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Old 13-01-2015, 03:32 PM #26
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I make stew with my mum's recipe, i'd share it but it's top secret it's bloody lovely, i love stew.

Sounds good apart from the celery and Worcester sauce
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Old 13-01-2015, 03:34 PM #27
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Hmm.. I'm beginning to think the celery and Worcester sauce was a mistake!
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Old 13-01-2015, 03:42 PM #28
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Hmm.. I'm beginning to think the celery and Worcester sauce was a mistake!
Instead of adding the wine, just drink it and then you won't care what it taste like.
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Old 13-01-2015, 03:45 PM #29
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Chinese it is
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Old 13-01-2015, 03:49 PM #30
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I'm honestly considering Chinese now.. It looks crap! It smells quite nice however
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Old 13-01-2015, 03:53 PM #31
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..have you had a taste, does it taste ok..?...
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Old 13-01-2015, 03:55 PM #32
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vodka stew sounds delicious. i want some!
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Old 13-01-2015, 04:00 PM #33
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..have you had a taste, does it taste ok..?...
Nope.. I ain't tasting that!!
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Old 13-01-2015, 04:00 PM #34
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Nope.. I ain't tasting that!!
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Old 13-01-2015, 04:01 PM #35
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Nope.. I ain't tasting that!!
You've got to taste it or you wont know what seasoning to add.
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Old 13-01-2015, 04:04 PM #36
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You've got to taste it or you wont know what seasoning to add.
Well there's salt in the stock cube and gravy granules so don't want to add more anyway
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Old 13-01-2015, 04:05 PM #37
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Nope.. I ain't tasting that!!
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Old 13-01-2015, 04:06 PM #38
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it can't be that bad.
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Old 13-01-2015, 04:08 PM #39
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In all my years of cooking I've never cooked beef stew, until tonight!

I softened onions, browned the beef with them, added a chopped stick of celery and 2 carrots and some Worcester sauce, then I covered it all with water and a beef stock cube

Will this turn out ok do you think? Or will it be putrid and I'd be better ordering takeaway??
I'm not calling it synchronicity, just coincidence, but I swear I've just cooked a beef stew for tonight's meal!

The recipe you describe and method will be just fine Lee, and very similar to mine, but I skip the Worcester sauce, use more onion and extra stock cube. I like to drain off stock into a deep sided roasting dish, add to it, then cook suet dumplings in it separately in the oven.

Delicious.
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Old 13-01-2015, 04:08 PM #40
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It looks pretty bad Vanessa! Hopefully it'll look nicer once I thicken it!
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Old 13-01-2015, 04:09 PM #41
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Instead of adding the wine, just drink it and then you won't care what it taste like.
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Old 13-01-2015, 04:09 PM #42
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we seriously need pics of this Lee, Lees Special Vodka Stew mmm
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Old 13-01-2015, 04:10 PM #43
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It looks pretty bad Vanessa! Hopefully it'll look nicer once I thicken it!
You've got to cook the beef before you thicken it. Local Chinese is looking good atm.
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Old 13-01-2015, 04:10 PM #44
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I'm not calling it synchronicity, just coincidence, but I swear I've just cooked a beef stew for tonight's meal!

The recipe you describe and method will be just fine Lee, and very similar to mine, but I skip the Worcester sauce, use more onion and extra stock cube. I like to drain off stock into a deep sided roasting dish, add to it, then cook suet dumplings in it separately in the oven.

Delicious.
How do you make dumplings??
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Old 13-01-2015, 04:11 PM #45
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we seriously need pics of this Lee, Lees Special Vodka Stew mmm
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Old 13-01-2015, 04:12 PM #46
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You've got to cook the beef before you thicken it. Local Chinese is looking good atm.
FFs! I'm not THAT stupid! It's cooking just now and once it's ready I'll thicken the damned thing!!

But yes.. Beef satay is very appealing right now!
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Old 13-01-2015, 04:12 PM #47
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How do you make dumplings??
Depends what type of dumplings you want to go with. I'd skip the dumplings if I were you just concentrate on the taste .
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Old 13-01-2015, 04:13 PM #48
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Depends what type of dumplings you want to go with. I'd skip the dumplings if I were you just concentrate on the taste .
Are you doubting my ability?
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Old 13-01-2015, 04:15 PM #49
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Are you doubting my ability?
Not at all.

Have you still not tasted it?
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Last edited by GiRTh; 13-01-2015 at 04:15 PM.
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Old 13-01-2015, 04:17 PM #50
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How do you make dumplings??
McDougal's Suet Dumpling mix and follow the easy instructions. I use several packets and make big dumplings. Doing them in the oven and turning them once or twice, makes them brown and firmish on the outside and really fluffy on the inner.

If you like them in the traditional way, just add them to the stewpot and partially cover for the last 30 to 40 minutes of cooking.
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