If you do not have a pressure cooker, just remember that
a really good stew is about flavour, and long, slow cooking. This makes it a practical dish to prepare well in advance - even the day before serving - since reheating improves it. Allow 1/4 to 1/2 lb. stew meat per person. After slow cooking the meat for 1 1/2 hours add for each serving 2 small whole carrots of 1 large carrot, sliced or cube, and one half hour later add 2 small whole potatoes or 1/2 c. sliced potatoes. Continue cooking.
I like to add a can of stewed tomatoes, and French cut
(long-sliced) green beans. You can also add mushrooms if
- Take a heavy, covered pot or casserole
- Stew beef (about 2 - 3 lbs.)
Saute or brown the beef in a bit of butter, with some onion
and lemon pepper. Cover the meat with about 1- 2 '' of water. Cover the pan tightly. As soon as the liquid reaches
a boil, reduce the heat at once and simmer. Do not allow the liquid to get too low during the cooking. Replenish it with water or stock if nec. Turn the meat over occasionally to keep it moist. If cooking on the stove, and your veg. are of medium size, add them during the last 3/4 hour of cooking. For oven stew, after browning the meat, put it in a casserole . For 2 lbs. meat, add only 2 cups liquid, which may be all water, or half re wine or tomatoes. Cover and bake 3 1/2 hours at 250 F. (120 C.) Add water if nec. to keep the stew moist.
Or you may cook the veg. partially and separately before
adding them toward the end of the pot roasting. If you wish
to cook the stew in the oven, the veg. may need as long as
1 1/2 hours.
To make a nice thick gravy, either dredge the meat before cooking in flour, or make a rhue after cooking with
flour and water (A rhue is like a wet paste).
I haven't tried either method, but I'm partial to the oven.
Although, slow cookers were invented for dishes such as
Just remember, the longer and slower it cooks, the better
flavour it will have.