On Tue, 10 Dec 2013 20:40:34 -0500, Hench > wrote:

> On 12/10/2013 7:04 PM, Emrys Davies wrote:
> > I am trying to improve my mutton back stew which I make (8 servings) in
> > a 6 liter slow cooker. At the moment my stock is made up of 900ml of
> > water which contains 4 oxo lamb cubes and 5 tbsp of aah Bisto Onion
> > Gravy Granules. I also use five bay leaves, a splattering of dried
> > parsley, 3 heaped tbsp pearl barley and 3 heaped tbsp split lentils.
> > It is a really good stew at the moment but I have just realised, through
> > experience, that a few sprigs of thyme will no doubt improve its taste
> > and if you agree with that can you suggest any other herbs which are
> > 'musts' for my recipe?
> >
>
> 5 bay leaves sounds like alot for 6L. Usually i use one or two (albeit
> with beef) for 5 L of red meat stew.
>
> Nothing wrong with rosemary as everyelse has suggested and I think it's
> a must but what about celery or parsley
>
> What about a few peppercorns or a clove of garlic
>
From the way I read it the stew is in the pot as are the ingredients
listed, so thyme is already in. Adding rosemary or sage will ruin it.
Marjoram or savory could enhance the thyme that's already there, but
really - who keeps them on hand? The only real improvements would to
be to add garlic, some red wine and maybe a tablespoon or so of tomato
paste. I always add a couple dashes of Lea and Perrins Worcestershire
sauce (only L&P), but that's my signature umami flavor in meat dishes
and it's not standard by any means.

--
Food is an important part of a balanced diet.