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  1. #1
    The Dentist English Noodles's Avatar
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    Guinness, Leek and Steak Stew with Dumplings

    First off gather together your ingredients.

    I used the following;

    400g Beef steak
    Olive oil
    500ml Guinness
    400g chopped tomatoes
    2 onions
    1 carrot
    3 leeks
    New potatoes
    Sea salt
    Black pepper
    Flour
    butter







    Chop the steak in to nice sized chunks.



    Roughly chop the onions.



    Stick a couple of lugs of olive oil in a hot pan.



    Add the onions and fry for a few mins.



    Then add the steak and a tablespoon of flower and then stirfry for about 5 - 10 mins.



    Then add the tin of chopped tomatoes.



    And the Guinness.



    Stir in and bring the mix to a boil and then simmer.


  2. #2
    The Dentist English Noodles's Avatar
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    While that is simmering away, chop up the leeks and carrot.



    Throw the veg in to a slow cooker and then add the mix from the frying pan.



    At this point I noticed that I had some unused bacon in the fridge, so I cut it up and threw that in also.



    This then went on a slow cook, low heat for 8 hours while I go out and do my shit.

  3. #3
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    good2bhappy's Avatar
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    nice.

  4. #4
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    Pol the Pot's Avatar
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    Looks good.

    But I'm wondering what the flour is for, just to thicken the stew?

    And what are you doing with the potatoes?

  5. #5
    The Dentist English Noodles's Avatar
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    After I came home the smell of the stew from the kitchen was very very nice.

    I took a look and all looked in order, so begin to make the dumplings.

    100g self raising flour and 50g shredded suet mixed together in a large bowl, add a little salt and pepper, then cold water.

    Mix it up until you have a nice mix you can mold in to small dumplings and then chuck them in the slow cooker and knock the heat up to high.





    I also noticed I had a hand full of unused new potatoes in the kitchen so those went in too.



    Now we will leave that little lot cooking for a further 30 - 40 mins.

  6. #6
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    The Fresh Prince's Avatar
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    Where did you get the new potatoes from?

    Lookin good as well.

  7. #7
    The Dentist English Noodles's Avatar
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    The dumplings have grown nicely.



    And now it's time to try some.



    Not bloody bad at all.

  8. #8
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    The Fresh Prince's Avatar
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    You're in England aren't you. I can tell by the plate.

  9. #9
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    aging one's Avatar
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    Beautiful mate, just wonderful. You beat me to the beef stew, and Guinness may have sealed the deal. The rich brown gravy at the end was fantastic. Dumplings as well, I have been thinking about them but for some reason its always in a chicken soup of some kind.

    I will post mine up as a variation on an English theme by doing it southern American style. Instead of the small new potatoes I use the small pearl onions. Wow I loved that read, thanks so very much.

  10. #10
    The Dentist English Noodles's Avatar
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    Quote Originally Posted by Pol the Pot
    But I'm wondering what the flour is for, just to thicken the stew?
    Yes, just to thicken the gravy up a little.
    Quote Originally Posted by The Fresh Prince
    Where did you get the new potatoes from?
    One of the local farms.
    Quote Originally Posted by The Fresh Prince
    You're in England aren't you. I can tell by the plate.
    Just got here last week and I'm loving it.
    Quote Originally Posted by aging one
    Beautiful mate, just wonderful.
    Thank you very much.
    Quote Originally Posted by aging one
    I will post mine up as a variation on an English theme by doing it southern American style.
    Great, I will look forward to that, Cheers.

  11. #11
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    Pol the Pot's Avatar
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    Looks fantastic but I'm not so sure about the dumplings. They don't have a filling?

  12. #12
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    They are filled with dumpling, that's all you need. The fillings on the outside.

  13. #13
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    Yet another reason to hate EN... I'm very jealous of that lovely looking meal; I reckon a similar titled effort at a Bkk pub for 500 baht or so won't be in the same league. Does look bloody good that.

    It's the length of time for the meat isn't it. I'm crap at cooking, but was once forced into cooking a stew with some very tough meat, in UB, so had to stew for about 6 hours - very good it was. But, I had to keep adding water to the pot, so how could you go out and leave it unattended for so long, EN?

  14. #14
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    Quote Originally Posted by The Fresh Prince
    They are filled with dumpling, that's all you need. The fillings on the outside.
    Bingo!!!!!!!!!!!!!!!

  15. #15
    The Dentist English Noodles's Avatar
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    Quote Originally Posted by Bettyboo
    I had to keep adding water to the pot, so how could you go out and leave it unattended for so long, EN?
    Using a slow cooker.


  16. #16
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    Looks good... making me feel hungry...

    Got any left?

  17. #17
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    Looks good, noodles.

    Off topic-ish, but I whipped up a spaghetti and meatballs today which I must say was rather good.



    Meatballs

    Some ground pork
    One egg
    Half a cup of breadcrumbs
    A clove of garlic
    Some oregano
    Some rosemary
    Salt & pepper

    Mix it all up in a bowl. If it's too wet, add some more breadcrumbs. Dust lightly with flour and then shallow fry for 8-10 mins, turning occasionally. When they're looking good, cut one open and check that it's cooked through.

    Tomato and mushroom sauce

    Cook a can of tomatoes in some olive oil with a little sugar and a bay leaf. About 30 mins on the lowest heat you can get. Check occasionally to make sure it doesn't burn. Add a little water if it looks too dry.

    Chop up a load of garlic, mushrooms, oregano or marjoram, and chuck it all in with salt and freshly ground pepper for another 20 mins. When the mushrooms are soft and cooked through, add the meatballs while your spaghetti is boiling.

    Chuck the whole lot on a plate.
    The sleep of reason brings forth monsters.

  18. #18
    The Dentist English Noodles's Avatar
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    ^Looks good, it's a hard choice.



  19. #19
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    Not that hard... the stew wins hands down (although the other meal does look good too).

  20. #20
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    Dont cook the meat too long unless you have a crock pot. My last stew I did the meat at 140 in the oven for 3 hours after just simmering it on the stove for 40 minutes. I had stew, but it was stringy bits of tender meat that had fallen apart. Partly me to blame I did not make the chunks big enough I guess.


    That spaghetti looks great BB, but if its a vote I go for the rich brown gravy stew. I would be at your place the next day though with a nice bottle of red or two.

  21. #21
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    yortyiam's Avatar
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    A veritable feast E.N. . I too wondered if the spuds could be found in L.O.S. .

  22. #22
    Sprayed On Member
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    Quote Originally Posted by yortyiam
    I too wondered if the spuds could be found in L.O.S.
    You can sometimes see them in Foodland but the Thai banks won't give loans to foreigners to buy them.

    Saying that though, Tesco On-Nut went for a few months where they had them everyday at the same price as normal spuds. This was a couple of years back.

  23. #23
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    I'm nursing a culinary semi.

  24. #24
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    Looks and sounds great, EN. We don't have a slow cooker, nor the space for it :-(, so how long should I let it simmer for in a regular pot?

  25. #25
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    Looks like a cracking meal there EN.
    On a side note. Are you staying at your Mums or something? I am a fan of plates and notice that the one you served the stew on is part of a collectable Wedgewood set that has been out of circulation for the past 12 years or so.
    Worth a couple of quid if you have a full set.
    Any chance you can post a pick showing the Wedgewood mark on the arse of the plate so other posters know I 'aint taking the piss?

    Genuine post BTW.
    Black diamonds? I shit 'em.

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