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What's your Favourite Stew, Casserole or One-Pot Recipe?

Discussion in 'off topic' started by Stuart Frazer, Oct 20, 2021.

  1. Monitor Gold 10

    Monitor Gold 10 pfm Member

    Beef Daube :)
    gavreid likes this.
  2. gavreid

    gavreid pfm Member

    Lamb shank in red wine and balsamic is great too - not cheap anymore though.
  3. gintonic

    gintonic 50 shades of grey pussy cats

    mikechadwick likes this.
  4. mandryka

    mandryka pfm Member

    When I lived in Crete the locals used to make delicious rabbit in red wine, κρασί κουνέλι, which I loved. I’ve always wanted to make it in England, but it’s not easy to get rabbit which hasn’t been factory farmed - and for me that’s out of the question.
  5. gavreid

    gavreid pfm Member

    No old butchers with a game licence round your way? I think they abolished licences but you know what I mean. The factory farmed ones are like mass produced chicken - fat and flabby.
  6. Dogberry

    Dogberry pfm Member

    Would it be ok /same with precooked chickpeas? like
    BTW 25% OFF WINE
  7. mandryka

    mandryka pfm Member

    Not necessarily, but try it. Chick peas vary, some precooked ones are dreadful to eat whole I think. The best I’ve found are these

    It’s really important to boil for hours and hours - they have to melt in the mouth, not be the slightest bit al dente - then the flavour changes.

    These are good if you want cooked ones

    The quality of the tomatoes matters also. I use these
    chiily likes this.
  8. mandryka

    mandryka pfm Member

    Yes there is, and I go there quite often. Last time I asked he only had factory rabbit, but I’ll ask again soon.
  9. Darren L

    Darren L pfm Member

    I use quite a few of the BBC good food recipes and though I normally like one pots, stews etc I prefer pies, especially Mary Berry's chicken pie with the thatched top. A nice sort of one pot is ,
    Rolled Brisket, onions, carrots, celery, bay leaves, thyme, red wine, beef stock, tomato puree.
    Dry and cover the Brisket in sea salt and ground black pepper, brown the outside and remove from the pot. Cut the veg in chunks, soften in a little oil, add the bay leaves, add a tbsp of Tom puree to the beef stock, remove the veg from the pot, place the Brisket back in the pot, place the chunky veg around, pour in the red wine and enough beef stock to cover, add a few sprigs of thyme and stick in the oven for 3-4 hrs (depending on how big the Brisket is) at 140c (fan).
    I've only really been cooking properly for the past 15 years, as in following actual recipes, the Hairy Bikers Meat Feasts is a good book , I generally just follow the instructions.
    On Sunday I made a Chicken and Broccoli potato topped pie from BBC good food, it was lovely.
    gavreid likes this.
  10. gavreid

    gavreid pfm Member

  11. mandryka

    mandryka pfm Member

  12. Enfield boy

    Enfield boy pfm Member

    Oooh, thanks. Not slow cooking by any means but I shall be buying pigeons from there, delicious roast med/rare.
    gavreid and gintonic like this.
  13. cooky1257

    cooky1257 pfm Member

    Beef Stifado for me, lots of simple one potters here funnily enough;easy_stew_recipes
    narabdela likes this.
  14. puddlesplasher

    puddlesplasher pfm Member

    Butternut Squash & Red Lentil Stew…
    3tbs. Sunflower oil
    1 large onion
    500g butternut squash
    4 plum tomatoes
    3 garlic cloves, crushed
    2tsp sweet paprika
    Ginger peeled and grated
    2tsp ground cumin
    1tsp ground cumin
    1tsp ground coriander
    1/2tsp curry powder
    1/2tsp ground turmeric
    150g red lentils
    850ml vege stock
    Salt and pepper
    1 large courgette
    2 roasted red peppers roughly chopped
    I usually double up on all of this and then some on the spices. I’m not a vegetarian but this is one of my favourites. Some naan bread goes well with it.
    ErikL, dan m, kevinrt and 1 other person like this.
  15. Rockmeister

    Rockmeister pfm Member

    and if that word is not aplicable to any post here then let the atomic bomb of the cook gods drop on it from a decent height
    Yum= winter food IMO
    Darren L likes this.
  16. Rockmeister

    Rockmeister pfm Member

    I have 100 of recipes of this nature, from a stew first featured in the 'winnie the pooh cook book', to two or 3 from Otto L.
    Where to start??
  17. kevinrt

    kevinrt pfm Member

    Domoda (Gambian Peanut Stew)
    • onion
    • garlic
    • ginger
    • jalapeño peppers
    • tomato paste
    • cumin
    • coriander
    • cinnamon
    • cloves
    • salt
    • Black pepper
    • vegetable broth
    • thyme sprigs
    • sweet potatoes
    • Peanut Butter
    • cannellini beans
    • tomatoes
    • kale
    • lemon juice
    • cilantro
    I like this served with crusty bread.

    Stuart Frazer likes this.
  18. cutting42

    cutting42 Arrived at B4 Hacker Erg \o/

    How can you have coriander and cilantro when they are the same thing or are you differentiating ground/seeds vs the fresh leaves?
  19. Mongeddavid

    Mongeddavid pfm Member

    A nice rich Beef goulash
  20. linnfomaniac83

    linnfomaniac83 I bet you can’t wheelie a unicycle!

    I keep it really simple,

    For the stew
    1kg of diced beef,
    1 large red onion,
    2 leeks
    enough sliced carrots (size varies too much to specify a quantity)
    sliced mushrooms (as many as you like)
    3-4 chopped garlic cloves
    1 bottle of Bank’s beer,
    1 veg stock pot
    2 rich beef stock pots
    (optional), a third of a tube of tomato purée,
    It doesn’t stand out, it just balances the flavour out nicely.

    Brown the beef off in a large wok whilst heating the slow cooker, then add the beer, onions, veg and stock. Stir until the stock has dissolved, then chuck the lot in the slow cooker with the mushrooms… leave it all day on medium setting, just stir it up when you go near the pot… if the gravy is too thin for your taste when you’re near to serving time, add beef bisto granules until you’re happy with the consistency.

    40 minutes before you’re ready to eat, make up some dumplings following the instructions on the back of the Atora suet box, put them on the top of the stew for 15 minutes, then turn them over for another 15 and then serve.

    This will feed four adults well and it tastes absolutely divine, we had it tonight. Proper warming comfort food.

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