Stewin!
August 19th 2008 08:01
Stew comes in many great forms, notably the one you can eat, and the hilarious angry, gay baby from Family Guy - this post will be focusing on the former, as I even have one on go as I type. Too bad smell-o-net hasn't been invented yet cos this bad boy packs a fantastic olfactory punch.
I am a firm beliver, that like the curry, a stew can be made out of anything. It's also an awesome way to make all that left over crap in the pantry cooperate to form a decent meal.
Although you can use virtually anything, there are a few rules of thumb. Chop your veggies roughly the same size so they cook evenly, watch your liquid to content ratio and slow and steady wins the race...it may be tempting to crank the heat- but you got let stew do it's thing, stew!
OK so here is what is mine-
Chopped up some gravy beef into 2cm x 2cm chunks (lamb necks work well too)
seasoned inflour with salt and pepper
Using a large stockpot, browned the beef in oil in batches and then removed from the pan
The bottom of the pan has a layer of the cooked flour, slowly add a cup of wine/stock/water to this and scrape all that layer off (this helps make the sauce of the stew, and stops your stew having a burnt flavour)
Add another cup of water/tin of tomatos/stock, return meat to the pot, with any veggies or pulses (if they are not from a can, make sure they are soaked, otherwise your stew will take forever)
bring to the boil and then turn down heat and let simmer til veggies are cooked through- depending on size it will take at least an hour.
Season to taste!
If your stew is cooked but still too runny, throw something starchy in like a chopped potato, or just add a little cornflour to make it go glossy.
Serve with some rice, or just alone with some good bread for soaking up that yummy stew flavours!
I am a firm beliver, that like the curry, a stew can be made out of anything. It's also an awesome way to make all that left over crap in the pantry cooperate to form a decent meal.
Although you can use virtually anything, there are a few rules of thumb. Chop your veggies roughly the same size so they cook evenly, watch your liquid to content ratio and slow and steady wins the race...it may be tempting to crank the heat- but you got let stew do it's thing, stew!
OK so here is what is mine-
Chopped up some gravy beef into 2cm x 2cm chunks (lamb necks work well too)
seasoned inflour with salt and pepper
Using a large stockpot, browned the beef in oil in batches and then removed from the pan
The bottom of the pan has a layer of the cooked flour, slowly add a cup of wine/stock/water to this and scrape all that layer off (this helps make the sauce of the stew, and stops your stew having a burnt flavour)
Add another cup of water/tin of tomatos/stock, return meat to the pot, with any veggies or pulses (if they are not from a can, make sure they are soaked, otherwise your stew will take forever)
bring to the boil and then turn down heat and let simmer til veggies are cooked through- depending on size it will take at least an hour.
Season to taste!
If your stew is cooked but still too runny, throw something starchy in like a chopped potato, or just add a little cornflour to make it go glossy.
Serve with some rice, or just alone with some good bread for soaking up that yummy stew flavours!
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