Casserole v Stew debate

[Broccers]

I'm interested which is best?

An important pub argument.

[McSwede]

I'm interested which is best?

An important pub argument.

As long as it tastes awesome WGAF. I prefer casserole TBH. Stew sounds a bit shitter

[Rich B]

Pressure cooked stew FTW.

[mik]

Slow cooked stew FTW.

Agreed

[Rich B]

I’ll allow that too.

[NotoriousREV]

Hotpot /thread

[ZedLeg]

Hot pots are technically casseroles, no?

I tend to something that’s a bit of both. Start it on the hob then stick it in the oven to finish cooking.

[Mito Man]

Ramen.

[NotoriousREV]

Hot pots are technically casseroles, no?

No.

[Rich B]

These all sound good to me (ignoring the boy).

[ZedLeg]

Hot pots are technically casseroles, no?

No.

I feel like this would end up the same as the bread roll argument .

[NotoriousREV]

We have a traditional family recipe known as “tater ‘ash” which isn’t actually a potato hash, but is similar to a hotpot or scouse but more potatoes in the stew.

[Beany]

I always understood it as:

Is it done in the oven?
It's a casserole.

Is it done on the stove, or really, in any other way that isn't an oven?
It's a stew or a hot pot.

But then this is coming from someone who just crumbled mature stilton onto chips, so yeah, pinch of salt and all that.

[NotoriousREV]

Yeah, it turns out I’ve been labouring under a misapprehension. I always thought of a casserole as a stew but done as like a joint of meat, or bigger pieces (like chicken breasts rather than diced chunks) but it turns out the definition is just a stew done in the oven.

[Beany]

As to which one is better, surely that's going to depend on the ingredients, and personal taste?

I like a chunky stew with loads of meat, potatoes, mushrooms and onions and stuff in there, and ideally it should be quite thick. I'm partial to a broth, but I'm waaaay to lazy to overnight soak lentils or whatever the fuck it was I couldn't be arsed doing last time.

I should really make more stews and broths, but you can't really make them 'for one' without having a decent amount of freezer space to store the leftovers, which I definitely don't have.

[mik]

I should really make more stews and broths, but you can't really make them 'for one' without having a decent amount of freezer space to store the leftovers, which I definitely don't have.

You dont have leftovers?

[Beany]

Yes, well done.

[McSwede]

I use a cast iron Le Creuset casserole dish and gently fry off onions and celery in butter and rapeseed oil. When ready, I add flour to make a roux, then add stock of choice until desired consistency is reached. Then I add whatever meat I have prepared along with any veg and/or mushrooms. Bung in oven at fan 140c for 90-120mins for chicken or longer and lower for beef.

I would just call this a casserole and it's always bloody lovely.

FWIW potatoes should be served separately. Mash or roast is good. Current favourite is garlic and rosemary Parmentier potatoes.

I am also partial to sweet potato mash or have them roasted.

[jamcg]

I use a cast iron Le Creuset casserole dish and gently fry off onions and celery in butter and rapeseed oil. When ready, I add flour to make a roux, then add stock of choice until desired consistency is reached. Then I add whatever meat I have prepared along with any veg and/or mushrooms. Bung in oven at fan 140c for 90-120mins for chicken or longer and lower for beef.

I would just call this a casserole and it's always bloody lovely.

FWIW potatoes should be served separately. Mash or roast is good. Current favourite is garlic and rosemary Parmentier potatoes.

I am also partial to sweet potato mash or have them roasted.

I just throw it all in the slow cooker and leave it because I’m a lazy bastard

[Beany]

I just throw it all in the slow cooker and leave it because I’m a lazy bastard

Slow cooker for the meat for a few hours, then finish it off by cremating the shit out of it in the oven to get some crust or crackling on it.

Give it some time to rest, shove it in your fucking face.