Winter Stews

When icy blasts blow about your nether regions it's time for hearty stews to warm you up.

We always had a stew pot simmering away so that a hot meal was ready to eat. Old habits die hard but memories of those delicious stews linger.

Steak, Kidney with veg for me

Re: Winter Stews

I was taught to make a proper Lancashire hot pot containing both shin beef and lamb neck . It is quite a dry stew with crisp golden layers of potato on top and served with pickled cabbage and piccalilli.

I also like oxtail stew. I think it is essential to braise the meat the day before it is required then place it in the fridge overnight so the fat can rise to the top and be lifted off ensuring the stew is not greasy. Then the vegetables are added and lastly the dumplings.

I make a simple stew with beef skirt in red wine with potatoes carrots and dumplings.

Re: Winter Stews

We used to put cow heel in as well Meg as it was considered to be extra nourishment. It also made a rich jelly gravy when left overnight.

I can still get it but have to use my butcher as you don't see it in many shops

Re: Winter Stews

I love my stew in Wintertime.
I just use stewing meat as we don't like kidney.
Just put the potatoes veg in a little later than
the meat so it gets a good cook first. Then
with the meat I always put a big onion and garlic
and seasoning with the meat so the gravy is ready
for the veg to go in and soak it up.
Mmmmm I am feeling hungry already

Re: Winter Stews

Sheila always makes stew the day before we eat it, it seems to thicken up and become more tasty that way.

Re: Winter Stews

We always used to have stew when I was a kid for two days..it always tasted better on the second day...now I make stews in my slow cooker or sometimes I do them on the hob too..I love them as theyre so warming and delicious and makes lots of portions

Re: Winter Stews

I like a steak & kidney as a pie, but I'm afraid that photo rather put me off.

I make stews with either pork rib or beef 'plate' (may be roughly equivalent to Silverside). If it was a broth, I'd use either beef rib or shin (called 'skink' in this area).

Re: Winter Stews

I love stew, but make no allowances for weather or season - was eating stew earlier this year in the height of summer!!!

I make my stews in a cauldron - one of these:

http://www.qvcuk.com/Cooks-Essential...Set-with-Stora