Tagged: stew

Beef Stew with Dumplings

Shared by Zest

– 400g beef (2cm diced)
– 2 bay leaf
– 1 head leek (chopped)
– Sprig of thyme
– 1 large carrot (chopped)
– 2 cloves garlic (chopped)
– 1 onion (diced)
– 100 ml vegetable oil/butter
– 300 ml wine/stock/tinned tomato
– 200 g pumpkin (diced)
– 2 fresh tomatoes (diced)
– 50 ml worcester sauce
– Handful of parsley (roughly chopped)
– 100 g flour
– 50 g butter
– 1 tsp baking powder
– Pinch of salt

1. Fry off seasoned/floured meat – put to one side.
2. Fry off onions, thyme – until translucent.
3. Fry off remainder of vegetables – add and cook for few minutes.
4. Add Garlic, meat.
5. Add water/stock/ tinned tomato, pumpkin and bay leaf.
6. Bring to boil, simmer, skim if required.
7. Clean down.
8. Rub butter roughly into  flour & baking powder mix little cold water and make into balls. Place balls on top of stew and carry on cooking.
9. Set up plates, cutlery.
10. Sprinkle stew with parsley and serve.

Oyster Stew

Oyster Stew

Shared by Audrey Brown

Perfect for a special, festive meal.

– Fresh oysters (any amount, but one package, about 1/2 cup works well for a small portion)
– Whole milk (enough to cover oysters about 2-4X)
– Cream (optional, only if a richer taste is desired, about 1/4 the amount of milk used)
– Butter (enough to sautee and to taste, about 1 tab)
– Salt and Pepper (to taste, if desired)

1. Rinse oysters well and chop.
2. Sautee oysters in the bottom of a soup pan with the butter.
3. Add milk.
4. Add cream (if desired).
5. Add pepper and salt (to taste).
6. Heat, but don’t let the milk boil.