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How to make a Tasty, Inexpensive Beef Stew






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How to make a Tasty, Inexpensive Beef Stew

There is nothing better in the winter months than a good, homemade, wholesome beef stew.  Cheap and easy to make, this can be adapted for pulses/vegetables and chicken.

Instructions




1

Ingredients for 2-3 people

Approx 350g Beef – stewing or casserole, whichever is cheaper (they both work in this)

1 tablespoon oil

1 shallot finely sliced

1 red onion (if you can’t get either, a large white onion is fine), chopped

1 large carrot, halved and sliced

1 teaspoon powdered garlic

100ml red wine – something you’d drink

1 vegetable stock cube

Enough boiling water to cover ingredients

Optional extra – couple handfuls frozen peas

2

How it’s done

1        Brown meat in the oil in a thick bottomed pan, over a medium heat.

1        Add shallot and onion.  Cook until the onion is clear, before adding the garlic to it.

2        Cook for 1 minute, then add the chopped carrot, wine, the stock cube and give it a good stir.

3        Pour hot water over everything in pan, enough to just cover it.

4        Stir all the ingredients together, cranking heat up to almost boiling.

5        As soon as it’s about to boil, reduce to a simmer and allow the food to stew for at least an hour and a half, longer if possible.

3

A few minutes before serving, if you wish to add them, add the peas.  Allow them to heat through and serve with potatoes.  The frozen peas add a light, sweet freshness.

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Comments (2)










saesult, 9 months ago

This sounds really delicious. I am going to make it,. Beef is something I cannot resist. Thanks 5*

Constant, 9 months ago

I love a good beef stew. This looks a fine recipe, will give this a whirl…

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Dilemma:venture out to the LS for something cheap and tasty or remain in blue bathrobe and drink the bottle of champagne in the fridge? 9 Months ago

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@hussdajani sure.. we love Carrluccios.. cheap, fresh Italian http://tiny.cc/7wexs or tasty, modern Chinese http://tiny.cc/edz1j good luck! 9 Months ago

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Things You’ll Need:

1 can salmon (14oz)
2 eggs
about 25 saltine crackers, crushed
1/2 cup milk
1 tbs lemon juice
2 tsp worcestershire sauce
1 or 2 tbs minced onion
pepper to taste
cooking oil

Step1 Open the can of salmon and drain the juice. Put it in a bowl and mash it with a fork Don’t worry about picking out the tiny bones. They are soft and will not be a problem. They add extra calcium to the dish, too.

Step2 Place the crackers in a plastic bag and crush. Add the crackers to the bowl with the salmon.

Step3 Add the eggs, milk, lemon, worcestershire, onion and pepper. Mash/stir with a fork.

Step4 Allow the mixture to stand for a few minutes so that the crackers can soften by soaking up the milk. Meanwhile, heat up the skillet (medium) with some cooking oil

Step5 Shape the salmon mixture into patties with your hands. This should make about 10 patties. Fry them in the skillet until they start to brown. Flip and brown the other side. You can probably heat all the patties in two batches, depending on the size of your skillet.

This will be enough to serve about 5 people, if you serve the patties alone as an entree.  This recipe can easily be doubled or tripled.  You can serve more people with one batch if you serve it on hamburger buns as a sandwich.

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If you’re a person who likes to get into the spirit of cultural food, you’ll enjoy Haggis, the tasty lamb dish that can be served a variety of ways.  In honor of the most famous Scotland poet, Robert Burns, many gather on and around January 25th, the anniversary of his birth.  Scots all over the world commemorate the man that wrote the poem “Address to a Haggis.”  What do you suppose they celebrate by eating?  What else but a tasty dish of Haggis?

Haggis is a delectable Scottish lamb dish that can be prepared and enjoyed in a variety of ways.  Some even use different meats, such as venison or beef.  Traditionally, however, Scottish people use lamb and serve it with mashed potatoes and turnip greens.  Anyone who loves new flavors and unimaginable tastes will fall in love with this Scottish dish.  Haggis that is made from various lamb parts also consists of onions, oats and numerous spices and herbs.  The unique boiling process of these delicious ingredients results in a dish that is exquisitely prepared as a meat pudding or a sausage.

What Does Haggis Taste Like?

People often want to know what does haggis taste like if they have never tried it.  Although it does not really quite describe how haggis taste, many have compared it to other dishes as a point of reference.  Those dishes include the Mexican dish known as Menudo and the exotic Cajun dish called Boudin.  Both these dishes are not only popular in their places of origin, but they have also gained popularity in different places around the world.  Just like Menudo, Boudin, and other cultural dishes, the tasty flavor of Scotland’s Haggis becomes more popular as people experience the variety of ways to eat it.

Should I Prepare My Own Haggis?

You might be thinking about whipping up a dish of haggis on your own, but this is not the kind of dish you should prepare if you have never eaten haggis.  Unless you have tried the various ways that haggis is prepared, you won’t know what flavor to expect.  While haggis is popular among Scottish people everywhere, there are still countless individuals that have never even heard of it, let alone tried the taste.  Before attempting to prepare a haggis dish, it is suggested that you enjoy your first haggis experience with someone who really knows how to prepare it.

Where Can Haggis Be Found?

Haggis meals are eaten around the world on Robert Burns Day, but many want to enjoy this culinary treat at other times during the year.  And why shouldn’t they?  Haggis is not only very nutritious, but it can be added to conventional dishes, as well.  You’ll love the exciting new pies, canapés, lasagna, and other haggis recipes.  If your taste buds are ready for a delicious and unforgettable treat, you can find tasty haggis online, all year round, by using the keywords “tasty haggis”.

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So many pumpkins are carved during the season of Halloween. Whats better than savoring the flavor of your pumpkins seeds after carving them. It would be a waste to throw them out with the trash when you know there not garbage. Pumpkin seeds are delicious and make an extremely healthy Halloween snack. They are also very easy to roast. Carving pumpkins and roasting the leftover seeds will create many great memories between you and your familly. It is also a fun activity.

When you are carving your pumpkin, be sure to save all of the insides that have seeds attached. Scoop all of the stringy gooey insides into a large bowl. You will later seperate all of the seeds from the goo after you have finished your pumpkin carving activities. Once you have finished carving, take your seeds inside to be washed.

Begin seperating the seeds from the flesh. It can be a hard task becuase they tend to stick pretty well to the stringy goo. A great way to seperate them is by using a strainer. Lay all of the seeds in the strainer and run water through them for a few minutes while swishing the insides around untill most of them fall through the strainers holes. If any seeds fall through while you are straining out the goo there is no worry. If they were small enough to fit through the strainers holes, there were to small to eat. Then start to seperate the string and seeds with your fingers.

Once you’ve successfully sepperated the seeds from the pumpkins flesh you can begin preping them to bake. Start by drying any excess water off the seeds with a paper towel. Then dump them in a large bowl so you can mix in seasonings. Salt is a must for all pumpkin seeds, unless you truly don’t like salt. You can be creative as well and use juat about any seasoning you like.

After your seeds are seasoned, lay them out on a baking sheet. You want no more than one layer or else they won’t cook right. Then preheat your oven to 300º F and leave the pumpkin seeds in there until browned. This will generally take anywhere from 35-45 minutes. Be sure to check on them every 5-10 minutes though because some seeds will bake faster than others. You don’t want burnt seeds!

Once they are browned you can take them out to cool. Pumpkin seeds are very hot after baked so be sure to let them sit out for a few minutes before touching or eatting them. They can also be stored in an air tight container and refrgerated for up to two months. Have fun and

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It is amazing, that during the seventeenth century, garlic was credited with protecting many households from the ravages of the Great Plague. It is great to cook with garlic, while benefiting from it’s wonderful properties. To grow your herbal medicine garden, your potent little health-giver will require a long growing season.

Buy your garlic bulbs as early in the Spring as possible. There should be between 8 to 12 cloves per bulb. Plant the cloves with point up about six inches apart and approximately two inches deep. Allow at least a foot between rows. Garlic likes to grow in moist, sandy soil with mostly sunny conditions. It is important that the soil be moist all the time. Weeds should always be cleared out of the beds.

By late August you should be harvesting your pungent bulbs. After your harvest braid the stalks and hang them up to dry. If you feel garlic is just too strong for your taste try rubbing the clove of a garlic all around the inside of your salad bowl. The garlic oils will mix into the greens. Another gentle approach to benefiting from the garlic is to slice very thin pieces off the clove and add it to soup, while cooking

For those of us who love the taste of garlic try these tips out. When cooking lamb or pork add a few skinned garlic cloves inserted into incisions made in the meat for flavor and tenderness. And, another very yummy treat is to chop up your garlic using about four pulverized garlic cloves and a quarter pound of softened butter, mix. After well mixed, spread on some bread and lay the bread on the top rack of the oven and set to broil. This toasts the top while the underside is soft. Yummy, so good!

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