Give me your Stew recipes!

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I've a pound of stewing beef in the fridge and I want to make some nice stew with it.

Any ingredients can be sourced easily, carrots, onions, potatoes etc.

I like it thick.

Gloomtastic!

Brown the beef in a casserole pot. Add chopped carrots, onions, celery, parsnip.
Make up a couple of tablespoons of Bisto paste, add with water to cover meat/ veg. Add a couple of sprigs of parsley, thyme and bayleaf.
Put in medium oven for at least 90 mins.

Easy peesy lemon squeezy.

neuro-praxis

What about a spot of beef bourgignon? Beef cooked in red wine and stock. It's thick and delicious. I have a recipe for a simple version of it on my blog here. The original version can be found here.

Alternatively, just dredge the beef in flour, and brown it in butter in batches. Saute all the veggies you like in another dish. Combine the two and add seasonings of your choice, with a bit of tomato puree, beef stock and a dash of worcestershire sauce, and allow to simmer until the beef is tender. I tend to cook my spuds separately and stir them in at the end.

Brian?

neuro-praxis wrote: »

Alternatively, just dredge the beef in flour, and brown it in butter in batches. Saute all the veggies you like in another dish. Combine the two and add seasonings of your choice, with a bit of tomato puree, beef stock and a dash of worcestershire sauce, and allow to simmer until the beef is tender. I tend to cook my spuds separately and stir them in at the end.

Simple as that really. I like to throw a can of Guiness in instead of water, tasty.

Beef bourgonion is well worth the effort though, man alive it's tasty.

Plowman

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duploelabs

I have a shin of beef stew here which is pretty good, I think

Stheno

neuro-praxis wrote: »

Alternatively, just dredge the beef in flour, and brown it in butter in batches. Saute all the veggies you like in another dish. Combine the two and add seasonings of your choice, with a bit of tomato puree, beef stock and a dash of worcestershire sauce, and allow to simmer until the beef is tender. I tend to cook my spuds separately and stir them in at the end.

I tend to add paprika to the flour, and brown off the beef, then add onions, and let the tastes mix. Then I'll add the other veg, usually carrots, and other root veg, a tin of tomatoes, a hefty dollop of paprika, stock, and any water required to cover everything. I'll add potatoes then too, and let it simmer away.