Nothing much. Technically I think casserole is cooked in a pot in the over and stew is on a hob.
In practice, stews normally seem to have more liquid and are a bit more soupy. They (in my mind) should also have dumplings  |
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By (user no longer on site)
over a year ago
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Don't you cook a stew in a casserole? Isn't it the name of a metal lidded pot? Or is that a cassolet? Which is probably French for casserole. Oh I don't know... anyone fancy a pint? |
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"Nothing much. Technically I think casserole is cooked in a pot in the over and stew is on a hob.
In practice, stews normally seem to have more liquid and are a bit more soupy. They (in my mind) should also have dumplings "
Not the way I make stew. After about 3 hours hob time with the lid on, I take it off for another 1hr 30mins (or so) until reduced down and you can stand the spoon up in it. I also only use alcohol the liquid to stew everything in (different booze for different meat).
Mr |
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"Nothing much. Technically I think casserole is cooked in a pot in the over and stew is on a hob.
In practice, stews normally seem to have more liquid and are a bit more soupy. They (in my mind) should also have dumplings
Not the way I make stew. After about 3 hours hob time with the lid on, I take it off for another 1hr 30mins (or so) until reduced down and you can stand the spoon up in it. I also only use alcohol the liquid to stew everything in (different booze for different meat).
Mr"
I keep telling you Sir that what you make is a beef and ale casserole and not a bloody stew! Stew is supposed to have more liquid. You are wrong and I am right. Stew is the kind of dish that I make in the slow cooker. Stew is like the the stuff we get at events.
(Mrs) |
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By *yron69Man
over a year ago
Fareham |
Mum and dads stew:
Shin of beef
Carrots
Leeks
Onions
Swede
Beef stock and tomato purée
Salt and pepper and a dash of Worcestershire sauce.
Combine, bring to the boil, reduce and cook until veggies soft. Then add suet dumplings and cook for another 20 mins.
Always better next day too. |
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By (user no longer on site)
over a year ago
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"Mum and dads stew:
Shin of beef
Carrots
Leeks
Onions
Swede
Beef stock and tomato purée
Salt and pepper and a dash of Worcestershire sauce.
Combine, bring to the boil, reduce and cook until veggies soft. Then add suet dumplings and cook for another 20 mins.
Always better next day too."
This is very similar to Scouse (Irish stew in some parts) |
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By *yron69Man
over a year ago
Fareham |
"Mum and dads stew:
Shin of beef
Carrots
Leeks
Onions
Swede
Beef stock and tomato purée
Salt and pepper and a dash of Worcestershire sauce.
Combine, bring to the boil, reduce and cook until veggies soft. Then add suet dumplings and cook for another 20 mins.
Always better next day too.
This is very similar to Scouse (Irish stew in some parts)"
Ok. Our stews were always a delightful dark orange. Not the brown stew you got elsewhere.
The pot would serve 5 over three days! |
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"Nothing much. Technically I think casserole is cooked in a pot in the over and stew is on a hob.
In practice, stews normally seem to have more liquid and are a bit more soupy. They (in my mind) should also have dumplings
Not the way I make stew. After about 3 hours hob time with the lid on, I take it off for another 1hr 30mins (or so) until reduced down and you can stand the spoon up in it. I also only use alcohol the liquid to stew everything in (different booze for different meat).
Mr
I keep telling you Sir that what you make is a beef and ale casserole and not a bloody stew! Stew is supposed to have more liquid. You are wrong and I am right. Stew is the kind of dish that I make in the slow cooker. Stew is like the the stuff we get at events.
(Mrs)"
Incorrect My Girl and I make stews with different booze and meats too. My thick stew is a stew and its bloody good. We will address this issue later in person. It would appear you are in need of some correction. |
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