2.11.10

Is it a stew or a casserole?





Is there a difference between the two?

Juniper berries
Bay
Dried porcini
Venison
Stock
wine
Onion
Carrots - locally grown obviously
Celery - ditto
Bacon, pancetta or some other such pork based product
Suet
Self raising flour
Thyme

You don't need me to tell you how to do it, such is the joy of a casserole/stew. You can make it up. Saute the things that need to be sauteed, chuck it all in a pot, cover with stock, wine and the liquor from soaking the dried porcini and cook in a low oven for hours.

For the dumplings, add 50g of suet to 100g of SR flour, season added chopped thyme leaves and a spoon full of mustard powder. Form into a ball and pop on the top of the casserole for the last 20 minutes with a lid on.

Flowers tomorrow, and details of our Christmas evenings....finally.

11 comments:

mise said...

I think a casserole is a stew made in the oven, but I could be very wrong.

flwrjane said...

Whatever you want to call it, I call it heaven in a pot.

xo Jane

Devon Dumpling said...

Stewing is the technique used and a casserole is the pan it is cooked in, either way, I would have to agree that it is heaven in a pot x

Belinda said...

I think casserole has fallen into common usage because the givers of dinner parties think it sounds posher than stew. I love it, whatever you call it.

rachel said...

Yes, stew sounds rather school-dinnerish. But stew with dumplings - now there's a treat!

Becca said...

Christmas evenings?! Lordy I hope I'm at home.

I cook mine in a slow cooker. Lightly saute before leaving the house/night before. Stick in pot. Add onions and red wine to taste (i.e. whole bottle).

Switch slow cooker on low

Go to work

Go home 10 hours later and have food in large bowl and dribble down self.

Modern Country Lady said...

Who cares? it looks and sounds delicious !! Are you inviting us all for dinner, if not why not ??

Mother Hen said...

Whatever........it was absolutely delicious, what a treat. The Captain was observed tucking into second helpings, huge praise where red meat is concerned. The lightest of dumplings from your deft hands. Thank you very much xxx

Gemma Mortlock said...

mmmm i dont care what it is as long as i get to eat it haha! sounds gorgeous....my mouths watering now.
happy wednesday
x

Young Blooms Florists said...

Can I ask a none related stew question?? What kind of camera do you have, cause your photos are just gorgeous all the time!! I really struggle to get decent indoor photos!!

Miss Pickering said...

You are all better than Wikipedia.

It was delicious.

I use a Canon 40D

for every picture that appears on the blog, i probably take another 35.....