The Perfect Beef Stew?
Discussion
My dear old nan, bless her cottons, used to make just the best beef stew and dumplings ever. With the winter upon us Mrs FUBAR has tried to make me one, but as nan died 20 years before I met my wife, she never got to sample this delight, and being as inept as I am, all I can assist is in telling her to put barley in it (well I did that bit on our first attempt and I think I may have put a bit too much in 
) Also, Mrs FUBAR's first attempt was to cook it etc like she was doing a beef caserole but thickening it up a bit. Even cooked it overnight in the slow cooker, but I found the meat just disintegrated.
So....
What Im after kind peeps, is an idiots guide to the perfect beef stew (we've got the dumplings covered, plus oxtail soup and some potatoes). Im useless in the kitchen but would love to have a crack at this without the wife knowing I'd consulted the experts (yes, thats you! Gawd help me)
) Also, Mrs FUBAR's first attempt was to cook it etc like she was doing a beef caserole but thickening it up a bit. Even cooked it overnight in the slow cooker, but I found the meat just disintegrated.So....
What Im after kind peeps, is an idiots guide to the perfect beef stew (we've got the dumplings covered, plus oxtail soup and some potatoes). Im useless in the kitchen but would love to have a crack at this without the wife knowing I'd consulted the experts (yes, thats you! Gawd help me)
Hello mate Hope you're all well?Here’s three to get you started
Bon Appetit.
.http://uktv.co.uk/food/recipe/aid/534956
http://uktv.co.uk/food/recipe/aid/512941
http://uktv.co.uk/food/recipe/aid/575191
Lots more here for a little variation.
http://uktv.co.uk/food/search/q/Beef%20stew/search...
Its easy,
olive oil
• a knob of butter
• 1 onion, peeled and chopped
• a handful of fresh sage leaves
• 800g/1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ a butternut squash, halved, deseeded and roughly diced
• optional: a handful of Jerusalem artichokes, peeled and halved
• 500g/1lb 2oz small potatoes
• 2 tablespoons tomato purée
• ½ a bottle of red wine
• 285ml/½ pint beef or vegetable stock
• zest of 1 lemon, finely grated
• a handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely chopped
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
Clever aren't I!!
Probably not as good as Nan used to make it though!
http://www.jamieoliver.com/recipes/meat-recipes/jo...
olive oil
• a knob of butter
• 1 onion, peeled and chopped
• a handful of fresh sage leaves
• 800g/1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ a butternut squash, halved, deseeded and roughly diced
• optional: a handful of Jerusalem artichokes, peeled and halved
• 500g/1lb 2oz small potatoes
• 2 tablespoons tomato purée
• ½ a bottle of red wine
• 285ml/½ pint beef or vegetable stock
• zest of 1 lemon, finely grated
• a handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely chopped
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
Clever aren't I!!
Probably not as good as Nan used to make it though!
http://www.jamieoliver.com/recipes/meat-recipes/jo...
igiveup said:
That's cheating! Only just realised.... thought you was a culinary God! 
FUBAR said:
igiveup said:
That's cheating! Only just realised.... thought you was a culinary God! 
I can do Toast and sometimes a sandwhich
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