I have always cooked stews with enough meat for two days but recently I accidentally did enough for three days. I found I can adapt a stew by accompanying mash or roast potatoes, rice, cous cous and so on. Also, you can add some spices and various vegetables to make the meal variable and delicious.
Today, I’ve cooked chicken, beef and pork casseroles and left them on a slow, low heat to cook.
Basically, I divided the meat into three separate pots and threw into the oven on a high heat to crisp up the meat.
Whilst they were getting a blast of heat, I proceeded to cut up the vegetables: carrots, onion, pepper, mushrooms with seasoning and herbs.
Then I made a pot of gravy for the stews which consisted of meat stock, veg stock, tomato purée and a cheeky splash of port. Oh yes.
The pork also had an additional sauce of honey, French mustard, herbs and seasoning to make it sweet and succulent.
After an hour I took the three pots of meat out of the oven and added the honey mixture to the pork, gravy an veggies to all three stews. Only a little gravy to the pork though because hoping for a sticky thick sauce for the pork. After about six hours slow cooking, they will go in my freezer and I shall have one stew per week. Each one will last for three days.
You can adapt them, as above, and it means when you come home from a long day at work, you have something yummy to tuck into.
Thank you for visiting my blog.