Stew - the way my mum made it ....

Trish · Posted: Thu Sep 14, 2006 2:20 pm Post subject:

The only thing thats weighed is the meat coz that's how the butcher sells it

ILb minced steak
1Lb steak pieces
2 large onions
3-4 big carrots
About 8/9 spuds
an oxo cube
salt & pepper
Gravy granules to thicken

Peel & chop the spuds & other veg
Roll the mince into little balls (helps it stay in chunks)
Put all the spuds, veg, mince & steak pieces into a pot
Cover with boiling water, sprinkle on the oxo cube
Once it boils up again, turn down & simmer for about 1 hour.
When it's cooked, sprinkle in some Bisto gravy granules to thicken.

Serve with fresh crusty bread & butter ... Yummy!

Good_Queen_Bess · Posted: Thu Sep 14, 2006 2:26 pm Post subject:

Nothing like a stew that mamma used to make. Gonna cook one now.

My mum used to put a tin of soup in as well, to add to the taste.
_________________

Paz,
Jackiex

Trish · Posted: Thu Sep 14, 2006 2:49 pm Post subject:

You're right there, Jackie ... the old recipes are deff the best!

Good_Queen_Bess · Posted: Thu Sep 14, 2006 4:25 pm Post subject:

I've just put one on to cook. But typically, I don't fancy it now. It's because I'm starting nights and in a funny mood. I'll have left-overs of something I made the other day, and take the stew to work tomorrow. It'll taste so much better after it has sat for a day.
_________________

Paz,
Jackiex

Trish · Posted: Thu Sep 14, 2006 4:47 pm Post subject:

We've had ours, it was great!

The leftover stew will be really thick tomorrow and will be even tastier. Then I'll freeze it and the kids will prob have it over the weekend... or I might use it next week for a pie filling

Good_Queen_Bess · Posted: Fri Sep 15, 2006 2:52 pm Post subject:

I'm taking mine to work tonight.

The afters always make a nice pie! Mmmm.
_________________

Paz,
Jackiex

dragon · Posted: Fri Sep 15, 2006 3:56 pm Post subject:

Sounds like the stew my mum made, she added swede, we called it 'all in stew'.
I did it last night with dumplings, Stacey was so jealous.