DS Forums

 
 

Beef Stew


Reply
Thread Tools Search this Thread
Old 27-08-2009, 14:21
hayley_kench
Forum Member
 
Join Date: May 2006
Posts: 753

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
hayley_kench is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 27-08-2009, 14:25
cosmo
Inactive Member
 
Join Date: Mar 2002
Location: London
Posts: 24,323
There's a few in here.

Link
cosmo is offline   Reply With Quote
Old 27-08-2009, 14:26
orangebird
Forum Member
 
Join Date: Jul 2004
Posts: 4,695
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
Don't bother with the beeth broth.... A nice generous dousing with red wine should suffice. Chuck a bit of worcester sauce and/or a teaspoon of marmite in too.
orangebird is offline   Reply With Quote
Old 27-08-2009, 14:29
hayley_kench
Forum Member
 
Join Date: May 2006
Posts: 753
I wuld have to add a lot of red wine though wouldnt I.
hayley_kench is offline   Reply With Quote
Old 27-08-2009, 14:31
hayley_kench
Forum Member
 
Join Date: May 2006
Posts: 753
Im changing my recipe up top whilst I go along by the way lol
hayley_kench is offline   Reply With Quote
Old 27-08-2009, 14:36
orangebird
Forum Member
 
Join Date: Jul 2004
Posts: 4,695
I wuld have to add a lot of red wine though wouldnt I.
and the problem with that is?..............

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.
orangebird is offline   Reply With Quote
Old 27-08-2009, 15:14
hayley_kench
Forum Member
 
Join Date: May 2006
Posts: 753
Thanks Orange Bird!
hayley_kench is offline   Reply With Quote
Old 27-08-2009, 15:55
dids858
Forum Member
 
Join Date: Aug 2002
Location: Yorkshire
Posts: 3,837
Ditch the garlic and toms.

Bang in some soy sauce and celery or celery salt.
dids858 is offline   Reply With Quote
Old 28-08-2009, 18:59
smudges dad
Forum Member
 
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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.
smudges dad is offline   Reply With Quote
Old 30-08-2009, 16:59
hayley_kench
Forum Member
 
Join Date: May 2006
Posts: 753
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.
hayley_kench is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:24.