General Chat

We cook our stew for about 6 hours with beef, carrots, onions, swede, Turnip and parsnip, topped with lovely large fluffy suet dumplings. The second time round (re heated) is always the best yummy

thats how i do mine and i grew up in the south MMmmmmmmmm Yummy lol sandra

Its great Sandra, the meat falling apart, and dunking fresh bread into the gravy .....dribble

this should be a winter topic, i want one now lol sandra

we call it ash. its strange youve put this on cos weve just had ash and pancakes my other half always likes it 1 or 2 days old he says the taste gets better

i know you posted this to torture me lol...but ime not hungry! what i do is the same as you,but i use a slo-cooker,switch it on early morning,and fabulous meal ready that night,keep the cooker running,well its no more than a light bulb lol,and you have an even better meal for tomorrow...and yes,dunking bread in the gravy is one of lifes greatest pleasures. bryan.

Man after my own heart Bryan, but never trusted a slow cooker, don't know why. Is it like a pressure cooker ?

Always put Pearl barley and Lentils in stew,soak them over night and put them in with the meat,onions and Oxo's.let them all cook for about 4/5hrs then put all vegetables in,cook for 3/4hr then big fluffy dumplings on top of the lot.Could eat a plateful now as I have just come in from work.YUMMY. SUE

Terry, if you cook the stew for approx 6 hours all the fat disolves into the gravy, giving the gravy a lovely taste. I do not like fat on my meat but you need it for the gravy and trust me, it does disolve :)

pat...a slo-cooker,is a slow cooker..it gently heats the food slowly,takes a minimum of six hours...but i leave it for about twelve..you can leave it on for another day..i always think the stew tastes better on day two...ive been known to dunk half a loaf for my lunch lol.....now i am getting hungry! bryan.

Bryan Is that half a loaf with stew or without stew. and I haven't had my tea yet. Sue

Mine's just stew! Bung everything in a casserole - stewing/braising steak, potato chunks, swede, carrots, celery, little bit of onion for flavour, and a tin of baked beans! Lots of Bisto gravy, cook it at Gas 9 for 30 mins to start , then Gas 1 for at least 6 hours. About 30 mins before serving bung in some suet dumplings - enjoy! I agree it does taste better the next day, reheated! My 6 year old grandaughter adores stew. I had to go and buy a special bowl for her as mine weren't big enough! Mustn't let Hubby see this or he'll want stew tomorrow! LOL Sue

My dear late father in law used to call stew Shackle Pot everthing went in it bones the lot Margaret

We call it Boeuf Bourguignonne - but then we're posh - LOL:))))) only joking

Even though I now live in Hampshire I still cook a similar stew, with or without dumplings but it's still SCOUSE X Anne Marie

mmmm yummy! It's 23.40 and all this talk of stew is making my mouth water! It's tasty made with turkey thigh pieces instead of stewing beef. When the turkey is slow cooked it is really tender and similar to using good quality beef but a fraction of the price. Also, I have to put brown sauce on mine. It's the only way to eat it!

SCOUSE

Coddle !!! i havent had that in years Mum used to make it when we were kids and we all loved it, that bought back my childhood Bridget, my mum came from Dublin as well. Terri

My husband's mother used to call her Lamb stew "Lobby". Don't ask me why. Has anyone else heard of that name for it? It is made with Lamb shank and vegetables. Sylvia in Perth WA

Sylvia, not heard of that one but sounds very nice :)