Difference between revisions of "Stew"
| Line 13: | Line 13: | ||
* Veg stock (or water) | * Veg stock (or water) | ||
* Optional: Cornflour or sauce flour. | * Optional: Cornflour or sauce flour. | ||
| + | * Salt + pepper for seasoning. | ||
==== Method ==== | ==== 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. | 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 | + | 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. | 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. | ||
Latest revision as of 12:55, 17 January 2022
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.
- Salt + pepper for seasoning.
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 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.
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.
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.
