The stages of stew

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The stages of stew

Post by jkbarnes »

I had to share my dinner tonight. I started it so that it was ready for my wife when she got home from visiting her parents on Cape Cod. So good!

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Re: The stages of stew

Post by Viognier »

Stew is tasty as long as there are no EVIL Parsnips lurking !
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Re: The stages of stew

Post by jkbarnes »

Viognier wrote: Thu Apr 01, 2021 1:44 am Stew is tasty as long as there are no EVIL Parsnips lurking !
No parsnips! Just potatoes, carrots, and onions.
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Re: The stages of stew

Post by Peteo »

Looks good! That brown color in the third pic suggests that you've got lots of good flavor packed in there. The girlfriend and I have been on a home made soup kick lately. Made beef goulash soup last week. Better get the stew in now. Stew weather is rapidly dwindling away!
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Re: The stages of stew

Post by magicman »

Add Dumplings and top with Curry powder, and that would be in my top 3 dinners.

Nice.....

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Re: The stages of stew

Post by Amor Vincit Omnia »

Looks delicious, Andrew. Pretty much what I make in the slow cooker. We always called it lobby where I came from, and it tends to be thinner than your stew – more like a soup.
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Re: The stages of stew

Post by BobMunro »

Amor Vincit Omnia wrote: Thu Apr 01, 2021 7:57 am Looks delicious, Andrew. Pretty much what I make in the slow cooker. We always called it lobby where I came from, and it tends to be thinner than your stew – more like a soup.
Beef stew and dumplings - the perfect comfort food on a cold winter's night. It does look good, Andrew.

Being a Londoner it's always been stew for me, but lobby is a phrase I am now familiar with, Steve, being exiled to Cheshire and working in Stoke. It is, I believe, a word used in the West Midlands and North West, although Liverpudlians refer to it as 'scouse' of course!
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Re: The stages of stew

Post by nburgess »

It's only 9am here in the UK, but that hasn't stopped me feeling hungry looking at this - and I would have no problem tucking into that right now! :-P
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Re: The stages of stew

Post by Amor Vincit Omnia »

BobMunro wrote: Thu Apr 01, 2021 8:48 am Being a Londoner it's always been stew for me, but lobby is a phrase I am now familiar with, Steve, being exiled to Cheshire and working in Stoke. It is, I believe, a word used in the West Midlands and North West, although Liverpudlians refer to it as 'scouse' of course!
Absolutely right, Bob. Basically I do what Andrew did: browned beef and onions, stock, herbs and some potato and carrot. Optional pearl barley and dumplings later. It looks like Andrew cooked his in the oven or on the hob in a Le Creuset "marmite". I do mine in the slow cooker for convenience - about 5 hours.

For a change, marinate the beef for 24h in some dark Belgian ale such as Chimay, plenty of flour in the browning stage to thicken it a bit, use some of the marinade in your stock, and add a spoonful of Dijon mustard and a splash of decent wine vinegar and you have stoofvlees or carbonnade, the classic Flanders dish. Don't put potatoes in - serve with chips (fries - preferably Belgian ones!!)
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Re: The stages of stew

Post by Bahnstormer_vRS »

Amor Vincit Omnia wrote:Looks delicious, Andrew. Pretty much what I make in the slow cooker. We always called it lobby where I came from, and it tends to be thinner than your stew – more like a soup.
Lobby?

Is that because you 'lob' in whatever you can find?

@jkbarnes - the sauce / gravy is as important as the meat, veg and slow cooking. Isn't it Andrew?

For beef a good glug of red wine with a couple of teaspoons of red currant jelly work wonders.

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Re: The stages of stew

Post by Amor Vincit Omnia »

Bahnstormer_vRS wrote: Thu Apr 01, 2021 9:09 am Lobby?

Is that because you 'lob' in whatever you can find?
No. Apparently the name came from Northern Europe (Norway and Hanseatic Germany) where it was called Lapskaus or Labskaus. Popular with sailors, it was introduced and corrupted to Lobscouse in the Liverpool area, eventually becoming Scouse in Liverpool and Lobby in Lancashire and the Potteries.

I grew up in the Potteries. The Hyacinth Bucket brigade called it beef casserole - we called it Lobby.
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Re: The stages of stew

Post by downer »

Lobby? Never heard stew being called lobby - despite being a fairly local chap. Live, learn, forget, repeat.
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Re: The stages of stew

Post by Gar787 »

BobMunro wrote: Thu Apr 01, 2021 8:48 am
Amor Vincit Omnia wrote: Thu Apr 01, 2021 7:57 am Looks delicious, Andrew. Pretty much what I make in the slow cooker. We always called it lobby where I came from, and it tends to be thinner than your stew – more like a soup.
Beef stew and dumplings - the perfect comfort food on a cold winter's night. It does look good, Andrew.

Being a Londoner it's always been stew for me, but lobby is a phrase I am now familiar with, Steve, being exiled to Cheshire and working in Stoke. It is, I believe, a word used in the West Midlands and North West, although Liverpudlians refer to it as 'scouse' of course!
Up in Liverpool it’s full name is ‘Lob-scouse’ originating in Norway and brought to the port by their sailors. Meat was an expensive commodity in poorer families, especially during the war. The stew would be made without meat and was known as ‘blind-scouse!’
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Re: The stages of stew

Post by Gar787 »

Amor Vincit Omnia wrote: Thu Apr 01, 2021 9:16 am
Bahnstormer_vRS wrote: Thu Apr 01, 2021 9:09 am Lobby?

Is that because you 'lob' in whatever you can find?
No. Apparently the name came from Northern Europe (Norway and Hanseatic Germany) where it was called Lapskaus or Labskaus. Popular with sailors, it was introduced and corrupted to Lobscouse in the Liverpool area, eventually becoming Scouse in Liverpool and Lobby in Lancashire and the Potteries.

I grew up in the Potteries. The Hyacinth Bucket brigade called it beef casserole - we called it Lobby.
Just seen this...spot on Steve.👍
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Re: The stages of stew

Post by Bahnstormer_vRS »

Thanks gents.

Live and learn.

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