Making beef stew less boring

jp_bl_68 · 5 Oct 2009 at 22:29

Do you use beer and stock in equal amounts? Just one or the other? Or do you use beer and a stock cube crumbled into the stew?

Goliath · 5 Oct 2009 at 23:31

Google beef stifado - Greek slow-cooked version. Utterly gorgeous, doesn't take any more effort than a normal one.

Andelusion · 5 Oct 2009 at 23:34

Since my recommendation didn't get any notice, I'll back it up with a recipe:

http://www.bbc.co.uk/food/recipes/database/beefbourguignon_5151.shtml

Ziggy · 5 Oct 2009 at 23:36

Take acid while you eat it.

Hotwired · 5 Oct 2009 at 23:39

Eat it less often.

jp_bl_68 · 5 Oct 2009 at 23:41

Worrall Thompson is a tit but that bourguignon recipe looks quite good. At the moment I think I'll go with wine or ale, plenty of mushrooms and.....something else, maybe some fresh herbs?

Johnny Girth · 5 Oct 2009 at 23:42

Use a whole bottle of guinness and 2 generous spoons of thick black treacle.

Then leave it in the pan with the lid on (not in the fridge) for a day before eating.

Guarantee you'll love it!

GhostlyPea · 6 Oct 2009 at 00:03

Peppers sliced up lengthways. nomnonmnonmonmnonmnmno

Oh...and dumplings

- Pea0n

jp_bl_68 · 6 Oct 2009 at 00:08

I'm still getting the hang of dumplings. They always turn out too stodgy. I might add some roasted peppers but I'm not sure they'll go with the ale.

ElvisFan · 6 Oct 2009 at 00:08

Hendersons's Relish

Busa · 6 Oct 2009 at 00:22

Guinness and lots of chillies...and definitely need dumplings.

Hotwired · 6 Oct 2009 at 00:28

Chillies and some potato chunks. Outer surface of the tatos soaks up gravy and is luvverly.

Tefal · 6 Oct 2009 at 00:29

Few drops of LSD should do the trick.

jp_bl_68 · 6 Oct 2009 at 00:36

Tefal said:
Few drops of LSD should do the trick.

You're the second person to mention LSD. I didn't realise acid stew was so popular. I might have to give it a go.

Simi · 6 Oct 2009 at 00:38

Another vote for guinness or a good dark ale.

jp_bl_68 · 6 Oct 2009 at 00:40

I've decided to use ale instead of stout. Any suggestions? I was thinking Hobgoblin or maybe Spitfire. But I've never cooked with either before so I don't know what to expect.

banja · 6 Oct 2009 at 01:38

Give it to the dog and get a curry.

BigglesPiP · 6 Oct 2009 at 01:58

Add bacon.

Or:

Simi · 6 Oct 2009 at 02:00

Newcastle brown ale is decent for pies and stews, but anything with a strong flavour would do the job, hobgoblin and spitfire definitely fit the bill.

D.P. · 6 Oct 2009 at 07:34

Andelusion said:
Chuck some red wine in

Indeed, go for a Boeuf Bourguignon

To you old recipe, replace stock with a bottle of red wine, add some additional vegetables like celery, and bacon as well, lots of herbs like thyme.