Hm Beef Stew ??

Absinthe_2

RedLass wrote: »

Well I just added the salt and pepper that it told me to do at the end (which I forgot) - thank you to parsons for reminding me (if not intentionally) about salt! This may help with bringing the other flavours through?

It also mentions adding some parsley at the end, but I haven't done that yet because we're eating tomorrow/Tuesday. Do you think that would make much difference to the final taste?

Definitely didn't add two bulbs They were large cloves but all the ingredients in my SC came to about three quarters full so I figured that it would not be OTT. Absinthe - maybe I am picking up on it more than others...

When I reheat I'll do it on the hob.. will it be too late for the meat to get any softer by then? Or might it improve if I simmered for an hour or so? I definitely bought casserole/stewing steak, and then cubed it myself, and browned before putting in the pot.

People always say these things are the easiest to cook, but it's my biggest failing in the kitchen.

Adding fresh Parsely will definitely make a huge difference to the flavour. Perhaps you could add some now to see, and put the rest in tomorrow fresh?

Stews can often taste better the next day. Garlic improves with long cooking. I do stews always in my slow cooker, so is perhaps why I've never noticed a strong 'taste'. I've done chicken with approx 30 garlic cloves before, based on a Delia Smith recipe, and it was yummy, but it took cooking slowly for a good while to get the right taste.

zippychick

how was it in the end? ive merged this with our homemade beef stew thread so you can see what recipes others use

ZIP

RedLass

Well, it actually turned out ok in the end. The garlic really toned down a bit once it'd been in the fridge and I'd added the remaining ingredients (parsley and some fresh orange zest/juice). It sort of mellowed a bit. And I've got seconds in the freezer :T

Thanks for your "keep calm and carry on" approach, it was good reassurance for me! Too easily get into a panic.

Good idea for the merge - I'm going to try one of the recipes in this thread next time, can't beat a bit of tried and tested. And I think I'll skip the slow cooker and put it in the oven instead for a similar amount of time.. this might help soften the beef a bit more.

I wonder if I just haven't got the hang of my slow cooker yet? Maybe low on mine doesn't quite have the oomph - could try again with it on high for 6 hours instead and see what happens. The carrots still had a bite to them this time around.

Eyeore

Apologies in advance if I should post this elsewhere, wasn't sure

I made a super lovely stew today for freezing as ready meals later in week;

500g stewing steak - rolled in seasoned flour
2 carrots sliced
8 mushrooms quartered
8 new pots sliced in half
Half a swede chopped
One red onion sliced
3 bay leaves
Beef stock - about half a litre
Small glass red wine
Teaspoon marmite
Salt & pepper

Fried the onion in casserole pot for a min, added beef fried for another min then added everything else and cooked for two hours @ 160.

Have to say it is the best beef stew I have ever made and gave me four very healthy portions! Works out at £1.50 per portion which is cheaper than ready meals. Am a bit chuffed as am still learning to be OS :rotfl:

Hope it helps someone! :j

zippychick

Sounds lovely!!!ill merge this with our beef stew thread later on

Zip

Linda32

That does sound lovely. I'll come back to this when its dark nights again. I just don't fancy stew when its daylight. I'm an odd bod like that :rotfl:

Take_it_like_a_man,_sonny

And what about the dumplings?

Eyeore

Ah no dumplings I'm afraid, trying to make healthy meals for after the gym!

BaileyB

Looking for a little bit of advice

We having a birthday party for my 1yr old so thinking of doing a beef stew for the adults (along with other party food) as will be a bit cold (party in 2 weeks)

What sort of quantity should i be looking at for feeding around 20 people?

I have a large 18L stock pot so hopefully do the trick, also fancy doing a Guinness one. Would this needed to be added at the start or could i do the stew and say 1/3 add the Guinness to it?

Any advice would be great

Alton_Towers

I add Guinness at the start, along with stock cubes etc. For the quantity it would depend on what you are serving it with, maybe mashed potatoes and crusty bread? I allow 150g-200g of meat plus carrots, swede, parsnip per person.