Just the weather for stew

asparagus1968

evening everyone.

i got a whoopsied pack of chicken thighs and drummers at weekend.

has anyone got a nice chicken stew recipe please?its something i have never cooked! am doing dumplings too.

thanks in anticipation.

Pink.

Hi asparagus,

These threads should help:

chicken stew recipes pls

How do i make a traditional chicken casserole?

I'll add your thread to the first link later to keep the recipes and advice in one place.

Pink

jackie_w

Hello,

I want to make a nice stew in the slow cooker, can anyone give me some recipes please?


Thank you



jackie

sonastin

plenty of recipes available on this forum...
slow cooker recipe index
http://forums.moneysavingexpert.com/showpost.html?p=490232&postcount=9

Complete Slow cook collection index
http://forums.moneysavingexpert.com/showthread.html?p=1332010#post1332010

Complete cooking collection
http://forums.moneysavingexpert.com/showthread.html?p=8736367#post8736367

Should all link to some good ideas

spike7451

Brown off some beef,add onions,button mushrooms,carrots & a handfull of pearl barley & puy lentils.Bung it all in the slow cooker,add 3/4 pint beef stock & 1/2 tin of guiness,salt & pepper..

Serve with champ mash & more guiness...

ILoveEoin

wonderful people of the great old style please help me......

i have been married 8 months now, as i am off work today (yes i am still working wooooo hoooo )


my hubby wants me to make stew?!

please help me, i havent an clue:(

if i cant make good ole stew i just not an good ole irish wife!!

BOBS

Brown Stew - cut up onion, carrots, parsnips, seasoning and your choice of stewing / braising steak, add to casserole dish with beef stock (a cube a pint of water works) and put in oven at 140 for couple of hours. Add bisto to thicken gravy before serving.
Or Irish Stew - as above but add potatoes half way through cooking and probably dont add any gravy as potatoes will thicken enough.

Edit to add - dont be sorry we all had to start somewhere

SpikyHedgehog

Okay, I only make vegetably stews as we're vegetarians.

But I start by chopping & sauteeing the veg - I like onions, carrots, potatoes, maybe swede, maybe cabbage...

Add the herbs to the oil & veg before putting liquid in.

When the veg is nicely softened, I'll add beans & liquid - stock, water & stock cube, tomato juice, the liquid the beans were cooked in or from the tin they were in...

Stir well & bring to the boil then turn down to simmer - lid on to keep the liquid from reducing, lid off if it's too runny to help the liquid reduce.

I like dumplings and use a scone recipe for them as I don't like cold suety dumplings even with vegetarian suet (has too greasy a feel for me when cold) but I do like leftovers.

Hope that gives you some thoughts! You can do it & if he says it's not like his mother's stew, point out you're not his mother! This is your stew

hilstep2000

Get some stewing steak, flour it, and brown it. ~put in a casserole dish with carrots, onions and any other root veg you want. pour over a can of Guiness, add an oxo salt and pepper and a few shakes of worcester sauce. Bung in oven at a medium temp for at least 3 hours.
Done!:T

Allegra

Heat up some oil in a big pot or a frying pan, add a finely chopped onion.

Fry off for a couple of minutes, then add your cubed meat - for "Irish Stew", that'll be mutton or lamb, but for "Any Old Stew" you can use any old meat.

When the meat is browned all over, cover with stock or water (more depth of flavour with stock) and chuck in some diced or sliced vegetables - carrots, leeks, possibly cabbage if you like for Irish stew - and cubed peeled potatoes.

Top up stock or water to make sure all is covered. Bring to boil, then reduce the heat down to a simmer and cook 45 min to an hour - less if you use chicken, more if you use beef. You want the meat to be melt-in-the-mouth tender, and the potatoes to have crumbled at the edges and thickened the stew nicely.

Alternatively, put in a casserole and cook in the oven.

Once you know what you are doing, you can play about with pretty much anything you have in the house, or experiment with herbs and spices - I like paprika in my stews; also a bay leaf and plenty of parsley. If you don't use the potatoes, you'll need less stock and might need to thicken at the end with cornflour or gravy.