Slow cooker beef stew, recipe ideas wanted.

[T4tomo]

Bacon/lardons, button mushrooms, shallots and of course red wine are the mainstay of a BB

I think that was the problem with some of the press-fit BB's that creaked, they overdid the lardons...

 

[Jameshow]

Bacon/lardons, button mushrooms, shallots and of course red wine are the mainstay of a BB

BB isn't an English stew.. just saying!🤣

 

[vickster]

BB isn't an English stew.. just saying!🤣

Where did the OP mention English? 🤔
He said nice…one might argue those aren’t actually synonymous

 

[Emanresu]

Usually make a Bolognese sauce in a slow cooker but have found if you leave it for a day, the depth of flavour is better. Some red wine also helps with bringing out the flavour. We try not to eat it the same day as cooking it as you'll notice the difference.

 

[presta]

• 380g stewing steak, diced
• 130g parsnip
• 110g carrot
• 120g onion, chopped
• 50g Red lentils
• 10cc oil
• 100g frozen mushrooms
• 400g tinned tomatoes
• 12g tomato puree
• 15g Bovril
• 10g flour
• 150cc water
• 2.5cc rosemary
• 2 bay leaf
• 1.25cc black pepper

 

[MichaelW2]

French and Spanish versions of beef stew are both good.
I make sure to brown /sear anything which needs it, eg beef, mushrooms.
I like using skirt and shin , cut into bigger chunks than cubed beef. Oxtail is no longer a "cheap cut".

 

[raleighnut]

I toss the beef in seasoned flour Tablespoon of flour and a good grind of black pepper and sea salt meanwhile chop a couple of onions and a stick of celery and get them in the pan/slow cooker, peel a few carrots half a swede and a couple of parsnips and chop into biggish chunks then chuck them in the pan. Fry the beef in a frying pan in batches to brown it and as I have a stainless frying pan that will stand metal spoons (not non-stick) then de-glaze the frying pan with a glass of red wine and pour that in with a good glug of Worcestershire s sauce then a pint of stock and leave for at least 3 hours.
Then peel enough spuds and get Maz to make the dumplings add some frozen peas then the dumplings while the spuds boil in salted water for 20 minutes*, you can then add the potatoes to the stew and serve in a big pan on the table or dish up in the kitchen.
I have a big 14" or so stainless casserole/soup/stew pan that holds a couple of gallons and is ideal but my slowcooker would work also.

* If you put the spuds in at the start they just turn to mush, far better to cook them at the end.

 

[Once a Wheeler]

This looks good. I have delighted in similar and it is easy to make. Just substitute the slow cooker for the crockpot and all should be well. More details not needed but there is more information on the website. Enjoy with a good bottle of Merlot or Malbec. Any carbohydrate can substitute for noodles, choose your favourite.

 

[fossyant]

• 380g stewing steak, diced
• 130g parsnip
• 110g carrot
• 120g onion, chopped
• 50g Red lentils
• 10cc oil
• 100g frozen mushrooms
• 400g tinned tomatoes
• 12g tomato puree
• 15g Bovril
• 10g flour
• 150cc water
• 2.5cc rosemary
• 2 bay leaf
• 1.25cc black pepper

Frozen mushrooms, blurgh. You'll be using frozen diced onion next !

 

[fossyant]

Must say, beef stew is incredibly easy to make.

 

[presta]

Frozen mushrooms, blurgh. You'll be using frozen diced onion next !

I just don't use enough to make fresh ones practical to use before they go off. Onions are different, I use them by the ton, no chance of them going off before they're used. Some stuff, like peppers, I keep a bag of frozen for when I need a small quantity, and by fresh when I'm using enough.

Buying fresh fruit & veg in quantities for one is a PITA.

 

[Dave7]

I just don't use enough to make fresh ones practical to use before they go off. Onions are different, I use them by the ton, no chance of them going off before they're used. Some stuff, like peppers, I keep a bag of frozen for when I need a small quantity, and by fresh when I'm using enough.

Buying fresh fruit & veg in quantities for one is a PITA.

Indeed. They don't cater for us singles.
Frozen mushrooms are not bad actually. I prefer fresh and will be using fresh in my stew tomorrow but frozen gets you out of a hole.

 

[MichaelW2]

Why wife, being from foreign parts, uses way more herbs than I would. Huge quantaties of corriander and parsley, or my favourite, handfulls of tarragon.

 

[Gunk]

Easy. Beef, onions, carrots, potatoes, peas, swede or turnip. Tin of tomatoes, water, bisto best gravy (near end of cooking to thicken), big blob of butter (makes it taste so nice), Worcestershire sauce to taste (adds kick and sweetness), course ground pepper. Could chuck in some red wine too !

If you want a goulash, add smoked paprika.

You'll see we end up with much more veg than beef.

I make something very similar to this, I also add tinned butter beans.

 

[Brandane]

I'm liking this page and it's making me very hungry. Bookmarked for the weekend!