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As if there isn't one already Everyone I talk to has a different stew recipe. As a student, I like making stews as I can make a big batch which will feed me about 8 times, and store it. Plus its real healthy. I have honed this recipe over many 'a year, but I am open to new suggestions, hence the thread. Here is my current stew design: steak mince onions chopped mushrooms carrots potatoes turnip brocolli colliflower parnsip leak cabbage add enough water to cover, heat to the boil then simmer add: bit of salt and pepper 4 chicken oxo cubes some mixed herbs I hear news of guiness being added to stews, what of this? |
The Stew Thread™
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Benno 11,854 posts
Seen 19 hours ago
Registered 16 years ago -
stephenb 3,551 posts
Seen 2 days ago
Registered 15 years agoThats some amount of different veg your throwing in there. You must be shitting through the eye of a needle with that lot! -
pinebear 8,571 posts
Seen 5 months ago
Registered 16 years agoLooking at that stew recipie is like looking at the Mediterranian Diet. Nice one.
Guiness is a good suggestion, Benno. Have you tried red wine?
I'd recommend bulgur wheat or couscous as well. Bit o' grains in there. -
elstoof 28,125 posts
Seen 50 minutes ago
Registered 16 years agoDiced beef or lamb goes nicely rather than mince, doesn't have to cost a bomb either. Cheaper cuts are perfect for a stew. -
My current favourite stew
Cubed shoulder of lamb
Two chopped onions
Plenty chopped garlic
Dried ginger, ground cumin, ground coriander, cinnamon stick
Saffron
Cup of water
Olive oil
Prunes, dried apricots, honey
Whole blanched almonds
Throw everything into a casserole together, make sure the lamb gets covered in the spices; season and put in a slow oven (130 or 140) for three or four hours. -
Fizzog 4,108 posts
Seen 10 years ago
Registered 13 years agoHas anyone got any fish stew suggestions? -
Benno 11,854 posts
Seen 19 hours ago
Registered 16 years agootto wrote:
cumin
tsk
on a more serious note, a cubed lambs shoulder sounds unfriendly to the 'mash it up and throw it into the fridge' game plan
going to try the almonds though, and the saffron - i think my mum uses that in her stooos
next batch, I am defo going to try guiness. I love stews, and I love pints of guiness. What could possibly go wrong? -
heyyo 14,356 posts
Seen 4 years ago
Registered 16 years agoSaffron will steal all of your money, and leave you in tears when you can barely detect it in the stew. -
Benno 11,854 posts
Seen 19 hours ago
Registered 16 years agootto, take your upper class suggestions elsewhere 
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ronuds 21,781 posts
Seen 8 years ago
Registered 15 years agoI don't know how it was made, but my mother used to make the greatest stew I've ever had. It was all in the sauce! Ingredients seemed pretty basic: peas, carrots, taters, beef, etc. It was like a big family event whenever she decided to make it.
Mmmmm... stew. -
Fizzog 4,108 posts
Seen 10 years ago
Registered 13 years agoronuds wrote:
I don't know how it was made, but my mother used to make the greatest stew I've ever had. It was all in the sauce! Ingredients seemed pretty basic: peas, carrots, taters, beef, etc. It was like a big family event whenever she decided to make it.
Mmmmm... stew.
Maybe the secret ingredient was love. -
mal 29,326 posts
Seen 3 years ago
Registered 20 years agoI try to make my own stock if I can. Proper stock > all
My stew recipe is:
Some meat
Some stock
Some water
Any veg you've got
Some potatoes
Cook it low enough for long enough and it always tastes greeeeet. -
BinaryBob101 27,755 posts
Seen 1 week ago
Registered 12 years agoNice recipe that otto.
Benno, doesn't your cauliflower and broccoli go a bit mushy? -
Irish stew >>>> all.
A bit like Lancashire hotpot but with a subtly different bigotry. -
mal 29,326 posts
Seen 3 years ago
Registered 20 years agoOh, I forgot the crucial ingredient - bay leaf. Put it in before hand, remove it after - it's already done its work and is spent - you may as well bin it. -
BinaryBob101 27,755 posts
Seen 1 week ago
Registered 12 years agoFizzog wrote:
Has anyone got any fish stew suggestions?
Fish stews need to cook for a much shorter time than meat stews, so you need to be a little careful. Also, you need to use a meaty style of fish like cod, or monkfish, or else it just falls apart and turns to mush.
Try this out:
I monkfish tail filleted and chopped into 1" cubes
A couple of handfuls of mussels
6 raw tiger prawns tails left on - de-shelled and with the stomach tube taken out
Squid rings
White wine
One or two cloves of garlic - crushed
Four Shallots fine diced
Tin tomatoes
I small red chilli - deseeded and fine chopped
Cup of chicken stock
Parsley
Pinch of saffron
Salt and Pepper
Ok, so you make the stew sauce first. Fry off the garlic and shallots until translucent and soft, not browned add the chilli. Add a glass of white wine and the pinch of saffron and reduce by half. Add a tin of tomatoes, or in Summer use nice fresh chopped and deseeded vine tomatoes (roast 'em first of you want to add a new flavour).
Add the chicken stock and bring to a simmer. Season with salt and pepper.
Then, add the monkfish, give it a couple of minutes to cook through. Follow with the squid, then the mussels and finally the prawns. Cover for two minutes, or until the mussels have opened up and the prawns are pink.
Finish off with a squeeze of lemon and loads of parsley.
Done.
The whole thing should only take about 15 minutes from start of cooking. The fish should only take about five minutes, or it'll be overdone and the whole thing will be a bit of a waste.
Great with garlic bread and a bit of salad. Eat outside. -
Fizzog 4,108 posts
Seen 10 years ago
Registered 13 years agoBinaryBob101 wrote:
Fizzog wrote:
Has anyone got any fish stew suggestions?
Fish stews need to cook for a much shorter time than meat stews, so you need to be a little careful. Also, you need to use a meaty style of fish like cod, or monkfish, or else it just falls apart and turns to mush.
Try this out:
I monkfish tail filleted and chopped into 1" cubes
A couple of handfuls of mussels
6 raw tiger prawns tails left on - de-shelled and with the stomach tube taken out
Squid rings
White wine
One or two cloves of garlic - crushed
Four Shallots fine diced
Tin tomatoes
I small red chilli - deseeded and fine chopped
Cup of chicken stock
Parsley
Pinch of saffron
Salt and Pepper
Ok, so you make the stew sauce first. Fry off the garlic and shallots until translucent and soft, not browned add the chilli. Add a glass of white wine and the pinch of saffron and reduce by half. Add a tin of tomatoes, or in Summer use nice fresh chopped and deseeded vine tomatoes (roast 'em first of you want to add a new flavour).
Add the chicken stock and bring to a simmer. Season with salt and pepper.
Then, add the monkfish, give it a couple of minutes to cook through. Follow with the squid, then the mussels and finally the prawns. Cover for two minutes, or until the mussels have opened up and the prawns are pink.
Finish off with a squeeze of lemon and loads of parsley.
Done.
The whole thing should only take about 15 minutes from start of cooking. The fish should only take about five minutes, or it'll be overdone and the whole thing will be a bit of a waste.
Great with garlic bread and a bit of salad. Eat outside.
Cheers BB!
Sounds great, I'll definitely be trying it soon. -
Charlie_Miso 1,190 posts
Seen 2 years ago
Registered 14 years agoI go a 'chickpea/pumpkin/other veggies of choice' stew with couscous.
It's a great opportunity to say 'couscous' a lot. -
smoothpete 37,743 posts
Seen 2 hours ago
Registered 17 years agoBenno wrote:
Yes, as follows
I hear news of guiness being added to stews, what of this?
500g chunks of beef shin
2 onions, quartered, layers separated
3 carrots, chopped into chunks
a leek, chopped
500ml Guinness. Or some kind of ale, either is good
bay leaf
2 big heaped tablespoons of flour
3 cloves garlic, crushed or finely chopped
salt & pepper
In a large heavy saucepan, brown the beef in olive oil, in batches. Put to one side. In the same pan, fry the onion and leek in a bit of olive oil. When the edges start to go brown, remove from the heat and put the beef back in. Add the flour, give it a good mix around. Back onto a gentle heat, gradually add the Guinness or ale, stirring all the time. Add the rest of the ingredients. Get it up to a simmer, put the lid on, then into an oven at 150 degrees C. Leave it in there for an hour then give everything a stir, than back in the oven for another hour and a half. You can leave it in there for longer, it just gets better, but 2.5 hours is basically the minimum cooking time you can get away with.
Note - when you first add the Guinness / ale, it won't look like enough liquid. IT IS ENOUGH. DO NOT ADD ADDITIONAL LIQUID.
Edit - forgot the dumplings! Fuck! Just make packet ones and chuck them in half an hour before the cooking time is due to finish
You can also swap the beef and Guinness with lamb and cider -
mrpon 37,366 posts
Seen 4 hours ago
Registered 15 years agoTheRealBadabing wrote:
In the name of the law?
Irish stew -
Roughly diced lamb, browned on the hob first
shallots
garlic
carrot
the wily spud
dumplings
Chuck some water in, bit of seasoning
In the oven on a low low low heat for hours and hours.
Yummy. -
Benno wrote:
I hear news of guiness being added to stews, what of this?
I use guiness when I'm making my chilli but I tried it in a beef stew and the whole thing came out incredibly bitter. -
Load_2.0 33,582 posts
Seen 27 minutes ago
Registered 18 years agoMy recipe is very similair to Smoothpetes however the only changes I make are that I use shallots and also add a good dollop of tomato paste mixed with half a cup of water. -
Coxy117 5 posts
Seen 11 years ago
Registered 11 years agoThis is an awesome Cuban stew called Picadillo de la baja. It's got mango and pineapple in which seems wierd but it works amazingly!
450g/1lb braising steak, cubed
225g/8oz pork fillet, cubed
30ml/2 tablespoons corn oil
1 onion, chopped
1 clove garlic, crushed
1 hot chilli pepper, seeded and chopped
4 tomatoes, skinned and chopped
pinch each of ground cloves and cinnamon
2.5ml/½ teaspoon paprika
½ red pepper, seeded and chopped
½ green pepper, seeded and chopped
30ml/2 tablespoons raisins
175g/6oz pineapple cubes
1 mango, peeled and chopped
slat and freshly ground black pepper
Heat the oil in a large frying pan, add the cubed meats and cook until lightly browned. Add the onion, garlic, and chilli and cook until the onion softens. Stir in the tomatoes, spices and 150ml/5floz water. Cover the pan and allow to simmer gently for 45 minutes, adding more water if the casserole becomes too dry. Add the peppers and cook for a further 10 minutes. Stir in the fruit and season if necessary, then cook over a gentle heat for 10 minutes, by which time the tomatoes will have formed a thick sauce.
Serve with boiled brown rice.... unless you're not a fucking hippy. -
angeltreats 2,601 posts
Seen 1 week ago
Registered 15 years agomal wrote:
I try to make my own stock if I can. Proper stock > all
This. There's far more flavour in a chicken bone than there is in a wee crumbly cube. I like to bore people about the benefits of making your own stock. It's also free, or very nearly free.gif)
Re the Guinness, this is not exactly a stew recipe but braised beef in Guinness is fab. Ale works well too. Batter out slices of cheapo beef between a couple of bits of cling film using a rolling pin till it's about 5mm thick. Coat it in seasoned flour and fry on both sides for a minute or two just to seal in all the nice stuff. Slice an onion or two and sweat it in the same pan you seared the beef in. Dump beef and onion in a casserole, cover with about 3/4 of a can of guinness/whatever and a wee bit of beef stock, and stick in a lowish oven (about 160ºC) for a few hours. At the end you can pour off the juices and reduce them a bit in a saucepan, maybe with a bit of cornflour, to make a thicker gravy.
Best served with mustard mash (made by boiling spuds and mashing them up with salt & pepper, a bit of cream and a load of wholegrain mustard). -
Benno 11,854 posts
Seen 19 hours ago
Registered 16 years agosome great contributions guys
going to rustle up a stew up today, time to decide what i want to do with it! -
angeltreats 2,601 posts
Seen 1 week ago
Registered 15 years agopaul_haine wrote:
Benno wrote:
I hear news of guiness being added to stews, what of this?
I use guiness when I'm making my chilli but I tried it in a beef stew and the whole thing came out incredibly bitter.
You could always add a wee bit of sugar to counteract any bitterness. If you sweat the onions in a bit of butter before adding them to the stew, they'll release lots of lovely sweet flavour that should also stop the guinness tasting too bitter.
I have a nice recipe for chorizo and chickpea stew, is that too poncey for EG? -
Benno 11,854 posts
Seen 19 hours ago
Registered 16 years agoin the stew thread, we dont judge
its a sharing community -
There's a distinct lack of Pearl Barley and lentils in this thread.
See, deliberate suppression of Pearl Barley by burying the post at the foot of the previous page.
It's a conspiracy!
.gif)
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