Rachel Hynes’ Heartwarming Stew
Updated: Jul 2, 2020
It’s my own twist on my Mother’s stew from our childhood. My brother and I used to call it ‘dirty water’ because the juices were runny and brown. I now simmer mine for longer so the juice thickens. I make a huuuuuge pot as ‘next day’ stew tastes even better and you can also freeze batches.
Lean stewing steak
2 medium onions -I like to use red onions.
Potatoes peeled & cubed
Turnip or Swede cubed
Black pepper to season
Brown the steak/beef. I buy cubed and often cut into smaller pieces.
Add stock cube -1 or 2
Add chopped veg - onions, leeks, potatoes, carrots turnip and allow to soften whilst boiling a kettle of water.
Season with black pepper and some mixed herbs if you like.
Pour on boiled water -enough to cover and some. Bring to the boil.
Add Worcestershire sauce
Allow to simmer.
Add a few drops of Tabasco to taste.
Simmer for a few hours, adding peas and sweetcorn half-way through.
Keep checking and seasoning with Worcestershire Sauce to taste.
30 minutes before serving add sprouts if you like -they really sweeten the dish, yum!
Really easy, but delicious dish. Serve with crusty bread.