Give me ideas on what to do with beef stewing steak apart from a stew.

[jellyjelly]

I alwasy make stew the same way andi am getting a bit bored. My stew is lovely but i need new ideas please.

Love spicy, love foreign will try n=most things apart from eggs and offal.

Thanks

i guess anything that you can cook long and slow? stewing steak needs that to get nice and tender (hence the name lol)

so you could prob do a curry or something and stick it in the oven for a couple of hours

Beef Bourginon? Loads of red wine and stew for ages - yummy

Beef Curry - again long cooking needed.

Goulash but just cook the beef in stock and veg of an hour or so before fishing it out and doing the cream sauce bit?

Goulash.

There's a recipe here. I don't know if I've tried this one. I tend to do a recipe from online then forget to write it down! It's very nice though.

beef and ale pie
delicious!

Beef in beer - Delia does a nice recipe with big cheesy croutons on top

Can i use any beer like carling or becks?

Steak and kidney pie or pudding

Chilli

Delia advises you to use the beer with the prettiest label !

well i like the bottles that becks comes in i like green.

or guiness i think

have you tried stew with butternut squash - its loverly

Beef Rendang curry is very nice.

Pressure cooker works fab on stewing meat and cooking beans in at the same time makes it all fab too. So you can do various flavours too doing this, curry type or other similar.

Here's a quick guide to what we had last Sunday;

Bring pan of balck eyed beans to boil and leave to soak for a couple of hours or over night.

Chop onion, leeks, carrots, sad left over courgette, garlic etc. Put bit of oil in heated pressure cook, then cook / brown off the veg so its soft and slightly going brown. Take veg out. Take pieces of shin beef (largeish chunks) and brown off a few at a time. Remove beef, then deglaze pan with some vinegar (used sherry, about a couple of tablespoons. Warning this tends to cause a bit of eyewatering but adds loads of flavour. Return meat / veg to pan. Then added a good dollop or two of hoisin sause, a big lug or two of oyster sauce. Then added about half a carton of passata (sieved tomato juice) - then add in the beans / water - you may need to add in a bit more liquid - also forgot about a tablespoon of tomato paste. Give it a stir, put on lid, whack up to pressure, cook for about 40 mins. When cooled taste - DON'T add salt before when you cook beans as the skins go tough. You can reheat later - as it tastes better that way. Serve as is with piles of mash et etc or as we did - put into casserole dish and put dumpings on top and cook in oven (whilst pudding / cakes were on the go) - serve up with more veg for 4 hungry boys and watch the lot disappear .