The background to “About” stew. My Nan never used recipes, everything she made came from her head and what she learned when she was a housekeeper for a posh family. Everything she made was delicious and when asked how much of something to add to a pot she would always say “about” for the amounts.
So that’s pretty much how I cook too. Today Hubby fancied stew, Nan would have cooked it in a big stew pot on the range and put lots of winter vegetables in with the meat and stock. I used to chuck it all in casserole dish and put in the oven for a couple of hours but now I chuck it all into my slow cooker.
I have made it my own over the years, I don’t put Swede or Parsnips in and because you put in “about” quantities it tastes different everytime. The only constant is the tin of tomato soup – it just isn’t the same using tomatoes or puree.
ABOUT = what ever quantities you want – think of how many you are feeding and go from there!
- Meat – Lamb or Beef
- Stock – Vegetable, Chicken or Beef
- Worcester Sauce
- tin of cream of tomato soup – I ALWAYS use Heinz!
- Salt and pepper
- Brown the meat and toss into the pot.
- Peel and chop vegetables – leave nice and chunky and toss into the pot – no place for Mirepoix here!!
- Pour over hot stock, soup and worcester sauce.
- Season with pepper – add salt at the end of cooking…
- Cook for a couple of hours in a medium oven
- Cook for 5 to 6 hours in a slow cooker
- Adjust seasoning at end of cooking time.
Serve with boiled potatoes and crusty bread.