Winters comming... STEW!

[Geezah]

I need a nice Beef stew recipe.
I have Rump steak at hand, what else should I throw in the pot?
I've always wanted to try adding some ale or coffee to a stew, but too scared of ruining it.
so, c'mon and give me some ideas ( tried and tested of course)

[blacksheep]

dumplings of course

[Breamy]

lots of nice veg aswell

[Geezah]

This is really helping

I have ony ever used frozen dumplings, so blacksheep, gimmie a recipe instead of stating the obvious

...as for veg, well i'd only use 'nice' veg cause 'not nice' veg are, well not nice

[blaggard]

Google > beef stew recipe = sorted
http://www.google.co.uk/search?sourc...ef+stew+recipe

[ZX7R]

Slow Cooker.

Diced beef (cheap stuff will do)
Packet sauce mix
2 x Carrots
1 x leek
1 x onion
2 x large potatoes
1/2 Turnip
(Parsnip is good too)
Chop and add to slow cooker. Mix sauce with water and pour over veg and meat.
Turn on low heat, go to work.
Arrive after a hard day at work to a lovely hot wonderful smelling stew. If required, add more water for sauce.

[Geezah]

Google > beef stew recipe = sorted
http://www.google.co.uk/search?sourc...ef+stew+recipe

quite!
whats the point of any of the forums when we have google

heres my recipe:
2lb of rump / braising steak
1 large onion cut into quarters
1 cup of lentils
1 leek sliced
1 large parsnip cubed
2 large carrots sliced
1lb of jersey mints / new potatoes
frozen dumpings
pinch of fresh parsely and thyme
beef oxo
whack meat and oxo and water in oven for 2 hrs
add veg, dumplings n herbs and simmer for another hour - or so
add a bit of bisto/water to thicken before serving
serve inside a giant yorkshire pud

[blacksheep]

normally just use the recipy on the suet packet for dumplings, but am a firm believer in delia - this sounds lovely

http://www.deliaonline.com/recipes/s...s,1098,RC.html

[blaggard]

quite!
whats the point of any of the forums when we have google

You're not American are you?? Irony seems lost on you!!

Oh and flouring the meat, browning it properly then adding a little tomato puree will avoid having to use Bisto

[hxbro]

I cooked one today:

Braising steak
1 large onion
2 carrots
2 potatos
1 leek
various green herbs (mixed, basil, sage, etc)
3 cloves garlic
1 small bottle red wine
1 tin tomatos
Some frozen peas
Gravy, I used a m&s pre made gravy, but I guess about half a pint should be about right depending on how much you are making
Tomato puree
Flour
Salt + Pepper

1. Heat oven 180 degrees
2. Chop veg into chunks
3. Chop steak up into bite size chunks
4. Put flour + salt and pepper in a bowl, put steak into the bowl and coat with flour
5. Get large pan, heat some oil
6. Place steak in pan to brown, turn down the heat and keep stirring, you will get stuff sticking, don't worry about this, just keep it cooking for 5-10 mins (depending on the meat)
7. Cover meat with water just enough to cover it, no more and scrape the bottom of the pan to get all the stuck pieces off (they should come off easily) and it should create a weak gravy looking like liquid
8. Cover pan and bring to the boil, then simmer for 10 mins
9. Take lid off, chuck everything else in the pan. Depending on how much liquid is there you might have to add more water, bring to boil
10. Place pan in oven or transfer everything to a casserole dish and cook for 1 and a half hours, I stir every 30 mins.
11. take out of oven and serve with bread and butter

Things like herbs and tomato puree will effect the flavour, so add more in when you stir it every 30 mins if you want, obviously checking the taste of the gravy each time to find out if you do need to add them.

[Geezah]

You're not American are you?? Irony seems lost on you!!

Oh and flouring the meat, browning it properly then adding a little tomato puree will avoid having to use Bisto

Care to point out the irony in your post?

[the_wizzard]

i made one yesterday i floured meat in seasoned flour and sealed it also used shallots (instead of chopped onion) in mine no garlic leeks or tomato puree.

just carrots\shallots\braising steak\potatos\ 1 celery stalk\salt\pepper\fresh parsley\thyme\2 beef oxo cubes and water. lovely

as for amounts i just wing it lol

[blaggard]

Care to point out the irony in your post?

errrr....all of it?

[opstechuk]

I need a nice Beef stew recipe.
I have Rump steak at hand, what else should I throw in the pot?
I've always wanted to try adding some ale or coffee to a stew, but too scared of ruining it.
so, c'mon and give me some ideas ( tried and tested of course)

You cant beat decent stew with a bit of ale in it, whati've found by trial and error is just about a 1/4 of ale per average pan of stew, too much makes the place smell like a boozer when it stewing , also I've even added a cinnamon stick to it when stewing for about the last 10/15 mins gives it a nice twang to it. Give it a try winters coming

ops

[blaggard]

You cant beat decent stew with a bit of ale in it, whati've found by trial and error is just about a 1/4 of ale per average pan of stew, too much makes the place smell like a boozer when it stewing , also I've even added a cinnamon stick to it when stewing for about the last 10/15 mins gives it a nice twang to it. Give it a try winters coming

ops

Absolutely, lots of beer and mushrooms!! yum!

[cbenn]

If you're looking for somthing different try this.....


BELGIUM Flemish Beef Stew Cooked in Beer

(Vlaamse Stovery or Les Carbonades Flamandes)

Beef stew cooked in beer has long been part of the culinary heritage of Belgium, and it is still one of the most popular stews in Flanders. Through the ages, the recipe has varied, and every mother passes on her "secret" to her children. My mother likes to add some liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor. My grandmother likes it, more "sweet" and adds a slice of pain d'epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavorings have been an integral part of the Belgian palate and cuisine since the Middle Ages.

The following version is a basic one and my favorite. Like many other stews it is best made a day or two ahead since it improves in flavor. The success of the dish depends greatly on the quality of the beer you use. Look for a rich, dark, and slightly bitter beer, such as Rodenbach or a dark Abbey beer.

Serve this stew with French fries or boiled potatoes, applesauce, and plenty of "golden ambrosia," the name the old Belgians gave to their beloved beer.

4 pounds boneless stew meat,
such as chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
2 bottles (12 ounces each) Belgian beer
2 or 3 sprigs fresh thyme
or 1 teaspoon dried thyme
2 bay leaves
1/2 tablespoons red currant jelly (or brown sugar)
1 tablespoon cider or red wine vinegar




1. Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.

2. Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and saute until nicely browned on all sides. Work in batches so as not to crowd the beef cubes, or they will steam instead of saute. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.

3. Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onions and cook stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and the onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning the but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.

4. Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meant. Add the thyme and bay leaves.

5. Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its sprigs and bay leaves. Taste and adjust the seasoning and serve.

Serves 6 to 8