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Old 01-11-2006, 01:38 PM   #11
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My main flavorful ingredient is sweet italian sausage. It makes all the difference in the world.

I'll be doing more stews and soups soon, as I just bought The Soup Bible (as well as the Bread Baker's Apprentice) and can't wait to dig in.
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Old 01-11-2006, 01:39 PM   #12
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I add several of the ingredients already mentioned here. I like to experiment with the flavoring(s), sometimes adding coffee, red wine, ginger, garlic, soy sauce, or worcestershire, or some sour cream (at the end) & variety of shrooms. A fave is serving it over broad egg noodles or in a (beef) pot pie with puff pastry. I have a beef-ginger stew recipe served in puff pastry. If anyone is interested, give me a wave.
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Old 01-11-2006, 01:43 PM   #13
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That reminds me. I've been known to add a bottle or two of wheat beer (shaken so you get the sediment too) to the pot as well. A porter works for a richer, deeper flavor if you prefer.
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Old 01-11-2006, 01:47 PM   #14
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Pretty much like Kaylindas, except the cabbage.. though come to think of it it could be a nice addition!! I also use a little bacon, bouquet garni and lots of red wine... gives a very nice flavour!!
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Old 03-19-2006, 03:27 PM   #15
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for my beef stew i use, shallots,mushrooms,peas,carrots,swede,new potatoes diced, sometimes sweetcorn, a little garlic, lots of home grown fresh herbs, a strong dark ale, worcester sauce, pepper
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Old 03-19-2006, 03:30 PM   #16
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boneless-skinless chicken thighs and andouille (sp?) sausage!!! yumm!!!
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Old 03-19-2006, 03:33 PM   #17
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Quote:
Originally Posted by KAYLINDA
Growing up...my mom always put cabbage in right towards the end of cooking it. Stew just doesn't seem right without it now.

Stew meat
potatoes
carrots
onions
tomatoes
cabbage

always served in the natural juices rather than the "brown gravy".
My mom always made this and it was a true favorite... now I make it as well... just like you do. Maybe our moms hung out together?
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Old 08-07-2006, 09:24 PM   #18
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All the above, skinned tomatoes, a bottle of stout for beef. I add mint for lamb tied up with rosemary and a bay leaf or three. I love pumpkin and Kumara (sweet pot) which melts in to the gravy and thickens as well as adding to the flavour.
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