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Old 15-10-2012, 15:21
Kpops
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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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Old 15-10-2012, 19:30
funky_elephant
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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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Old 16-10-2012, 00:47
phill363
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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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Old 16-10-2012, 13:26
SeasideLady
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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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Old 16-10-2012, 16:21
Kpops
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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
That's how I make my liver and onions! Mmm!

Thanks for recipes
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Old 16-10-2012, 17:25
Smokeychan1
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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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Old 16-10-2012, 18:08
skazza
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Shin is my cut of choice for stews or casseroles. Nothing tastier
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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Old 17-10-2012, 00:55
Smokeychan1
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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.
You're so right skazza, shame Mrs S doesn't agree.
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Old 17-10-2012, 17:40
Dean_Burroughs
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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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Old 17-10-2012, 17:44
Sad_BB_Addict
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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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Old 17-10-2012, 22:46
earthling13
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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!
Fish sauce does the same. And Worcestershire sauce. And a bit of balsamic vinegar. I put a bit of everything in just to be on the safe side!
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Old 17-10-2012, 23:40
Welsh-lad
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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!
Absolutely. I put anchovies in everything!

In the words of the immortal Jennifer Paterson "I'd put it in pudding if it were feasible"
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Old 18-10-2012, 07:25
quin_the_eskimo
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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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Old 18-10-2012, 09:06
indianwells
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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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Old 18-10-2012, 20:05
Hotgossip
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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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Old 18-10-2012, 20:10
earthling13
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I make BIG stews and always add 2 tablespoons of vinegar to tenderise the meat. Never fails!
Can I ask when because I always slosh some balsamic in but only once it's got cooking?
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Old 19-10-2012, 12:27
Hotgossip
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Can I ask when because I always slosh some balsamic in but only once it's got cooking?
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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Old 19-10-2012, 17:18
callmediva
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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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Old 20-10-2012, 08:35
earthling13
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Sure, I put it in at the beginning with the meat and all other ingredients. It's just ordinary malt vinegar too.
Ah right, so that's nearly the same. You can't taste it can you, it just 'beefs' it up!
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Old 27-01-2013, 19:27
Orangemaid
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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
thanks i will try this one I already did a thread as i just found this one in the search function
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Old 31-01-2013, 21:33
Orangemaid
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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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Old 31-01-2013, 21:39
degsyhufc
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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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Old 31-01-2013, 21:48
Orangemaid
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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.
yh someone in work asked is in slow cooker..Maybe next time i sahll do it in that, put it on early when i get up for work..maybe that will tenderize it..but one has to experiment with the PC too lol
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Old 01-02-2013, 12:10
LaVieEnRose
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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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Old 01-02-2013, 17:52
callmediva
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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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