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-   -   Beef Stew (https://www.thisisbigbrother.com/forums/showthread.php?t=270266)

Lee. 13-01-2015 04:17 PM
Quote:
Originally Posted by GiRTh (Post 7479477)
Not at all. :pipe:

Have you still not tasted it?
I just did! Is the beef meant to be as tough as the sole of my shoe?? I couldn't even chew it!

Vanessa 13-01-2015 04:19 PM
Quote:
Originally Posted by Lee. (Post 7479489)
I just did! Is the beef meant to be as tough as the sole of my shoe?? I couldn't even chew it!
:laugh2:

Lee. 13-01-2015 04:19 PM
Quote:
Originally Posted by kirklancaster (Post 7479485)
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.
Oh that doesn't sound like something I'll have in my pantry :sad:

Vanessa 13-01-2015 04:19 PM
Just order pizza. It's buy one get one free today! :cheer2:

GiRTh 13-01-2015 04:19 PM
Quote:
Originally Posted by Lee. (Post 7479489)
I just did! Is the beef meant to be as tough as the sole of my shoe?? I couldn't even chew it!
:joker:

You've got to cook it for a good few hours.

kirklancaster 13-01-2015 04:20 PM
Quote:
Originally Posted by Lee. (Post 7479494)
Oh that doesn't sound like something I'll have in my pantry :sad:
OK Lee, so get some in for next time - so easy and really delicious.

GiRTh 13-01-2015 04:21 PM
Quote:
Originally Posted by Lee. (Post 7479494)
Oh that doesn't sound like something I'll have in my pantry :sad:
:joker:

Have you got any Eggs, Sausages and Oven chips? If so scrap then stew.

Lee. 13-01-2015 04:26 PM
Quote:
Originally Posted by GiRTh (Post 7479508)
:joker:

Have you got any Eggs, Sausages and Oven chips? If so scrap then stew.
No, no and I currently don't have a freezer nor an oven!

Lee. 13-01-2015 04:27 PM
Look at the ****ing state if this!! It's like something they'd have served up to Oliver Twist.. And he wouldn't have asked for more!

http://i843.photobucket.com/albums/z...psnlcvasqv.jpg

Marsh. 13-01-2015 04:28 PM
The beef's too pink for me.

Vanessa 13-01-2015 04:30 PM
Take away it is then. :laugh:

GiRTh 13-01-2015 04:34 PM
Quote:
Originally Posted by Lee. (Post 7479547)
Look at the ****ing state if this!! It's like something they'd have served up to Oliver Twist.. And he wouldn't have asked for more!

http://i843.photobucket.com/albums/z...psnlcvasqv.jpg
There a bit too much fat in there for me and the meat is slightly pink but other than that it looks fine.

Lee. 13-01-2015 04:39 PM
I just went and had another look.. It doesn't look pink at all, must just be the camera. It does look fatty on top :yuk:

kirklancaster 13-01-2015 05:10 PM
Quote:
Originally Posted by Lee. (Post 7479623)
I just went and had another look.. It doesn't look pink at all, must just be the camera. It does look fatty on top :yuk:
Use a slice of bread lightly 'skimmed' over the top to absorb the globules of fat Lee and it will be fine.

Lee. 13-01-2015 05:16 PM
Quote:
Originally Posted by kirklancaster (Post 7479766)
Use a slice of bread lightly 'skimmed' over the top to absorb the globules of fat Lee and it will be fine.
Ooh that's a good idea! Never heard of that before!

Marsh. 13-01-2015 05:22 PM
Kirk Ramsey.

GiRTh 13-01-2015 05:24 PM
Quote:
Originally Posted by kirklancaster (Post 7479766)
Use a slice of bread lightly 'skimmed' over the top to absorb the globules of fat Lee and it will be fine.
Thats a great tip. I'll try that. :thumbs:

smudgie 13-01-2015 05:27 PM
Thicken it with the gravy granules Lee, let it simmer for another hour or so and it should be lush.

Celery goes perfect in any casseroles, stews etc,along with onions and carrots it's what all the cheffies use.

Lee. 13-01-2015 05:29 PM
Quote:
Originally Posted by smudgie (Post 7479841)
Thicken it with the gravy granules Lee, let it simmer for another hour or so and it should be lush.

Celery goes perfect in any casseroles, stews etc,along with onions and carrots it's what all the cheffies use.
I've just thickened it.. It looks much better now! :)

GiRTh 13-01-2015 05:30 PM
Quote:
Originally Posted by Lee. (Post 7479849)
I've just thickened it.. It looks much better now! :)
Is the meat still tough? Now you've thickened it it wont cook thru as well.

Lee. 13-01-2015 05:39 PM
Quote:
Originally Posted by GiRTh (Post 7479857)
Is the meat still tough? Now you've thickened it it wont cook thru as well.
U wot?!

GiRTh 13-01-2015 05:40 PM
Quote:
Originally Posted by Lee. (Post 7479895)
U wot?!
Now you;ve thickened it the meat will take longer to become tender. Or you'll have to now scrape a whole load of crap off the bottom of the pan if you dont stir the stew often.

smudgie 13-01-2015 05:42 PM
Quote:
Originally Posted by Lee. (Post 7479895)
U wot?!
Just simmer it slowly so it doesn't stick Lee, it will be fine.

Marsh. 13-01-2015 05:47 PM
Quote:
Originally Posted by Lee. (Post 7479895)
U wot?!
:joker:

GiRTh 13-01-2015 05:50 PM
Quote:
Originally Posted by smudgie (Post 7479917)
Just simmer it slowly so it doesn't stick Lee, it will be fine.
She's gonna be eating at 10 PM at this rate.


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