How do you do yours?
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How do you do yours?
Fry chicken , minced beef or pork for 5 minutes with onions
Add carrots , parsnips , potato chunks , peas and two pints of vegetable or chicken or beef stock
Season with salt and pepper
Bring to boil , simmer for 45 minutes
Leave to cool
Half an hour before you plan to eat add extra veg if you want and a glass or cornflower stirred in to thicken the stew
Simmer for half an hour
Serve with crusty bread rolls and lumps of cheese
I'm guessing this is the recipe for one?Quote:
Originally Posted by SLUDGE FACTORY
Corned beef or go home
Beef
Slow cooker
All the veg
8 hours of torture smelling it all day.
Nothing better.
I need a bit more than that. Veg, cooking time, parsnips? I'm thinking of getting a slow cooker. Yes or no?Quote:
Originally Posted by J R Hartley
Carrots, Swede, potatoes and onion.Quote:
Originally Posted by valleys caveman
A465 Dowlais top, east bound. Mare. (Free traffic report)Quote:
Originally Posted by J R Hartley
Dumplings?
Haven’t been to Asda fir weeks. Carnage up there.Quote:
Originally Posted by valleys caveman
No dumplings.
It needs seasoningQuote:
Originally Posted by J R Hartley
Salt , pepper
Don't ponce about too much though , a handful of tesco mixed herbs will do
I am not Nigella Lawson
That goes without saying. Salt. Pepper, parsley.Quote:
Originally Posted by SLUDGE FACTORY
Sludge and JRH in agreement shocker!Quote:
Originally Posted by J R Hartley
Cheese or not?
Absolutely notQuote:
Originally Posted by valleys caveman
Good quality beef boiled slowly for hours, add celery, carrots ,potatoes , onions ,black pepper ,himalayian salt ,Worcester Sauce ,marmite ,wholegrain mustard dumplings in last .
Himalayan salt ffs. Salt is salt.Quote:
Originally Posted by life on mars
Top quality only a quid in home bargains alleged to be purest of the salt family , and its pretty and pink ,and makes yer willy growQuote:
Originally Posted by J R Hartley
That's far too avant garde for meQuote:
Originally Posted by life on mars
Next
Always leave it a day before eating. Tastes nicer.
Fry your lamb for 10 mins to seal it.
Add chopped garlic and half tube tomatoe puree.
Add 2 knorr veg stockpots.
Add tin tomatoes.
Add your veg, potatoes, carrots, leeks, onions, etc, I like chopped broccoli added too. Fill with water.
Cook for 2 hours.
Add lamb gravy granules to thicken it up and cook for last half hour, I usually add doe boys or dumplings at this point.
Was given a slow cooker last Christmas, so have made plenty of stews this year. One full slow cooker full of stew provides five large meals, so I freeze some of it. I’ve done all sorts, some with plenty of fresh herbs, some with dried herbs and I’ve used corned beef (very much a Valleys thing I think because I’d never come across it in Cardiff), chicken and more exotic stuff like venison, rabbit and game for the meat and, although I say it myself, they’ve all been delicious.
The constants have been quite a few potatoes, one of those fresh veg stew packs you get from supermarkets, an extra carrot, peas, vegetable stock with flour to thicken it and garlic purée and Worcester sauce to flavour it. Also I always cook it on the lowest setting overnight.
Stewing beef browned first
Broth frozen from previous stews as a starter
Potatoes, lots onions, carrots, maybe swede.
since moving to Poland they have stew packs, so now add parsnips leeks & celeriac.
Simmer for at least 4 hours
Add dumplings with an hour to go
Add Oxo cubes with 15 minutes to go
Always make too much so freeze it as a starter for the next one
Chunky vegetable stew
As all the above
But don't add meat
Sorted
Does are girl deer.:getscoat:Quote:
Originally Posted by uncle bob
Haven’t made one for years as don’t like them but used to sauté all the veg with some bay leaf and garlic
Makes it a lot sweeter
Minced beef and onions stew
I think they call it scouse ?
My Nan in Swansea used to often make us a corned beef stew when we visited as kids. Never really had it at home in Cardiff. She called it ‘Welsh Dinner’.Quote:
Originally Posted by the other bob wilson
Surprised there's no Welsh Cawl recipes
I was a bit dubious about it at first, but was assured it was very nice - they were right and I’ll definitely be making some more.Quote:
Originally Posted by Baloo
Putting corned beef in stew is one up from using road kill. Shirley not stew if corned beef is used. Has to be beef. No dumplings.. Let it cool (quicker if the pan is placed in a bowl of cold water), skim the fat off. Leave (overnight if possible), heat through slowly, add cubed spuds and share. Season to taste or, in my nan's case, half a slab of salt!
A guy I used to work with told me that when he made a stew he used all the usual ingredients but intead of a stock he used to chuck in 2 tins of oxtail soup. He swore by it. I must get round to trying it this winter. He used to make it the day before he ate it as well.
We always thought of it as a special treat for her family. But looking back it was probably relatively cheap and easy to make for 5 visitors. Definitely tasty though with a couple of slices of bread and butter to mop-up.Quote:
Originally Posted by the other bob wilson
Doesn't "have" to be anything. Can be what you like.Quote:
Originally Posted by IanD
**** all wrong with corned beef either, always had it in the valleys and brings back memories of my nan sat in her armchair chopping spuds and veg, and everyone sneaking back in for more after their first bowl and complaining when the huge pan had finally gone... Roadkill.. You offend me. Snob.
Corned beef is for hash. End of.Quote:
Originally Posted by dembethewarrior
That is lovely too, my nan used to make a lovely hash.Quote:
Originally Posted by IanD
Corned beef stew is my favourite stew.
Became popular in hash after the war due to rationing.Quote:
Originally Posted by IanD
😀
I always make it in the evening and slow cook overnight.
Really enhances all the veg flavours into the broth.
My Nan lived to 98 and was known as “stew Nan” by her great grand children as she had a pot permanently on the go.
That's a grand age , do miss our Nan's they were the best.Quote:
Originally Posted by Des Parrot