Fireman Bobs Scottish Stew My Way Recipes

Steps:

• 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
• 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
• 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
• 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
• 5. Serve hot with a good Crusty Bread... ENJOY

Steps:

• Place both beef and pork in Large Dutch Oven with the oil, and sear meat till browned.
• When meat is browned off, add 3 cups water, beef broth, beef bouillon, bay leaves, oregano, coriander, cumin, red pepper flakes, roasted red peppers, salt, black pepper, garlic, red chilies, potatoes, jalapeno peppers, broccoli, onions, tomatoes, green beans, smoked paprika, fennel seeds, and kidney beans.
• Cook for 1 hour and 15 minutes.
• Take flour and 1 cup water combine to make a mixture, add to Dutch Oven and stir and cook for remaining 15 minutes till meat is tender.
• Serve with a good Crusty Bread and Napkins!!!! ENJOY!!!!

Steps:

• 1. Combine all ingredients together, stir, and place in a sealed jar
• 2. Enjoy!

Steps:

• 1. Cook the beef and pork together in a stock pot over medium-high heat until well browned, stirring often to separate meat. Drain off any fat.
• 2. Combine the beef, soup, green peppers, red peppers, cayenne pepper, red pepper flakes, onions, mustard, Worcestershire sauce, garlic,vinegar, brown sugar and black pepper, canned tomatoes in a 7 quart Crock Pot.
• 3. Cover and cook on LOW for 6 to 7 hours* or until the vegetables are tender. Divide the beef mixture among the buns. Enjoy!!!!!!

Steps:

• Chop up beef; roll into seasoned flour.
• Place into a hot oiled pan to brown (Will go crusty on the base. Do not worry).
• Add the chopped onion, carrots, and turnips. Cook on medium until softened.
• Dissolve beef bouillon cubes in about 3/4 pint of water.
• Pour mixture into stew.
• Season with salt and pepper.
• Slow cook on low heat until beef is tender, approximately 1-1/2 to 2 hours.
• Stir often and keep the gravy level up by adding water.
• DOUGHBOYS:.
• Blend flour and suet together.
• Mix in a little water at a time to make a dough.
• Roll into balls and place on top of gravy about 15 to 20 minutes from end of cooking.
• Make sure there is enough gravy as they soak up the liquid.
• Best cooked with lid on pan.
• When ready they are light and fluffy about double the size.
• To serve, take out doughboys and thicken the gravy if required with gravy thickener or a little cornflour mixed with water.
• I like to cook the stew in the morning, switch it off and reheat when making the doughboys for our evening meal; always tastes much better.