Best 4 Devonshire Stew Recipes
Devonshire stew, also known as Devon hotpot, is a hearty and flavorful dish that originated in the county of Devon in England. This traditional stew is typically made with lamb or mutton, vegetables, and herbs, and is simmered until the meat is tender and the vegetables are cooked through. The result is a comforting and delicious meal that is perfect for a cold winter day. With its simple ingredients and easy-to-follow steps, Devonshire stew is a great choice for home cooks of all skill levels. In this article, we will provide you with a comprehensive guide to making the best Devonshire stew, including tips for selecting the best ingredients and cooking techniques.
Here are our top 4 tried and tested recipes!
EASY DEVONSHIRE CREAM
A wonderful topping for scones, or use as a dip for fruit.
Provided by STARP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 1.3 g, Cholesterol 26.2 mg, Fat 7.4 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 31.1 mg, Sugar 0.8 g
DEVONSHIRE STEW
Make and share this Devonshire Stew recipe from Food.com.
Provided by morgainegeiser
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the potatoes with the cabbage and onions and season with salt and pepper.
- In a large frying pan or casserole, melt the butter and fry the mixture until brown.
- Serve hot.
- Note: Cooking time does not include boiling the cabbage or onions.
Nutrition Facts : Calories 220.1, Fat 10.8, SaturatedFat 6.8, Cholesterol 28.9, Sodium 443.8, Carbohydrate 28.6, Fiber 4.1, Sugar 6, Protein 3.6
THE DUCHESS OF DEVONSHIRE'S BEEF BOURGUIGNON
Provided by Meredith Etherington-Smith
Categories dinner, main course
Time 4h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Pat stewing beef dry. Heat 1 tablespoon oil in Dutch oven over medium-high heat and brown meat on all sides in batches, adding a little more oil if necessary. Remove meat with a slotted spoon as it cooks.
- Add carrot and onion to drippings in the pan and sauté until golden. Add the garlic, salt and pepper and sauté for 1 minute. Sprinkle flour over vegetables and stir to coat. Cook for 1 minute. Add meat and mix well. Stir in wine gradually until flour is blended. Add bouquet garni and heat to boiling. Cover and bake 1 1/2 to 2 hours, until meat is tender, lowering heat to 300 degrees after 1 hour and adding a little water if the liquid is below the level of the meat.
- While beef cooks, heat a small saucepan of water to boiling, add pearl onions and boil for 1 minute. Drain and rinse with cold water. Snip tops of onions with kitchen scissors, pull back skins and trim them off at roots. Place peeled onions in the same saucepan and add 2 cups water, along with the sugar and butter. Heat to boiling and simmer, stirring frequently, until onions are transparent and tender, the liquid has evaporated and the onions are coated with a caramelized glaze, for about 45 minutes. Set aside.
- While onions cook, cut bacon crosswise into 1/4-inch wide pieces. Fry in a skillet over medium heat until browned and crisp. Remove bacon to a bowl and brown mushrooms on both sides in drippings. Add mushrooms to bacon and set aside.
- When beef is tender, remove bouquet garni and place meat in one bowl and its cooking liquid in another and clean out the pan. If cooking liquid is thin, boil it until it thickens to a coating consistency. Return the stew to the pan and adjust seasoning. Add onions, bacon and mushrooms and pour on liquid. Heat through. Serve with the potatoes or noodles.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 9 grams, Sodium 932 milligrams, Sugar 15 grams, TransFat 1 gram
DEVONSHIRE CREAM
This recipe is from the britain express website. A great grandmother's recipe that has been passed down for this lovely clotted cream. Spoon this over fruit for tea or breakfast....mmmmm mmmmm good!
Provided by SkinnyMinnie
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a large bowl.
- Mix together thoroughly until all of the sugar has dissolved.
- Spoon over fruit or use like a fondue dip.
Nutrition Facts : Calories 406.3, Fat 24.8, SaturatedFat 14.2, Cholesterol 72.8, Sodium 170.4, Carbohydrate 43.9, Sugar 42.8, Protein 3.5
Tips:
- Sear the meat: Searing the meat adds flavor and color to the stew. Be sure to brown the meat in batches so that it doesn't steam.
- Use a variety of vegetables: This will add flavor and texture to the stew. Some good options include carrots, potatoes, onions, celery, turnips, and parsnips.
- Use good quality stock: The stock is the base of the stew, so it's important to use a good quality one. You can use chicken, beef, or vegetable stock, depending on your preference.
- Simmer the stew for at least 1 hour: This will allow the flavors to meld and the meat to become tender.
- Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a splash of red wine or Worcestershire sauce for extra flavor.
- Serve the stew with a side of crusty bread or mashed potatoes: This will help to soak up the delicious gravy.
Conclusion:
Devonshire stew is a hearty and flavorful stew that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give Devonshire stew a try!
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