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Now this is a random one, I need a great stew recipe for my good lady

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Ok, so my good lady, bless here tries her heart out to make me a really nice stew, trouble is the recipes she has got are rubbish and insist on having loads of herbs etc in them. So I need a good old … Read More
markhodges1975 Avatar
8y, 1w agoPosted 8 years, 1 week ago
Ok, so my good lady, bless here tries her heart out to make me a really nice stew, trouble is the recipes she has got are rubbish and insist on having loads of herbs etc in them. So I need a good old recipe for a country style stew, you know the sort............big chunks of meat and veg in it and a nice thick lovely gravy yum yum

so come on guys, what have you got for me, a good old one your mum taught ya?

cheers
markhodges1975 Avatar
8y, 1w agoPosted 8 years, 1 week ago
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#1
Servings: 8 to 10

2 pounds boneless stewing beet such as chuck

2 pounds center-cut shinbone

1/3 cup all-purpose flour

Salt and freshly ground black pepper

4 to 5 tablespoons mild vegetable oil, such as safflower

2 small onions, peeled and cut into 1/4 -inch- thick lengthwise slices

5 medium carrots, peeled and cut diagonally into 1-inch pieces

5 to 6 cups water

2 pounds ripe plum tomatoes or 1 can (28 ounces) plum tomatoes, coarsely chopped

2 bay leaves

2 teaspoons paprika

2 teaspoons fresh marjoram leaves or 3/4 teaspoon dried

10 black peppercorns

12 ounces green beans, trimmed and cut diagonally into 1-inch pieces

1 pound Russet potatoes, peeled and cut into 1/2 inch chunks

1/2 cup hearty red wine (optional)

2 cups fresh or frozen corn kernels

Cut the stewing beef into 1-inch chunks. Trim the meat from the shinbones and cut it into similar-size pieces.

Mix the flour with salt and pepper to taste on a piece of waxed paper. The Dredge the beef and the bones in the flour heat to medium.

Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. When the oil is hot but not quite smoking, brown the beef and the bones on all sides until the pieces turn an even rich color, 8 to 10 minutes; do this in small batches so the pan isn't crowded, adding more oil as needed. Transfer the meat and the bones to a plate. Add the onions and carrots to the skillet and cook, stirring frequently, until the vegetables are lightly browned, about 4 minutes. Add 1/4 cup of the water and stir, scraping up any browned bits. Remove the skillet from the heat.

Place the beef, bones, onions, carrots, and their cooking juices in a 12-quart stockpot. Add the tomatoes and enough of the remaining water to cover. Then add the bay leaves, paprika, half the marjoram, and the peppercorn; bring to a boil. Lower the heat to medium, partially cover the pot, and simmer until meat is tender, 1 1/2 to 2 hours, stirring, occasionally to prevent the meat from sticking to the bottom of the pot.

Add the green beans, potatoes and the remaining marjoram, stirring them into the stew. Add the wine if desired. If the stew is very thick, add some more water-the mixture should be liquid enough to cook the beans and potatoes. Continue cooking, partially covered, until the potatoes are tender, about 30 minutes. Add the corn and cook just until it is hot through, about 5 minutes. Season to taste.
#2
Put some meat (braising beef ,etc) in a big pan with 3 to 4 times the amount of root veg ( potato, carrot , swede, parsnips,etc) Now quarter 2 onions and chuck them in filling the pan to about half way. Now add some salt and some water to the 2/3 rds, 3/4rs level and bring to the boil. add 2 oxo cubes and simmer for about 30 mins. Add pepper to taste. The stew is now ready, but it's much, much better if you can prepare it a day before you want to eat it. I usually heat it and let it cool at least twice before i serve. Hope this is of help . C
#3
starsparkle2311
I would coat the meat in seasoned flour first, brown it, take out of pan, fry veg, add meat to pan, add stock(enough to cover), bring to boil and then transfer to oven, 180, for about 1.5 hours.:-D

But yeh, agree with your ingredients, anything goes really, depends what you like.


You could do that, but let's keep it super simple! noe measuring or even cooking skill neccessary for my recipie!
#4
wow thats brill guys, but there is only 2-3 of us, should we just half everything do you think?
#5
castortroy
Put some meat (braising beef ,etc) in a big pan with 3 to 4 times the amount of root veg ( potato, carrot , swede, parsnips,etc) Now quarter 2 onions and chuck them in filling the pan to about half way. Now add some salt and some water to the 2/3 rds, 3/4rs level and bring to the boil. add 2 oxo cubes and simmer for about 30 mins. Add pepper to taste. The stew is now ready, but it's much, much better if you can prepare it a day before you want to eat it. I usually heat it and let it cool at least twice before i serve. Hope this is of help . C

that sounds wonderful, my mouth is watering!!!!
would it work popping it in the oven too?
#6
markhodges1975
wow thats brill guys, but there is only 2-3 of us, should we just half everything do you think?


No... cook it all and freeze the rest! :thumbsup:
#7
markhodges1975
that sounds wonderful, my mouth is watering!!!!
would it work popping it in the oven too?


yup, i do similar, chunks of beef, any veg you like in big chunks, onion,even chunk of potato if you like, all in a casserole dish in the oven, thicken with bisto after a bit, yummmmy

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