37 posts tagged “stews”

Potato Seafood Chowder
Serves 6

2 pounds littleneck clams, well scrubbed
2 1/2 cups water
2 tablespoons unsalted butter
1 medium yellow onion, cut into 1/2-inch dice
2 celery stalks, strings removed, sliced 1/8 inch thick
1 tablespoon all-purpose flour
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
1 dried bay leaf
4 sprigs fresh thyme
1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
1/2 pound medium shrimp, peeled and deveined
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper

Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.

Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.

Hunter's Chicken Stew
Serves 4

1 chicken,(4 1/2-pounds),cut into 8 pieces, or one 4 1/2-pound package chicken parts
Coarse salt and freshly ground black pepper
8 bay leaves
2 fresh rosemary
3 garlic, (1 crushed, 2 sliced)
1 Chianti, (750 ml)
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 28-ounce can plum tomatoes, crushed gently

Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.

Preheat the oven to 350 degrees;. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch-oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.

Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours. Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

Beef Stew
Recipe courtesy of Martha Stewart

4 sprigs fresh thyme
2 dried bay leaves
4 sprigs fresh flat-leaf parsley
1/2 teaspoon whole black peppercorns
3 tablespoons all-purpose flour
Coarse salt and freshly ground pepper
1 3/4 pounds beef tenderloin, cut into 3/4-inch pieces
2 tablespoons olive oil
1 3/4 cups homemade or low-sodium store-bought beef stock (14 ounces)
2 medium onions, thinly sliced
2 cloves garlic, minced
1 cup dry rose or white wine
6 canned whole plum tomatoes, crushed
6 medium carrots (about 12 ounces), peeled and cut into 3/4-inch pieces
2 medium parsnips (about 8 ounces), peeled and cut into 3/4-inch pieces
1 medium turnip (about 10 ounces), peeled and cut into 3/4-inch pieces

Make the bouquet garnish: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine, and set aside.

Put flour into a medium bowl; season with salt and pepper. Add beef; toss to combine. Heat 2 teaspoons oil in a large heavy stockpot over medium-high heat. Add half of the beef; cook until browned, about 1 minute per side. Transfer to a bowl. Add 1/4 cup water to pot, and scrape up any browned bits with a wooden spoon. Pour over beef. Return the pot to heat. Repeat with 2 teaspoons oil and remaining beef. Whisk 1/4 cup stock into remaining flour in bowl; set aside. Add remaining 2 teaspoons oil, the onions, garlic, and 1/2 teaspoon salt to pot. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add wine; cook, scraping up browned bits, until wine has almost evaporated, about 5 minutes. Stir in tomatoes, flour mixture, remaining stock, 1/2 cup water, and the bouquet garni. Bring to a boil. Add carrots, parsnips, and turnip. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add beef; cook until heated through and liquid has thickened slightly, about 5 minutes. Remove bouquet garni. Serve immediately.

Daube de Boeuf Provencal
Serves 6

4 fresh thyme
1 dried bay leaf
3 whole cloves
1 teaspoon whole black peppercorns
3 orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
1 medium onion, coarsely chopped (about 1 cup)
2 garlic cloves, crushed with the flat side of a large knife
1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
1 bottle (750 mL) rich red wine, such as Syrah or Shiraz
4 pounds beef chuck roast, cut into 1 1/2-inch cubes
1/4 cup extra-virgin olive oil
1 tablespoon tomato paste
1/2 cup homemade or low-sodium store-bought beef or chicken stock
1/2 cup nicoise olives, pitted and rinsed
Coarse salt

Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth; tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.

Preheat oven to 300 degrees;. Remove beef from wine mixture; pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot; bring to a boil. Reduce heat; simmer 5 minutes. Set aside. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef. Stir tomato paste into stock; add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.

Cover daube; transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees; if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.

Sloppy Taco Chili
Yields 4 servings

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground beef sirloin
Salt and black pepper
2 teaspoons chili powder
1 tablespoon cumin
4 cloves garlic, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
1 bay leaf
1/4 cup hot sauce, any kind you like
3 tablespoons tomato paste
1 1/2 quarts beef stock
4 scallions, chopped
2 tablespoons cilantro, chopped
1/4 cup green olives with pimento, chopped
3 plum tomatoes, seeded and diced
1 cup corn tortilla chips, crushed

Heat a medium soup pot over medium-high heat with olive oil.  When oil is hot, add beef and season with salt, black pepper, chili powder and cumin. Brown the meat for 5 minutes, breaking it up into small pieces with the back of a wooden spoon. Add the garlic, onion, peppers and the bay leaf, and cook for 7-8 minutes until tender.  Add the hot sauce and tomato paste, and cook for another 3-4 minutes. Stir in stock, bring to a bubble, reduce heat and cook for 10-15 minutes. In a medium-size mixing bowl, combine the scallions, cilantro, olives and tomatoes.  Serve this mixture on top of the sloppy chili along with a handful of crushed tortilla chips.

Crock Pot Chili

2 16oz cans of kidney beans
2 14 oz cans of diced tomatoes
2 pounds browned ground beef (I cook large amounts of this and freeze in 2lb bags)
2 medium onions chopped
2 cloves minced garlic
3 tablespoons of chili powder
2 chopped green peppers
Salsa
Salt & pepper to taste

Combine all ingredients in order – cook low 10-12 hours; high 5-6
Can double and freeze half.

Chili Variations:

**Brown 2 pounds lean ground beef and drain the fat.  Add 1 jar medium salsa, 2 jars mild salsa, 2 cans each light red and dark red kidney beans including juice or any kind of beans, 2 packages of dry chili seasoning mix and heat.  Add one can of water (use to get the scraps of salsa and beans out).

**Can use tomatoes instead of salsa. Instead of beans, can use pork & beans or baked beans. Also can use mushrooms. Season with chili powder, cumin, cayenne, onion.

**Brown 2 pounds ground beef and 2 pounds of hot sausage.  Brown with several chopped onions and celery.  Add two packs of chili seasoning, 2 large cans of diced tomatoes, 2 cans of kidney beans, and 2 cans of chili beans. Can also add a can of tomato soup and water. Cook for an hour.

Lamb Stew with Young Vegetables
Serves 4

2 tablespoons unsalted butter
1 1/2 pounds lamb (breast, shoulder, or both), thoroughly trimmed of fat, cut into 1 1/2-inch pieces
1 medium carrot, trimmed, peeled, washed, and cut in 1/2-inch pieces
1 medium onion, peeled and cut in 1/2-inch pieces
1 clove garlic, peeled and halved lengthwise
Coarse salt and freshly ground pepper
1 teaspoon sugar
1 teaspoon (scant) sugar
1 tablespoon all-purpose flour
1 tablespoon tomato puree
1 Bouquet Garni (recipe follows)
4 potatoes, peeled and cut into 1 1/2-by-1/4-by-1/4-inch pieces
1/2 cup young carrots, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces
8 pearl onions, peeled
1/2 cup young white turnips, peeled, washed, and cut into 1 1/2-by-1/4-by-1/4-inch pieces
1/2 cup green beans, trimmed
1/2 cup green peas, fresh or frozen

In a 4-quart heavy-bottomed pot, heat 1 tablespoon butter over high heat. Add lamb and brown well on all sides. Add carrot, onion, and garlic; season with salt and pepper. Continue to cook, stirring occasionally, about 5 minutes. Sprinkle 1 teaspoon sugar over meat and vegetables and continue cooking, stirring, until the sugar has caramelized, 2 to 3 minutes.

Drain fat from the pot. Add flour and stir until well combined, about 2 minutes. Add tomato puree and bouquet garni. Pour over enough water to just cover meat and vegetables. Reduce heat to a simmer, cover, and simmer about 1 hour.

Transfer lamb to another 4-quart heavy-bottomed pot and add potatoes. Strain remaining liquid from the first pot over the lamb in the second pot, firmly pushing the contents through the strainer. If the liquid does not quite cover the lamb and potatoes, add enough water to just cover. Season with salt and pepper. Place the second pot over medium-high heat and bring to a boil, then reduce to a simmer. Cover and simmer about 45 minutes.

Meanwhile, place the young carrots, pearl onions, and turnips in a deep, wide skillet. Add remaining 1 tablespoon butter, remaining scant teaspoon sugar, and remaining 1/2 cup water. Place over medium-high heat and bring to a boil. Cook, uncovered, until water has completely evaporated and vegetables are tender and glazed; set aside.

Bring a medium pot filled three-quarters with water to a boil over high heat. Add salt and return to a boil. Place green beans in a mesh strainer basket; transfer basket to boiling water and cook green beans until tender. Remove basket and drain green beans. Place peas in mesh basket; transfer basket to boiling water and cook until peas are tender. Remove basket and drain peas. Skim fat from surface of meat mixture. Divide stew evenly between 4 bowls. Add vegetables to bowls with lamb and serve immediately.

Bouquet Garni
Makes 1

8 to 10 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf

Tie all ingredients together with cooking twine.

Crockpot Beef Stew

1 pound beef stew meat
4 cut carrots
2 cut onions
4 cut celery stalks
1 large can crushed tomatoes with juice
1/4 cup tapioca
1 teaspoon instant coffee
1 beef buillon cube
Salt, thyme, oregano
Potatoes
1/2 bag frozen peas

Mix together in crockpot. Cook on low 7 hours.  In the last hour, add cubed potatoes and/or 1/2 bag frozen peas.

**Variation
Browned beef stew meat
1 can tomato soup
1 can french onion soup
Cut up potatoes
Carrots
2 tablespoons Worcestershire sauce
salt and pepper to taste

Place all ingredients in crockpot and cook on low all day. Add a little flour mixed with cool water before serving to make it thicker.

Baked Beef Stew

1 or 2 (14.5 ounce) can(s) diced tomatoes, undrained
1 cup water or wine
3 tablespoons flour
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
Rosemary

Coat the beef with flour and quickly brown it in a little olive or vegetable oil in a skillet. In a large bowl, combine the tomatoes, water, sugar, salt and pepper. Add remaining ingredients & beef; mix well. Pour into a greased 13x9 dish. Cover and bake at 375 degrees F for 1-3/4 to 2 hours or until meat and vegetables are tender (I usually cook for about 2 hours on 350 and it turns out fine).