Thread: Old School Farm House Casserole

I am wary of Capsicum in stews as sometimes it gives a sour flavour, have you ever had that @bunji ?. Something I have just started doing is to brown / sear the vege as well as the meat after listening to a chef talking about it on the radio. This stops the vege falling to pieces

Originally Posted by Moa Hunter

I am wary of Capsicum in stews as sometimes it gives a sour flavour, have you ever had that @bunji ?. Something I have just started doing is to brown / sear the vege as well as the meat after listening to a chef talking about it on the radio. This stops the vege falling to pieces

@Moa Hunter You may be getting the sour taste from green store brought capsicums ? We grow most of our own vegetables here in the missus veggy patch on the farm & one vegetable that really stands out for me in the difference in taste (probably because l like them so much )is home grown capsicum ,they have a much creamier & sweeter flavor,IMO there is no comparison to the supermarket ones .

Having said that l usually use the sweeter Red & Yellow ones when it is not just for me & the missus, as we like Chilli & would normally have some home grow Goat Chilli's in this as well .The beauty of these styles of recipe is you just add or subtract from the ingredients to your own taste.

Yeh the browning of the meat & use of the pan residue l find mainly really adds to the flavor of the meat & gets its own rich "meaty gravy"taste to the dish.

We actually really made this to take 4 meals of it down to a old couple who live down the road ,to save them cooking a couple of meals & getting groceries during the lock down & give them some warm & hearty meals , so kept it mild .