Beef Long Stew Recipe

Submitted by Tadpole

My family calls it “long stew”,  as when I was very young, the
stew-pot would sit on the stove for several days, with just the occasional
addition of more vegetables, or stock.

• 2lb beef cheek chopped into rough chunks, (about a mouthful size)
• 2lb beef brisket, chopped into rough chunks, (about a mouthful size)
• ½ lb bacon trimmings (or cheap lardons roughly diced)
• Two onions (or six to eight shallots)
• Hefty spoonful minced garlic
• 1lb Hard or root vegetables of the season/choice (I use carrots or at a pinch Swedes)
• ¾ lb chickpeas soaked over night (for ease you can use tinned, but make sure you rinse them very well or the stew will be salty
• ¾ lb red kidney beans soaked over night (for ease you can use tinned, but make sure you rinse them very well or the stew will be salty. Using tinned beans increases the overall cost of the dish. (See below)
• 2lb hard waxy potatoes (skins on) roughly chopped into quarters or smaller (dependent on size)
• 2 pints beef stock and at least 4 pints of water
• 1 heaped spoonful of gravy thickening agent (Bisto or similar)

Additional needs:

9 x 2 pint (one litre) plastic containers with  good lids

Serves 30 (40 meals if you add suet dumplings)

NB – when using dried red kidney beans, after soaking place in a separate pan and bring to the boil for 10 minutes. Discard the cooking water and rinse with a kettle full of boiling water before adding to the dish. This reduces the amount of a chemical that can be present in them that causes tummy upsets.