Hm Beef Stew ??

tanith

I put lots of veg in mine and a very small amount of beef.. (trying to cut down on red meat but its also cheaper) I put in swede, parsnips, pearl barley and then about an hour before its ready bung in some potato chunks.. and then 20 mins before its ready some yummy dumplings... it lasts for a least 2 days .............. I think I might make some today now you have made me hungry....

squeaky

Shelley84 wrote: »

Thanks!

I don't have a slow cooker but I can just make it in a dish and leave it on low for a few hours!

Yes, no problem.

You can use the temperature and timings given for any similar stew or casserole recipe that you might have in your own cook books somewhere - or just do a quick google and snag them from there.

BBC food has one or two for example... click here

10past6

I know that Pinky lady is going to smack my legs when she sees this thread, but honestly I cannot find a beef stew recipe, look Pinky I have tried searching here the only one I can see is making stew using a slow cooker, and I don't have one :sad: :sad:

So, I'll wait until I'm redirected to the thread, then receive my smack :eek: :rotfl: :rotfl:

SunnyGirl

I have no idea how to direct you to a thread but can happilly give you a stew recipe

Meat of your choice
Onion
Other veg - carrots, celery, swede etc
Tin of tomatoes - I personally like the flavour
Stock - from a cube or homemade
Glass of wine if you have some leftover
Flour
Salt & Pepper
Herbs of your choice
Worcester Sauce - a few shakes is good with beef
Handful of rinsed lentils, pearl barley or soup/stock mix of dried pulses

Put the flour on a plate, add the salt & pepper & toss your meat in it to coat.
Fry the coated meat in a hot pan until browned
Add to the casserole dish if baking in the oven or if cooking in a pan leave in pan. Add onion, veg, tinned toms, stock, herbs, salt & pepper & worcester sauce if using. Give a good stir, cover with lid, then cook for about hour & half in oven on Gas 5, on the hob for a similar amount of time with the heat turned very low.
The timing isn't crucial, the heat is. Stews are better cooked for a long time on a low heat.
About half an hour before serving add some dumplings. I don't know how to make them as I can't stand them but there's some great recipes around for them :rotfl:

HTH

mioliere

I always add a spoonful of Marmite to my stews (a trick I learned from my Mum) and, if you have a handy Co-op store, they sell some Natco seasonings - their Indian seasoning can be added to any meat dish. It only costs 49p for a sachet that lasts for months (well, it was 49p the last time I bought one - it may have gone up a bit!). You only need to add between quarter and a half teaspoonful. Their chicken seasoning is great, too.

Penelope_Penguin

10past6 wrote: »

I have tried searching here the only one I can see is making stew using a slow cooker, and I don't have one :sad: :sad:

Hi, Past It :beer: I've collected all the beef stew threads an will add this one to it

You don't need a SC to do a recipe, you know - just cook it on a low heat on the hob, or cook in a low oven (my mum used to do this, and would bake potatoes and a rice piudding at the same time, so maximise the use of fuel

I know thriftlady will agree with me, you get a better flavour of an oven-cooked casserole than one in a SC

Penny. x

thriftlady_2

Penelope_Penguin wrote: »

I know thriftlady will agree with me, you get a better flavour of an oven-cooked casserole than one in a SC

Penny. x

I do, I do:D

My top tip for a good stew is to cook it as long as possible -3 hours is not too long provided the temperature is low.

Turtle

Hello everyone

After the success of my first chicken stew for tea today :j(thanks for recipes), I'm now considering a beef one.

I have a couple of questions though - do you cook the meat first or put it in raw, and what cut of meat should I use? Am also wondering how long it takes, do you cook meat for a bit before putting veg in?

Would be grateful for any assistance please.

tessie_bear

i get braising steak....cut it into cubes dip in flour then seal a few at a tine in a pan...dont put in too many or it doesnt brown so well....then put meat and your choice of veg(carrots swede onion pots ) in a casserole top up with stock and cook 2 hour ish or all day in a sc....lovely with dumplings

Bongedone

I have done it both ways and it is fine. Browning it 1st though gives it a better flavour. Also if you dip it in flour as above poster mentioned it will then help thicken it.