I've been on Glen and Friends binge, diving into all of the older videos. Great way to get ideas for dinner! It's been 100 degrees F here for a few weeks so I've not been cooking much, but this... this is one that will most definitely be cooked this fall and winter! Thank you so much for all of the great videos!
Never had or saw marmite anywhere, but I looked for substitutes. Nutritional yeast is one. I bought that because it was recommended for parrots. Put it on popcorn with a little olive oil. Loved it!!! The birds, not so much lol
Hi Glen - thank you for your recipes - I tried this one today, and over the last weeks have also tried several of your bread recipes - you and your partner are my go to for straight forward, plain speaking, and good honest proven recipes. Thank you 😊😎👍
Thank you so much for adding both types of measurement units! Also, thank you for taking the time to go in-depth, it helps me learn so much better than a quick 4 minute video.
Alright, Glen... this is twice in a row that I've followed your recipes (although tweaked slightly) and have had the most incredible dinners that nobody was around to appreciate!!! Made this one tonight, but didn't have any carrots or beef broth. I added butternut squash at the same time that I added homemade chicken stock. Good golly!!!
8:49 For all those Marmite haters who can't stand to even think about mixing it into a beef stew, know that most of the beef stock you've probably had all your life is actually strongly flavored by yeast extract, ie., Marmite. Marmite has always been in your food, you just didn't know it.
@@parabolicity Worcestershire Sauce is my go to add in for soup, stew, gravy etc. Love it. Also I like to add a heaping tablespoon of pure horseradish to any of the above. It adds a real flavor that you can't quite put your taste buds around. Delicious.
Plus one for Marmite! There's a similar product available in some areas called Bovrite, that's a beefier alternative. Basically another vegemite/yeast with added beef extract.
I find that Thai Maggi seasoning sauce does a lot of similar things like Marmite, but is often easier to find where I live. I also add a single diced anchovy filet to every beef dish I make. Try it out some time, the enzymes in the anchovy help break down the connective tissue in the beef (or so I've heard)
In a longer cook, anchovies definitely bring out the flavor of beef and other meats, they're basically little swimming packets of umami. The fish flavor doesn't survive cooking at all. I think I can find Maggi Thai seasoning sauce over here, thanks for the tip. Marmite / Vegemite is really difficult to find. You might also try yeast flakes for similar flavoring, they're sold as 'superfoods' in health stores.
Yum I'm so making this next week. I have a couple chuck roasts in the freezer from an excellent sale that will be perfect. I think I'll add shredded cheese to the biscuits, my hubby loves sharp cheeses in savory biscuits. Thanks for a super fall and winter supper idea.
Cooked this last night. First time eating a savoury biscuit (outside of a fast food chicken place). Fantastic. Hearty etc... Slightly more involved than I was hoping for on a Monday, but well worth the effort. I shall be cooking it for the family again. CHEERS GUYS :D Keep up with the great content. Am a firm fan of your work :)
Glenn I made this the other night but I went a little different to your method. I used the food processor to finely chop the onions, carrots and celery. This did 2 things for me gave me the flavors and I noticed the stew was very smooth. My family absolutely loved this meal and we will make it again.
I just made the beef stew for dinner tonight. It was delicious. The Marmite added a lot of flavor to the dish. I had to go to three stores before I found Marmite in the Chicago suburban area. I plan to use it for all my stews, soups, and chilis. I even like it on Ritz crackers. It will become a staple in my kitchen. I was in a hurry to eat, so I prepared the stew in my Instant Pot. It was ready in 15 minutes after browning my meat and veggies.
Can’t wait to try this dish as well. I’ve been using your axe night dinner recipes as meal prep for the week so save money on lunch. Got chicken thigh recipe was perfect for that!
We'd have that stew with dumplings (made from suet) in the UK. I'm not sure about the peas and sweetcorn at the end, but that's just my taste. I like this channel a lot.
Just visited Fine Cooking magazine's article on alcohol and cooking that you linked to in your reply to John Scythe. Good information and a fascinating table on alcohol retention at certain temperatures and cooking times. Well worth a read!
Same thought, I could see myself having a carton of whipping cream and running into the problem Glen had, except, I wouldn't have another on in my fridge.
Hey Julie and Glen 👋🌹🌹 love to try your biscuits recipe using heavy cream instead of butter milk👍and yes Chef Glen, it makes a lot of sense in order to enhance the flavour to the top👌 thank you so much💐💕
The heavy cream might not result in the same amount of rise, and heavy doughy biscuits. The buttermilk is frequently used when baking powder, and/or baking soda, are used as leavening agents. The acidity of the buttermilk reacts with the leavening agents to produce CO2 more little bubbles, leaving the final product fluffier. I keep powdered buttermilk in the pantry, and add however much I would need to make up, the amount of buttermilk the recipe calls for, and then add the appropriate amount of water as a wet ingredient. I am diabetic and only make high starch things like biscuits when I have guests over.
Beef and white wine - yaaaaay! Now I realize I'm not crazy😎😁 If someone has never tried Marmite in their beef dish - they are missing out big time! I only thought marmite was for cucumber sandwiches 😂. Rocking dish Glen, gonna make it for the family and I know it'll be their new fave dish - like all of your dishes! Thank you!
I'm cooking lemon garlic chicken and potatoes right now but I don't want that any more, I want this. Definitely making this with the biscuits as dumplings tomorrow!
MARMITE IS GORGEOUS!! 😫 How very dare you say that it smells & tastes horrible on its own?! A thin layer on toast is AMAZING! ❤️❤️❤️ But it's at its best when added to good ol' British gravy! ❤️❤️❤️❤️❤️
My grandparents went to Austria for vacation every summer. They always went hiking up in the mountains and came back with what you call 'porcini' mushroom. She would slice them up , put them on a string and hang them up to dry completely. I realized very late, why her stews and sauces were incredible. Dried Shiitake mushrooms bring a similar flavor to stews. Soak in just enough boiling hot water. Preferably in an air tight jar. And use that soaking water!
Living in Mexico for the past 37 years we have no Vegemite nor Marmite. Because of Glen and other cooking channels I was curious as to what it would contribute to soups and stews. After searching around for 'denatured yeast' I read somewhere to just use Yeast (I do a ton of yeasted dough baking) and that gave my dishes (especially asian msg ones) a nice umami boost. About wine, if I enjoy drinking it, I figure it's good for my dishes (thank you Julia Child). Knowing that Coq Au Vin can use either (and reading Escoffier) I soon discovered how interchangeable wine is (even extending to the sister alcohols like Beer, Brandy and even Pineapple Tepache) But changing the wine seems to have very little impact on the final dish. Glen I've got my eye on those cream biscuits. Our Butter here is too watery and the heavy cream is quite good....Thanks. All the Best to Jules and the Maple trees. Jim Oaxaca
Make a beef stew with a nice Leffe or Chimay sometimes :-) in stead of flour, use some old bread with mustard on it for thickening as well as flavor. Carbonnades a la Flamande!
I don't often identify as Southern, but the biscuit recipe made my head explode. It's a cream scone, right? That's my Scottish aunt's cream scone, with less sugar and no egg.
Hi. My husband and I both enjoy your content, thank you for making it. I have a question. I want to make this recipe today, but the closest to Wine that I have in the house is Mead (more of a wine than a beer), would this do the same job?
For anyone from a non vegemite or marmite country , use Maggie ( that stuff in the comes in a brown-yellow bottle). I know Germany and Poland and a lot of African countries have it too.
Haven't tried marmite yet. Always use a good belt of Lee and Perrins worcestershire sauce. Any chance of a vid on axe throwing and the rules. Also I notice you use the evil induction hob to great effect . Mine hates me. Any tips?
Might be over the top with the Marmite though, on second thought. Use the beer instead, and then you can finish it while waiting for the stew to cook 😆
I've never heard of stew and biscuits, but it sounds lovely. We have stew and dumplings here in England, but the dumplings are soft and full of herbs, whereas biscuits are always a sweet snack here. I wonder if it has roots in Scottish oatcakes, which are hard like biscuits, I think, unlike the Staffordshire oatcake which is more like a crepe or a pancake. Can I ask if these biscuits are common just in Canada (where I presume you guys are) or in the US as well. I'm intrigued by this, and I'll certainly try it some time.
These 'biscuits' are more of an American tradition - grew out of the influence Scots had in the American south. They ar ean offshoot of the scone, and have the same texture. Here in Canada we have the same / similar thing, but they are usually called a 'Tea Biscuit' - which again is just a scone in disguise. Not to be confused with a cookie - English biscuit.
Heirloom variety, homegrown. Because orange carrots are a modern invention. I mean honestly if you grow food at home grow stuff you cannot get in the super.
The thing about the Marmite once again reminds me of the time Cadbury did a special edition block of Vegemite caramel chocolate. Despite how weird it sounds, it just tasted like salted caramel with a curious but not bad background flavour. I miss that chocolate, I liked it.
Looks absolutely delicious, not too dissimilar to a cobbler where the scone/biscuit would be cut in rounds and placed on top of the stew to bake so it looks like cobble stones.
It was funny the first time I heard of biscuits in a savoury context. As an Australia, biscuits are a sweet item, basically our name for a cookie, so as you can imagine the ole staple of "biscuits and gravy" sounded disgusting to me, till I found out what a US biscuit is :) The US biscuit seems to be similar to a savoury scone.
And, dried mushrooms are an easy way to add depth of flavor. You can soak, and then cut them how you want. Or if you just want the flavor, give them a zip in the food processor, and just add the powder to the meat as you brown it off.
Just in case you really dislike marmite, worcestershire sauce can add the same background flavour in a slow cooked dish, makes a nice alternative if you run out of marmite too.
For anyone that needs beef stock but only has access to the less than amazing cartons, find beef stock paste. There's a brand called, I think, Better than Bullion. You mix it with water and it's great stuff. You can make it as strong or weak as you want and I think the flavor is better than store bought stock.
one of the easiest meals you can make is just canned beans in tomato sauce and boil that with thinly sliced smoked sausage. it tastes so good and so easy to make..kind of like a stew to go along with a beer
The main reason is to add umami, try adding a little soy sauce instead of salt when you also add the wine (or add a dash of msg, which is found in a lot of powdered broths). Don't be scared of carbs - dietitians recommend about 50% of calories come from carbs a day.
You can do the fillings ahead, and freeze them in appropriate pie tins or casserole dishes, then pop them out and vacuum seal the frozen formed filling. Then for a quick meal, you only need to preheat the oven, make a batch of biscuits, and place the frozen sauce in the appropriate dish, with the biscuits on top, and bake it off. You end up with a cross between a steamed dumpling, and a biscuit.
I love the part about being overwhelmed! That is definitely some good life advice not just kitchen advise!
This channel has quickly become one of my favorite cooking/food channels on TY... keep it up.
Me, too!
I've been on Glen and Friends binge, diving into all of the older videos. Great way to get ideas for dinner! It's been 100 degrees F here for a few weeks so I've not been cooking much, but this... this is one that will most definitely be cooked this fall and winter!
Thank you so much for all of the great videos!
My two-year-old would love this. He subscribes to the same way of life as Julie with you can never have too many vegetables.
Thanks for watching Everyone! As always, the recipe is in the description box ^^^Below The Video^^^.
Are we just not talking about the Backyard Axe Throwing bit at the start?!
I for one want to know more.
Perhaps we should 'axe' them some questions.
@@shogun2215 'axe' see what you did there
Probably on the verge of creating a new classic, 'Rib Steak Stew'
Never had or saw marmite anywhere, but I looked for substitutes. Nutritional yeast is one. I bought that because it was recommended for parrots. Put it on popcorn with a little olive oil. Loved it!!! The birds, not so much lol
Hi Glen - thank you for your recipes - I tried this one today, and over the last weeks have also tried several of your bread recipes - you and your partner are my go to for straight forward, plain speaking, and good honest proven recipes. Thank you 😊😎👍
Thank you so much for adding both types of measurement units!
Also, thank you for taking the time to go in-depth, it helps me learn so much better than a quick 4 minute video.
Alright, Glen... this is twice in a row that I've followed your recipes (although tweaked slightly) and have had the most incredible dinners that nobody was around to appreciate!!! Made this one tonight, but didn't have any carrots or beef broth. I added butternut squash at the same time that I added homemade chicken stock. Good golly!!!
Oh, and red wine instead of white.
I love your channel!! Easy recipes and so real - thank you for sharing !!!
Heresy! Marmite tastes great and smells awesome!
8:49 For all those Marmite haters who can't stand to even think about mixing it into a beef stew, know that most of the beef stock you've probably had all your life is actually strongly flavored by yeast extract, ie., Marmite. Marmite has always been in your food, you just didn't know it.
I can't stand it on its own, but I use it as an ingredient all the time. :)
As an Aussie we don't use Marmite, we use vegemite instead. I use a small amount of Vegemite in my meatloaf, and it is delicious.
im a hater what of it
@@parabolicity Worcestershire Sauce is my go to add in for soup, stew, gravy etc. Love it. Also I like to add a heaping tablespoon of pure horseradish to any of the above. It adds a real flavor that you can't quite put your taste buds around. Delicious.
Household of recent Marmite converts (thanks to Glen) sounding off. It is a GAMECHANGER! Many nomz were had.
I appreciate you guys!
I love your channel!
You two are so cute!
Sorry for gushing.
Marmite is the best thing for a quick gravy if you don't have chicken stock to hand. Amazing flavour when it's in a sauce
Plus one for Marmite! There's a similar product available in some areas called Bovrite, that's a beefier alternative. Basically another vegemite/yeast with added beef extract.
@@David.C.Velasquez I think Bovril and Marmite are the same company. Bovril makes a concentrated stock in chicken and beef flavours. Both great.
@@andrewaway Thanks for the info.
I literally love the smell and taste of Marmite.
Make Cornish Pasties some day. Yum.
I find that Thai Maggi seasoning sauce does a lot of similar things like Marmite, but is often easier to find where I live.
I also add a single diced anchovy filet to every beef dish I make. Try it out some time, the enzymes in the anchovy help break down the connective tissue in the beef (or so I've heard)
Interesting tip, thx
In a longer cook, anchovies definitely bring out the flavor of beef and other meats, they're basically little swimming packets of umami. The fish flavor doesn't survive cooking at all.
I think I can find Maggi Thai seasoning sauce over here, thanks for the tip. Marmite / Vegemite is really difficult to find. You might also try yeast flakes for similar flavoring, they're sold as 'superfoods' in health stores.
Now that you mention it Maggi + nutritional yeast would probably get the flavor right on the money.
I love maggi, use it in most Chinese dishes I cook, and goes well in stews, meat pies, etc. With the addition of Worcestershire sauce
Maggi is Swiss, just FYI
Yum I'm so making this next week. I have a couple chuck roasts in the freezer from an excellent sale that will be perfect. I think I'll add shredded cheese to the biscuits, my hubby loves sharp cheeses in savory biscuits. Thanks for a super fall and winter supper idea.
That's a brilliant thought. I'll probably be doing this with some Venison later in the winter.
Egg Noodles, i would boil up and add to that lovely meal
why they dont go with that
Under that lovely meal!! 😎
Cooked this last night. First time eating a savoury biscuit (outside of a fast food chicken place). Fantastic. Hearty etc... Slightly more involved than I was hoping for on a Monday, but well worth the effort. I shall be cooking it for the family again. CHEERS GUYS :D Keep up with the great content. Am a firm fan of your work :)
It looked delish, we do one similar but using wild Turkey legs and thighs for the meat! Love your recipes and videos!
Fantastic! Looks great. Super job.
Julie has really opened up in front of the camera and it's nice to see. You two are wonderful humans and your videos give me life. 😊
That's some serious comfort food. Nice job!
Glenn I made this the other night but I went a little different to your method. I used the food processor to finely chop the onions, carrots and celery. This did 2 things for me gave me the flavors and I noticed the stew was very smooth. My family absolutely loved this meal and we will make it again.
i was hungry .. and now im much more hungry ... thank you :D
I just made the beef stew for dinner tonight. It was delicious. The Marmite added a lot of flavor to the dish. I had to go to three stores before I found Marmite in the Chicago suburban area. I plan to use it for all my stews, soups, and chilis. I even like it on Ritz crackers. It will become a staple in my kitchen. I was in a hurry to eat, so I prepared the stew in my Instant Pot. It was ready in 15 minutes after browning my meat and veggies.
Can’t wait to try this dish as well. I’ve been using your axe night dinner recipes as meal prep for the week so save money on lunch. Got chicken thigh recipe was perfect for that!
This recipe is so good I wish it wasnt 95 degrees out so I could make it! Thanks for a wonderful recipe!
Okay, this one made me really hungry!
Rib steak stew! That sounds yummy, what a find.
We'd have that stew with dumplings (made from suet) in the UK. I'm not sure about the peas and sweetcorn at the end, but that's just my taste. I like this channel a lot.
Just visited Fine Cooking magazine's article on alcohol and cooking that you linked to in your reply to John Scythe. Good information and a fascinating table on alcohol retention at certain temperatures and cooking times. Well worth a read!
I was thinking, "who has whipping cream on hand?", and he goes back for a 2nd carton!
Same thought, I could see myself having a carton of whipping cream and running into the problem Glen had, except, I wouldn't have another on in my fridge.
He probably knew he was running low
"Ooh I need cream for this recipe and theres only 1/3 of a carton better pick some up in case." Basically.
I always buy whipping cream because it lasts a long long time in the fridge.
I buy whipping cream to make biscuits.
Hey Julie and Glen 👋🌹🌹 love to try your biscuits recipe using heavy cream instead of butter milk👍and yes Chef Glen, it makes a lot of sense in order to enhance the flavour to the top👌 thank you so much💐💕
The heavy cream might not result in the same amount of rise, and heavy doughy biscuits. The buttermilk is frequently used when baking powder, and/or baking soda, are used as leavening agents. The acidity of the buttermilk reacts with the leavening agents to produce CO2 more little bubbles, leaving the final product fluffier.
I keep powdered buttermilk in the pantry, and add however much I would need to make up, the amount of buttermilk the recipe calls for, and then add the appropriate amount of water as a wet ingredient. I am diabetic and only make high starch things like biscuits when I have guests over.
Really nice!
Beef and white wine - yaaaaay! Now I realize I'm not crazy😎😁 If someone has never tried Marmite in their beef dish - they are missing out big time! I only thought marmite was for cucumber sandwiches 😂. Rocking dish Glen, gonna make it for the family and I know it'll be their new fave dish - like all of your dishes! Thank you!
Here in Michigan, our Marmite would probably be Kitchen Bouquet! My Mom used it in almost everything beef and venison!
I'm cooking lemon garlic chicken and potatoes right now but I don't want that any more, I want this. Definitely making this with the biscuits as dumplings tomorrow!
MARMITE IS GORGEOUS!! 😫
How very dare you say that it smells & tastes horrible on its own?! A thin layer on toast is AMAZING! ❤️❤️❤️
But it's at its best when added to good ol' British gravy! ❤️❤️❤️❤️❤️
That's it! I'm going on line and buying some Marimite... all these dishes look do yummy... well except weenie soup lol💖
My grandparents went to Austria for vacation every summer. They always went hiking up in the mountains and came back with what you call 'porcini' mushroom. She would slice them up , put them on a string and hang them up to dry completely. I realized very late, why her stews and sauces were incredible. Dried Shiitake mushrooms bring a similar flavor to stews. Soak in just enough boiling hot water. Preferably in an air tight jar. And use that soaking water!
Yes
Why doesn't your cream come in bags like the milk?
@@incognitoatunknown2702 lol nice.
Cream is heavier for one... but more importantly cream is purchased in smaller quantities, and the suppliers would have various carton sizes.
@@nickleclaire8545 Because cream is heavier than feathers
I was wondering this same thing. Cream in bags would be very convenient to use.
Lol!
Awesome! I thought I was clever when I thought to make my stew dumplings out of whipping cream and self-rising flour like I do my biscuits.
Marmite is delicious.
Living in Mexico for the past 37 years we have no Vegemite nor Marmite. Because of Glen and other cooking channels I was curious as to what it would contribute to soups and stews. After searching around for 'denatured yeast' I read somewhere to just use Yeast (I do a ton of yeasted dough baking) and that gave my dishes (especially asian msg ones) a nice umami boost.
About wine, if I enjoy drinking it, I figure it's good for my dishes (thank you Julia Child). Knowing that Coq Au Vin can use either (and reading Escoffier) I soon discovered how interchangeable wine is (even extending to the sister alcohols like Beer, Brandy and even Pineapple Tepache) But changing the wine seems to have very little impact on the final dish. Glen I've got my eye on those cream biscuits. Our Butter here is too watery and the heavy cream is quite good....Thanks. All the Best to Jules and the Maple trees. Jim Oaxaca
Make a beef stew with a nice Leffe or Chimay sometimes :-) in stead of flour, use some old bread with mustard on it for thickening as well as flavor. Carbonnades a la Flamande!
Those are great Belgian Ales. Finding them may not be easy in most of North America!
Thanks, now I'm drooling.
You could use a few anchovy fillets instead of Marmite
I wanna learn
I’ve never tasted Marmite. Think I’ll try it in my next bean dish.
I'd add a good dash of Worcestershire sauce
I don't often identify as Southern, but the biscuit recipe made my head explode. It's a cream scone, right? That's my Scottish aunt's cream scone, with less sugar and no egg.
Yes, more or less a cream scone -
I use sour cream like that! Good stuff! (I do add a little milk if the dough is too dry)
Picked the marmite trick up from you in a previous video. It’s golden. Thanks for the secret magooch.
In the American south, we would serve that stew with cornbread.
That sounds so yummy!
"Be careful with the salt..." *dumps in entire container*
Oh that meat looks so amazing yum
Hi. My husband and I both enjoy your content, thank you for making it. I have a question. I want to make this recipe today, but the closest to Wine that I have in the house is Mead (more of a wine than a beer), would this do the same job?
For anyone from a non vegemite or marmite country , use Maggie ( that stuff in the comes in a brown-yellow bottle). I know Germany and Poland and a lot of African countries have it too.
Haven't tried marmite yet. Always use a good belt of Lee and Perrins worcestershire sauce. Any chance of a vid on axe throwing and the rules. Also I notice you use the evil induction hob to great effect . Mine hates me. Any tips?
If your not a marmite fan like myself you can use Worcestershire sauce or some msg, works great in stews.
I’d prefer to use a dark beer, or stout, to deglaze the pan..SO good with beef
Might be over the top with the Marmite though, on second thought. Use the beer instead, and then you can finish it while waiting for the stew to cook 😆
Marmite/vegemite IS beer (byproduct at least). Equivalent to probably a whole slab of liquid reduced to a solid.
Brendan Robertson Yeah...I realized that AFTER I wrote this 🙄😆
I've never heard of stew and biscuits, but it sounds lovely. We have stew and dumplings here in England, but the dumplings are soft and full of herbs, whereas biscuits are always a sweet snack here. I wonder if it has roots in Scottish oatcakes, which are hard like biscuits, I think, unlike the Staffordshire oatcake which is more like a crepe or a pancake. Can I ask if these biscuits are common just in Canada (where I presume you guys are) or in the US as well. I'm intrigued by this, and I'll certainly try it some time.
These 'biscuits' are more of an American tradition - grew out of the influence Scots had in the American south. They ar ean offshoot of the scone, and have the same texture.
Here in Canada we have the same / similar thing, but they are usually called a 'Tea Biscuit' - which again is just a scone in disguise.
Not to be confused with a cookie - English biscuit.
Thats the coolest carrots i have ever seen purple outside and orangeinside
What is that carrot variety? Glen, anybody?
a Glen video is always welcomed! hey Glen, are you hiring?
Great work. Nice advice on the mushrooms. Were your carrots pre charred? What are the dark mark on the carrots?
Heirloom variety, homegrown. Because orange carrots are a modern invention. I mean honestly if you grow food at home grow stuff you cannot get in the super.
That's what I thought as well as first, but they are actually a type of purple carrot.
The thing about the Marmite once again reminds me of the time Cadbury did a special edition block of Vegemite caramel chocolate. Despite how weird it sounds, it just tasted like salted caramel with a curious but not bad background flavour. I miss that chocolate, I liked it.
You can get tomato paste in a tube now. Don't have to figure out what to do with the rest of the paste.
Looks absolutely delicious, not too dissimilar to a cobbler where the scone/biscuit would be cut in rounds and placed on top of the stew to bake so it looks like cobble stones.
Can you sub nutritional yeast for the Marmite/Vegemite?
The biscuits remind me of the 2000-year-old preserved loaf of bread found in the ruins of Pompeii.
Hey Glen, brit here. So is the biscuit essentially a hybrid scone-dumpling thing?
I can answer for you. Yes, it is.
Does Julie ever have any options other than more vegetables
Is a "biscuit" mix the same as a scone mix?
Pretty much.
You might prefer to buy Bisquick if you don't want to make the biscuits like Glen did.
What are those orange triangles with dark brown edges?
Carrots.
Is Liquid Aminos a comparable substitute where Marmite is not available?
It was funny the first time I heard of biscuits in a savoury context. As an Australia, biscuits are a sweet item, basically our name for a cookie, so as you can imagine the ole staple of "biscuits and gravy" sounded disgusting to me, till I found out what a US biscuit is :) The US biscuit seems to be similar to a savoury scone.
And, dried mushrooms are an easy way to add depth of flavor. You can soak, and then cut them how you want. Or if you just want the flavor, give them a zip in the food processor, and just add the powder to the meat as you brown it off.
In what country is this a traditional recipe? Thanks
weldone
I believe that miso paste would accomplish the same thing as the marmite
Those carrots baffle me (-;
My missus only likes the white mushrooms. I only like the funky exotics. She wins every time. :(
If pie only has a top crust them it’s a cobbler?
I have no idea what Marmite is, but the rest looks delicious!
I'll take a bowl of that please? 😁🥣🍞
Just in case you really dislike marmite, worcestershire sauce can add the same background flavour in a slow cooked dish, makes a nice alternative if you run out of marmite too.
For anyone that needs beef stock but only has access to the less than amazing cartons, find beef stock paste. There's a brand called, I think, Better than Bullion. You mix it with water and it's great stuff. You can make it as strong or weak as you want and I think the flavor is better than store bought stock.
What wines are good for cooking?
Any wine you would drink - any wine you would drink with what you are cooking.
@@GlenAndFriendsCooking thanks! Was always in doubt if it was ok to just use any wine. :)
Not any of the "cooking wines" your grocery sells, though.
one of the easiest meals you can make is just canned beans in tomato sauce and boil that with thinly sliced smoked sausage. it tastes so good and so easy to make..kind of like a stew to go along with a beer
In this episode of Glen and friends cooking.....
Glen and friends throws axes.
Any suggestions on replacing the mushrooms. I am allergic, also would like to keep the carbs down if possible. Thanks, looks like a great winter dish.
The main reason is to add umami, try adding a little soy sauce instead of salt when you also add the wine (or add a dash of msg, which is found in a lot of powdered broths). Don't be scared of carbs - dietitians recommend about 50% of calories come from carbs a day.
Just leave em out. Mushrooms are gross anyway.
You can do the fillings ahead, and freeze them in appropriate pie tins or casserole dishes, then pop them out and vacuum seal the frozen formed filling. Then for a quick meal, you only need to preheat the oven, make a batch of biscuits, and place the frozen sauce in the appropriate dish, with the biscuits on top, and bake it off. You end up with a cross between a steamed dumpling, and a biscuit.
First time I've ever heard of sweetcorn in a beef stew. Looks ace though!
Is Marmite popular in Canada like it is here in the UK?
I mean maize works well in Chilli con Carne.
Not really, no. At least not here in Quebec.
could you use a buttermilk or would that be too low fat for the biscuit?
Probably too low in fat.
Marmite ; does it work like fish sauce ?
Miso paste would work instead of the marmite. I have use that in beef dishes before.