buy)

Just put more / different veg in for how many people there are.

Sling all in slow cooker and cook on low for 7/8 hours. DELISH!!!

rosieben

There's an extra htt on the front of Penelope Penguin's link, it should be

https://forums.moneysavingexpert.com/discussion/30467

jasperconran

Hi guys,

Need a bit of help, hope im posting in the right place!!

Basically OH loves stews, but I have been buying the packet mixes for the sauces, ie, beef bourginon etc etc. (naughty!!) can anyone point me in the right direction of a recipe so that I can make my own??

I end up buying soooo many, it cant be cost effective. any help gratefully received! thanks

Pretani

Simmer haugh and shin bones for 2 hours before adding your meat and veg. If you can't get a haugh bone ask your butcher for the end of a shin along with the shin meat. The end of the shin is basically the ball end of the shin, but it has so much flavour when simmered. You might still need to add a beef stock cube.

Alternatively you can brown steak pieces in the frying pan, add some paprika and crushed black pepper and transfer that to your stewing pot, then add the veg.