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Beef Stew |
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#1 |
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Forum Member
Join Date: May 2006
Posts: 753
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Beef Stew
I have never made a beef stew before. Only 20 and ive just recently (past 2 years) got really into cooking. I love beef stew and want to make my own this weekend. Ive come up with this recipe but I would appreciate any tweaks that would make it that little bit more scrummy. Thanks in advance.
Stewing Beef Cubed 2 Carrots 1 Large Onion Button Mushrooms 2 Large Chopped Potatoes 2 Cloves Minced Garlic 2 Cups Beef Stock 1/2 Cup Red Wine 1tsp Tomatoe Paste 1 Small Can of Chopped Tomatoes 1 Tsp Marmite Thyme Parsley 2 Bay Leaves 1/3 Cup of Flour |
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#2 |
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Inactive Member
Join Date: Mar 2002
Location: London
Posts: 24,323
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#3 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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Quote:
I have never made a beef stew before. Only 20 and ive just recently (past 2 years) got really into cooking. I love beef stew and want to make my own this weekend. Ive come up with this recipe but I would appreciate any tweaks that would make it that little bit more scrummy. Thanks in advance.
Stewing Beef Cubed 2 Carrots 1 Large Onion Button Mushrooms 2 Large Chopped Potatoes 1 Can of Condensed Beef Broth 1/2 Cup Red Wine 1tsp Tomatoe Paste 1 Small Can of Chopped Tomatoes Thyme Parsley Flour |
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#4 |
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Join Date: May 2006
Posts: 753
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I wuld have to add a lot of red wine though wouldnt I.
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#5 |
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Forum Member
Join Date: May 2006
Posts: 753
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Im changing my recipe up top whilst I go along by the way lol
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#6 |
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Join Date: Jul 2004
Posts: 4,695
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Quote:
I wuld have to add a lot of red wine though wouldnt I.
![]() ![]() also, season the flour with salt and pepper (and a bit of smoked paprika if you have some), coat the beef in the flour before you seal it off. Along with the potatoes, there'll be no need to thicken your stew at all. And do some dumplings for it aswell. |
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#7 |
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Forum Member
Join Date: May 2006
Posts: 753
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Thanks Orange Bird!
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#8 |
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Join Date: Aug 2002
Location: Yorkshire
Posts: 3,837
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Ditch the garlic and toms.
Bang in some soy sauce and celery or celery salt. |
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#9 |
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Forum Member
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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Brown the beef off, then add anything you've got going. For liquid use a tin of tomatoes, if you want a strong flavour add a couple of Oxo cubes. Make more than you need and remember that a stew tastes better each time you heat it up.
Slow cooking is best - 3 hours plus on a very low heat or a low oven. |
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#10 |
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Forum Member
Join Date: May 2006
Posts: 753
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Okay so im going to make this for tomorrows dinner. Should I chuck everything in, in the morning and slowly cook it all day or put it on low overnight? If I put it on low to cook tonight then would I have to chill it tomorrow daytime and then reheat or can I just laeve it in the slow cooker (turned off)? Thanks.
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