Do you like 'a hearty stew'?

I made one this weekend, but it's called beef chasseur. First made it in 1967.

Callistemon21

We know .....

That was addressed to Urmstongran

I wish you'd ask to have that post deleted * Urms*!!

Ooh, I love a good hearty stew, especially with dumplings (or doughballs as we call them). I probably make stews of various descriptions more often now that I can do them in a fraction of the time using my Ninja.

M0nica

Love them, live on them in many various forms, including ones based entirely on vegetables.

Oh yes! My mum made amazing veg and dumpling stew.

Love, my favourite is venison in red wine.
Just delicious.

Elusivebutterfly hearty stews were so called because they used to be stewed in a saucepan on the hob on a low gas. Casseroles are done in the oven in a casserole dish.

I hated school dinners but don't remember anything resembling a hearty stew.
My mother used to make delicious steak and kidney with dumplings and I enjoy a beef stew with lots of veg in nowadays, though I don't make it very often. I would call these hearty stews. As a child, it was always stew though the term casserole is more common now.

I love stews. Was only thinking today that a stew would be nice for today so maybe tomorrow instead.?

We know .....

Thank you Callistemon21. Much appreciated.

Message withdrawn at poster's request.

Salmon and new potatoes for us too.

It's cooler but not hearty casserole weather yet!

Message withdrawn at poster's request.

Much the same here too, but a sprinkling of parsley. My mum used to make doughboys (?) suet dumplings to put on top.

Here's the Hairy Bikers' recipe, that's probably how I'd make it.
I saw them making this on their Food Tour of Britain.

www.bbc.co.uk/food/recipes/cawl_92334

I use banana shallots but leave them whole so they don't fall to bits.

Here's one:

eatwelshlambandwelshbeef.com/recipes/traditional-welsh-lamb-cawl/

Not parsnips, though, the flavour is too strong
I like them but not in any stews or casseroles

I put halved banana shallots in.

They need to be cooked whole in a boeuf bourguignon, fried first though, so I wondered if they'd work?

Okay, who’s going to post their favourite recipe for Welsh cawl? Welsh lamb stew you say, MrsKen33?
I’m drooling here and I like to learn from GN.

I got some frozen shallots and found they were too soft to slice when thawed so never again.

Oh!

Frozen Tesco Shallots Peeled 350G!!

Joseanne

boeuf bourguignon every time, it's the sweet shallots.

Oh yes but it's a bit of a faff to make so only on rare occasions.
I used to make it occasionally in a very large French cast iron casserole dish in the oven but I've got to the stage where I could barely lift the pot without anything in it.

I've never made a hearty stew on the stove top, generally in the oven and more lately in the slow cooker.

Absolute favourite is Welsh lamb stew…Cawl. My gran , aunties and mother made it. Must be lambs’ neck though.

Riverwalk

Kitty maybe it's the word 'stew' that sinks your heart - sounds so much better as a hearty casserole, hearty tagine, hearty goulash

Stew is a bit sort of... stewy!

I really agree with this. The word stew literally makes me baulk, yet if I say casserole I can eat it.
It is a hangover from school, gristle and unidentifiable objects floating in greasy gravy. Liver floating in gravy with rainbow-coloured fat, tongue with the taste buds still on, the worst was Seaman's stew we said it looked like Seaman had given back to the sea. Thought association still plays a big part on my palate.
It must have been a nightmare for my mother to cater for me, I don't like gravy on anything. Put wine or cream in and call it a sauce and I can face it.
I know I was removed from school dinners for vomiting in the school canteen. I had to stay at Grammar school it was at least 8 miles away, I usually came home absolutely famished.