What Can I put in my Beef Stew to make it yummy scrummy?

Question

I usually put the usual veg and diced beef etc in it. I also add a can of oxtail soup plus the water and seasonong. Is there anythng else I can add to give it a bit more ommph?
Haven't made one in ages and fancy doing it a bit different!

Any ideas?

Thanking You Kindly xx

Cool thanks guys I'll stick a slug or wostershire suace in it and see what happens already put an oxo cube in it forgot to say that....Don't like the idea of anchovies though sorry....Think I need to be sick lol!!

Already got the dumplings ready to rock and roll.....Might try some guinnes now someone has mentioned it ummm so many suggestions.

ALIE: Message to my silly big siss yes I know beef goes well in beef stew lol!!

Answer 1

Rich beef stew with dumplings

Serves 4-6



Preparation time less than 30 mins

Cooking time over 2 hours






Ingredients
750g/1½lb shin of beef or stewing steak
500g/1lb small onions, sliced
40g/1½oz dripping
1 tbsp flour
900ml/1½ pint hot water
salt and freshly ground pepper
500g/1lb carrots, halved lengthways
1 bay leaf
For the dumplings:
175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
good pinch salt and pepper
water, to mix



Method
1. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.
2. Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
3. Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
4. To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.

Answer 2

I always add pearl barley to my beef stew. It makes it really hearty, and is especially good reheated the following day (with bread and butter, like soup). I also find that a little bit (about a tablespoon for average casserole size) of something sweet like ketchup or honey balances the other flavours out - it's a subtle change, but worthwhile.

The anchovies mentioned before would also be lovely if you add them at the start of cooking- when you've cooked them they disappear and don't taste at all fishy - they just add a salty edge that is slightly different from normal salt.

A final tip - if you've cooked it long enough, but it is a little watery in taste or texture, add some instant gravy granules, and this will rescue it.

Answer 3

Take a look at the picture in the link and tell me that's not delicious!!!

Beer Beef Stew Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!Ingredients:

Beer Beef Stew

1/2 cup vegetable oil
3 lb. chuck roast, cut into large chunks
Salt and pepper
1 x large onion, peeled and chopped
6 x garlic cloves, peeled and sliced
1 x small can tomato paste
2 x bottles dark beer
2 x cups beef stock

Directions: Beer Beef Stew

Preheat oven to 325 degrees F.
Heat oil in a large, heavy-bottomed pot.
Add beef chunks, season with salt and pepper and brown them.
When they are very well browned, remove them with tongs and reserve in a bowl.
Add onions to the hot pot and sauté them until they are golden brown.
Add garlic and tomato paste and cook, stirring, for a few minutes.
Place browned beef back into the pot and add the beer and stock.
Season with salt and pepper and bring to a simmer.
Place a tight fitting lid on the pot and put it in the oven.
Stew slowly until the beef is very tender and the broth has thickened, about 1 hour.

Answer 4

I make the beef in a crock pot or a pressure cooker with McCormick Beef Stew Seasoning. Then add the rest of your items. Green beans, corn, potatoes, carrots. Try mushrooms. They are yummy. Also, you can cook little pasta shells seperately and add them in at the end. Don't cook them together though, you will have a starchy glue mess.

Answer 5

Make some dumplings to put in towards the end of it. Add some worcester sauce, some potatoes in beef stew are nice too. I am gonna make some now you mention it!

Answer 6

I always add a can of beer, Because my husband hates me pinching his beer I buy non alcoholic beer from supermarket. My recipe:-Coat beef lightly with flour-brown 5mins-add onion-add can beer-cook 5mins-add vegetables-fill pan with water till just covering beef and veg-add 3 beef oxo and pepper. Cook 1hr. Can be thickened if needed before serving with brown onion gravy granules. Delish. Enjoy. P.S. If you like kidney do a beef and kidney stew.

Answer 7

a spoonful of marmite goes nicely in a beef stew but my top recommendation would be adding some red wine, it adds a really delicious depth and flavour to the stew.

Answer 8

I just went home this lunch time to and chucked mine in the slow cooker. Added a can of lentils and some worcestershire sauce and mustard. Will taste it when I get home and add some paprika or chilli sauce before serving if it's too bland.

Answer 9

Does your seasoning include some bay leaves? You could try adding one or two of them. Also, in place of the water you add, you could substitute some red wine or even some sherry. It gives the stew quite a nice flavor.

Answer 10

forget the oxtail soup use shin beef along with the diced beef,about the same quantity ,this makes delicious gravy ps ,trust me,im an old guy