Thread: Ball's an all stew

Bloody hell VC I've just finished two big bowls of stew off about half an hour ago and you got me salivating again. Looks mean.

Finally cracked the crock pot cooking today. I normally biff anything in and boil the shit out of it. Did a venison stew last week, was pretty average, kids bagged it, harsh critics that they are.
Did a few things different this time. Scratched around in the bottom of deep freeze yesterday and found a rolled beef roast from a home kill about 18 mths ago ( don't tell anyone )

Found it amongst the dog bones, fish bait and kids placentas - got to becareful I don't cook them by accident!
It was rolled bottom end of the ribs, I cut the strings off removed about 2 1/2 cups of fat, then rerolled and tied it back into a rolled roast after seasoning with salt and ground pepper.
I browned the rolled meat in the pan, till it was nice and caramelised all over, sautéed my onion all diced up, put all that in the crock pot. I put a table spoon of olive oil in the pan, cooked the 4 crushed garlic cloves with a tspoon of curry powder, a 1/4 tspoon of cumin and cardamom, cooked it a bit, then poured in half a cup of red wine to deglaze the pan, flashed alcohol off and poured it in.
Filled the pot up with spuds, carrots, pumpkin and squash, chopped up rough as guts big chunks.
Added some more salt and used the proper cambells beef stock in the carton 1 litre of.
Left it going 6.5 hours.
Thickened with a little corn flour.

Came out primo, no layer of liquid fat on top, and didn't have the burnt taste the oxo beef cube can give. ( or maybe I just burnt the Verny last week?)
No complaints from the critics either. Didn't have to threaten them with violence to make them finish it off which makes a nice change.