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Beef Stew |
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#1 |
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Forum Member
Join Date: Sep 2012
Posts: 385
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Beef Stew
I'm going to be making a beef stew using shin.
Anyone like to share how they make theirs? I want a scrumny broth/gravy Note- no red wine. Thanks |
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#2 |
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Forum Member
Join Date: Oct 2009
Posts: 136
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Mine's more hotpot than stew but it follows the same principles. It's based on a lovely James Martin recipe.
I use braising steak (about 800g) cut into 1 inch cubes but I'm sure shin is just as good. Brown in small batches in a really hot large frying pan so you get nice caramalisation on the outside transferring it to a casserole dish as you go. Then brown about a dozen shallots in the same pan for 5 mins, add 1 tablespoon of flour and coat so the rawness cooks out of the flour. Then I add a slug of wine but just skip that and add about a pint of beef stock. Bring it up to the simmer. Season well and pour the whole lot over the beef. Add a few sprigs of thyme then layer slices of potato over the top so they overlap a bit. Dot with butter, cover and put in a preheated low oven (gas 3) for a couple of hours. Then turn the heat up to gas 6, uncover the casserole and put back for about 45 mins so the potatoes brown. Feeds 4. The gravy is lovely and rich with thyme and onion and I guess to add more flavour (since you have no wine) you could add a little mustard powder or even horseradish? Enjoy! |
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#3 |
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Forum Member
Join Date: Aug 2011
Location: Birkenhead
Posts: 21,845
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my basic stew recipe is just to brown your diced meat in the pan with onions(I like red and white together) and carrots(and or any root veg) then cover with stock I Always use OXO my self, bring to boil and simmer until the meat is tender.
Then season with pepper and thicken with which ever method you prefer I use cornflour my self but you can also use Bisto for a cheats method and it adds more beef flavour to the stew. You can add almost any root veg to the stew and probably herbs and spices, and its up to you on quantities of everything too and its just really easy and versatile with no messing about really. The recipe also works for a casserole too. |
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#4 |
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Forum Member
Join Date: Aug 2009
Location: Aberdeenshire
Posts: 15,471
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For a simple beef stew without wine. I use braising steak cut into cubes and tossed in a little plain flour. Heat some olive oil and brown the cubes of beef until they are no longer grey or raw looking. Remove from the pan onto a plate, then brown your onion slices in the pan, adding a little more oil if required. Tip the meat back into the pan, stir in a spoonful of tomato puree ( or add half a can of chopped tomatoes ) followed by ¾ pint of good beef stock ( cube is fine - I use Knorr ). Sprinkle in some mixed herbs, throw in some sliced mushrooms if liked, season with salt and pepper, bring up to simmer then put a lid on and transfer to oven for 2½ hours at 160 / Gas 3. The flour from the meat should thicken the sauce enough to make a good gravy. I have to say I never cook a stew on the hob, always in the oven
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#5 |
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Forum Member
Join Date: Sep 2012
Posts: 385
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Quote:
For a simple beef stew without wine. I use braising steak cut into cubes and tossed in a little plain flour. Heat some olive oil and brown the cubes of beef until they are no longer grey or raw looking. Remove from the pan onto a plate, then brown your onion slices in the pan, adding a little more oil if required. Tip the meat back into the pan, stir in a spoonful of tomato puree ( or add half a can of chopped tomatoes ) followed by ¾ pint of good beef stock ( cube is fine - I use Knorr ). Sprinkle in some mixed herbs, throw in some sliced mushrooms if liked, season with salt and pepper, bring up to simmer then put a lid on and transfer to oven for 2½ hours at 160 / Gas 3. The flour from the meat should thicken the sauce enough to make a good gravy. I have to say I never cook a stew on the hob, always in the oven
![]() Thanks for recipes |
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#6 |
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Forum Member
Join Date: Nov 2008
Posts: 9,286
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Quote:
but I'm sure shin is just as good
Shin is my cut of choice for stews or casseroles. Nothing tastier
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#7 |
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Forum Member
Join Date: Jul 2002
Location: Mamas Pizza, BD10 Parmo Shop!
Posts: 4,651
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Quote:
Shin is my cut of choice for stews or casseroles. Nothing tastier
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#8 |
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Forum Member
Join Date: Nov 2008
Posts: 9,286
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Quote:
It can be almost gamey if you get it from a good butcher. It's a lot different to braising steak if you've never tried it. Beautiful flavour though. I love it, not allowed to use it though, Mrs S. doesn't like it.
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#9 |
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Inactive Member
Join Date: Jul 2012
Posts: 273
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you dont use gravy use the broth combined with oxtail soup!! when your browing the beef use two cloves of garlic its yum,all the veg you need is turnip carrot onion spuds and thyme
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#10 |
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Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
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Don't forget a couple of anchovy fillets.
Just like the TV chefs say, it breaks down during cooking adding a depth of savoury flavour, and no - it doesn't give it a "fishy" taste! |
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#11 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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Quote:
Don't forget a couple of anchovy fillets.
Just like the TV chefs say, it breaks down during cooking adding a depth of savoury flavour, and no - it doesn't give it a "fishy" taste!
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#12 |
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Inactive Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,555
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Quote:
Don't forget a couple of anchovy fillets.
Just like the TV chefs say, it breaks down during cooking adding a depth of savoury flavour, and no - it doesn't give it a "fishy" taste! In the words of the immortal Jennifer Paterson "I'd put it in pudding if it were feasible" |
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#13 |
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Forum Member
Join Date: Oct 2009
Location: Menstrie, Clackmannanshire
Posts: 508
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I use a kilo of braising steak, lots of carrots and baby onions. Brown the meat and soften the veg, sprinkle over 2tbsp flour and stir in then add a 500ml can Guinness, 2 bay leaves and a Knorr Beef Stock Pot (or similar, I've only tried the Knorr ones) then throw in the oven for 2.5 hours. Yum.
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#14 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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An old butcher recently told me to put a tsp of Andrews Liver Salts in a stew. He says it really tenderises the meat. I haven't tried it yet though.
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#15 |
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Inactive Member
Join Date: Jun 2008
Posts: 16,816
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I make BIG stews and always add 2 tablespoons of vinegar to tenderise the meat. Never fails!
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#16 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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Quote:
I make BIG stews and always add 2 tablespoons of vinegar to tenderise the meat. Never fails!
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#17 |
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Inactive Member
Join Date: Jun 2008
Posts: 16,816
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Quote:
Can I ask when because I always slosh some balsamic in but only once it's got cooking?
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#18 |
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Forum Member
Join Date: Dec 2011
Posts: 1,773
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If you've got a pressure cooker, use that.
I just throw in whatever I fancy, parsnips, spuds, swede, meat, carrots - almost any root veg will do. Add some beef stick, stick the lid on and away you go
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#19 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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Quote:
Sure, I put it in at the beginning with the meat and all other ingredients. It's just ordinary malt vinegar too.
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#20 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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Quote:
If you've got a pressure cooker, use that.
I just throw in whatever I fancy, parsnips, spuds, swede, meat, carrots - almost any root veg will do. Add some beef stick, stick the lid on and away you go ![]() I already did a thread as i just found this one in the search function
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#21 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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^ i did the above in pressure cooker and it was ok..The veg and stock was nice but the meat was tough and sticky in ya teeth
![]() I bought a pack of diced beef from Asda priced around £4 summat..Cooked it in PC and when i did the soup undone the lid the meat was a tough as boots ..It made a few meals, one i froze in the freezer, and other i have to use up tomorrow for dinner That it the last attempt i shall do with unsure meat..It looked like horror meat raw and bloody..lol..will just stick to chicken soup instead..Either that or i shall buy a blender and whizz all up in that
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#22 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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If you want a tender beef stew you can't beat low & slow imo.
You can stick a slow cooker on all day or get one of those timer plugs. |
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#23 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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Quote:
If you want a tender beef stew you can't beat low & slow imo.
You can stick a slow cooker on all day or get one of those timer plugs. |
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#24 |
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Forum Member
Join Date: Sep 2007
Posts: 6,522
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Or just make it the day before and reheat. Stews improve with a day's resting. Am also a fan of using shin of beef so the long cooking time isn't a problem if you're not waiting to eat it straightaway.
I usually make a big stew and freeze some of it in portions. Yesyesyes to the anchovies. Other things that go well in a rich beef stew are pickled walnuts and prunes. |
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#25 |
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Forum Member
Join Date: Dec 2011
Posts: 1,773
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wow, some of you go to a lot of trouble over a stew!
The way I do it tates just like my mum used to make it (in Stoke we called it Lobby) quarter as many onions as you fancy, then slice whatever root veg you want to add to it. Throw it all in a pressure cooker a bit at a time to mix it all up, not forgetting the diced beef, of course. Add in a few shakes of Bisto or whatever, stil the lid on and away you go. No need for stock or anything like that cos the Bisto will mix with the water from the veg as the pressure cooker does its stuff.
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