Comments on: Lazy beef stew with herb dumplings

By: Relish Food

Relish Food — Thu, 28 Jan 2010 10:36:09 +0000

Yes, 6 hours is a lot of cooking time. This dish is asking to be cooked in a slow cooker, that’s what real cooks are doing right now. Not a brown, earthenware and old model, but shiny, new and eco friendly. Check out the Morphy Richards – looks like a spaceship.

By: Nougat

Nougat — Wed, 27 Jan 2010 22:52:34 +0000

Good idea. Browning large quantities of meat is a total bore.

By: The Larder Lout

The Larder Lout — Wed, 27 Jan 2010 10:16:20 +0000

In reply to Louis Anthony Woodbine.

Thanks Louis – frying the beef in the bacon fat is definitely the way when doable…the fattier the bacon the better! Enjoying your blog – would you like to do the odd wine pairing for mine?

By: The Grubworm

The Grubworm — Tue, 26 Jan 2010 15:23:25 +0000

Loving the sound of this and, as I don’t drive, walk hoe from work and live in a small flat as opposed to large house, I feel fully able to make the whole 6-hour epic version of this dish.

I love those long slow cooked dishes that are packed full of flavour – particularly beef (and lamb) which respond so well to this treatment.

And then there’s the dumplings – haven;t seen anyone cook those for ages. Proper rib sticking winter food.

By: Food Urchin

Food Urchin — Tue, 26 Jan 2010 14:20:45 +0000

Loving the recipe old chap but on the environmental note, I fear that I have done far worse. I’ll regularly whack my floor heating up in the kitchen to the max to get my lackluster starter going overnight. You’ve made me feel guilty about the polar bears now. Bastard.

By: Louis Anthony Woodbine

Louis Anthony Woodbine — Tue, 26 Jan 2010 14:19:29 +0000

Really enjoyed the recipe, it seems so nice… sorry, only a cup of tea is nice, as my teacher used to say… GOOD! I often fry the bacon first and sear the meat in the bacon fat to give it more clout but that is only if you have more time… Will check out your others when I have more ‘me’ time.
Best, Lou