Stew - Revision history

Ian at 12:55, 17 January 2022

2022-01-17T12:55:25Z

Ian at 12:49, 17 January 2022

2022-01-17T12:49:52Z

Ian at 12:48, 17 January 2022

2022-01-17T12:48:57Z

Ian at 12:45, 17 January 2022

2022-01-17T12:45:15Z

Ian: Created page with "=== Ingredients === * about a tablespoon of olive oil * 500g Diced beef * 500g Diced pork (I used pork belly and diced it) * a larged diced carrot * large onion, chopped. * C..."

2022-01-17T12:44:44Z

Created page with "=== Ingredients === * about a tablespoon of olive oil * 500g Diced beef * 500g Diced pork (I used pork belly and diced it) * a larged diced carrot * large onion, chopped. * C..."

New page

=== Ingredients ===

* about a tablespoon of olive oil
* 500g Diced beef
* 500g Diced pork (I used pork belly and diced it)
* a larged diced carrot
* large onion, chopped.
* Chopped stick of celery celery
* Garlic (chopped cloves or a tsp or so of paste)
* Ginger (paste)
* Some herbs (Thyme, rosemary, sage, oregano, that kind of thing
* Beef stock (I used a knor stock pot)
* Veg stock (or water)
* Optional: Cornflour or sauce flour.

==== Method ====
Preheat the oven, I have a fan oven, and use it at about 160C.

In a frying pan stick a tablespoon or so of olive oil and fry off the port and beef until browned. Set the meat aside.

In a casserol (I use a cast iron one) tip in the fat from the frying pan, and gently fry the onions, garlic and ginger until the onions are softened.

Once the onions are translucent, stick in the rest of the veg and give it a good stir for a minute or so, then add the meat and stir again, then up the heat and pour in the beef stock. Top up with veg stock, or water and bring to the boil.

Once it's boiling, stir, cover and put in an oven for 2 or 3 hours until done. Check every so often if you need to add more water.

If you want to thicken it a bit, make a slurry with cornflour or sauce flour and stir that through.

If you're so inclined, half an hour before the end, add the [[dumplings.]]

@@ Line 19: / Line 19: @@
 In a frying pan stick a tablespoon or so of olive oil and fry off the pork and beef until browned. Set the meat aside.
-In a casserol (I use a cast iron one) tip in the fat from the frying pan, and gently fry the onions, garlic and ginger until the onions are softened.
+In a casserol [https://www.amazon.co.uk/Chasseur-Cast-Round-Casserole-Cobalt/dp/B00008Q176/ref=sr_1_9?ie=UTF8&qid=1332438407&sr=8-9 (I use a cast iron one)] tip in the fat from the frying pan, and gently fry the onions, garlic and ginger until the onions are softened.
 Once the onions are translucent, stick in the rest of the veg and give it a good stir for a minute or so, then add the meat and stir again, then up the heat and pour in the beef stock. Top up with veg stock, or water and bring to the boil.

← Older revision		Revision as of 12:45, 17 January 2022
Line 27:		Line 27:
	If you want to thicken it a bit, make a slurry with cornflour or sauce flour and stir that through.		If you want to thicken it a bit, make a slurry with cornflour or sauce flour and stir that through.

−	If you're so inclined, half an hour before the end, add the [[dumplings.]]	+	If you're so inclined, half an hour before the end, add the [[Dumplings\|dumplings.]]

@@ Line 13: / Line 13: @@
 * Veg stock (or water)
 * Optional: Cornflour or sauce flour.
 ==== Method ====
@@ Line 21: / Line 22: @@
 In a casserol [https://www.amazon.co.uk/Chasseur-Cast-Round-Casserole-Cobalt/dp/B00008Q176/ref=sr_1_9?ie=UTF8&qid=1332438407&sr=8-9 (I use a cast iron one)] tip in the fat from the frying pan, and gently fry the onions, garlic and ginger until the onions are softened.
-Once the onions are translucent, stick in the rest of the veg and give it a good stir for a minute or so, then add the meat and stir again, then up the heat and pour in the beef stock. Top up with veg stock, or water and bring to the boil.
+Once the onions are translucent, stick in the rest of the veg, season with salt and pepper and give it a good stir for a minute or so, then add the meat and herbs. Stir again, then up the heat and pour in the beef stock. Top up with veg stock, or water and bring to the boil.
 Once it's boiling, stir, cover and put in an oven for 2 or 3 hours until done. Check every so often if you need to add more water.

@@ Line 17: / Line 17: @@
 Preheat the oven, I have a fan oven, and use it at about 160C.
-In a frying pan stick a tablespoon or so of olive oil and fry off the port and beef until browned. Set the meat aside.
+In a frying pan stick a tablespoon or so of olive oil and fry off the pork and beef until browned. Set the meat aside.
 In a casserol (I use a cast iron one) tip in the fat from the frying pan, and gently fry the onions, garlic and ginger until the onions are softened.