On 12/10/2013 8:34 PM, sf wrote:
> 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.
>
I still maintain the red wine vinegar gets you there with less drama.