Stews and casseroles

[Barbara4003]

Originally Posted by Scroatey

Anyone? No?

They all knew what I meant

[Smoz]

Originally Posted by smileysmith

The man knows what he is talking about.

Any leftover??

Leftovers? Not yet, it is now simmering away gently, won't be ready until about eight. Probably got enough for dinner tonight and tomorrow, it may stretch to Friday too (Mrs Smoz is a veggie so will not be sampling my stewie delights).

[Smoz]

Originally Posted by Barbara4003

Don't put your dumplings in too soon.

Dumplings are good but today I am having fresh, home made crusty bread with mine.

[little al]

If using beef, add a teaspoon full of Marmite.

[chatham_eagle]

Never thought of using black treacle, work well?

[little al]

Yep. It's brilliant.

[little al]

Also use in mince.

[Smoz]

Black treacle adds richness and depth to the flavour, it goes well with beef and with game based stews. I wouldn't use it with lighter meats though, they tend to suit herby citrussy flavours.

[Polish Pete]

Mmmmmmmmmm Bigos!

[Polish Pete]

the key to a good stew is a good stock.
I roast beef bones until they get very dark then boil them with various vegetables for about 4 hours. Then sieve and boil down until its quite a concentrate. and use that as the base of the stew.
Stewing beef cheeks over a long period is fantastic.
Best cut of the cow for stews

[audreytatou]

i put in a whole bulb of garlic, just chop it in half, dont bother peeling, and cook stew for at least 4 hrs, delicious...a good stock mkes all the difference I like to use half beef/chicken

[palacepostie]

dumplings are a must,need to cook thoroughly though hate if their undercooked and gooey.god am starving now i could eat a whole pot of stew

[BaldEagle96]

Always add a packet of Batchelors minestrone soup to the stew and it needs to cook for a minimum of 4 hours.

[saxoneagle]

Originally Posted by BaldEagle96

Always add a packet of Batchelors minestrone soup to the stew and it needs to cook for a minimum of 4 hours.

??? Why?

[BaldEagle96]

Originally Posted by saxoneagle

??? Why?

To which comment?

If about the soup bit it is about enhancing the flavour. Learnt this one from my mother-in-law. Works a treat.

If about the cooking for 4 hours I guess you could say it is also about enhancing the flavour and giving all the ingredients plenty of time to absorb the various flavours and allowing the stewing/braising steak to become ever so tender. Needs to be on a very low heat mind.

[markholmes1991]

Had a lovely Ox cheek casserole last night. People’s immediate reaction is to say uurgghh, but cooked for 5/6 hours meat is so tender. (Waitrose sell it at their Deli department and its predominantly a cheap cut) Whacked in with a bit of red onion, potatoes, celery, carrots, Worcester sauce, tomatoes, stock & herbs.
5 hours later, your away.
As reiterated slow cookers is the way forward.

[Aman907]

you lot don't have very mature palates

[E_girl]

Originally Posted by Aman907

you lot don't have very mature palates

This is the BBS. We're not very mature full stop.

[Slimbloke'H']

Originally Posted by Polish Pete

the key to a good stew is a good stock.
I roast beef bones until they get very dark then boil them with various vegetables for about 4 hours. Then sieve and boil down until its quite a concentrate. and use that as the base of the stew.
Stewing beef cheeks over a long period is fantastic.
Best cut of the cow for stews

It's the key to more than just a good stew, PP!

[jone-zee]

Pork sausage red cabbage raisins onions in cider. Brown the sausages put the ingredients in slow cooker add sausages and some demerera sugar and cook for approx 3 hours Add sliced cooking apple and cook for a further hour.