Hm Beef Stew ??

FiftyPents

I've tried looking on the good food websites, but they all have really extensive lists of ingredients. Ideally, I just want the basics needed to make a nice stew. I already have beef stock cubes and suet mix in the cupboards for the dumplings, anything else I should always have in my store cupboards for a stew?

BitterAndTwisted

There's no strict recipe: all you need is some chopped onions and/or celery, some stewing beef, stock and thickener. Handy things to have around to intensify the flavour are herbs (thyme/bay-leaves are good), Lee & Perrins, Marmite or even some brown sauce in a pinch. Add whatever veggies you like: carrots or any other root veg are best imo. The only thing you must do is to cook it on a very slow simmer for a decent length of time.

computerfixer

Hi, I was about to post a curry recipe I made last week, so thought I would add this info and also the curry option here ( not sure where to post it to, tho the curry night thread by curry queen might have be a good place and she can mayb make it easier to make by utilising here sauce or i will look into it.

Had my best mate (and biggest critic) who loves my curries say this was the best he ever tasted !! stay tuned for the curry, will tell you how I make beef stew(s)

cubed beef, a little bit of marbling and little bits of fat is good, add to flavour if cooked out properly, - Dust in WELL seasoner flour, plenty of pepper, a good bit of salt(not as much as pepper) and some mixed herbs - I go for things like tyme rosemary sage, (needs to stand up to the beef as opposed to parsley chervil etc that u wud use for fish) Beef/lamd etc need robustness, can also add a little paprika or ground chillies or powder, not too much but a little pinch will add to the depth of the flavour through the cooking and not add too much heat if used sparingly if your not a chilli fan. also when your just about done browning the meat you could add a spleash - couple table spoon of red wine vinegar or some lemon juice just to give it a very slight ziingyness - be hardly noticeable but will make a difference at end when everything is done - this for me is a must even if i put a bit of red wine in beef or some stout or good quality real ale ( idealy some alchohol in it - makes it super rich (dont worry if kida are eating - pretty much all the alchohol goes but u get left with the most amazing flavours - so much so u really dont need much stock or stock cube))

Add to a medium-high oiled pan a litlle at a time so the oil doesnt cool, dont turn untill they get a chance to not quit char, but brown nicely, so it seales the juices in the meat that will be gently cooked through later.

Now get your stock ready, I always like to have boiled up a few meaty beef bones or a little bit of ox-tail ( add some parsley stalks, bay leave and tyme rosemary peppercorns etc, Fresh stock does make a great recipe so much better, however if ime contraint a good bit of bullion or cube will do (fressh stock tho is loads better, and if made with oxtail u get a little bit of extra meat to either taste or make into a small pan of soup

Add this to some veg chopped roughly same size, u decide what u like be it carrots, swede(turnip even), onions, peppers anything goes pretty much

Can add potatoes, sweet potatoes, butternut squash, tho maybe leave for a while before u add these as they will break down a little, tho if u do add them, they will thicken the nice stock so wont need to add any cornflour etc.

let it slowly cook in oven at 180c 350f gas 4ish ? or hob at a peep so it just simmers for 2-3 hours and the meat should fall apart witha butter knife

If you dont have a slow cooker, try and get one as on high for 3-4 hours is best or low can leave all day and come back to a great stew after 6-9 hours - ie ready in 5/6 still ok after 9 or 10 and still edible for hours afterwards.

BEING SIDETRACKED - here is a GREEK recipe my MUM gave me from friends froma greek island - try is u WILL be AMAZED !!!

Stifado - Sorry for bold, just coppied from email -- REMEMBER Curry to follow !!

BEEF STIFADO – serves 4
This aromatic stew of beef and vegetables cooked in red wine with herbs is a popular Greek dish.
INGREDIENTS:

2 ONIONS (SLICED)
3 GARLIC CLOVES (CRUSHED)
568ml /1 Pint BEEF STOCK
454g/1lb STEWING STEAK (fat removed and cubed)
1 level Tbsp. TOMATO PUREE
170ml/6 fl.oz. RED WINE
2 Tbsp. RED WINE VINEGAR
1 Sachet BOUQUET GARNI (or 2 sprigs Thyme, 1 sprig Rosemary, 1 bay leaf)
½ tsp. CUMIN SEEDS (or ½ tsp GROUND CUMIN)
5 CLOVES
1 CINNAMON STICK
454g/1 lb PICKLING ONIONS
JUICE OF ½ LEMON
SEA SALT
FRESHLY GROUND BLACK PEPPER
2 tbsp. CHOPPED FRESH CORIANDER or
1/2 tsp. GROUND CORIANDER


METHOD:

1. Add cubed steak and brown well over a medium heat (without oil)
2. Add sliced onions and garlic and cook for a few minutes
3. Add beef stock, tomato puree, red wine, red wine vinegar, cumin, coriander, 5 cloves, cinnamon stick, sachet Bouquet Garni.
4. Cover and simmer slowly for at least 1 hour.
5. Peel the pickling onions and blanch in boiling water for 1 minute. Drain and add to stew and continue to simmer for 1 hour more.
6. Remove Bouquet Garni sachet, cinnamon stick and cloves (if possible)
7. Add lemon juice and seasoning.
8. Serve sprinkled with fresh coriander (if liked)
9. Serve with mashed potatoes or rice.
=======================================================================


Ok so if your mouth isnt watering enough

Here is a GREAT recipe -

BEEF Do-Piazza

From the punjab - a medium spiced dish - i found it a little hot, thou gh i like it that way - though i think i did add a litle extra to the measurements below

INGREDIENTS

400g - about a pound - topside, chuck steak ( i used stewing steak) same stuff pretty much
63ml veg ghee or oil
100g of onion finely chopped
12g fresh ginger grated
1 clove garlic grated ( i used 3-4)
3 tsp medium curry powder ( I used in place a mild curry powder and added extra tsp cumin and tsp corriander and tsp turmeric)( is nice to have fennel and/ fenugreek etc in powders - saves buying separately)
125ml natural youghurt ( could replace wih creme-frais or cream - whatever you have to mellow it ( I forgot - but since we both like it quite hot it was great without it, taste it yourself - maybee split into 2portions and have on bit hot and othe with half the yooghurt etc and see what balance u like)
julienne of lemon rind
onions cut into rings
( I also added WHOLE mushrooms to this near end, keps whole so they didnt shrink too much (mate now says he will never cut a mushroom ever again !!)

METHOD

fry beef till browned
add onions untill lightly browned
add giner, garlic acnd curry powder, fry for 5 min
remove from head add yoghurt(if using - if ceme, leave till later and add near end or may split) and juice of lemon
simmer for a good hour to 1 1/2 and keep ading a little stock at a time to keep it from being too thick and sticking
fry off the onion rings and add ( i used red onion for this )
serve with basmatti rice and garlic and corriander ( or plain if preffered) nan and the julienne of lemon to garnish with some coriander if to hand.

Long post now, hope someone finds use of it, I always find its all about adding layers and depth/ richness to a recipe so you get little hints of flavouring from the herbs, spices etc, in a way that you cant quite tell every single ingredient but just have an idea what may be there to make it soooo good.

Anyway hope you enjoy and let me know what you think



To make any of above a little more MSE - try some ox heart, is really tasty, slightly chewy if not cooked slowly, but full off goodness and is really meaty and is a good bit of cheaper meat

N9eav

FiftyPents wrote: »

I've tried looking on the good food websites, but they all have really extensive lists of ingredients. Ideally, I just want the basics needed to make a nice stew. I already have beef stock cubes and suet mix in the cupboards for the dumplings, anything else I should always have in my store cupboards for a stew?

Many years ago, I was visiting somewhere and they made a stew that was somewhat delicious. A bit simpler than the recipe above.

Basically chunks of beef and onion stewed until tender in some stock. Drain some of the stock if its too watery and then add the vegetables and potatoes (any)
Add tinned cream of tomato soup and cook until vegetables are tender and stew is stew like and not soupy.

It may sound Weird but it is delicious

hilstep2000

This is what I do. Flour the beef, chop an onion, sear beef, fry onions. Add carrots and mushrooms, a can of guinness or other beer (not lager) an oxo cube and bung it in the oven on low for a few hours. The alcohol burns off so it's okay for everyone to eat.

suzybloo

Basic Beef stew in our house is stewing steak (Or Any cut of steak - I use beef skirt which is about £1.50 a lb cheaper) brown it/seal it in a hot pan, add salt and pepper, two chopped onions, diced veg - usually carrot and turnip, put enough water in the pan until you see it starting to come through the beef, put tight fitting lid on and simmer gently for hour and half, last 20 mins add dumplings, once they are ready, fish out dumplings and thicken with bisto.
I only add anything extra like wine, herbs etc if we are getting people for tea.

squeaky

Hiya

We have quite a few threads, starting with: Beef casserole and perhaps Stewing Beef...How To Make Tender and Hm Beef Stew ??

And if you have a slow cooker: Slow Cooker Beef Casserole and What would you do with Beef Brisket in a slow cooker?


And finally all sorts of threads that may be inspirational... beef threads here on Old Style MoneySaving

I'll add your query to the first link later. Good luck

Linda32

Hi,

This is what I do.

1 pack of stewing beef, and some root veggies, someone said they work best, and I agree IMO Parsnips, carrots and swede. Cut these into small pieces, I like the roots as sticks IYSWIM but its up to you.

I also use celery and onion. I feel that celery is amust,no idea why it works because in itself it dosn't taste of much

Anyway, bung all these in your dish, how much veg depends on how big your dish is. I make two at a time. One pack of stewing beef does two of our dishes.

Cover with made up oxo, I use two cubes per dish.

Sprinkle with mixed herbs and black pepper. You don't have to buy mixed herbs if you don't want too.

Mix and pop in oven, cooking time depends on the instructions on the meat.

About 20 mins before its done. Take out of oven and spoon out some of the juice, about three desert spoons and mix with a little cornflour. Put this mix back in the dish and stir. This thickens it.

To stretch it out, we have just a small portion of this as the "meat part of the meal" with potatoes and veg.

We then freeze the rest for future use.

I put a portion in the fridge on Saturday tea for tea on Sunday IYSWIM, then I re-heat in dish for 30 mins at gas mark 6.

I never bother with dumplings, for no reason, I just don't

HTH

quintwins

beef shin, taties, carrots, onions, boil in a pan on a really really low heat for 2-3 (i usually do mine on 2 for about 5 hrs) add gravy at the end it's yummy and all my family love it we like our taties abit mussy tho where as others might think it's overcooked

bramble1

My beef stew recipe is

Beef
carrots
onion
Celery
potatoes
oxtail soup
marmite
worcester sauce
oxo cubes
water
seasons

whack em all in the slow cooker on low for 6/7 hours.