FIREMAN BOB'S HEARTY BEEF STEW MY WAY....
This comes from my heart to your kitchen... I have always loved a good Beef Stew... This brings back memories from when I first started cooking a long long long long time ago.... I truly hope that You enjoy it as much as I love sharing this with all of You :) Sincerely, Fireman Bob :)
Provided by Bob Cooney
Categories Beef
Time 4h45m
Number Of Ingredients 21
Steps:
- 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
- 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
- 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
- 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
- 5. Serve hot with a good Crusty Bread... ENJOY
SCOTTISH STEW AND DOUGHBOYS
This is full of flavour and the whole family loves this meal. Comfort cooking. This recipe was passed down from my Nana.
Provided by bevs kitchen
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop up beef; roll into seasoned flour.
- Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
- Add the chopped onion, carrots, and turnips. Cook on medium until softened.
- Dissolve beef bouillon cubes in about 3/4 pint of water.
- Pour mixture into stew.
- Season with salt and pepper.
- Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
- Stir often and keep the gravy level up by adding water.
- DOUGHBOYS:.
- Blend flour and suet together.
- Mix in a little water at a time to make a dough.
- Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
- Make sure there is enough gravy as they soak up the liquid.
- Best cooked with lid on pan.
- When ready they are light and fluffy about double the size.
- To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
- I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.
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