Just the weather for stew

Penelope_Penguin

We have an existing thread of stew recipes, so I'll add this to give you lots more choice

lapis_lazuli

Here's one I made the other night, which will serve about 4:

10 Fluid ounces of boiling water
2 beef stock cubes
500g of beef or lamb mince
1-2 cloves of garlic
1 potato
1 aubergine
2 courgettes
6 mushrooms

You will need a casserole pan.

Method:

Start by preparing the vegetables. They should be sliced thinly and then all but the mushrooms quartered. Dissolve the stock cubes in the boiling water and set the oven to about 230 degrees (Gas oven).

Next, heat some oil in a frying pan, or the casserole pan if it can be used on a stove, and fry the garlic. Then add in the mince, breaking it up and moving it around the pan so everything browns and seals in the juices.

Transfer the meat to the casserole pan and layer the vegetables on top. It doesn't matter if the vegetables go to the very top; as long as the lid stays on properly it'll be fine. Pour over the stock, and bung it in the oven.

Check the stew every so often, turning over the meat and vegetables. Don't panic that the liquid looks a bit too little; when the vegetables finish steaming their juices will raise the level adequately. At that point, make sure the potato pieces are pushed beneath the water line and continue to cook. It will take about 3 hours in total. Finally, add a few spoonfuls of cornflour to the liquid and cook until it thickens. It makes a lovely gravy. Put the stew onto plates and serve.

The total cost of ingredients was around NZ$16 or 8 pounds sterling.

spike7451

I have found that a squirt of Guiness HP Sauce really enriches a stew & gives it a loverly guinessy taste,although do it to taste.

puddy

I was going to do beef bourginon but have changed my mind, we've had it for a couple of weeks now.

I have beef, pots, tomatoes, peppers, green beans, peas sweetcorn, chorizo, rice, bulgur wheat, chestnut mushrooms - i can use all or none of them

ive got a medium sherry and some cheap port.

what can i cook with it, ive got all the usual herbs and spices?

today i made a rather burnt tasting baba ganoush (aubergine dip) which preferably i would incorporate into the dish to flavour it up and get rid of the dip. theres loads of garlic, its strangely enjoyable in a way.

any ideas?

notatvstar

depends on the beef... kebab?

puddy

no, i want some sort of stew type thing, something i can throw it all in. but because i made this garlicky dip today its made me want some really strong flavours, its making me think sort of middle eastern etc, but do you mix up aubergine with meat like that?

also the meat is probably not great quality, so will need flavours and long cooking

Horace

How about an old fashioned beef casserole and you can bung what you like into it?

notatvstar

http://www.myrecipes.com/recipe/beef-tagine-with-squash-50400000109584/

perhaps?

puddy

notatvstar wrote: »

http://www.myrecipes.com/recipe/beef-tagine-with-squash-50400000109584/

perhaps?

now thats an idea, ive cooked off the beef, i think i'll put them sort of flavours in and bung in the baba ganoush. i'll cook it a lot longer than it specifies though, yum

oldtractor

steak and kidney pudding