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Best way to cook stew for next day

  • 19-10-2014 7:29pm
    #1
    Ciarrai76
    Moderators, Recreation & Hobbies Moderators, Regional South Moderators Posts: 9,469 Mod ✭✭✭✭


    I want to cook an Irish Lamb stew for dinner tomorrow & Tues (just for me). Is it best just to cook the lamb in the stock tonight & leave the veg & potatoes until tomorrow? I need to do it tonight as I don't have enough time to cook from scratch tomorrow night.


Comments

  • #2
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,818 ✭✭✭✭The Hill Billy


    Hello you! :)
    Just cook the whole thing tonight. As you will only be reheating tomorrow & Tuesday, the veg shouldn't get overlooked. By adding the veg from the start they will have more time to absorb all the flavours.


  • #3
    Ciarrai76
    Moderators, Recreation & Hobbies Moderators, Regional South Moderators Posts: 9,469 Mod ✭✭✭✭Ciarrai76


    The Hill Billy wrote: »
    Hello you! :)
    Just cook the whole thing tonight. As you will only be reheating tomorrow & Tuesday, the veg shouldn't get overlooked. By adding the veg from the start they will have more time to absorb all the flavours.

    Hiya!!
    ok, thanks for the advice. I don't frequent this board too much as I am not a fan of cooking! lol


  • #4
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,818 ✭✭✭✭The Hill Billy


    Ciarrai76 wrote: »
    Hiya!!
    ok, thanks for the advice. I don't frequent this board too much as I am not a fan of cooking! lol
    Banned! :pac:


  • #5
    Ciarrai76
    Moderators, Recreation & Hobbies Moderators, Regional South Moderators Posts: 9,469 Mod ✭✭✭✭Ciarrai76


    The Hill Billy wrote: »
    Banned! :pac:

    I pop in very seldom to ask stupid questions..

    Like this follow on one...

    Do I leave the potatoes until tomorrow or throw in now?


  • #6
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,818 ✭✭✭✭The Hill Billy


    Chuck them in for the last 30 mins of cooking tonight.
    They'll be properly done after you reheat tomorrow.


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  • #7
    Ciarrai76
    Moderators, Recreation & Hobbies Moderators, Regional South Moderators Posts: 9,469 Mod ✭✭✭✭Ciarrai76


    great, thanks a mill! I might be back...I'm sure I could do with a lot more help in the future! lol ;)


  • #8
    Mellor
    Registered Users, Registered Users 2 Posts: 39,900 ✭✭✭✭Mellor


    I'd just cook it normally and reheat tomorrow.
    Stew is always better the next day anyway


  • #9
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    and even better the day after that.

    If I was let I'd keep a pot on the cooker the whole time topping it up with bits and pieces of veg and meat every day, on a low simmer.


  • #10
    Ciarrai76
    Moderators, Recreation & Hobbies Moderators, Regional South Moderators Posts: 9,469 Mod ✭✭✭✭Ciarrai76


    thanks!! I had my first batch just now and it was yum (if I do say so myself!). I want more now, but I have to leave some for tomorrow night! I should have made a bigger pot! Luckily my husband hates stew, so I get to have it all to myself ;)


  • #11
    To Elland Back
    Closed Accounts Posts: 1,923 ✭✭✭To Elland Back


    I do meat, stock, onions and herbs on the slow bubble for an hour or so and throw in the veg for the last half hour. Turn the lot off and leave in the oven until the next day. Do the spuds while reheating and serve :)


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