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Grapevine Stew Recipes

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  • Grapevine Stew Recipes

    This thread is for everyone to post their favourite stew recipes. Winter is coming so lets have a cracking collection of stew recipes.
    [

  • #2
    What a super idea Lesley! Will have a look through my recipes!! DDL

    PS Dont forget Dexterdogs sausage and lentil casserole in another thread!

    PPS and the carrot and squash casserole!
    Last edited by dexterdoglancashire; 28-10-2006, 07:57 PM.
    Bernie aka DDL

    Appreciate the little things in life because one day you will realise they are the big things

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    • #3
      I just make a basic stew dish it up and the kids make sandwiches out of it YUCK!!

      Comment


      • #4
        Lancashire Hot Pot

        Lancashire Hot Pot - the name comes from the straight sided earthenware dish in which the dish was traditionally cooked. There are many variations of Hot Pot recipes - but all have a topping of sliced potatoes.

        2lb middle end of neck of lamb, divided into 8 cutlets
        1oz lard or dripping
        4 onions, peeled and sliced
        4 carrots, peel and sliced
        1/2lb mushrooms, wiped and quartered
        2lb potatoes, peeled and thinly sliced
        salt and black pepper
        2pts lamb stock
        chopped fresh parsley to garnish

        Serves 4.

        Set oven to 325F or Mark 3. Trim any excess fat from the cutlets. Heat the lard in a frying pan and lightly brown the cutlets on both sides.
        In a large casserole dish layer the cutlets, onions, carrots, mushrooms and potatoes, seasoning as you go.
        Finish the dish with a layer of potatoes. Pour in the stock. Sprinkle potatoes with salt and brush with melted lard or dripping.
        Cover and cook for 1 1/5 to 2 hours.
        Remove from the oven and brush the potatoes with a bit more lard and return to the oven for 20 to 30 minutes until the potatoes are golden brown and crisp.
        Serve garnished with parsley and with pickled red cabbage.

        Enjoy. DDL
        Bernie aka DDL

        Appreciate the little things in life because one day you will realise they are the big things

        Comment


        • #5
          sort of hot potty type thingy

          Well, I don't really know what you'd call it but here goes anyway.

          Large casserole dish
          Potatoes
          Onions
          Bacon
          Stock - vegetable is nice but chicken will do
          1. Peel the potatoes & slice them about 5mm thick
          2. Slice onion about 4mm think
          3. Cut the bacon into peices about 1" long
          4. Then arrange them in the dish. Layer of spuds, then onions then bacon.About every 3 layers add a twist of black pepper freshly squidged
          5. Keep repeating till youv'e use them all up& it's at the top of the dish
          6. make up the stock & add to the dish
          7. Cover & wack it into an oven on about gas mark 4 till hte tatties are cooked.
          8. Serve with bread & butter, Brown sauce or pickled cabbage & big steaming mug of tea
          ntg
          Never be afraid to try something new.
          Remember that a lone amateur built the Ark.
          A large group of professionals built the Titanic
          ==================================================

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          • #6
            Matinmas Beef

            Another Lancashire traditional dish - St Martins Day, 11th November was a time of celebration in the farming community.

            3lb brisket of beef
            1/2 onion, peeled and sliced
            1" piece of root ginger, peeled and finely chopped
            3 blades mace
            1/2 teasp ground nutmeg
            1/4 teasp ground cloves
            salt
            1/2pt white wine
            2 tblsp white wine vinegar
            1oz cornflour, mixed with water to make a smooth paste

            Serves 4 to 6.

            Set oven to 275F or Mark 1. Place the beef in an ovenproof casserole with the onion, spices and salt.
            Mix the wine and vinegar together and pour over meat.
            Cover and cook for 3 to 3 1/2 hours.
            Remove the beef and place on a warm plate.
            Strain the liquid into a saucepan, add the cornflour, bring to the boil stirring all the time until thickened.
            Serve the beef with carrots and mashed potatoes with the sauce poured over.

            DDL
            Last edited by dexterdoglancashire; 28-10-2006, 07:56 PM.
            Bernie aka DDL

            Appreciate the little things in life because one day you will realise they are the big things

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            • #7
              That sounds lovely Nick - I have a similar recipe to yours - yum yum! DDL
              Bernie aka DDL

              Appreciate the little things in life because one day you will realise they are the big things

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              • #8
                Haven't got a recipe, usually just throw load of meat (usually beef) into the slow cooker with loads of root veg and pearl barley and stock of course. Cook for hours. The trick is not to eat it until the next day or even the day after. When warming throughly through the next day bung in the dumplings. I think you can tell from this method how sophisticated my kitchen is.
                Bex

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                • #9
                  Here's a beef in red wine with dumplings recipe which is always a winner in our house.

                  Handfull of dried mushrooms
                  Olive oil
                  About 1lb braising steak cut into chunks
                  0.5 pint pint red wine
                  Chopped onion
                  4oz chunky bacon / gammon pieces
                  Couple of carrots, peeled and sliced thickly on a slant
                  3 large, flat field mushrooms, peeled and cut into 8 wedges
                  1 tbsp plain flour
                  1 bay leaf
                  1 tbsp thyme leaves
                  For the dumplings
                  4oz plain flour
                  Pinch of teaspoon salt
                  1 teaspoons baking powder
                  1oz gruyere cheese, grated
                  1 tbsp sage, roughly chopped
                  1 tbsp chives, chopped
                  1 tbsp extra virgin olive oil
                  1/8 pint milk
                  seasoning

                  1. Preheat the oven to Gas Mark 2. Rinse the mushrooms and then place in a bowl, cover with boiling water and leave to soak.
                  2. Heat olive oil in a large non-stick frying pan and brown beef on all sides. Remove from pan.
                  3. Add a good splash of the wine, and stir well to remove the sediment. Pour out and reserve.
                  4. Fry onion, carrots and bacon then fry for 4-5 minutes or until golden brown.
                  5. Add the mushrooms to the pan and fry for a further 4-5 minutes. Sprinkle in the flour to the pan and toast for 1-2 minutes.
                  6. Pour in the remaining wine, beef stock and reserved chunks of beef. Add the bay and thyme. Bring to the boil and transfer to a medium-sized shallow casserole dish. Cover and place in the oven and cook for 2 hours.
                  7. Just before the two hours are up, make the dumplings. In a large bowl, sift in the flour, salt, baking powder. Stir in the cheese, herbs and a generous seasoning of black pepper. Stir in the olive oil and milk, using a fork, lightly combine the ingredients to form a soft dough.
                  8. Transfer the mixture to a lightly floured surface and knead very lightly. With floured hands, shape the mixture into 4 dumplings.
                  9. Remove the stew from the oven and place the dumplings on top. Return to the oven and cook uncovered for a further 35-40 minutes, or until the dumplings have risen and are light golden brown.
                  10. Eat and enjoy.

                  Some of us live in the past, always talking about back then. Some of us live in the future, always planning what we are going to do. And, then there are those, who neither look behind or ahead, but just enjoy the moment of right now.

                  Which one are you and is it how you want to be?

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                  • #10
                    Cabbage and sausage casserole

                    Another favourite in the Dexterdog household!

                    3 rashers streaky bacon, derinded and chopped
                    1 medium onion, peeled and chopped
                    1/2 large cooking apple, peeled, cored and chopped
                    1lb savoy cabbage, shredded
                    salt and pepper
                    1lb sausages (use your favourite)
                    cooking oil
                    small potatoes and butter to garnish

                    Serves 4 to 6

                    Set oven to 400F or Mark 6.
                    Fry the bacon in a little oil until the fat begins to run out, add the onion and apple and cook gently until softened.
                    Wash and drain the cabbage, add to the frying pan, season and cook for 5 minutes.
                    Transfer mixture to an ovenproof casserole dish.
                    Fry the sausages in a little more oil for around 3 minutes then place on top of the cabbage mixutre.
                    Bake in the oven until the sausages are cooked through.
                    Cook the potatoes until tender in boiling water. Drain and toss in butter.
                    Serve cabbage and sausage cassrole with the potatoes.

                    DDL
                    Bernie aka DDL

                    Appreciate the little things in life because one day you will realise they are the big things

                    Comment


                    • #11
                      LJ can you find the recipe for Cowl that Jax (I think) posted on here some time ago & move to here.

                      Can't beat Cowl, fresh bread & a noggin of cheese
                      ntg
                      Never be afraid to try something new.
                      Remember that a lone amateur built the Ark.
                      A large group of professionals built the Titanic
                      ==================================================

                      Comment


                      • #12
                        Jaxom's Cawl Recipe

                        1 lb meat scragg end of lamb or braising beef
                        1 large onion
                        2 large carrots
                        1 large leek
                        1 lb potatoes
                        half a swede
                        2 sticks of celery
                        tsp mixed herbs and 1 bay leaf
                        pepper
                        1 tsp salt or 3 stock cubes

                        Chop up ingredients and place in large pot. Cover with water until near the top and place on a low light. Bring to the boil and then turn down to simmer. Add stock cubes and other seasoning and skim the surface after an hour or two. Turn off heat and leave overnight. Next morning skim surface again if needed and bring quickly to the boil. Reduce heat and allow cawl to reduce. Correct seasoning at the end and serve with thick slabs of bread and butter. Some people eat the liquor first and have the meat and vegetables as the next course.
                        [

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                        • #13
                          That's my kind of dish! DDL
                          Bernie aka DDL

                          Appreciate the little things in life because one day you will realise they are the big things

                          Comment


                          • #14
                            Not really a casserole but a childhood favourite that my boys enjoy! My mum said it was a traditional Scottish way to make the last of the roast feed the family for one more meal.

                            Stovies:

                            Left over roast beef or lamb, chopped up
                            Potatoes, peeled and sliced about half to 1 cm thick
                            Onion - I use one but I suppose as much as you like - sliced
                            dripping (or olive oil)

                            Melt the dripping in a heavy based pan and fry the onion till soft. Add the spuds with freshly ground black pepper to taste and a bit of oxo cube if you like (I suppose my mum added salt here too but I cook without). Just cover spuds with water and bring to the boil. Turn down to a slow simmer and throw in the meat. Leave until the spuds are cooked or for as long as you want but watch it doesn't dry out - don't stir it too much or the spuds all break up. Serve with bread butter and tomato ketchup - yummy. Best made on an Aga and left to slow cook all day!

                            Forgot to mention I usually throw in any left over gravy at the time of adding water.

                            Made this in December in Atlanta last year and the neighbours all loved it!!!

                            One day I will try this in the slow cooker as I think it might work well.
                            Last edited by shirlthegirl43; 29-10-2006, 12:59 PM. Reason: missed a bit!
                            Happy Gardening,
                            Shirley

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                            • #15
                              Hi,

                              not quite a stew recipe, but have you ever tried dumplings cooked on a tray instead of on the top of the stew? Make up to usual recipe (4oz self-raising flour, 2oz veg suet, salt, pepper, and a favourite in our house is a teaspoon ish of fennel seeds and some dried herbs, mix up with enough water till sticky) then divide into 4 blobs, stick them on a non-stick baking tray, bake in hot (approx 200c) oven for 25 - 30 mins. They go super crunchy on outside, lovely softened by stew gravy.

                              go on, try it!

                              Vik
                              Si hoc legere scis, nimis eruditionis habes

                              http://viks-garden.blogspot.com/

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