Stews & Sauces

I am not a big fan of a stew but in the winter my mom makes this recipe and I love it. It is the one stew that I get excited about eating and I do like to make myself. It also gets me to eat beef in this form which is rare for me so this is my recipe for a beef and cashew nut stew. The only thing is that there is quite a few ingredients to use and does work out quite expensive if you are making a lot of it. Ingredients: * Beef stewing steak or any kind of beef you can use for stew but we always go for the best. * Onion * Cashew Nuts - not roasted or salted * Carrots * Green pepper * Potatoes - a nice selection that ...  Read the complete review

I've seen so many gravy "recipes" in food magazines that look so vile yet are claimed to be the ultimate gravy I thought I better share my accompaniment to roast meats. Also, in restaurants of any type, fancy or down-to-earth they usually serve up a few teaspoons of posh "jus" which is some insipid coloured water or some poopy brown liquid that tastes artificial and unrelated to the meat it accompanies. Note this is not a "healthy" gravy but then everything in moderation as part of a fresh balanced diet is good for you, I say. We cook all roast meats in roaster bags to save all the cooking essential juices. With chicken ...  Read the complete review

Bigos ( Hunter's stew), a polish speciality,is a stew which includes: sauerkraut, savoy cabbage and meat (sausage and roast meat leftovers) . Bigos is different from sauerkraut soup, it is much thicker and contains much more meat. It has a unique flavour, every polish family has its own recipe. This is my all time favourite polish cuisine dish. I am a german-polish girl and i often cook bigos for my family. Bigos doesn't lose it's taste when heated up. Actually,it tastes better each time it is reheated. Polish people simmer Bigos many days before serving ( not less than 3 days). Every single bowl I have, I like it much more. Bigos is best, made min. 2 ...  Read the complete review

I thought I would share with you a lovely recipe I found in an old Weight Watchers cook book, I first made it a few months ago and have made it so many times that I don't need to refer to the recipe any more! It's a delicious hearty seafood stew which is low fat and contains just 3 Weight Watchers points per serving. The recipe serves 4 and keeps nicely in the fridge for a couple of days providing you have used very fresh fish. It can be frozen but I find you lose a lot of the juice when you defrost and reheat it, if you plan to freeze it perhaps add an extra 1/4 pint of milk at the first stage. SEAFOOD STEW Serves 4 What You Will ...  Read the complete review

I was watching a program the other week about the little chef chain and a chef trying to help them, and he came up with a dish that comprised of ox cheeks..... not everyones cup of tea, but made me think about when i was little and the oxtail stews my mum made, so i digged out the recipe and made it last on monday and it was gorgeous, so i thought i would share with you guys, and maybe get people to try oxtail as its something that many people do not like but is really nice if cooked slowly and properly. Stews are such a great meal especially at this time of year when its cold, i like the fact also that you can stick a pot on and sometimes i will just leave on ...  Read the complete review