Just the weather for stew

Pink.

Hi beckseven,

If you have a look at this thread you'll find lots of recipes with step by step instructions for making stew:

Just the weather for stew

I'll add your thread to that one later to keep the replies together.

Pink

mrbadexample

beckseven wrote: »

That thread made me laugh! Thanks Mr Bad Example. I haven't got a slow cooker yet so how long should i cook it in the oven for?

I don't know. I've never done that.

RichyRich

Hello again

I hope you are all well this Saturday evening.

Today I did a boned rolled breast of lamb joint in the SC, but for various reasons due mainly to my laziness it's just finished cooking now. I have put the joint into a container and bunged in the freezer and it is my plan to defrost it and bung in the oven to crisp up the top and eat it next week some time.

In my freezer I also have some casserole beef (uncooked). Can I use the mixture of water/herbs/mint/juices from the meat that is currently sitting in the bottom of my SC for a stew/casserole that I plan to make using carrots/swede/potato and aforesaid casserole beef? Or should I do something else with the juices in the bottom of the SC? Or do I need to throw them away?

Sorry for being such a noob

Rich

lindadykes

If the juices are from breast of lamb you will probably find that they will have a layer of fat on the top. When they get cold, the fat will solidify and you can just lift it off leaving you with fat free juices.

You could use these to make a gravy to go with the breast of lamb when you reheat it but there is nothing wrong with your idea for adding them to your casserole beef when stewing it. I often do this with any juices I don't want to use for gravy or indeed with left over gravy from one type of meat when stewing another type of meat - it all adds to the flavour.

RichyRich

Thanks I'll pull the fat off in the morning then bung in a tin of toms, beef, pots, carrots, and swede and have a delicious stew for my tea! Also hopefully will have some left over to freeze; I am hoping to get into this freezing bug as I am always too tired to cook from scratch when I get in from work and so end up eating cr.ap; this needs to stop!

RichyRich

Jimmo thanks for the advice; I would love to freeze the stock to use with the lamb, the problem is I live in a shared house and we have 1/3 of a freezer each! So, whilst freezing some bits to eat through the week is easy enough, I simply don't have room to freeze everything.

It is not something I wish to do every time I cook, but I do not wish to waste the juices from the lamb as it smells delicious. And the way I see it, a stew is about an infusion of flavours, and I like the flavour of lamb.

If it works I'll be thrilled, if not I'm sure it will be edible and I'll know not to do it for next time

RichyRich

Yes it worked! It was delish.

I'd love to work on the roster system you describe, but I've seen my housemates cook! And although I'm no Gordon Ramsay at least I can eat what I make!

Also we're variously away on weekends and work funny hours etc so it wouldn't really work for us.

It was something I was planning on doing but logistically in this set-up it ain't gonna work I'm afraid.

Thanks
Rich

angie_baby

OK, last night i prepared my stew to go in the slow cooker today while im at work. I forgot to put the stew on and left the heating on!!!

Question is will the stew be ok to put in tomorrow? Or should i cook it overnight and just reheat tomorrow?

Bongedone

I would cook it overnight just to be on the safe side.

Rikki

I like to cook my stew over night and the following day so the vegetables are really soft.

I would turn it on and start it cooking when you get home.