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Post by thelizardqueen on Oct 29, 2013 14:17:09 GMT -5
There's an awful lot of recipes on t'web but I'm after a tried and tested one.
What I'm looking for is a nice dark stew with melt-in-the-mouth meat (pork or beef), onions, mushrooms, potatoes and carrots and with a flavoursome sauce. I recently had one for lunch and I could taste star aniseed.
So - has anyone got a winning stew that uses the above mentioned ingredients?
Ta!
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Post by elora on Oct 29, 2013 16:27:03 GMT -5
no help - just bookmarking  |
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Post by crazycat on Oct 29, 2013 18:35:58 GMT -5
I'm bookmarking too!
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Post by tzarine on Oct 29, 2013 18:45:16 GMT -5
tzar chops beef into cubes, adds potatoes, onions, carrots & mushrooms, soy sauce, peppercorns & cheap cabernet sauvignon, simmers for a few hours.
it's delicious
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Post by thelizardqueen on Oct 29, 2013 19:29:26 GMT -5
Of course, can't forget the red wine! What cut of meat does he use?
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Post by tzarine on Oct 29, 2013 21:19:28 GMT -5
he uses chuck or whatever looks good at the store
i don't like fatty cuts
also a bay leaf or 2
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Post by leela on Oct 31, 2013 6:48:43 GMT -5
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Post by tzarine on Oct 31, 2013 16:48:54 GMT -5
leela
will have to try that.
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Post by MsBelleRae on Oct 31, 2013 21:24:27 GMT -5
Yum, leela! What's allspice?
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Post by leela on Nov 1, 2013 3:37:58 GMT -5
(From the BBC website.)
As I said to a friend yesterday, use level teaspoons to measure it out, because if you used heaped ones you'll feel as if you're eating Christmas.
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Post by thelizardqueen on Nov 3, 2013 14:51:01 GMT -5
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Post by sprite on Nov 28, 2013 8:34:46 GMT -5
well???
i'm not a massive tomato fan either, they always make me think of blobby bits of body parts, when in stew.
which is ridiculous, because that's exactly what's in my stew...
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Post by thelizardqueen on Nov 28, 2013 13:16:51 GMT -5
Sorry, I've been really busy.
Ok, three stews in and I think I've arrived at mix between the two recipes.
The first time, I stuck to my recipe but found that it was lacking something and that I had to add lots of liquid along the way.
It was ok though.
The second time, I pinched the tomatos from Leela's recipe and that gave it more sweetness.
The star aniseed and the allspice definitely make a difference. Apparently, you shouldn't pick a strong wine because it gets reduced during the cooking.
So I followed the steps in my link but added tinned chopped tomatos.
I used Scotch casserole meat and cut it myself, vigorously cutting off all the blobby bits ;-)
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Post by sprite on Nov 28, 2013 15:42:06 GMT -5
oh yum.
i always end up altering recipes, but it's usually because i'm missing whatever they ask for.
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