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Beef stew |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Beef stew
Tonight I made beef stew and dumplings for tea, which was very tasty. I have used the usual ingredients - beef, carrots, swede, celery, poatoes, pearl barley, beef stock (oxo cubes), a bit of tomato puree and a splash of worcesteshire sauce.
Is there anything else I could add to give a richer, deeper flavour ? |
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#2 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Mushrooms. You could go for regular button, but there's not much flavour there or you can move up a step and use Chestnut or go all out and use porcini and similar deep flavour types. Personally, i'm not a fan of them in stews though.
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#3 |
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Join Date: Jun 2009
Location: Birkenhead, Merseyside.
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I have thought of adding mushrooms, but the wife doesn't like them !
![]() I can't pick the mushrooms out of her portion, because the mushrooms would add their flavour to the whole stew ! |
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#4 |
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Join Date: Mar 2006
Posts: 30,072
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red wine and a teaspoon of red wine vinegar would richen the sauce.
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#5 |
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Inactive Member
Join Date: Mar 2002
Location: London
Posts: 24,323
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Knorr vegetable stock cubes as well as the beef stock.
I like to grate some of the vegetables as well to make the consistency a bit thicker. And put in an onion cut in half. |
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#6 |
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Join Date: Mar 2007
Posts: 4,288
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Beer. Beef in beer is wonderfully rich and very easy.
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#7 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
Beer. Beef in beer is wonderfully rich and very easy.
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#8 |
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Inactive Member
Join Date: Mar 2002
Location: London
Posts: 24,323
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If you want to cheat a bit you can also add a tin of Heinz Leek & Potato soup.
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#9 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Chillis and vodka.
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#10 |
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Join Date: Nov 2007
Location: North Hampshire
Posts: 5,363
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Quote:
Tonight I made beef stew and dumplings for tea, which was very tasty. I have used the usual ingredients - beef, carrots, swede, celery, poatoes, pearl barley, beef stock (oxo cubes), a bit of tomato puree and a splash of worcesteshire sauce.
Is there anything else I could add to give a richer, deeper flavour ? Sounds perfect, you've made me fancy beef stew now !!! |
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#11 |
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Join Date: Jan 2007
Posts: 53
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Stick some Maggi in it.
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#12 |
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Join Date: Jul 2002
Location: Berwick upon Tweed
Posts: 1,343
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I know it sounds naff but try using Heinz Ketchup instead of tomato puree.
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#13 |
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Join Date: Oct 2008
Posts: 1,706
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I was also going to ask where the ale was!
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#14 |
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Join Date: Jul 2007
Posts: 5,010
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Definitely add some onions. Sweat them before you add them to release more flavour. Ooh and garlic. I love beef stew. It's a winter staple for me and freezes really well so I cook big batches. Quote:
I know it sounds naff but try using Heinz Ketchup instead of tomato puree.
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#15 |
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Join Date: Jul 2002
Location: Berwick upon Tweed
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If you're making beef stew with doughballs/dumplings try adding some horseradish sauce to the doughball mixture.
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#16 |
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Join Date: Jul 2002
Location: Berwick upon Tweed
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Quote:
Definitely add some onions. Sweat them before you add them to release more flavour. Ooh and garlic.
I love beef stew. It's a winter staple for me and freezes really well so I cook big batches. Nothing wrong with a little ketchup. |
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#17 |
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Join Date: Mar 2007
Posts: 4,288
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Quote:
Especially a dark stout like Guinness!!
Damn I'm hungry now. |
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#18 |
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Join Date: Mar 2007
Posts: 1,823
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red wine and tinned tomatoes
i am going to make a beef stew myself this week - i've been hankering after one for a few weeks now.
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#19 |
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Join Date: Jun 2003
Location: Suffolk
Posts: 21,393
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I love beef stew and make it a lot in winter.
I will only make it though when i have left over beef from a joint. I will also keep the juices / gravy from the meat to add to the stew. It makes it rich and delicious. |
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#20 |
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Join Date: Jul 2005
Posts: 17,127
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I find if you really make the effort to caramelise the onions first, for ages with a bit of sugar and cider vinegar, till they reduce to an unctuous goldeny gloop, it makes all the difference to the finished product.
Oh, and then use beer, of course. Mild is awesome as part of the liquid in a beef stew. |
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#21 |
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Join Date: Jun 2009
Location: Birkenhead, Merseyside.
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#22 |
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Join Date: Sep 2008
Location: Irvine
Posts: 335
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I add a wee bit of vodka to my roasted tomato and red pepper soup and it's magic - gives it the perfect kick.
I like to add a bit of allspice to my curry, gives it some nice heat, especially in the winter... The weather is so rubbish here that it feels like winter, so I think I'm gonna have to make this at the weekend. |
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#23 |
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Join Date: May 2007
Posts: 5,709
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A couple of squares of 70% chocolate. You'll be amazed.
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#24 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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If you cut back or leave out salt then you could add a dollop of marmite for a salty, savoury depth of flavour.
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#25 |
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Forum Member
Join Date: Jul 2009
Posts: 6,125
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You could try a 'bouquet Garnie' - which is just an infusion of herbs.
You can either try fresh or buy in in a pack ready made - comes in a 'teabag' style and adds SO much to a beef stew - just don't forget to take it out LMAO. I also use Bay leaves in every stew/soup I make. |
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