AIBU to ask you how you make stew?

[eternallytired]

And what do you put in your stew?

And does it taste better the second day?

Shamelessly admitting I'm 31 and have never made stew

Various recipes depending on what is in the fridge and vegetable rack. Dust beef in cornflour. Fry until brown. Put aside.
Chop vegetables onion, celery, carrots, turnip, celeriac. Pop beef back in with stock, L&P, a dark beer and some pearl barley. Pot in baking oven for 2-3 - 4hours.
If I’ve not used pearl barley I might add some pickled walnuts.
Served in deep bowls with homemade bread or creamy mashed potatoes.

Always always brown the meat (little flour, some salt, pepper and herbs) in some olive oil and butter before putting in to stew. And yes definitely better the second day!! Always add some bacon too - to chicken or beef it doesn't matter, it just makes it better. If using chicken don't use chicken breast - not enough flavour and always goes dry. Use leg or skinless&boneless thighs.

I never make anything called "stew". To me it's like saying how do you make "a stir fry". It's a method of cooking not a recipe. Most casseroles and slow cooked recipes are stews

Guessing this is a bit of an unusual approach, but also assuming no vegetarians here.

So, my 'stew' or casserole goes like this:

Kill deer, butcher it into smaller pieces (this takes skill and many saws - preferably do this after you have frozen it, otherwise it looks a bit like a bloodbath)

Heat oil in pan, add the butchered deer, brown on all sides and add onions. Take venison and onions out and reserve. Add chopped carrots and celery to pan. Add garlic. Deglaze with dry white wine. Add 2 tablespoons of tomato puree and one can of good quality chopped tomatoes. Add 2 chopped cloves of garlic. Put the venison and onions back in the pan. Cover with 500ml of chicken stock, put lid on casserole pan and put in oven on Gas Mark 3 / 140 for 2 hours. Serve with mashed potato and gremolata. Delicious!

"First; catch your deer.."...

Second day stew is amazing with chips. Chippy chips are the best, but steak cut oven chips will do.

www.brandnewvegan.com/recipes/soups/vegetable-stew

This is the recipe I use

www.deliaonline.com/recipes/international/european/french/boeuf-bourguignon
This one is always amazing, essentially it's beef, bacon, mushrooms and red wine. No idea if it would be better the next day as there is never any left!

@MintyMabel I agree, can of Guinness makes a great sauce/gravy in a stew. I use this recipe donalskehan.com/recipes/beef-and-guinness-stew/
It's really good and even better 2nd day (also freezes well). I now add a can of Guinness to the mince for cottage pie, really tasty

If I can't have stew
I don't want no bloody gravy

@MorrisZapp

If I can't have stew I don't want no bloody gravy

I made stew this eve...it is just comfort food & it was cooler tonight & raining. And we all love it, plates almost licked clean. How I do it is: Chop up small onion (maybe 2 if u like them) & fry with a pinch of garlic. Brown your meat (beef or lamb for me) ..& leave it simmer a wee bit. Chop potatoes into golfball size or use baby potatoes, chop carrots (thick). Dissolve stock cube, throw it into pot along with vegetables. I put petit pois in mine also. Sometimes corn. You might need a second stock cube dep on how much vegetables you add. Bring to boil & then leave simmer until vegetables can be easily pierced thro. And enjoy with a little bit of butter! . And yes, it is better on Day 2!

Also, I have 2 fab pots...just do it in no-time...if you need to get a big pot to fit everything.....Prestige & Le Creuset... I am always surprised at how quickly the stew is done in them!

I buy stewing steak. Cut into large chunks and roll in plain flour to stop them sticking in pan. Peel potatoes and slice into discs. Peel and chop carrots into pennies. Peel and chop up about half a swead and 2 parsnips, then season. Peel and quartet 2 onions. 1 1/2 pints of stock all put into large pressure cooker. Cook for 10 mins. Open and add a handful of pearl barley and gravy granules. Cook for a further 20 mins and then add 2 handfuls of frozen peas. Cook for another 10 mins adding more stock if needed. Make dumplings. I use animal suet, self raising flour and water. Mix and shape into balls about ping pong size. Place around top of saucepan and cook for a further 20 mins. Serve in a bowl with a chunk of French stick or crusty bread roll.