Beef Stew recipes
Discussion
Added a tin ofhopped tomatoes to our last one. That was nice.
Along with that erm some crappy cuts of beef, couple of roughly chopped onions, couple of carrots, some potatoes, chucked some frozen peas in near the end, glass of cheap red wine, splash or six of hendersons relish, garlic salt, onion granules, plenty of salt and pepper.
10 hours later served it in some giant frozen yorkshires with a fresh French stick.
I'm not a huge stew fan but this was pretty good.
Along with that erm some crappy cuts of beef, couple of roughly chopped onions, couple of carrots, some potatoes, chucked some frozen peas in near the end, glass of cheap red wine, splash or six of hendersons relish, garlic salt, onion granules, plenty of salt and pepper.
10 hours later served it in some giant frozen yorkshires with a fresh French stick.
I'm not a huge stew fan but this was pretty good.
You can just use water / veg stock, however the trick with slow-cooking is not to use too much liquid, since it doesn't boil off as it would in a conventional casserole done in the oven.
Cube the veg - for a boggo casserole I use celery, carrot and onion sweated in goose fat - throw that in and sit the meat (browned) on top.
Add liquid to cover the veg but no more than 1/3 of the way up the meat. You can always add more later.
As soon as the meat is tender, I add a heaped teaspoon of cornflour mixed with cold water, and give the whole thing another hour to thicken the sauce. You could also use arrowroot, or flour mashed in a bit of butter.
Cube the veg - for a boggo casserole I use celery, carrot and onion sweated in goose fat - throw that in and sit the meat (browned) on top.
Add liquid to cover the veg but no more than 1/3 of the way up the meat. You can always add more later.
As soon as the meat is tender, I add a heaped teaspoon of cornflour mixed with cold water, and give the whole thing another hour to thicken the sauce. You could also use arrowroot, or flour mashed in a bit of butter.
Also throw in a little paprika and if you want to add a little twist to it, one of the following;
- a small (as in about the size of a couple of tic-tacs) amount of kashmiri marsala. It won't turn it inot a curry, it'll just add depth to the flavour
- a couple of tablespoons of mushroom ketchup,
- a generous splash of worcestershire sauce
- a pinch of dried lime
- a couple of squares of bitter chocolate - high cocoa content
- a small (as in about the size of a couple of tic-tacs) amount of kashmiri marsala. It won't turn it inot a curry, it'll just add depth to the flavour
- a couple of tablespoons of mushroom ketchup,
- a generous splash of worcestershire sauce
- a pinch of dried lime
- a couple of squares of bitter chocolate - high cocoa content
Take 1 kg shin beef and cut into cubes. Roll in seasoned flour and fry in butter about 10 cudes at a time until browned (adds loads of flavour), placing each batch into the slow cooker. Peel and quarter 2 onions and fry for 3-4 minutes until softened and add to the pot. Cube 500g each of carrot, swede and parsnip and add to the pot. Add 1 tsp of salt and 1/2 tsp black pepper. Heat 1/2 bottle of wine in the frying pan until simmering pour into the stew. Top up with boiling water until the meat is almost covered, stir well, put on the lid and leave to cook for 8-10 hours. Serve with mashed potato and steamed green veg.
Edited by Bob the Planner on Friday 18th February 20:42
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff