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?


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On 12/10/2013 5:04 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?
>
Rosemary is _always_ good with lamb or mutton.

A splash of red wine vinegar might also brighten things up a bit.

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?
>
I like rosemary with mutton or lamb.

On Wed, 11 Dec 2013 00:04:22 -0000, "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?

I would go with the thyme and bay leaves, as you have...

Rosemary is good, but I much prefer rosemary on a lamb roast rather
than a stew. I reckon the thyme and rosemary is enough. I find too
many distinctive flavours tend to cancel out each other.

On Tue, 10 Dec 2013 19:01:44 -0600, Sqwertz >
wrote:

>On Wed, 11 Dec 2013 00:04:22 -0000, 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?
>
>Lamb always gets at least sage at my house.

Agree, sage is also good with lamb - but like rosemary, I'm not too
keen on it in stews.

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>> This email is free from viruses and malware because avast! Antivirus protection is active.
>> http://www.avast.com
>
>How annoying.

Kinda unnecessary, innit?

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

"Sqwertz" > wrote in message
...
> On Wed, 11 Dec 2013 00:04:22 -0000, 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?
>
> Lamb always gets at least sage at my house.
>
Sage is for pork at mine!
Graham

On Wed, 11 Dec 2013 00:04:22 -0000, "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?
>
No garlic?

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

On Tue, 10 Dec 2013 17:07:46 -0700, Casa Sabrosa > wrote:

> On 12/10/2013 5:04 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?
> >
> Rosemary is _always_ good with lamb or mutton.
>
> A splash of red wine vinegar might also brighten things up a bit.

S/he has thyme. Rosemary is over kill.

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

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.

On Tue, 10 Dec 2013 19:23:31 -0700, "graham" > wrote:

>
> "Sqwertz" > wrote in message
> ...
> > On Wed, 11 Dec 2013 00:04:22 -0000, 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?
> >
> > Lamb always gets at least sage at my house.
> >
> Sage is for pork at mine!

I use sage with chicken and turkey.

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

On 12/10/2013 8:24 PM, sf wrote:
> On Tue, 10 Dec 2013 17:07:46 -0700, Casa Sabrosa > wrote:
>
>> On 12/10/2013 5:04 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?
>>>
>> Rosemary is _always_ good with lamb or mutton.
>>
>> A splash of red wine vinegar might also brighten things up a bit.
>
> S/he has thyme. Rosemary is over kill.
>
I've found they can work together, but as an either/or I'd grant you
choosing one is better.

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.

On 12/10/2013 8:44 PM, sf wrote:
> On Tue, 10 Dec 2013 19:23:31 -0700, "graham" > wrote:
>
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Wed, 11 Dec 2013 00:04:22 -0000, 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?
>>>
>>> Lamb always gets at least sage at my house.
>>>
>> Sage is for pork at mine!
>
> I use sage with chicken and turkey.
>

Always.