Yum Yum

[Ray Stafford]

3 lbs of shin of beef
3 large onions
1 1/2 lbs of carrots
4 medium parsnips
1 x medium swede
salt, pepper, flour for thickening and gravy browning for presentation.

3 x large potatoes and butter for the mash.

Mmmmmmmm. I love stew. And there's enough left for tomorrow night and a couple of lunches next week.

 

[lame plumber]

droool

 

[hammers4spanner]

a good stew is the badgers nadgers

 

[Ray Stafford]

a good stew is the badgers nadgers

I chose to use beef. Call me old-fashioned...

 

[Rickster123]

No dumplings?

 

[hammers4spanner]

eh up mention food and app's along

 

[lame plumber]

could use beef that isnt stood in mud all day

 

[MarkAqua]

That's a fair old meal lol

 

[Ray Stafford]

No dumplings?

No. Never been a fan of dumplings.

 

[lame plumber]

even the ones with nipples?

 

[Rickster123]

eh up mention food and app's along

Are you saying I'm the fat kid in the class?!

 

[lame plumber]

nope, the fattest!!! lol

 

[hammers4spanner]

reminds me of that bisto advert where the kids smell the gravy ,

 

[Ray Stafford]

reminds me of that bisto advert where the kids smell the gravy ,

Mmmmmmmmmmmmmm

 

[SimonG]

Dumplings hmmmmmm! nice. Wether nippled or not

 

[Rickster123]

Mmmmmmmmmmmmmm

You mean aahhhhhhh

 

[Ray Stafford]

You mean aahhhhhhh

I stand corrected by the fat kid.

 

[Rickster123]

I stand corrected by the fat kid.

Im getting school day flashbacks

 

[Toxic Ted]

Im getting school day flashbacks

Blue goldfish?

 

[MarkAqua]

I love a good dumpling!!

 

[Rickster123]

Blue goldfish?

What's that now?!

 

[Toxic Ted]

Don't know mate......but comes back to haunt people in later life........apparently.

 

[hammers4spanner]

What's that now?!

why you thinking can you cover it in batter?

 

[Rickster123]

why you thinking can you cover it in batter?

I might carrying a few pounds but I'm not northern!

 

[kay-jay]

I might carrying a few pounds but I'm not northern!

Damn right you're not northern. Up here we dont do pink drinks....[emoji38]

 

[Rickster123]

Damn right you're not northern. Up here we dont do pink drinks....[emoji38]

No up there a pint of mild is seen as exotic!

 

[lame plumber]

A brown n mild is a cocktail

 

[Dotty]

Blue goldfish?

What's that now?!

Put your head down this toilet. ...

 

[wetdrip]

3 lbs of shin of beef
3 large onions
1 1/2 lbs of carrots
4 medium parsnips
1 x medium swede
salt, pepper, flour for thickening and gravy browning for presentation.

3 x large potatoes and butter for the mash.

Mmmmmmmm. I love stew. And there's enough left for tomorrow night and a couple of lunches next week.

That's one big pot!

 

[zeebeedee]

Sounds like scouse mmmmmmmmmm

 

[stevetheplumber]

3 lbs of shin of beef
3 large onions
1 1/2 lbs of carrots
4 medium parsnips
1 x medium swede
salt, pepper, flour for thickening and gravy browning for presentation.

3 x large potatoes and butter for the mash.

Mmmmmmmm. I love stew. And there's enough left for tomorrow night and a couple of lunches next week.

missing two vital ingredients
one oxtail cut in sections and a couple of ounces of pearl barley
now thats a stew

 

[stevetheplumber]

i was watching a cookery programme the other night and a woman on there was telling how when she first married and tried to make a stew she didnt know how much pearl barley to put in so used a whole packet
she then described how the had stew in slices

 

[rocketmanbkk]

Stew in this weather is a must.

When the meat & veg has gone a piece of white bread in the gravy, let it soak in, turn over, soak & eat. Ding dong.

 

[Ray Stafford]

3 lbs of shin of beef
3 large onions
1 1/2 lbs of carrots
4 medium parsnips
1 x medium swede
salt, pepper, flour for thickening and gravy browning for presentation.

3 x large potatoes and butter for the mash.

Mmmmmmmm. I love stew. And there's enough left for tomorrow night and a couple of lunches next week.

Its that time of year again.

Made another stew last weekend. Luverly. Makes me wonder why we don't have stew in July?

 

[kay-jay]

Its that time of year again.

Made another stew last weekend. Luverly. Makes me wonder why we don't have stew in July?

I make stews and casseroles pretty much year round. Mainly because it's easy to make a load of it in one go and in one pan. Limits the washing up and you can eat for 3 days off it and still freeze some.

And up here it's still pretty chilly in the summer so a nice hearty warming bowl of stew is usually very welcome
Plus it's proper comfort food if done well.

 

[Ray Stafford]

I make stews and casseroles pretty much year round. Mainly because it's easy to make a load of it in one go and in one pan. Limits the washing up and you can eat for 3 days off it and still freeze some.

And up here it's still pretty chilly in the summer so a nice hearty warming bowl of stew is usually very welcome
Plus it's proper comfort food if done well.

I normally do from about Nov to March Kev, but not during the spring, summer or early autumn. Perhaps thats what makes the first stew of the winter taste so good?