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.

 

[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?