How do i make......?!
How do i make......?
a decent beef stew? my ex husband used to put tomatoe puree in why is this? and should lentils go in as well?
Answers: A few tips:
1) Use the right cut of beef - braising/stewing steak, flank, skirt or shin. You want something with an open texture
2) Don't cut the beef too small
3) Brown the meat thoroughly in oil (or better - dripping)
4) Use good vegetables - leeks, carrots, onion, celery all work well
5) Use alcohol - beer, guinness or red wine work well
6) Use stock, broth or consome rather than water or stock cubes (you can buy this in the supermaket)
7) Cook long and slow - never boil meat - always allow it to simmer as gently as possible Beef, water, potato's, onion, celery, and carrots and peas
add water to pot, add 3 knorr beef bouillon cubes, and 2 bay leaves, and pepper. put in beef and cook on med for about 2 hours, or until your beef is tender.. add celery carrots, and onion and cook for 1/2 hour on low, add potato's and peas, and cook for about 20 minutes, remove bay leaves, and mix flour and water together and add a little at a time stirring constantly until bubbly and thickened... stew! Try at www.beefyandlamby.co.uk/ My Grandma always started with a can of tomato soup and a can of cream of mushroom. It made the broth really rich. THen you add in some water, beef broth, browned stew meat and your veggies. Season to taste. Add beef, pearl onions or diced onions, carrots, potatoes, string beans bring to a boil and add 2 packages of Lipton onion soup mix and let simmer for 2 hrs or until all vegetables are tender.
This stew is simple and the best. Try using butter beans or lentils,and use boullion instead of the usual gravy powder. Cook it long and slow. This beef stew with dumplings is one of my family's favorites:
1 lb. lean beef stew meat, cut in 1 1/2" cubes
1 1/2 tbsp. flour
2 tbsp. oil
1/2 tsp. ginger
1/4 tsp. thyme
2 med. onions, roughly chopped
3 lg. carrots, sliced
1 bay leaf
1 tsp tomato paste
1/2 c. beef broth
1/2 c red wine
Parsley Dumplings (recipe follows)
Dredge beef in flour; brown in deep heavy skillet in hot oil; stir in ginger and thyme. Add onions, carrots, bay leaf, tomato paste, broth and wine; bring to boil. Reduce heat; cover; simmer 1 1/2 hours or until meat is tender. Discard bay leaf. Drop tablespoonfuls dumpling batter onto hot stew. Cover; cook 12-15 minutes until pick inserted in dumplings comes out clean. Makes 4 servings.
PARSLEY DUMPLINGS:
1 1/2 c. flour
1/3 c. chopped parsley
2 tsp. baking powder
1/2 tsp. salt
2/3 c. milk
2 tbsp. oil
1 egg, slightly beaten
In medium bowl mix flour, parsley, baking powder and salt. Stir in remaining ingredients just until blended.
I've never made beef stew with lentils but I don't see why you couldn't. Honestly, I think the only requirement for beef stew is the beef - you can add any vegetables that you like. As far as tomato puree or paste goes, I found tomato paste adds a wonderful richness to most dishes, all you need is a tablespoon or less for a soup or a stew. I would go with the girl in the Teddi H except she left out the dumplings, the absolute essential in ANY stew.
From the way you spell tomato, your ex wouldn't be Dan Quail would he?
PS, sorry Teddi H I've just dumped you in favour of mcc - her stew HAS got dumplings in!