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

i have a recipe for an irish Stew?
nice with aunt bessies yorshire puds

Go on

I will have it

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

You forgot the barley and oxos, can't have stew without a slack handful of barley and a couple of oxos!

how is yours turning out?

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

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

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.

Thank you sooo much

Will let you know the results on sunday

lol Rid ,the naked chief

I know how to do a wicked hotpot but is that the same as stew?

Don't know Liz

Would love to try that too

pssssst Sarah go the shop and buy 4 tins of it its easier lol

[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!!!!

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.

slow cookers are brill

i knock up currys in the morning and leave em on all day

Get a freezer/sandwich bag or bowl, put some flour in it with some salt, pepper & an oxo cube*, put your meat in and either shake the bag or mix it all up in the bowl. Make sure each piece is well covered, then seal the meat over a high heat. Cover with the stock and add some small chunks of potato (you don't need many). The flour will help thicken the gravy. Before you put the rest of your veg in, mash the bits of potato into the stock too - the starch will also help thicken the gravy. You can always add more stock/water if it gets too thick

*other stock cubes are available but only oxo's crumble enough to go into the flour.

We used to do a stew called "Pot Mess". Recipe: Raid the Coxswains store and filch as many tins as you can of whatever he has got, the more babies heads the better, throw the lot into a big fanny on the galley range and cook slowly until supper time. Ladle out in big portions and serve with well buttered fresh bread. Keep the pot going, raid the store again the next day and add as much as it takes to fill the fanny. Keep going like this for two weeks until the Coxswain is returning from leave, empty the fanny and clean spotlessly and remove all evidence. Scratch your head when the stock take is done and profess ignorance of what could have happened to his stores. The older the stew got the better the tasted.

how did the stew go