Ultimate stew recipes...
Discussion
I'm sat at my desk thinking about a nice warming stew or casserole - not particularly seasonal I know, but wondered if we should start a thread to discuss recipes anyway. A search of FD&R didn't bring up anything specific...
I'm thinking about making a slow and low stew of beef shin in dark Belgian ale, with root vegetables and blue cheese gnocchi floated on the top in place of dumplings. What do yo think, too rich?
Anyhow, post your ultimate stew and casserole recipes here.
I'm thinking about making a slow and low stew of beef shin in dark Belgian ale, with root vegetables and blue cheese gnocchi floated on the top in place of dumplings. What do yo think, too rich?
Anyhow, post your ultimate stew and casserole recipes here.
That sounds absolutely lovely.
Boeuf Bourgignon (hope I've spelled that right) would be my ultimate stew, but what you've described would come a pretty close second.
(I know it does seem a bit early to be thinking of stews, but I'm sure I can't be the only one who's just taken the summer duvet off the bed and put the goosedown one back on.)
Boeuf Bourgignon (hope I've spelled that right) would be my ultimate stew, but what you've described would come a pretty close second.
(I know it does seem a bit early to be thinking of stews, but I'm sure I can't be the only one who's just taken the summer duvet off the bed and put the goosedown one back on.)
Boeuf Bourguignon
1½ lb (750g ish) cubed beef blade steaks (shoulder)
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1 pig’s trotter, unsalted and split (or failing that a split beef bone with a reasonable amount of marrow)
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, sear off the beef (get the pan nice and hot). If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, add in the trotter (or bone) and transfer to a pre-heated oven (170-180C) and cook for about 2 hours
5) As with so many stews, this does get better for being left, so if you have time, leave it in the oven (with the oven off) until you’re ready to heat through and serve. Remove the trotter before serving (scoop out the insides as a special chef's treat!).
I like to serve this with simple boiled potatoes and fresh broad beans, traditional style. Try and make sure that everyone gets a glass of the same wine as you’ve used in the dish.
1½ lb (750g ish) cubed beef blade steaks (shoulder)
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1 pig’s trotter, unsalted and split (or failing that a split beef bone with a reasonable amount of marrow)
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, sear off the beef (get the pan nice and hot). If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, add in the trotter (or bone) and transfer to a pre-heated oven (170-180C) and cook for about 2 hours
5) As with so many stews, this does get better for being left, so if you have time, leave it in the oven (with the oven off) until you’re ready to heat through and serve. Remove the trotter before serving (scoop out the insides as a special chef's treat!).
I like to serve this with simple boiled potatoes and fresh broad beans, traditional style. Try and make sure that everyone gets a glass of the same wine as you’ve used in the dish.
Edited by Nefarious on Thursday 19th August 15:47
Wild boar broth
Ingredients:
Left over roast wild boar (or if uncooked, just brown off and add earlier)
Broth mix (soaked overnight - lentils, pearl barley et al)
Onions
Carrots
Potatoes
Good quality meat stock (a mix of beef & chicken is fine)
Rosemary, bay leaves, thyme, sage - whatever really.
This is so simple, yet incredibly hearty.
Basically, I make this recipe to use up leftovers from roast dinners as if you want, you can throw in any uneaten potatoes, carrots, cabbage etc.
Fry off the vegetables in some oil along with the fresh herbs and raw meat if using.
Add the broth mix
Add the stock (as per broth mix instructions)
Stick it in the oven for a while until the broth mix is cooked nicely
Add the left over meat (if using)
Season to taste
I occasionally add a splash of Worcestershire sauce for a little extra depth.
ETA: Sorry for the vague details on quantities and times, like with most of my cooking, I'm not really into precise recipes.
Ingredients:
Left over roast wild boar (or if uncooked, just brown off and add earlier)
Broth mix (soaked overnight - lentils, pearl barley et al)
Onions
Carrots
Potatoes
Good quality meat stock (a mix of beef & chicken is fine)
Rosemary, bay leaves, thyme, sage - whatever really.
This is so simple, yet incredibly hearty.
Basically, I make this recipe to use up leftovers from roast dinners as if you want, you can throw in any uneaten potatoes, carrots, cabbage etc.
Fry off the vegetables in some oil along with the fresh herbs and raw meat if using.
Add the broth mix
Add the stock (as per broth mix instructions)
Stick it in the oven for a while until the broth mix is cooked nicely
Add the left over meat (if using)
Season to taste
I occasionally add a splash of Worcestershire sauce for a little extra depth.
ETA: Sorry for the vague details on quantities and times, like with most of my cooking, I'm not really into precise recipes.
Edited by escargot on Thursday 19th August 16:31
Nefarious said:
Boeuf Bourguignon recipe
That sounds great, very similar to how I make Boeuf Bourguinon, but the addition of the trotter; what a fantastic idea, would never of thought of that... I'm guessing the rendered 'jelly' from the trotter acts as a thickening agent and enhances the flavour of the lardons in the dish. Will definitely give it a try. Chicken Stew with Berberis.
If you are really into stews and casseroles then you have to get yourself a decent clay pot. They give casseroles that extra something. I've got two, the bigger one enough to take two chickens and an acre of veg.
Whole chicken split into parts. Pretty much a whole bottle of a chewy rioja and a decent handful of Zeresh to add a little sharpness to the mix. Usual veggie suspects including potatoes, sweet potatoes, sliced green beens, carrots, parsnips and celery. Stew in the oven at 200 in a clay pot for at least 5 hours and let cool overnight. Eat the next day. Utterly orgasmic.
If you are really into stews and casseroles then you have to get yourself a decent clay pot. They give casseroles that extra something. I've got two, the bigger one enough to take two chickens and an acre of veg.
Whole chicken split into parts. Pretty much a whole bottle of a chewy rioja and a decent handful of Zeresh to add a little sharpness to the mix. Usual veggie suspects including potatoes, sweet potatoes, sliced green beens, carrots, parsnips and celery. Stew in the oven at 200 in a clay pot for at least 5 hours and let cool overnight. Eat the next day. Utterly orgasmic.
Well, onion, garlic, leek, carrot, smoked streaky bacon, beef shin and thyme along with a bottle of Leffe Brune and some fresh beef stock is now in low(ish) oven.
Off to make the blue cheese gnocchi (I'm using gorgonzola piccante) and will report back as to the outcome.
Now for some appropriate lubrication
Off to make the blue cheese gnocchi (I'm using gorgonzola piccante) and will report back as to the outcome.
Now for some appropriate lubrication
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