[Marsh.]

The beef's too pink for me.

[Vanessa]

Take away it is then.

[Lee.]

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

[kirklancaster]

Originally Posted by Lee.

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

Use a slice of bread lightly 'skimmed' over the top to absorb the globules of fat Lee and it will be fine.

[Lee.]

Originally Posted by kirklancaster

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!

[GiRTh]

Originally Posted by kirklancaster

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.

[kirklancaster]

Originally Posted by GiRTh

Thats a great tip. I'll try that.

It works for me Girth, let me know how you get on if you do try it sometime.

[GiRTh]

Originally Posted by kirklancaster

It works for me Girth, let me know how you get on if you do try it sometime.

It sounds like it would work. I'll report back when I try it.

[Marsh.]

Kirk Ramsey.

[kirklancaster]

Originally Posted by Marsh.

Kirk Ramsey.

You never fail me Marsh.

[smudgie]

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.]

Originally Posted by smudgie

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]

Originally Posted by Lee.

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.]

Originally Posted by GiRTh

Is the meat still tough? Now you've thickened it it wont cook thru as well.

U wot?!

[GiRTh]

Originally Posted by Lee.

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]

Originally Posted by Lee.

U wot?!

Just simmer it slowly so it doesn't stick Lee, it will be fine.

[Marsh.]

Originally Posted by Lee.

U wot?!

[Benjamin]

the dilemmas of a beef stew

[MB.]

...have you necked the vodka yet?

[Lee.]

Well, though I say so myself, that was bloody delicious!! I'll try dumplings the next time

[Vanessa]

Originally Posted by Lee.

Well, though I say so myself, that was bloody delicious!! I'll try dumplings the next time

that looks great, lee!

[GiRTh]

That looks good. Was the meat tough?

[Lee.]

Originally Posted by GiRTh

That looks good. Was the meat tough?

Yes extremely! Just kidding.. It was actually ok. I think I'll do it for longer the next time though.

[kirklancaster]

Originally Posted by Lee.

Yes extremely! Just kidding.. It was actually ok. I think I'll do it for longer the next time though.

Congratulations - looks professional and delicious. Next time cook the beef on the hob in enough water to well cover it, with one beef stock cube broken up in it and salt and pepper.

Bring to boil then turn down, cover, and and cook for about 2 to 3 hours at least - obviously keep having a stir and keep topping up the liquid. After you're satisfied it's tender enough - then make your stew with it.

[jennyjuniper]

For the best ever beef stew with guiness try this next time Lee.

Put the cubed beef in a poly bag with 2tbs flour, salt and pepper. Give it a good shake, then fry meat until browned.
Take out and in the fat fry onions and carrot, add leftover flour from poly bag, then add, little by little, stock cube and liquid made up of a can of guiness and about half pint of water.
Put browned meat back in and stir well, simmer gently, stirring occasionaly for about i-i and a half hours. If using dumplings add them half an hour before serving.