DS Forums

 
 

Tomatoes in a stew?


Reply
Thread Tools Search this Thread
Old 08-02-2012, 23:03
Bedsit Bob
Forum Member
 
Join Date: Jul 2009
Location: North West
Posts: 23,325

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?
Bedsit Bob is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 09-02-2012, 00:17
Aarghawasp!
Forum Member
 
Join Date: Apr 2010
Location: Scotland
Posts: 5,947
Aye, I often add a tin of chopped toms or a good splodge of tom puree.
Aarghawasp! is offline   Reply With Quote
Old 09-02-2012, 09:27
Bedsit Bob
Forum Member
 
Join Date: Jul 2009
Location: North West
Posts: 23,325
Well, it's been chugging away all night, and it looks alright.
Bedsit Bob is offline   Reply With Quote
Old 09-02-2012, 09:32
Aarghawasp!
Forum Member
 
Join Date: Apr 2010
Location: Scotland
Posts: 5,947
Did you enjoy it?
Aarghawasp! is offline   Reply With Quote
Old 09-02-2012, 09:33
big_hard_lad
Forum Member
 
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
Can't see anything wrong with it at all. Let us know how it tastes.
big_hard_lad is offline   Reply With Quote
Old 09-02-2012, 09:45
Bedsit Bob
Forum Member
 
Join Date: Jul 2009
Location: North West
Posts: 23,325
Haven't tried it yet.

It's still cooking.
Bedsit Bob is offline   Reply With Quote
Old 09-02-2012, 10:04
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
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.
indianwells is offline   Reply With Quote
Old 09-02-2012, 10:43
JulesF
Forum Member
 
Join Date: Aug 2009
Posts: 5,111
I often add tomatoes and tomato puree to beef stew - always tastes great!
JulesF is offline   Reply With Quote
Old 09-02-2012, 13:24
Bedsit Bob
Forum Member
 
Join Date: Jul 2009
Location: North West
Posts: 23,325
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.
Bedsit Bob is offline   Reply With Quote
Old 09-02-2012, 13:33
JoLuc
Inactive Member
 
Join Date: Jul 2011
Posts: 1,699
Does the addition of the tomatoes make it a casserole?
JoLuc is offline   Reply With Quote
Old 09-02-2012, 13:38
whoever,hey
Forum Member
 
Join Date: Mar 2006
Posts: 30,072
Does the addition of the tomatoes make it a casserole?
What is the difference between a stew and a casserole.
whoever,hey is offline   Reply With Quote
Old 09-02-2012, 13:48
sarahj1986
Forum Member
 
Join Date: Feb 2011
Location: Warwickshire
Posts: 8,101
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
sarahj1986 is offline   Reply With Quote
Old 09-02-2012, 13:52
Color of Night
Forum Member
 
Join Date: Jun 2006
Location: Leeds
Posts: 2,164
I thought a stew was simmered on the stove & a casserole slowly cooked in the oven. Never really understood the difference to be honest.
Color of Night is offline   Reply With Quote
Old 09-02-2012, 13:57
Bedsit Bob
Forum Member
 
Join Date: Jul 2009
Location: North West
Posts: 23,325
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".
Bedsit Bob is offline   Reply With Quote
Old 09-02-2012, 14:00
big_hard_lad
Forum Member
 
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
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.
big_hard_lad is offline   Reply With Quote
Old 09-02-2012, 16:15
Thrasymachus
Forum Member
 
Join Date: Jan 2012
Posts: 2,043
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
Thrasymachus is offline   Reply With Quote
Old 09-02-2012, 18:34
degsyhufc
Forum Member
 
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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.
degsyhufc is offline   Reply With Quote
Old 09-02-2012, 19:00
Bedsit Bob
Forum Member
 
Join Date: Jul 2009
Location: North West
Posts: 23,325
I always assumed that Casserole was a French word
Isn't the French word Cassoulet?
Bedsit Bob is offline   Reply With Quote
Old 09-02-2012, 19:13
LaChatteGitane
Forum Member
 
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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

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
LaChatteGitane is offline Follow this poster on Twitter   Reply With Quote
Old 09-02-2012, 21:33
missymorgan
Forum Member
 
Join Date: Mar 2007
Posts: 490
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.
missymorgan is online now   Reply With Quote
Old 10-02-2012, 16:37
smudges dad
Forum Member
 
Join Date: Oct 2006
Location: Fort William
Posts: 22,296
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.
smudges dad is offline   Reply With Quote
Old 10-02-2012, 18:52
whoever,hey
Forum Member
 
Join Date: Mar 2006
Posts: 30,072
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.
whoever,hey is offline   Reply With Quote
Old 10-02-2012, 19:07
LaChatteGitane
Forum Member
 
Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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.
LaChatteGitane is offline Follow this poster on Twitter   Reply With Quote
Old 11-02-2012, 01:36
phill363
Forum Member
 
Join Date: Aug 2011
Location: Birkenhead
Posts: 21,845
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.
phill363 is online now   Reply With Quote
Old 11-02-2012, 12:20
Aarghawasp!
Forum Member
 
Join Date: Apr 2010
Location: Scotland
Posts: 5,947
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.
Aarghawasp! is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:50.