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Old 10-26-2004, 01:11 AM   #1
Join Date: Sep 2004
Location: USA
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Post your stew recipies here!

I know other people have posted great stew recipes so far, but I had to start another. I can never get enough stew, soup, chili, etc this time of year. I like to make casseroles, but it's hard for a single person. I usually do that if I'm taking it to a "bring a dish to pass" type event. What other kind of interesting, yummy stews can you come up with?


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Old 10-26-2004, 01:27 AM   #2
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Pumpkin Beef Stew: This would be a good idea for this time of year, if you were having guests for dinner. The presentation would look awesome. The stew is served from inside the pumpkin.

1/2 teaspoon coriander seed
1/2 teaspoon cardamom seed
1/2 teaspoon ground cinnamon
1 teaspoon cumin seed
1 clove
2 tablespoons vegetable oil
2 pounds beef stew meat, cut into 2-inch chunks
1 large onion, peeled and minced
4 cloves garlic, peeled and minced
2 carrots, peeled and cut into
1 celery root, peeled and cut into
4 large red ripe tomatoes, peeled, cored and sectioned
1 acorn squash, peeled and cut into
2 quarts chicken broth, or beef broth
1 (5 lb) pumpkin, cleaned
1 cup Basmati rice, uncooked
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup coriander leaves, minced
3/4 cup parsley leaves, minced

Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill or coffee grinder. Grind until smooth. Set aside. Head a tbsp of oil in large, heavy-bottom saucepan. Add the beef in one layer. Sprinkle with the spice mixture. Seer over medium heat until lightly browned, about 3-5 minutes. Remove the beef from the pan and set aside. Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return beef to the pan. Partly cover and gently simmer until the beef is tender, about 1.5 to 2 hours. Season with salt and pepper. Meanwhile, preheat the oven to 350 degrees. Place the pumpkin on a baking sheet. Brush the outside with the remaining oil.

Bake until tender, about 45 to 60 minutes. Cook the rice according to package directions, set aside. To assemble, place the pumpkin in a serving dish. Fill with the stew. Divide the rice among 4 warmed bowls. Ladle the stew from the pumpkin over the rice. Garnish with coriander and parsley. Serve immediately.

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Old 10-26-2004, 08:20 AM   #3
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10 fl. oz. dry sherry
2 cloves garlic
3 lbs. deboned lamb (leg), cut into 2-inch pieces
1 tsp salt
½ tsp milled black pepper
1 tsp ground caraway seeds
2 fl. oz. vegetable oil
2 onions, sliced
2 Tb. flour

Combine sherry& garlic in large bowl; add lamb and mix well. Cover bowl and leve the meat to marinate 3 hours. Remove lamb from marinade and pat dry; reserve the marinade.

Sprinkle, salt, pepper, caraway seeds over lamb. In large saucepan, heat oil over med. heat; add lamb and brown for 3-5 minutes; add onions and fry for 3 minutes. Add the flour and mix it well with the lamb & onions. Pour over the reserved marinade and, stirring constantly, bring to a boil. Cover the saucepan and reduce heat to low. Simmer the stew for at least 1 hour, or until meat is tender.
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Old 10-26-2004, 09:32 AM   #4
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Chicken Stew

Boneless Skinless Chicken cut into cubes
3 cloves of garlic finely chopped
1 cinnamon stick
1 bay leaf
1 tbsp of corrainder seeds
1 tbsp of cumin seeds
1 tsp of fennel seeds
1 tbsp of paprika for nice red color
10 baby potatoes (peeled)
1 small bag of pearl onions (peeled)
1 large white onion finely chopped
1 small can of tomato sauce
2 tsps of dry mustard powder
2 tbsp of vinegar
1 tbsp of brown sugar
3 tbsps of oil
salt to taste
1 glass of water

First, dry roast the fennel, cumin and corrainder seeds and then grind them and keep aside.

In a pan add the oil. Once the oil is hot add the cinnamon stick and bay leaf followed by the finely diced onions. Once the onions are translucent add the garlic and a heaping tbsp of the ground spices (you can add a little more if you want it more aromatic). Add the paprika and the tomato sauce can. Stir in the baby potatoes and pearl onions. Add a glass of water and let the potatoes and onions cook until almost done. Finally add the chicken along with the brown sugar, mustard and vinegar. Cover and cook for another 20-30 minutes. Garnish with parsley and serve with a nice bowl of white rice.
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Old 10-26-2004, 11:02 AM   #5
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Thanks for the great recipes Konditor and Yakuta!
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Old 10-26-2004, 01:30 PM   #6
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Meatball Stew

1 egg, beaten
1 c. soft bread crumbs
¼ c. finely chopped onion
1 tsp salt
1 tsp marjoram
½ tsp thyme
1½ lb. ground beef
2 Tbsp veg oil
2 cans Campbells beef broth
2 cans cream of celery soup (or use mushroom if you like it)
4 med. potatoes, peeled & quartered
4 med. carrots, cut into chunks
16 oz. whole pearl onions (either jarred or frozen & thawed)
¼ c. minced parsley

In a bowl, combine first 6 ingreds. Add beef & mix well. Shape into 48
meatballs. In a Dutch oven, brown meatballs in oil; drain. Add next 5
ingreds. Bring to a boil. Reduce heat; simmer for 30 min, or till veggies
are tender. Sprinkle each individual bowl with parsley.
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Old 10-26-2004, 01:38 PM   #7
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This may be more appropriate in the Chicken thread, but it certainly is a "stew" and one of my favorites.

Chicken & Spinach Stew

1 tablespoon olive oil
8 chicken thighs
Salt and freshly ground black pepper
4 large red potatoes, peeled and cut into large chunks
4 tablespoons (1/2 stick) unsalted butter
3 red bell peppers, cored, seeded, and coarsely chopped
1 large onion, coarsely chopped
3 ripe plum tomatoes, coarsely chopped
1 cup dry white wine
1 cup chicken stock or broth
Pinch of saffron
1 teaspoon grated orange zest
2 1/2 to 3 pounds spinach, stems removed and VERY well washed

Heat the oil in a dutch oven over medium-high heat. Season the chicken pieces with salt and pepper and brown them lightly on all sides. Remove the chicken and set aside.

Add the potatoes and 1 tablespoon of the butter to the pot. Sprinkle in a bit of salt and pepper. Cook, stirring occasionally, until the potatoes begin to brown on their edges, 7 to 8 minutes. Add the bell peppers, onions and tomatoes and cook until the onions begin to become translucent. Pour in the wine, stiring and scraping the bottom of the pot, and bring to a boil.

When the stew is boiling, pour in the stock and crumble in the saffron. Return the chicken to the liquid and submerge the thighs as much as possible. Return again to a boil, then reduce to a simmer, cover, and cook gently for 45 minutes, or until the chicken is cooked and the potatoes are tender. Stir in the orange zest and adjust the seasoning, if necessary.

Meanwhile, bring a large pot of water to a boil. Add a big pinch of salt and the spinach. Bring to a boil and cook for a minute or two, until the spinach is completely wilted. Drain, refresh the spinach with cold water, drain again, and squeeze out excess moisture.

Just before you are ready to serve the stew, melt the remaining 3 tablespoons butter in a skillet over medium-low heat. Add the spinach and toss it in the butter until heated through. Season lightly with salt and add fresh ground pepper and toss.

Divide the spinach among 4-6 soup dishes, making a pile in the middle of each. Ladle in the stew to surround the spinach (with lots of broth), and serve.
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Old 10-26-2004, 02:55 PM   #8
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ahhhhhhhhhhhhhhhhh they come through again jkath and Audeo... they both sound wonderful!!
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Old 10-26-2004, 03:03 PM   #9
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From the Global Gourmet (I try to make this at least once a month in the winter)

Puerto Rican Beef Stew
Serves 6
It is said of a person who has been under the sweltering sun that he is sancocho - blistering hot or "stewing." This Puerto Rican stew best illustrates the one-step cooking method, a typical food preparation that has prevailed for five hundred years in Puerto Rican homes, primarily because it allows the latitude for batch cooking a nutritious meal in a single pot.

The barbacoa technique employed by the Tainos has evolved more sophisticated and complex cooking technology, but the spirit and the legacy of the barbacoa are constant as we struggle against the drudgery of the modern work day and subsequent meal preparation. When you come home, why not spend 15 minutes of preparation and 45 minutes of "R and R?" The pot over the heat does the cooking you end up with a delicious beefy stew.

2 tablespoons olive oil
5 garlic cloves, minced
1-1/2 pounds top round beef, cubed into 1-1/2-inch pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh gingerroot
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and slice into 1-inch pieces
1 yellow plantain, peeled and sliced into 1/2-inch pieces
1 medium sweet potato (1/2 pound), diced into 1-inch pieces
1/2 pound butternut squash, peeled and cubed into 1-inch pieces
3 medium new potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and diced into 1-inch pieces
2 ears of white corn, cleaned and sliced into 6 parts each
In a preheated kettle over low-to-medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, celery, gingerroot, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half.

Stir beef, then fold in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft.
Serving Suggestions:
Since this soup contains beef and vegetables, it is hearty already. Serve alongside a fresh bread and use the bread to soak up some of this delicious flavor.

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Old 10-26-2004, 03:25 PM   #10
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sounds really yummy.. yeah, you have to have fresh bread to soak up all the juice. I like fresh bread with soup and chili too.

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