About Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The How To Make Authentic English Recipes series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers and Mothers cooked. These are recipes my Grandmother passed down to my Mother and then to me.
I hope you enjoy this series of cookbooks and will soon be using these homemade recipes and cooking like a true Brit.
About How To Make Beef Stew With Dumplings
Beef and kidney stew is a dinner staple in every British kitchen. It is very simple to make but if you make the mistake of throwing everything in a pot and boiling it you will end up with a disaster. This guide shows you, in an easy step-by-step manner, how to make not just beef stew but any stew, perfectly every time.
No matter whether you are making beef, ham, chicken, turkey or vegetable stew it's the flavor of the gravy that will make or break it. Learn the secrets to good gravy starting with a good stock or broth and the proper seasonings. Learn how to make good nutritious, flavorful stews from scratch, using fresh ingredients, without a recipe. Learn how to fix any of your experiments that don't work out.
As a bonus, I've included my recipe for a mouthwatering Steak and Kidney Meat Pie.
Get this popular book today and start cooking!
This is book 3 of a 10-book Authentic English Recipe series.
It has 4.3 stars and has been a consistent monthly seller since launch.
5 Rules For Perfect Stew Every Time
(Beef - Chicken - Lamb - Vegetable - Ham - Turkey)
A stew, in the most basic terms, is water flavored with meat and vegetables. But, if you just throw everything into a pot and boil it, you’re not likely to get the results you were hoping for.
A good, hearty, flavorful stew is simple to make but very few people, in my experience, seem to be able to get it right.
There are a few rules you need to learn that apply to pretty much any boiled dinner.
Rule #1 Don’t Boil
Simmer is good, boil is bad. To simmer means that small bubbles just break the surface. When that happens, then you have the temperature just right. Don’t try to rely on setting your stove at some particular mark – you need to use your eyes - the setting will need to be adjusted depending on the weather, what you are cooking and what you are cooking it in.
Rule #2 Don’t Use Too Much Water
You use water to dilute so many things, doesn’t it make sense that if you add a lot of water to your stew you will dilute the flavor. Of course, you should try to start with a stock rather than water, but we’ll get to that later.
Rule #3 Make Your Stew at Least a Day Before You Plan to Serve It
You want to give your stew’s flavor the opportunity to develop. You also want the stew to cool so you can remove any fat from the surface. This is particularly important when you are making ham, chicken or turkey stew, which can be especially greasy.
Rule #4 Use Premium Ingredients
I suppose it’s tempting to try to get rid of all the leftovers in the fridge by making a stew out of them.
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Italian
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Translated by anchemafalda
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Portuguese
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Unavailable for translation.
Translated by João Pedro Nunes Ramos
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Spanish
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Already translated.
Translated by David Arieta Galván
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