Northern England Stew Recipe

This is a recipe commonly used on cold winter days. It can be served for lunch or evening meals. It is an easy recipe to follow, basically everything goes in the pan and gets cooked together, apart from the sausages, onion, and steak mince, which are browned first, although this is not necessary.

Ingredients:

1.5 Large Potato's Per Head
2 sausages Per Head
1 LB of Minced Beef
1 Tin of Corned Beef
1 Large Onion
Black Pudding, or Blood Pudding, as much as you like to use
Gravy Granules
Water

Method:

Brown the mince, sausages and onion together.
Slice the sausages, when cooked.
Add the sausages, mince, and onions into a large pan.
Slice and dice the tin of corned beef to the pan
Dice the black pudding and add to the pan.
Boil 1 pint of cold water, then add the Gravy granules to make gravy.
Add this to the pan
Peel and slice all the Potato's and add to the pan, then mix all the ingredients together. Alternatively Potato's can be roughly chopped.

Cook on low heat until thoroughly cooked. If liquid in the pan is insufficient either top of with more water, or add more gravy, but don't allow the gravy to become too thick, keep it to a "soup" like consistency.

Some home cooks like to transfer this to an oven dish and bake in the oven which is also just as good. Serve hot on cold days as a complete meal.

In Northern England this recipe is often referred to as PANAC which is a shortened version of the local word "Panacalty."

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