Stews - in the oven or on the hob?
Discussion
As the title asks really - do you start it on the hob, and then pop the pot with lid on into a low over for a few hours. Or, do you just leave it on the hob on a low heat. Got one bubbling away now and wondering what people think is the best approach.
Also, I don't have a slow cooker, so that is not an option today I'm afraid.
Thanks,
Matt
Also, I don't have a slow cooker, so that is not an option today I'm afraid.
Thanks,
Matt
Between 120 and 130 for most meats. The longer the better if it's got fat and sinew to render, unless you've used loin, fillet, breast etc.
Plus, make sure you rest it with the lid on out of the oven for at least 30 minutes. If the sauce needs thickening take the meat out and reduce to a rich gravy.
Plus, make sure you rest it with the lid on out of the oven for at least 30 minutes. If the sauce needs thickening take the meat out and reduce to a rich gravy.
Pferdestarke said:
Between 120 and 130 for most meats. The longer the better if it's got fat and sinew to render, unless you've used loin, fillet, breast etc.
Plus, make sure you rest it with the lid on out of the oven for at least 30 minutes. If the sauce needs thickening take the meat out and reduce to a rich gravy.
Might turn it down a bit then...Plus, make sure you rest it with the lid on out of the oven for at least 30 minutes. If the sauce needs thickening take the meat out and reduce to a rich gravy.
Mine is beef, but its got carrots, shallots, parnips, sweede, a big leek, tomatoes and mushrooms in it. Would you remove these as well, or would you be happy to have them break down in the gravy whilst reducing?
Matt80M said:
Might turn it down a bit then...
Mine is beef, but its got carrots, shallots, parnips, sweede, a big leek, tomatoes and mushrooms in it. Would you remove these as well, or would you be happy to have them break down in the gravy whilst reducing?
It's personal preference but the root veg will stand up to the heat quite well and impart/take on flavour if you do leave them in.Mine is beef, but its got carrots, shallots, parnips, sweede, a big leek, tomatoes and mushrooms in it. Would you remove these as well, or would you be happy to have them break down in the gravy whilst reducing?
Make sure you stir it with a spatula and not a wooden spoon or you'll burn the sugars on the bottom as you inevitably miss bits due to the tiny surface area of the rigid spoon.
I'd take it further than you think is reasonable and the flavour will really benefit.
Pics?
Pferdestarke said:
It's personal preference but the root veg will stand up to the heat quite well and impart/take on flavour if you do leave them in.
Make sure you stir it with a spatula and not a wooden spoon or you'll burn the sugars on the bottom as you inevitably miss bits due to the tiny surface area of the rigid spoon.
I'd take it further than you think is reasonable and the flavour will really benefit.
Pics?
In progress... I actually gave the meat a fairly generous dusting of seasoned flour before browning, so the sauce looks to be thickening quite nicely only and hour and a bit into the cooking, so we will see. Forgot to say, it also has a tin of toms and some dried/reconstituted porcini with their stock/water chucked in too. I'm going to wait until later to adjust seasoning...Make sure you stir it with a spatula and not a wooden spoon or you'll burn the sugars on the bottom as you inevitably miss bits due to the tiny surface area of the rigid spoon.
I'd take it further than you think is reasonable and the flavour will really benefit.
Pics?
I'm about to head to the gym to work up a man-sized appetite..
Matt80M said:
In progress... I actually gave the meat a fairly generous dusting of seasoned flour before browning, so the sauce looks to be thickening quite nicely only and hour and a bit into the cooking, so we will see. Forgot to say, it also has a tin of toms and some dried/reconstituted porcini with their stock/water chucked in too. I'm going to wait until later to adjust seasoning...
I'm about to head to the gym to work up a man-sized appetite..
Looking good Matt. That's quite a cauldron!I'm about to head to the gym to work up a man-sized appetite..
Pferdestarke said:
Looking good Matt. That's quite a cauldron!
It will probably last three meals for me and Mrs. I had a ton of veg in the fridge that I didn't want to chuck away, and sainsbury were doing 3 for £10 on big packs of beef stewing steak. Text book answer. Right, I'm f
ked, but the stew seems to be coming along nicely. Meat is now falling apart, so I've taken it down to 100c for the last hour. Won't need any thickening and no more salt. 
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