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#661614 - 2nd Feb 2012 6:35pm Stew
Sarah_ZR Offline
Wiki Veteran

Registered: 8th Jul 2011
Posts: 8484
Loc: wirral
Having a problem

I have been promising to make stew for ages now and when I've tryed it dose not work out lol

Such a simple meal yet I'm having problems lol

Anyone got a decent recipy that can make the perfect stew?


Thank youu

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#661615 - 2nd Feb 2012 6:40pm Re: Stew [Re: Sarah_ZR]
Tombraider Offline
Wiki Addict

Registered: 18th Jul 2011
Posts: 7600
Loc: Peace
i have a recipe for an irish Stew?
nice with aunt bessies yorshire puds
_________________________
A handful of patience is worth more than a bushel of brains. Dutch Proverb








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#661617 - 2nd Feb 2012 6:49pm Re: Stew [Re: Sarah_ZR]
Sarah_ZR Offline
Wiki Veteran

Registered: 8th Jul 2011
Posts: 8484
Loc: wirral
Go on

I will have it smile

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#661641 - 2nd Feb 2012 7:35pm Re: Stew [Re: Sarah_ZR]
devilwoman Online   evil_mood
Member

Registered: 28th Jan 2012
Posts: 84
Loc: in the fiery depths
hi sarah best recipe for stew
stewing steak, loads of veg,potatoes, gravy,salt,pepper a few herbs put it all in a large pan and leave to cook.dont forget the beetroot on the side

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#661666 - 2nd Feb 2012 8:03pm Re: Stew [Re: devilwoman]
Salmon Online   content
Forum Addict

Registered: 8th Oct 2011
Posts: 1735
Loc: Wallasey
You forgot the barley and oxos, can't have stew without a slack handful of barley and a couple of oxos!

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#661674 - 2nd Feb 2012 8:12pm Re: Stew [Re: Salmon]
mrhanky Offline
Forum Addict

Registered: 1st Dec 2010
Posts: 1236
Loc: my house
how is yours turning out?

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#661677 - 2nd Feb 2012 8:18pm Re: Stew [Re: Sarah_ZR]
Sarah_ZR Offline
Wiki Veteran

Registered: 8th Jul 2011
Posts: 8484
Loc: wirral
It's turning out like chunks if meat veg and water? And dosnt taste very nice?

Thanks everyone i need a good one for Sunday hopefully

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#661684 - 2nd Feb 2012 8:32pm Re: Stew [Re: Sarah_ZR]
The_Riddler
Unregistered


Beef and Vegetable Stew
Serves: 6

450g (16 oz) diced beef stewing meat
1 tablespoon vegetable oil
1 onion, thinly sliced
170g (6 oz) tomato purée
1 (500g) container organic beef stock
2 medium carrots, chopped
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 (250g) punnet crimini button mushrooms, quartered
285g (10 oz) frozen garden peas, thawed

Preparation method
Prep: 15 mins | Cook: 2 hours
1. Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Sauté the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
2. Add the onion and tomato purée to the pot and sauté over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the pot along with the beef stock, combining with the onion and tomato purée mixture. Reduce heat to low, cover and simmer for 1 to 1.5 hours, or until meat is tender.
3. Add the carrots, potatoes, rosemary, thyme, bay leaf and cayenne pepper, and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
4. Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

or try this for scouse smile

Ingredients

Serves: 6
3 tablespoons vegetable oil
340g (12 oz) diced braising steak
340g (12 oz) diced lamb
Salt and freshly cracked black pepper to taste
1.5kg (3 lb) potatoes, peeled
3-4 cups beef stock
2 medium onions, diced
2 medium carrots, thickly sliced
2 tablespoons Worcestershire sauce

Preparation method
Prep: 20 mins | Cook: 2 hours 30 mins
1. Preheat the oven to 160 degrees C / gas mark 4. Heat the oil in a large skillet. Season the meats with salt and pepper; brown on all sides. Transfer to a large, deep casserole pot.
2. Cut 3/4 of the potatoes into thin slices; set on top of the meat. Pour in the stock. Cover and cook in the oven 90 minutes.
3. Cut the rest of the potatoes into small cubes. After 90 minutes, give the scouse a stir to break up the sliced potatoes (this will help thicken it).
4. Mix in the uncooked potatoes, onions, carrots and Worcestershire sauce; cover and cook 60-90 minutes more, or until the meat is very tender.
5. Adjust the seasonings and serve.

smile

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#661695 - 2nd Feb 2012 8:47pm Re: Stew [Re: Sarah_ZR]
Sarah_ZR Offline
Wiki Veteran

Registered: 8th Jul 2011
Posts: 8484
Loc: wirral
Thank you sooo much smile

Will let you know the results on sunday thumbsup

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#661721 - 2nd Feb 2012 9:36pm Re: Stew [Re: ]
Tombraider Offline
Wiki Addict

Registered: 18th Jul 2011
Posts: 7600
Loc: Peace
Originally Posted By: The_Riddler
Beef and Vegetable Stew
Serves: 6

450g (16 oz) diced beef stewing meat
1 tablespoon vegetable oil
1 onion, thinly sliced
170g (6 oz) tomato purée
1 (500g) container organic beef stock
2 medium carrots, chopped
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1 (250g) punnet crimini button mushrooms, quartered
285g (10 oz) frozen garden peas, thawed

Preparation method
Prep: 15 mins | Cook: 2 hours
1. Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Sauté the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
2. Add the onion and tomato purée to the pot and sauté over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the pot along with the beef stock, combining with the onion and tomato purée mixture. Reduce heat to low, cover and simmer for 1 to 1.5 hours, or until meat is tender.
3. Add the carrots, potatoes, rosemary, thyme, bay leaf and cayenne pepper, and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
4. Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

or try this for scouse smile

Ingredients

Serves: 6
3 tablespoons vegetable oil
340g (12 oz) diced braising steak
340g (12 oz) diced lamb
Salt and freshly cracked black pepper to taste
1.5kg (3 lb) potatoes, peeled
3-4 cups beef stock
2 medium onions, diced
2 medium carrots, thickly sliced
2 tablespoons Worcestershire sauce

Preparation method
Prep: 20 mins | Cook: 2 hours 30 mins
1. Preheat the oven to 160 degrees C / gas mark 4. Heat the oil in a large skillet. Season the meats with salt and pepper; brown on all sides. Transfer to a large, deep casserole pot.
2. Cut 3/4 of the potatoes into thin slices; set on top of the meat. Pour in the stock. Cover and cook in the oven 90 minutes.
3. Cut the rest of the potatoes into small cubes. After 90 minutes, give the scouse a stir to break up the sliced potatoes (this will help thicken it).
4. Mix in the uncooked potatoes, onions, carrots and Worcestershire sauce; cover and cook 60-90 minutes more, or until the meat is very tender.
5. Adjust the seasonings and serve.

smile
lol Rid ,the naked chief raftl


Edited by Tombraider (2nd Feb 2012 9:37pm)
_________________________
A handful of patience is worth more than a bushel of brains. Dutch Proverb








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#661956 - 3rd Feb 2012 4:31am Re: Stew [Re: Sarah_ZR]
Elizabeth Offline
Veteran

Registered: 28th Jul 2011
Posts: 718
Loc: Prenton, Wirral
I know how to do a wicked hotpot but is that the same as stew?

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#661976 - 3rd Feb 2012 8:52am Re: Stew [Re: Sarah_ZR]
Sarah_ZR Offline
Wiki Veteran

Registered: 8th Jul 2011
Posts: 8484
Loc: wirral
Don't know Liz

Would love to try that too

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#661993 - 3rd Feb 2012 9:52am Re: Stew [Re: Sarah_ZR]
reddragon Offline
Forum Guardian

Registered: 22nd Mar 2010
Posts: 3902
Loc: bromborough/wirral
pssssst Sarah go the shop and buy 4 tins of it its easier lol
_________________________
ALWAYS REMEMBER BIG BROTHER IS WATCHING YOU:::::::: Have a nice day and an even better one tomorrow

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#662038 - 3rd Feb 2012 12:09pm Re: Stew [Re: Sarah_ZR]
woodley Offline

Old Hand

Registered: 15th May 2010
Posts: 383
Loc: australia ex bromborough
[quote=Sarah_ZR]It's turning out like chunks if meat veg and water? And dosnt taste very nice.


I think the secret is to make sure you brown the meat cubes WELL before adding the rest of the ingredients. Good luck Sarah!!!!

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#662046 - 3rd Feb 2012 12:18pm Re: Stew [Re: woodley]
starakita Online   content

Forum Master

Registered: 1st Oct 2009
Posts: 2230
Loc: between heaven & hell
Ive always found it tastes better made the day before if possible.Ive just got a slow cooker though so I want to see what its like done in that.
_________________________
no1s gonna keep me from u

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