Grandad’s Stew
If Cooking is all about memories this dish to me and my family is top of the list. I remember so well as a little lad smelling the comforting warmth of the stew wafting around the kitchen. A big saucepan of comforting stew that lasted a few days, always being topped up with potatoes and peas each day to make it last.
Even my Grandchildren love “Grandads Stew” as it’s now called in “our house”
A well known saying that my mom always used to say “ it always tastes better the next day “
Serve with Dumplings and crusty bread.
Grandad’s Stew
If Cooking is all about memories this dish to me and my family is top of the list. I remember so well as a little lad smelling the comforting warmth of the stew wafting around the kitchen. A big saucepan of comforting stew that lasted a few days, always being topped up with potatoes and peas each day to make it last.
Even my Grandchildren love “Grandads Stew” as it’s now called in “our house”
A well known saying that my mom always used to say “ it always tastes better the next day “
Serve with Dumplings and crusty bread.
Cooking Instructions
- 1
In a large stock pot add a touch of oil, then slowly caramelise the vegetables.
In another pot brown the mince and beef. - 2
Add a couple of litres of water to the vegetables, bring to the boil and simmer.
Add enough water to cover the beef and bring to the boil and simmer for an hour.
- 3
Drain the meat mixture and add to the vegetables.
In the pot that you have used for the meat, add the gravy Granules and oxo.
Then carefully pour some of the vegetable stock and mix until smooth. - 4
Then transfer the gravy mixture back into the vegetable and beef pot, mix well and simmer for a few hours. About an hour before you want to dish out a couple of bowls of the beautiful stew add the potatoes.
- 5
Warm up over the next couple of days, adding more vegetables and gravy stock.
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