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Tomatoes in a stew? |
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#1 |
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Join Date: Jul 2009
Location: North West
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Tomatoes in a stew?
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? |
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#2 |
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Join Date: Apr 2010
Location: Scotland
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Aye, I often add a tin of chopped toms or a good splodge of tom puree.
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#3 |
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Well, it's been chugging away all night, and it looks alright.
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#4 |
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Join Date: Apr 2010
Location: Scotland
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Did you enjoy it?
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#5 |
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Join Date: Aug 2007
Location: Belfast, Northern Ireland
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Can't see anything wrong with it at all. Let us know how it tastes.
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#6 |
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#7 |
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Join Date: Aug 2006
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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.
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#8 |
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Join Date: Aug 2009
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I often add tomatoes and tomato puree to beef stew - always tastes great!
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#9 |
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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. |
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#10 |
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Join Date: Jul 2011
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Does the addition of the tomatoes make it a casserole?
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#11 |
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Join Date: Mar 2006
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Quote:
Does the addition of the tomatoes make it a casserole?
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#12 |
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Quote:
What is the difference between a stew and a casserole.
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#13 |
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I thought a stew was simmered on the stove & a casserole slowly cooked in the oven. Never really understood the difference to be honest.
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#14 |
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Quote:
I thought a stew was simmered on the stove & a casserole slowly cooked in the oven.
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#15 |
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Join Date: Aug 2007
Location: Belfast, Northern Ireland
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Quote:
I thought a stew was simmered on the stove & a casserole slowly cooked in the oven. Never really understood the difference to be honest.
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#16 |
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Quote:
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
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#17 |
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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. |
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#18 |
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Quote:
I always assumed that Casserole was a French word
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#19 |
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Join Date: Mar 2006
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Quote:
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. Quote:
Isn't the French word Cassoulet?
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#20 |
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Join Date: Mar 2007
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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.
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#21 |
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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.
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#22 |
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Quote:
Cassoulet is a dish made with white beans, duck, sausisson, etc etc, which of course is usually made in a casserole
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#23 |
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Quote:
And toulouse sausage, but it varies so much across france.
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#24 |
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Quote:
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
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#25 |
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Join Date: Apr 2010
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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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