Myself and my boyfriend debated this today. I much prefer it thick and hearty and he likes its watery 🤢 I made it this time so safe to say shes good and thick. Also in his perfect stew there would be no parsnip? Utter madness. Any stew do's and don'ts?
I agree with him on the parsnips but not the viscosity
Viscosity, what a word.
I know loads of them
Tell them i said hi
Would you say you know a plethora of words?
That word means a lot to me
A multitude perhaps?
Ooh oooh tell me another one!
Stew can be a bit less thick on the first day but the spuds and barley will [coagulate] it to peak thick on day 2 when it's even better. Sausages are a must for mine btw. 😋
The holy trinity of stew consumption, sausages, barley and 24 hours of flavour multiplying patience🤤🤤
I'm not knocking it's good, but it's a different meal if you put sausage in. Not an Irish stew anymore.
I mash some of the spuds so it's tick from day 1 but day 2 stew is elite
If there’s gonna be sausages in it then youre in Coddle territory 🔵👕
whisper
DELECTABLE
Accurate representation of my idiot dog 😅
appears over your shoulder
Whispers…..triangular
shudders
Parallelogram
vomits
rhombicosidodecahedron
Perpendicular
This is how we improve our lexicon.
The Internet has always been the birthing pod of cultural enrichment.
https://i.redd.it/ffax41gg4xcg1.gif
mellifluous
Mellifluous.
Do you get intoxicated by the exuberance of your own verbosity?
I would be careful talking about viscosity, it can be a bit of a sticky topic
Pulling that one out in my next work meeting as if it's a well-known phrase
Same. Parsnips just taste like "spoiled carrots".
But the stew needs to be thick, otherwise it is just a soup
Stew needs to be so think that it sticks to your ribs. I can take or leave parsnip.
I like to eat my stew with a knife and fork
Yes I also use a knife and fork, but I like to save the sauce to dip my bread into.
I’d happily eat stew with lamb, onions and spuds. Obviously garlic, but it also needs celery and carrots for flavour.
I'm not a huge celery fan, but celery is savage in a stew
Garlic? In stew?
Notions
Flavour
No I know, still though, nooootions.
Garlic in everything.
Thick and no parsnips, with mashed potatoes
Mashed! Oh no. The potatoes need to be in the stew so that I can mash them in myself as soak up the liquid 👍🏻
Stew definitely doesn't contain mashed potatoes thats now a casserole FFS.
The only correct answer
Parsnips are like wasps .
I hate parsnip but I do like a small bit in a stew, it adds a nice nip in small quantities but I find it overpowering in large quantities.
My wife tricked me once by adding a half parsnip to a stew, she ended up eating it herself. The only time I refused a meal she cooked too. My second lad is the same, finds it overwhelming in a stew.
you just said you don’t mind it in stew and then said you refused your wife’s cooking because there was half a parsnip in it?
Thick. No parsnips.
Ah man, shnips are unreal.
Handful of pearl barley and at least one potato in the pot - both add starch which gives it that nice texture you're talking about without needing to add a roux at the end.
This feen stews
Memory unlocked. My Mam used to use pearl barley when she made chicken broth, it was a pain to pick out!!
Ah mate, can't get enough of it in a chicken broth!! I throw so much lentils and pearl barley in that my chicken broth is solid when in the fridge 😂
Lentils I’m on board with!! Love them
I'm with you on this one; down with this sort of thing
parsnip completely dominates the flavour of anything you put it in, so I'm with him on this.
Yeah but its like peppery goodness?
What? Do you have that DNA gene that makes things taste different - like the corriander one ? Parsnips are not peppery they’re sweet
I do have the corriander one actually it tastes like soap to me. Wait parsnips are sweet?
It's a sweet goodness that doesn't fit
I really love parsnip in general but the problem with them is you never know which one is going to never soften and remain woody. Even in a stew. Turnip is far more forgiving and will soften reliably. Also watery stew is a crime, it needs to stick to your ribs. I approve of the consistency of the pictured stew
Remove the core on larger parsnips, that's the bit that stays woody.
THANK YOU.
Prefer it thicker over watery. I've never in my life put a parsnip into stew.
Well new year new you bud. Its time to try it
Pass
Thick, same with soup, that looks perfect
Thick and with an unruly amount of potatoes. Bread, butter and brown sauce. I will lose alot of people with the brown sauce, but thats ok. We all have kinks.
I hear you and yes, brown sauce. Get a bit of a stew sandwich going on. Chef's kiss.
I see your brown sauce and raise you curry powder!
Nice thick stew, when veg and meat have been finished add a bit more of the soup, sprinkle on some curry powder. Lay down a nice slice of Brennan's bread coating both sides and eat up with a knife and fork.....
(Think I've just decided what's for dinner tomorrow)
Sounds like an erotic novel!
I will absolutely try it with curry powder. That sounds deadly!!
I tend to have my stew with both, definitely give it a try!
Thick and hearty.
Thick no parsnips as I dont like them.
Potatoes in the stew or done as mash on the side?
Partial to both. Did start roasting the potatoes first then throwing them in the stew for a while.
Ah some in the stew to make up the thickness, let them get mushy, then add more later on. Never thought about mash on the side? Might have to try that.
Mash on side goes really well with a thick stew. I used to make stout stew and would slow cook it all day that the meat would melt away and buttery mash on side was just heaven for me.
Agree, loads of buttery mash always with stew
I prefer to put a dusting of flour on the meat before browning it rather than a spud for the starch. Also put plenty of quality stock in so that when it reduces it gets thick that way.
You need a good quality mash that's fully mashed, no stray lumps. It also needs to be on the side so that the mash doesn't get ruined by the stew
Thick and a day or two old is when it’s at its prime. Day 0 fresh made is always a bit watery.
Either works for me, I bloody love stew
Honest. Its a staple.
Thick surely, watery is eh. . .soup. There's very little I wouldn't lump into a stew so yeah, ill have the nips.
Herself is Hungarian and she likes it watery, more like a broth. But to me stew is like lumpy soup. Needs to be thick.
It's not proper stew if there's not a HAPE of barley in it too.
Watery stew is just vegetable soup. I will not be taking follow-up questions.
That's the fuckin job
My Mam used to make your version.
When I moved out at 17, I started making a watery version.
25 years on and I'm making the French version.
There is no right or wrong way to make this.
Wouldn't thank you for the parsnip. Also wouldn't turn down the stew if it was in it. Consistency should be thicker that water and thinner than porridge.
Also: Now I want a bowl of stew. :)
I agree with no parsnip. Watery stew is a crime.
Parsnips in stew is madness. I agree it should be very thick though, it's a stew, not a consomme.
That ain't thick stew at all i am sorry to tell you.
Edit : Fuck Parsnips also.
Thick, parsnips, no barley, plenty of ssshpuds
I like it thick, but not gravy thick.
Here is my Stew recipe. Enough for family of 4 to get two days dinners out of it.
800g of chuck beef / lamb. Little olive oil 80g good butter 4 large carrots 1 big onion 1 big leek Couple of Mushrooms Beef or chicken bone broth, 500ml 500ml of water or can if Guinness (preferably), the bottles of export Guinness are actually better but never have on hand. Frozen peas added 10 minutes to the pot before serving. Tomato puree Bit of fresh thyme and rosemary. Corn flour for a slurry to thicken. (Or you can use a finely diced up potato to thicken too) Salt, pepper. Edit: Garlic! To your taste. Roasted and pureed on advance preferably.
Start by heating up a decent size pot on high heat.
Add olive oil.
Season your meat just before adding.
Brown off the meat. Might stick at start but leave it be, it will release when it's carmalised.
Add onions and leeks.
I add a bit of salt more salt here too.
Add tomato puree, about 3 tea spoons.
Add 80g of butter.
Once the onions and leeks start sweeting,
Add the bone broth and Guinness.
Add carrots and mushrooms.
Add slurry (or potato to thicken) how much is up to you, easy to add more so slowly Add till you get your desired consistency. To make slurry, it's 1 teaspoon if cornflour to two tea spoons of water in a bowl and whisked together.
Add your herbs. If you like a darker colour you can add a little beef gravy or bullion as well for colour.
Bring heat down to low and cover the pot for two hours.
Then ill add the peas 10 minutes before serving.
I like mash with my stew but sometimes if lazy ill just throw a few spuds or babies into the stew 30 minutes before serving.
Thick and loads of parsnips
Definitely thick
Add whatever you want to it, I don't mind parsnips but id put in less parsnips than leek/celery/carrot etc
If it's not thick it's soup
Soup is thin and drinkable, stew is thick. That's literally the difference between the two. As for parsnips that's personal choice.
You can do both. Cook it to a thinner consistency and then remove a portion to another pot and use your desired thickener to get it just how you like it. Everyone is happy!
Sounds like a lot of effort, especially when thick makes the most sense
That stew looks fucking delicious. Nice and thick.
No parsnips but I despise parsnips in general.
Watery for me. No parsnip. Yes celery. Made about 7 hours before eaten so it's good and tender. Spuds added only at the very end.
I can not make a decent stew to save my life, and it's my favourite! If anyone is willing to post a recipe, I'd be forever grateful
You can also add a mulled wine stock cube which is gorgeous!
Or scrag end if ur doing a lamb stew! 100% for the lamb over beef in my stews Also don’t forget the pearl barley to thicken it and serve with crusty bread slathered in butter 🤤
what makes the stew thick though? is there a sauce added?
I take it you use stock. After that flour can be used, tomato puree thickens too but you don't want to overpower the flavour. . Also cooking potatoes in the stew thickens it.
Cornstarch or Flour.
Natural Thickeners (Flavor & Body).
Potatoes/Carrots/Parsnips: Add starchy veg, cook until soft, then mash some or use an immersion blender to puree part of the stew.
Tomato Paste: Simmer some in for depth and thickness.
Reduce: Simmer uncovered to evaporate liquid, concentrating flavors and thickening the stew.
Creamy Finish
(Just Before Serving)
Heavy Cream/Sour Cream/Yogurt: Stir in for richness and slight thickening, but heat gently to prevent curdling.
Thick for sure. Parsnips hell no.
I like both thick and watery versions - either is good, but probably leaning in favour of thick. No to the parsnip - they look too much like potato, and I'd be a little disappointed every time I ate a parsnip thinking it was a potato.
Soup is watery, stew is thick. That's the core difference between them.
Parsnips can burn in hell. The sneaky bastards sit there in a stew pretending to be a nice bit of potato, just waiting to ruin your next mouthful. Duplicitous little shits.
Thick no parsnips. Have you politely suggested that maybe he just prefers soup?
He's right about the parsnips, but you're right about the thickness.
I think you need to find a new boyfriend
No parsnips, but beef, carrots, celery, onion, spuds, leeks and lentils, garlic and about 20mls of tomato paste.. One medium serving should leave you so satisfied that you don't need to eat again for a minimum 18 hours.
Otherwise you aren't doing it right.
Thick and no parsnip for me
Parsnips are horrific. The poor man's carrot. Worst is when you think it's a nice bit of spud. Then bam!! Earwax taste explosion! And don't give me that....oh how do you know what earwax tastes like!!
https://preview.redd.it/6jsu9nvekscg1.jpeg?width=4284&format=pjpg&auto=webp&s=a1144a53643e7a3641bbb9c790adf90cef4622b3
I made stew for the 1st time today. Bit of corn flour at the end to make it thick and hearty. The only way
Has to be thick and no to the parsnips sorry! My Mam used to make it all the time it brings back childhood memories.
That looks tasty but I’ve never been partial to parsnips in anything 🤷♀️
Both my mam and MIL do the watery stew and I hate it, I always do a thick stew. Not a fan of parsnips though, so I rarely add them.
Thick no Parsnips. Hate to break it to your BF but there is a name for watery stew.
IT'S CALLED SOUP!!!!
Flour in stew is a crime
Thick stew is proper stew. And parsnip is a must
Stews (with parsnips) have been around a lot longer than stews with potatoes. That said, I'm not a big fan of parsnips in a stew. Now if you were to ask me for the ingredients for a decent coddle, I'd recommend parsnips.
Thick = stew .... Not thick = soup
I wouldn't put parsnips in mine, but stew doesn't have an actual recipe, you do you. I'd roast them separately perhaps.
I don't cook the spuds in it at all. Make jackets/roasties/mash, pour over the lovely Stew.
Thickness for me depends on whether I'm going with Dumplings or Soda Bread. Dumplings will help thicken, but I like it thinner for the bread dunking.
Slightly thick with a few skinless sausages diced and lobbed into the middle of it
Who ever puts the effort into cooking it gets the choice.
For the love of Christ don't let the Irish-American yanks near this thread.
I’ve never put parsnips in a stew but they’re similar to carrots so why the hell not? Also if the stew spills out when you put it upside down. It’s not proper stew.
needs to be thick – if the picture is your one, I'd say definitely thicker than that (though it still looks nice and I fear to think of how his looks tbh). parsnip would ruin it for sure.
Parsnips taste like feet. They have no place in any food.
Feck that, thicken it (especially for beef and guineas stew even though that isn't). I always stick it under top heat for a good 30-40 minutes at the end, stirring and scraping the bottom like a bastard, and wind up with the underside of my arms getting splattered. But it's so worth it, makes a world of difference and what lunatic wants watery stew anyway??
Controversial opinion: rice is better for stew (esp beef and Guinness) than spuds.
I second that about rice!!! I prefer it to potatos. I keep the stew for a few days and make fluffy rice fresh each evening.
Thick
I've literally just finished cutting the parsnips and lobbing them in the pot to boil her off for the first time on Sunday night.
Before the afternoon, slow boil tomorrow to thicken her up. By Tuesday, she'll be simply irresistible with her thick ass.
I can take her anyway, but my best way is THICK..... it's just more enjoyable 😉
Stewing beef, carrots, onion, finely chopped and halved spuds. Oxtail sound with a few drops of Worcester and brown sauce when simmering. Thick as possible.
What you can actually do is strain the watery part for soup for them , and then serve it thick later on
My Dad does an insanely good Everything Stew.
Beef, diced pork, lamb, kidney, veg, barley, slow simmer for 24hrs. Rabbit in it too sometimes, although he makes a mean solo rabbit stew too!
Needs to be good and thick with so many broken down potatoes you can't get a bite without them. And absolutely no parsnip. It overtakes everything and carrots are superior.
Has to be thick, otherwise its just soup!
Thick stew...hear me out...with brown sauce. Give or take parsnips.
Get rid of him now. That man wants soup not a stew.
[removed]
Parsnip is not adding much to taste, more nutrients I suppose. Also potatoes cubbed to the point they almost break off :)
I prefer. My stew on the thicker side as well. I have Currently got a stew heating up there has to be dumplings in my stew.
One floury peeled spud in from the get-go. Naturally thickens it. Then smaller waxier spuds near the end. They can hold their texture. Best of both worlds. Parsnips. Love them. Not in my stew though.
It should be thick, it's not a matter of opinion. That's what stew is.
If you're being really traditional about it, there'd be no carrots and no thyme or anything else. Just stewed beef, onions and spuds. That goes double for a lamb stew. No carrots. If you use carrots they overpower everything else. Even if you do use seasoning it's pointless because the carrots mean it always tastes the same regardless.
I do use carrots but I boil them separately and throw them in before serving. If you do the pub version with garlic and thyme it will work better with the carrots done separately, too. I personally use a teaspoon of ginger and leave it at that. Compliments the beef.
https://preview.redd.it/wbmp56bb6scg1.png?width=1080&format=png&auto=webp&s=618fa6ae3de5fe1d6c8100e7a882298b55a40fb8
6+ hour slow cooked stew, has to be thick. Haven't tried parsnips in it yet though maybe next week. Saw someone put pearl barley in it last week is that nice??
Soup mix in soups & stews is practically obligatory in Ulster.
Soup mix is superior to barley, and I wouldn't make a stew without it
I see you peeled your carrots, no need at all
To be honest, I don't really like stew and I don't like soup. It's the texture
All it needs now are those dumpling- looking things 😩
Needs to be thick for sure.
As for the parsnip, im not mad about them but I do think that they add something to it so I cut them big enough, and take them out when Im finished cooking it.
Im married to an englishman so something he introduced me to is dumplings in your stew and theyre absolutely phenomenal
Thick stew ftw
How do you thicken? Flour or corn flour, or something else? I know some people who throw in a pack of soup mix
That looks perfect. Although in my older years I'm exploring brothiness more. Neither is better
Thick because I like stew not beef flavoured water
Thick 100%. This looks deadly. Haven't had parsnips in a stew but I love them so they'll be going in next time! Not a fan of celery but it's an essential so I dice her fine.
This is proper stew. Well done. You’re wife material.
That stew looks amazing.
Must have pearl barley. Parsnips are ok if they're around to throw in.
One more for team thick 🙋♀️
Love me some parsnip for extra sweetness and also love a bit of stout in it
I do like my veggies to be bite sized and that includes potatoes. That big spud on your pic turns me off a bit (although it does in fact look like a delicious stew)
Looks perfect. Recipe please!?
"Stews and don'ts" was right there.......
That looks like a day 2 stew, honestly it's the best. No parsnips though, no need to add too much shit to a stew. Keep it simple
And it should be thick enough to trot a baby elephant across. I love a good broth, but even soups should take a chewing.
I like mine watery, but when mam.made it, she liked it thick so she used to give me mine before adding cornflour. Everyone was happy. RIP Mammy :(
Stew is thick. Watery is broth
WHO is drinking watery stew? The famine is over. I've got a lovely thick stew boiling away as we speak
Your stew looks very good.
Looks good, maybe consider chopping your parsnips
Nice tip I got from a top chef in Dublin. When nearly ready take out approx 20% and blend it and then add back in for the last 5 mins. Note don’t blend whilst steaming hot or you’ll have a major mess. Source: I wrecked the kitchen
That isn't thick...
You are correct, it has to be a nice, smooth, not watery stew
Full small onions. One for each bowl
I like parsnips personally, and they are perfect in a strew. I like it thick, yours is nearly too thin for me. And it has to be thick from the stewed veg and potatos breaking down, I dont want any bisto powder in there.
Agreed on the parsnips, way too sweet.
Has to be thick, and also has to be casseroled in the oven, not on the hob. Totally different level of richness when it’s cooked in the oven. Also a spoon of English mustard, and a glug of Lea & Perrins is crucial.
In our house, stew wasn't very thick, and I hate parsnips (they are too sweet)
Thick and with parsnips, no celery but definitely barley.
I also tend a little bit left field and throw in some mince balls and sausages.
It may be unorthodox, but it's how I was raised, it's what I believe in, and I'll fight any man here who dares stop me.
I hate when you see stew on a menu anywhere, its always watery. Has to be thick that you could cut it with a knife
I prefer thicker stews.
The whole point of a stew is you can put pretty much anything in it. OK in some cases it will not be an Irish stew any more but basically anything is kosher.
I've put parsnips in stew. Mostly when I end up with a random one in a pack of carrots.
Quick tip for parsnips if you dont like them, cut out the center round bit. Its a bit woody and can be bitter. The outside flesh is much nicer.
My mother uses a Pressure Cooker to make her stew, it was purchased afore I was born, so it’s over 50years old, looks like it’s made out of ships steel.
Everything in at the start - whole spuds, carrots & onions. Handful of the herbs, Beef Mince meatballs & in a nod to the Nana’s coddle bacon & sausages.
Leave it alone to do its magic for 2 3/4 hours with the lid on, that “fhhhhssssss” sound when the pressure was released is one of the great sounds of our childhood. Another 3/4 hour once the two packets of Oxtail go in, it comes out So thick you could trot a mouse across it.
Hard pass on the parsnips in my Mams house.
Having the distinctive “sLoOp” sound when dropping some off the spoon is my make or break.
This looks like it would pass that test, delicious
I like it thickish.
I'm ok with parsnips being in
I've been downvoted for this before but it's a hill I'll die on: You need dumplings in a stew.
Never had parsnip in stew in my life. If thats your thick stew i hate to see the watery one lol
Should be thick enough to stand a apoon up in it.
Generally just beef chunks and mince, carrot, onion, potato, bitta bisto. Pressure cooker to make sure the gristle is all rendered out and then low heat to thicken up and thats it.
I occasionally throw in a tin of beans but I wouldn't call it a stew then.
Ye need a good roux to thicken this up for it to be a legitimate stew.
Otherwise its just a soup cos playing as stew. 🍲
The read debate is where is the rice...
I like it both ways. A sopunlike stew on a cold day. But a good meal should be thick but liquid. Grew up eating stew nearly every day. Never got tied of it.
How're you thickening your stew?
Watery, parsnips, carrots, onions, spuds and mince meat balls ahaha i know it sounds weird but i love to mash it all up with a hape of salt 🤤
Thick, with parsnips. But there also has to be a decent amount of spuds too.
I don't like potatoes, so I add barley and make home made dumplings for it We have buttered tiger bread with it.
https://preview.redd.it/0j9fsjf8iscg1.jpeg?width=3000&format=pjpg&auto=webp&s=17878fcf707ece6c18f8462454e72e7dc0668bbe
If I'm feeling adventurous I add in chunks of black pudding too
Watery...? You mean soup?
While we're on this... can anyone tell us the best type of spuds to get them to mush down a bit and thicken up the stew? We make it in a slow cooker, but the roosters always seem to stay firm and hold their shape
The fork should stand up by itself
There are no rules, you maniacs..
Put meat and veg in a pot and stew the bejesus out of it.
Fill belly .. be happy 😊