JohnCleary wrote: »
Cooking for approx 25 people on the weekend.... going for a beef stew. Been doing it for the past few years and always just used Beef Casserole / Stew power from Aldi (It's a lads weekend away, they're not picky)
Thinking of using Bullion Paste (from Musgraves) and then use flour to thicken up... will that work or is it just more of a stock, where you'd also use something else?
Planning on using the following:
Should be plenty... we'll be out diving all day so will be starving!
Also planning on slow cooking the beef for a few hours the day before, then on the day, cook the spuds & carrots, adding the beef in then.... spuds will take approx. 1 hr to cook (slow cook also) so planning on putting the beef in with the spuds, should be enough time to nicely heat up the beef and tenderise it.
Please feel free to add any tips etc. thanks all!
harr wrote: »
Just be careful of the amount you use it’s full of salt. I would also cook spuds separately, maybe it’s just me but I have never got the hang of slowly cooking spuds.
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