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Tomatoes in a stew?
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Bedsit Bob
08-02-2012
I'm making a stew in the slow cooker.

For a change, I've added two tins of chopped tomatoes, instead of most of the water.

Has anyone tried it and, if so, what did you think of the resulting stew?
Aarghawasp!
09-02-2012
Aye, I often add a tin of chopped toms or a good splodge of tom puree.
Bedsit Bob
09-02-2012
Well, it's been chugging away all night, and it looks alright.
Aarghawasp!
09-02-2012
Did you enjoy it?
big_hard_lad
09-02-2012
Can't see anything wrong with it at all. Let us know how it tastes.
Bedsit Bob
09-02-2012
Originally Posted by Aarghawasp!:
“Did you enjoy it? ”

Haven't tried it yet.

It's still cooking.
indianwells
09-02-2012
It will be delicious. I always add tomato puree to the base of stews and braises for depth of flavour. Tinned tomatoes will give a similar effect when cooked long and slow.
JulesF
09-02-2012
I often add tomatoes and tomato puree to beef stew - always tastes great!
Bedsit Bob
09-02-2012
14 hours on low, and it's ready.

It's d-e-l-i-c-i-o-u-s.

Nice and thick too.

Plenty left to take to work, for lunch, over the weekend.
JoLuc
09-02-2012
Does the addition of the tomatoes make it a casserole?
whoever,hey
09-02-2012
Originally Posted by JoLuc:
“Does the addition of the tomatoes make it a casserole?”

What is the difference between a stew and a casserole.
sarahj1986
09-02-2012
Originally Posted by whoever,hey:
“What is the difference between a stew and a casserole.”

Isnt a stew made with beef and a casserole made with chicken> you never near of a chicken stew...? mind you you can get beef casserole cant you>>>. dunno
Color of Night
09-02-2012
I thought a stew was simmered on the stove & a casserole slowly cooked in the oven. Never really understood the difference to be honest.
Bedsit Bob
09-02-2012
Originally Posted by Color of Night:
“I thought a stew was simmered on the stove & a casserole slowly cooked in the oven.”

Well, mine was done in a slow cooker, so I guess it's either a "casstew" or a "stewerole".
big_hard_lad
09-02-2012
Originally Posted by Color of Night:
“I thought a stew was simmered on the stove & a casserole slowly cooked in the oven. Never really understood the difference to be honest.”

That's what I thought too, but these days the terms seem to be interchangeable.
Thrasymachus
09-02-2012
Originally Posted by sarahj1986:
“Isnt a stew made with beef and a casserole made with chicken> you never near of a chicken stew...? mind you you can get beef casserole cant you>>>. dunno ”

Google search brings up 4,930,000 results for chicken stew
degsyhufc
09-02-2012
I always assumed that Casserole was a French word I know that it's the name of the cooking vessel used.

A stew is just an English word for the same type of recipe. Ragu is another type of stew.
Tomatoes are regularly used in ragu. I've used them in "English" stews. These days I usually used tomato puree.
Bedsit Bob
09-02-2012
Originally Posted by degsyhufc:
“I always assumed that Casserole was a French word ”

Isn't the French word Cassoulet?
LaChatteGitane
09-02-2012
Originally Posted by degsyhufc:
“I always assumed that Casserole was a French word I know that it's the name of the cooking vessel used.

A stew is just an English word for the same type of recipe. Ragu is another type of stew.
Tomatoes are regularly used in ragu. I've used them in "English" stews. These days I usually used tomato puree.”

BIB that's exactly what it is

Originally Posted by Bedsit Bob:
“Isn't the French word Cassoulet?”

Cassoulet is a dish made with white beans, duck, sausisson, etc etc, which of course is usually made in a casserole
missymorgan
09-02-2012
I use tomatoes in stew if I'm using wine for the sauce, don't bother if I use ale. Nowt wrong with adding tomatoes I think.
smudges dad
10-02-2012
Usually add tinned tomatoes to a stew as they give a bit of texture and a good base for the liquid. Try adding whole cherry tomatoes as well (probably not for the full 14 hours) as they give a delicious flavour burst when you bite in to them.
whoever,hey
10-02-2012
Originally Posted by LaChatteGitane:
“Cassoulet is a dish made with white beans, duck, sausisson, etc etc, which of course is usually made in a casserole”

And toulouse sausage, but it varies so much across france.
LaChatteGitane
10-02-2012
Originally Posted by whoever,hey:
“And toulouse sausage, but it varies so much across france.”

Yup ! I actually meant saucisse and not saucisson, coz that's a type of salami.
phill363
11-02-2012
Originally Posted by sarahj1986:
“Isnt a stew made with beef and a casserole made with chicken> you never near of a chicken stew...? mind you you can get beef casserole cant you>>>. dunno ”

i said to my mum once that i want to make a chicken stew and she said theres no so thing, then that same night kevin webster was making one on corrie, laughed so hard at her.
Aarghawasp!
11-02-2012
This one sounds good for a wee change.

Shin of beef with ginger and soy: Hugh Fearnley-Whittingstall: River Cottage Everyday.

Serves 4 – 6

2 tablespoons sunflower or groundnut oil or beef fat
About 1.5kg shin of beef, cut into 2cm thick slices, either on or off the bone.
6 large garlic cloves, thinly sliced
2 thumb-sized nuggets of fresh ginger, thinly sliced
3 tablespoons tart fruit jam or jelly, such as redcurrant, plum or crab apple
150ml soy sauce
350-500ml apple juice
2 tablespoons cider vinegar
2 medium-hot fresh or dried chillies
Sea salt and freshly ground black pepper

Preheat the oven to 120 C/ Gas ½

Heat the oil or fat in a wide, heavy-based flameproof casserole.

Season the pieces of meat with salt and pepper and brown them in batches, so you don’t overcrowd the pan, turning them to colour all over. Remove each batch and set aside while you brown the rest. The meat may curl up a bit as the membranes contract with the heat, especially if the slices are on the bone: snipping the membranes will help release the tension and flatten the meat out again. Once the beef is browned, remove it from the casserole and set aside on a plate.

Reduce the heat to low, add the garlic and ginger to the casserole and cook gently until softened but not coloured. Add the jam or jelly and soy sauce, mix well, then return the meat to the casserole, in a single layer if possible. (It’s not possible, not unless you have the biggest casserole in the world. It doesn’t matter though).

Pour in enough apple juice barely to cover the meat.

Add the vinegar, whole chillies and a few grinds of black pepper, then cover and place in the oven. Cook for 2 ½ – 3 hours, until the meat is completely tender.

The garlic and ginger should just about hold their shape and should be eaten with the meat. The chillies will have done their job and can be discarded – or nibbled by anyone brave enough. Serve with noodles and steamed greens.
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