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Easy to Prepare Stew Recipes You¶ll Enjoy for Years That Don¶t Need a Crockpot
By Jeff Altman and the Staff of How2Cook.info
Copyright 2010 Jeff Altman
I love to cook. Some years ago, I grew interested when I started to date my second wife, Debbie. Much of our time together for years was spent cooking wonderful meals for friends and families in our wonderful kitchen in Greenwich Village. Copper and cast iron pots and pans were everywhere. Henkel knives. Waterford china. Beautiful silverware. It was a rotating gourmet feast for one and all. Unfortunately, our marriage did not last (well, fortunately, it didn¶t because I never would have met my wife, Sharon, and our son, Jack) and we had to divide up our 9 book cases of cookbooks and all of our cooking apparatus. We would entertain 20 or 30 people regularly on Friday evenings and people would fight for invitations. Now things are simpler but I still enjoy cooking. I find it easy, restful and fun. One of the meals we would prepare for others in winter was stew . . . a big pot of stew that everyone would enjoy with crusty bread from Zito in the Village and a nice bottle of wine. Although these days, I have abandoned the wine and the bread, I still love stew in the winter when the snows in Northeastern Pennsylvania leave us trapped in our house for a day or two. Good food doesn¶t need to be difficult to prepare. It takes care and good ingredients. The recipes here are for all kinds of stew²beef stew, of course (there are a few recipes for beef stew), but chicken, pork, lamb, fish and seafood, vegetarian and others. Classic American stews, as well as Irish stew and Feijoada, the wonderful Brazilian stew. I hope you enjoy these recipes for many years to come.
Jeff Altman The Staff at www.How2Cook.info
combine beef. cabbage. minced 1 Tbs. sugar. cut into 1 1/2 inch chunks 4 each carrots. black pepper 1 qt regular strength beef broth 12 oz beer (1 can or bottle) 2 each russet potatoes. Add wine and stir to release browned bits. Add to beef along with the remaining broth. Cover and simmer until meat is very tender when pierced. chopped 2 each garlic cloves. Smoothly mix flour. Uncover and stir often until liquid evaporates and it's residue turns dark brown. Adjust heat to maintain a simmer. thyme and pepper with one cup of the broth. Beef Stew . fat trimmed 2 each onions. garlic and Worcestershire. potatoes. sliced 1/2 inch thick 2 cup cabbage.Classic Beef Stew 3 pound boneless beef stew meat. sugar 1 Tsp. coarsely chopped 2 each bay leaves salt In a 6-8 quart pan or Dutch oven. peeled. dried thyme 1/4 Tsp. Add beer. Cover and cook over medium-high heat for 30 minutes. carrots. Season to taste with salt. coarsely chopped 1 cup celery. onions. celery and bay. Worcestershire sauce 1/3 cup dry red wine 1/3 cup all purpose flour 2 Tbs.
Lightly coat meat in flour. Cook onions until beginning to brown. Cook in preheated 325F oven 1 3/4 to 2 hours or until meat is fork tender.2 Tbs. cut in wedges 2 1/2 pounds stewing beef* 1/4 cup all-purpose flour 341 milliliters beer. heat half the butter and oil over medium heat. Pour off any fat. thickly sliced pepper chopped fresh parsley * boneless short rib. Heat remaining butter and oil in casserole over medium high heat. Return onions and beef to casserole. along with tomatoes and their juices. Add meat in batches (pieces should not touch) and brown well on both sides. Simmer beer over medium heat until reduced by one-third. butter 2 Tbs. salt 2 Tbs. (one can) 28 ounces canned tomatoes 1/4 Tsp. shaking off excess. Wipe casserole. Remove onions. olive oil 6 medium onions. and salt. blade or rump roast In large Dutch oven or oven-proof casserole with lid. Add to onions. Cover snugly. set aside. Add beer and bring to boil. thyme. stirring to scrape up brown bits from bottom. . about 10 minutes. dried thyme 1/4 Tsp. dried oregano 1/4 Tsp. about three minutes. olive oil 2 cups mushrooms. Cook 7 to 10 minutes or until very tender and golden. oregano. Reduce heat to low.
coarsely chopped pinch Marjoram 1 c. Instant Put all ingredients in a deep casserole. turning at intervals. in quarters Salt to taste .Heat olive oil in heavy skillet. Add to stew. Stew meat. cubed 2 oz. Cook over medium heat about 5 minutes. sliced 1 Tsp. cubed pinch Thyme 3 med Onions. Celery. (It is not necessary to brown the beef first) Brunswick Stew 4-5 lbs chicken. Add mushrooms. chopped 1 pinch Rosemary 3 Tbs. Adjust seasoning with salt and pepper. large 1 Tbs. Beef Stew 3 lb. Garnish with parsley. Red wine 1 can Tomatoes with green chilis. Salt 6 Carrots. Tapioca. cover tightly and bake for 5 hours at 225. Pepper 3 med Potatoes. Sugar 1 pkg Frozen peas 1 Tbs. until nicely browned.
peeled and cubed 1 red bell pepper. covered. onions. Bring to a boil and simmer for 40 minutes. Put the tomatoes. diced 12 to 16 ounces spicy sausage or andouille. Add the pieces of chicken and simmer for ten minutes more. corn sugar. Bean and Hominy Stew 1 can Hominy. and set aside. take the meat off the bones. sliced thin 1 cup lima beans 3 potatoes. minced . Remove the chicken from the broth. cayenne pepper Rinse the pieces of chicken and put them into a large pot with 2 teaspoons salt and water to cover . thinly sliced 4 cloves garlic. lima beans. uncovered. peeled and diced 1 cup whole-kernel corn 1 tsp sugar 1/8-1/4 tsp. Taste and add cayenne pepper and more salt if needed. canned 1 can Pinto beans 1 can Garbanzo beans 1 can Kidney beans 6 ounces Tomato sauce 1 package Chili/taco/Mexican seasoning Mix and heat Eggplant and Sausage Stew 1 cup chopped onion 1/2 cup sliced carrots 1/2 cup sliced celery 2 medium eggplants. and cayenne pepper into the broth and boil gently for 30 minutes.1 cup chopped canned or fresh tomatoes 2 onions. potatoes.
Irish Lamb Stew 1/2 pound thickly sliced bacon. Toss to coat the meat evenly. salt. peeled and sliced 3 pounds potatoes. greens. peeled and finely chopped 1 large yellow onion. bell pepper. whole 1 bay leaf 1/2 cup dry white wine Chopped parsley Using a large frying pan. celery. In a large mixing bowl place the lamb. tomatoes. cut into 1-inch pieces 2 large yellow onions. Reserve the fat and the bacon. sliced sausage. and cut into 1/2-inch pieces 1 teaspoon dried thyme. sauté the bacon. quartered. pepper. peeled and finely chopped 1/2 cup water 4 cups beef stock 2 teaspoons sugar 4 cups carrots. until vegetables are tender. beans. . diced 6 pounds boneless lamb shoulder. Reheat the frying pan. carrots. drained 1 cup chopped spinach or escarole 2 cans (14. and seasonings Simmer for 30 to 45 minutes. Add broth. peeled. and garlic in olive oil until lightly browned. cut into 2-inch pieces 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 2 cloves garlic. eggplant.5 cups chicken broth 1 can (15 ounces) small red beans or white beans.5 ounces each) diced tomatoes with liquid 1 teaspoon Cajun or Creole seasoning 1 teaspoon paprika 1 teaspoon salt Dash leaf oregano 2 tablespoons chopped fresh parsley Sauté onions. and flour.
then brown in the reserved bacon fat (if you run out of fat. cleaned and deveined 1/2 cup of olive oil 1/2 pound crabmeat 1/2 pound kielbasa or Andouille (Cajun sausage). Add the garlic and yellow onion to the pan and sauté until the onion begins to color a bit. cut into 1-inch rounds 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1/4 teaspoon cayenne pepper . for about 20 minutes until the vegetables are tender. beef stock. Cover and simmer for 1-1/2 hours. and wine to the pot and simmer. Transfer the browned meat to a 10-quart stove top casserole. covered.In batches. toss the meat in the flour to coat evenly. onions. Deglaze the frying pan with 1/2 cup of water and add the garlic-onion mixture to the casserole. and sugar. Seafood Gumbo 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 cup grated celery 1 pound cooked lobster meat 1 pound okra. cut into rounds 1 pound sea scallops 1-1/2 pounds large shrimp. or until tender. potatoes. Top with the parsley garnish before serving. use a little oil). bay leaf. Add the carrots. along with the reserved bacon pieces. leaving about 1/4 cup of fat in the frying pan. Add salt and pepper before serving. thyme.
and simmer for 15 minutes. add the okra. The next day reheat. Remove from the heat and cool. Remove the bay leaves and serve over rice. Refrigerate the gumbo overnight. Chicken Gumbo 1 (3-pound) chicken. minced Cooked rice for eight people Combine all the ingredients except the okra in a large heavy cooking pot and bring to a boil.2 bay leaves 2 cups diced onions 2 tablespoons fresh parsley 3 cups drained whole tomatoes 5 cups chicken broth 6 cloves garlic. skin and fat removed. cut into pieces ¼ cup oil ½ cup chopped onion 2½ cups cold water ¼ cup chopped parsley ½ cup chopped celery ¼ cup sliced green onion tops ¼ cup finely chopped bell pepper 1 gallon water . the mixture. Lower the heat. but don't boil.
reduce to simmer and cook 45 minutes. parsley. add the roux to the boiling chicken mixture. In a heavy-bottom skillet. Milwaukee Pork Stew . Season using salt. stir constantly until dark brown roux is achieved. Bring to a rolling boil. Add chicken and simmer 3-5 minutes. Add flour and. Using a ladle. skim off any excess fat. Blend well into soup and cook 5-10 additional minutes. heat 1/4 cup oil over medium-high heat. Finish with gumbo filé. using a wire whisk. Serve over steamed white rice. Bring to a rolling boil. heat 1/2 cup of oil over medium-high heat. Remove gumbo from heat and allow oil to rise to the surface. Add water.½ cup oil ½ cup flour 1 tsp salt black pepper hot sauce 1 tsp fresh filé Cut chicken into 8 serving pieces. Add onions and sauté until lightly browned. reduce to simmer and cook 30 minutes. In a cast iron Dutch oven. Once chicken is tender. celery. green onions and bell pepper. pepper and hot sauce. Add 1 gallon hot water.
Add onions and garlic.2 pounds Boneless pork shoulder 1/3 cup Flour 1 1/2 teaspoons Salt 1/4 teaspoon Black pepper 2 tablespoons Vegetable oil 4 large Onions. brown meat over medium-high heat. salt and pepper in a shallow dish or large plastic bag. Stir in remaining ingredients. Bring to boil. minced 1/4 cup Fresh parsley.) chicken broth 1 can (12 oz. . dredge or toss pork to coat. cover and simmer 1 to 1 1/4 hours or until meat is very tender. Pour off drippings. Heat oil in deep skillet or Dutch oven. Cook and stir 5 minutes. peeled and sliced 1/2" thick 1 small clove Garlic. Lower heat. minced 1 teaspoon Caraway seed 1 Bay leaf 1 can (14 1/2-oz. packed Combine flour.) beer 2 tablespoons Red wine vinegar 1 tablespoon Brown sugar.
tomatoes and sherry and bring to a boil. basil and peanuts. paprika and cumin and cook for one more minute. Boneless pork shoulder. Quinoa Pork Stew Recipes Olive oil 2 Tbsp. Turn heat down to simmer. Ground black pepper 1 1»2 tsp. Low sodium chicken broth 4 1»2 quarts Canned diced tomatoes 3 cups Dry sherry 1 1»2 cups California Ripe Olives. Herb Marinated Braised Lamb Shanks Recipe . halved 1 1»2 lbs. stirring occasionally. Sliced red and yellow 2 1»2 lbs. Stir in garlic. quinoa.Stir occasionally. 1 1»2 quarts Uncooked quinoa 3 cups Chopped basil 1 1»2 cups Ground unsalted peanuts 3»4 cup Heat oil in a stock pot or Dutch oven over medium high heat. 2 1»2 quarts Bell peppers (1»4-inch) Minced garlic 1»4 cup Ground paprika 2 Tbsp. season with salt and pepper and sauté until brown on all sides for 4-5 minutes. Add pork. cut into 1-inch pieces Kosher salt 1 Tbsp. Uncover. cover. Add peppers and continue cooking for 2-3 minutes until soft. 6 lbs. Add chicken broth. stir in California Ripe Olives. and cook for 15-20 more minutes. Ground cumin 2 Tbsp. cover and cook for 2 hours.
halved lengthwise 2 small zucchini.2 teaspoons ground cumin 2 teaspoons ground coriander 1 Tbsp chopped fresh thyme 1 Tbsp chopped fresh rosemary ½ Tbsp curry powder ½ teaspoon salt 1/4 cup plus 1 Tbsp olive oil. Marinate 4 hours or overnight. Place lamb shanks in large freezer bag. about 10 minutes. coriander. rosemary. Press the air out of the bag and seal the bag. peeled. remove from oven and turn lamb shanks over. smashed 2 carrots. and salt. Cook 1 hour. divided 2-4 lamb shanks (1 to 1¼ lb each) 6 cups chicken stock or low-salt chicken broth 4 garlic cloves. Add stock and garlic. quartered lengthwise 1 Tbsp all purpose flour 1 Tbsp tomato paste Stir together in a small bowl the ground cumin. Remove lamb shanks from marinade bag and place in heated pan. Add tomatoes and zucchini to liquid and simmer until vegetables are just tender. turning occasionally. about 45 minutes longer. Preheat oven to 350°F. transfer vegetables to platter with lamb. Discard remaining marinade. cut lengthwise and then and cut into 2 inch segments 1 pound red-skinned new potatoes. Rub spice oil all over shanks. simmer 10 minutes. . about 5 minutes. Cover and continue cooking until lamb is tender. Using tongs. bring to boil. tent with foil to keep warm. Bring liquid in pot to simmer over medium heat. Place in a dish to catch any leakage. Using slotted spoon. transfer lamb to platter. Cook lamb shanks until brown on all sides. quartered lengthwise 4 plum tomatoes. Add carrots. curry powder. Add the spice oil to the bag. Add potatoes to liquid and simmer 5 minutes longer. thyme. Mix in 1/4 cup olive oil. peeled. cover and transfer to oven. Heat 1 Tbsp olive oil in heavy large ovenproof pot over high heat.
sauté onion and garlic in a little olive oil until just translucent. Meanwhile. cover and simmer for 5 more minutes. Cover and continue to simmer as you add the next ingredients. diced finely 3 cloves garlic. heat 1 Tbsp olive oil instead. take the kale stems you've set aside and chop into bite-sized pieces. diced finely 2 large carrots. salt & pepper to taste. Boil for a couple minutes until slightly thickened. (If there is no fat. peeled and chopped into bite-sized pieces 14 ounces button mushroom. Continue to simmer soup for 20 or so minutes. Sauté mushrooms in a little olive oil until mushrooms begin to brown. Add to stock pot and return pan to heat. use a couple forks to break away the lamb meat from the bones.) Whisk in flour. Add back into the pot with the rest of the braising liquid. reserving 1 tablespoon. Add to stock pot. peeled and chopped into bite-sized pieces 3 parsnips. Tunisian Vegetable Stew .Spoon off fat from braising liquid. Discard the bones or save for making stock Vegetable Barley Stew 8 cups vegetable stock 1 cup pearled barley 1 tablespoon dried thyme 1 large onion. stems removed and set aside. Heat reserved fat in heavy large skillet over medium heat. for cooking In a large stock pot. to taste Olive oil. Add back the vegetables and the lamb shanks. thyme. Remove from heat. heat veggie broth to a boil. or until barley is tender. Add kale leaves. Whisk in tomato paste and 1 cup of the braising liquid. stir 2 minutes. chopped into small ribbons Salt and pepper. In a frying pan. chopped carrot and parsnip. If you want. Reduce heat to a simmer and add barley. stems removed and chopped into bite-sized pieces 4 to 5 kale leaves. a dollop of olive oil. Add to stock pot.
sauté for another 5 min. Add lemon juice and salt to taste. Add bell pepper and spices to skillet. sauté another minute. chick peas and raisins. nutty taste) 1/2 teaspoon turmeric (adds golden color) 1/4 teaspoon cinnamon 1 28-oz can chopped tomatoes (with liquid) 1 16-oz can cooked chick peas/garbanzo beans 1/3 cup raisins or currants (optional. simmer covered for 15 minutes till vegetables are tender. Santa Fe Stew 2 tablespoons canola oil 1 beef eye round roast (2 to 3 pounds). cut into thin strips 2 teaspoons ground coriander (has a mild. Add cabbage.1 1/2 cups thinly sliced onions 1/4 c. couscous or other grain. Serve on top of rice. but very good) 1 tablespoon fresh lemon juice Sauté onions in stock for 5 minutes. sprinkle with salt. sliced 1 can (15 ounces) pinto beans. vegetable stock 3 cups thinly sliced cabbage dash of salt 1 large green pepper. cut into 1/2-inch cubes 2 medium onions. rinsed and drained . Stir in tomatoes.
2 (8-ounce) bottles clam juice 2 bay leaves 1 tablespoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1 1/2 cup dry red or white wine (whichever you prefer) 12 small hard-shell clams in shell 12 mussels in shell 1 1/2 pounds raw extra-large shrimp peeled and deveined** 1 1/2 pounds bay scallops 1 1/2 pounds fish fillets (halibut. Cioppino 3/4 cup butter 2 medium onion. use a sharp knife and cut through the tomatoes while still in the can). chopped 3 cloves garlic. Stir in the remaining ingredients except cheese Bring to a boil. minced Salt to taste Shredded Monterey Jack cheese In a Dutch oven. minced 2 (14. or salmon). Brown beef on all sides. cod. undrained and cut up (to easily cut up the tomatoes. Sprinkle with cheese. undrained 2 cans (4 ounces each) chopped green chilies 1 cup water 1 medium green pepper. chopped 1 tablespoon sugar 1 to 2 teaspoons ground cumin 1 garlic clove. cut into bite-size chunks .1 can (10-1/2 ounces) Progresso ® Beef Broth 1 can (10 ounces) diced tomatoes with mild green chilies. minced 1 bunch fresh parsley leaves. cover and simmer for 1-1/2 hours or until meat is tender. heat oil over medium-high heat.5-ounce) cans plum tomatoes. Reduce heat.
until onions are softened. cubed 1/4 cup flour Vegetable oil as needed 3 large garlic cloves. oregano. diced 2 medium carrots. basil. until broth is simmering gently. mussels. Remove from heat and ladle broth and seafood into large soup bowls and serve. add onions. discarding shells. garlic. stock may be refrigerated. In a large soup pot or cast-iron Dutch oven over medium-low heat. Scrub clams and mussels with a small stiff brush under cold running water. clam juice. season with salt and pepper to taste. blanched and sliced 1 pound beef or pork stew meat. If sauce becomes too thick. cover. Add tomatoes. fish fillets. thyme. Simmer over low heat approximately 7 to 10 minutes. place the shells of the shrimp in a saucepan and cover with water. Discard any open clams or mussels. Cover with cold Salted water. Add shrimp broth to soup broth. stirring occasionally. and crab meat. up to 2 days before using. scallops. and simmer 45 minutes to 1 hour. NOTE: At this point. and parsley. bay leaves. Remove from heat and strain the broth. Cook slowly. let stand 5 minutes.1 1/2 cups flaked Dungeness crab meat Salt and freshly ground pepper to taste To add additional flavor. diced 1 1/2 cups sliced domestic mushrooms 4 cups shredded green cabbage 1 pound sauerkraut. shrimp. then reduce heat to love. drained and rinsed twice 1 bay leaf 1 teaspoon dried basil 1 teaspoon dried marjoram . Do not overcook the seafood Remove bay leaves. and red or white wine. remove beards from mussels. melt butter. Bigos (Hunter¶s Stew) 2 thick slices hickory smoked bacon. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut. reheat to boiling and then reduce heat to low. minced 1 medium onion. To use stock that has been refrigerated. blanched and diced 1 pound fresh Polish sausage. thin with additional wine or water. Gently stir in the clams. covered. bring just to a boil.
not crisp. until liquid comes to boil. remove sausage and place in casserole. remove from heat to add oil as needed. cook bacon until it renders its fat and turns light brown. Return pot with bacon fat to heat. Add remaining ingredients and lightly cook. In large (6.to 8-quart) pot over medium-high heat. and cook. Pour vegetables and stock over bacon. Beef Stew with Red Wine and Hoisin Sauce . carefully remove bacon to large (8. green cabbage and sauerkraut. stirring constantly. onion. stirring frequently. Cover casserole tightly and cook in oven 2 1/2 to 3 hours. remove meat to casserole (You need 2 tablespoons fat remaining in pan). mushrooms. Add bay leaf. marjoram. Using slotted spoon. until golden brown. Working quickly.to 10-quart) earthenware casserole or other heavy oven-proof casserole. then sauté in hot bacon and sausage fat in pot 3 to 4 minutes. Add sliced Polish sausage to pot and cook. paprika and crushed caraway seeds to pot and cook 1 minute. until carrots are softened. crushed in mortar and pestle 1/4 teaspoon sea salt 1/8 teaspoon freshly ground black pepper Pinch of cayenne Dash of hot pepper sauce Dash of Worcestershire sauce 2 dashes of Swiss-style liquid seasoning Dash of mushroom powder (optional) 1/4 cup dry red wine 5 cups beef stock 2 tablespoons tomato paste 1 cup diced fresh tomatoes Preheat oven to 350 degrees. Using slotted spoon. With slotted spoon. basil.1 tablespoon sweet paprika 1/8 teaspoon caraway seeds. Add garlic. stirring constantly. 5 to 10 minutes. carrots. sausage and meat. Do not let vegetables brown. lightly dredge cubed meat into flour. until sausage turns light brown.
boil until sauce is slightly thickened. peeled. sauté until golden brown. cut diagonally into 1-inch lengths tablespoon cornstarch mixed with 1 tablespoon water tablespoons chopped fresh parsley Heat 2 tablespoons oil in heavy large pot over high heat. serve. about 15 minutes. about 10 minutes. add 2 tablespoons oil to pot. stirring occasionally. stirring occasionally. Sprinkle with parsley. Add 1 cup wine. Cover. Reduce heat to low. increase heat to high. cut into 2 1/2-inch pieces 1/2 cups chopped onions cups Cabernet Sauvignon 1 14. undrained 1/2 cup Hoisin sauce 2 1 1 2 bay leaves pound slender carrots. add cornstarch mixture and simmer until sauce thickens. sauté until brown on all sides. about 8 minutes. stirring occasionally. Hoisin sauce. . trimmed. Uncover. Add salt and pepper to taste Transfer stew to large bowl. Push meat to sides of pot. Reduce heat to medium. stirring occasionally. Mix meat into onions. Reduce heat to medium. about 15 minutes longer. tomatoes with juices. Add meat to pot. simmer 30 minutes. and bay leaves. cover pot and simmer 45 minutes. Bring to boil. Add carrots and 1 cup wine.5-ounce can diced tomatoes with Italian herbs.3 3 2 1 tablespoons olive oil 1/2 pounds boneless beef chuck roast. Discard bay leaves. Sprinkle meat with salt and pepper. Add onions.
32 oz. 2 tbsp extra virgin olive oil. stir to combine and cook just until turkey is heated through. Bring to a boil. minced. Add sage and curry powder. Season to taste. 1 tsp.Leftover Turkey Stew 1/2 to 3/4 pound leftover turkey. cut into 2 cubes 1/4 c. Add onions and cook until just translucent. stir to combine. cut in 1/2 pieces 1 onion. Lamb. reduce heat to low and simmer. 3 cloves garlic. covered for approximately 15 minutes. Ground thyme 1/4 Tsp. All-purpose flour Salt Black pepper 3 lb. or until potatoes are nearly fork tender. 1 tsp. cover and cook an additional 5 to 10 minutes.chicken or turkey stock. Add turkey. remove from heat and serve immediately. torn into bite sized pieces. Dried rosemary 1 Cl Garlic 2 c. 3 celery stalks. Heat olive oil in a soup pan over medium heat. Chicken stock 1 c. White wine . carrots potatoes and stock. Greek Lamb Stew 1/4 c. 4 potatoes. cut in 1/2 pieces.dried sage. Salt and Pepper to taste. Add celery. Olive oil 1 Bay leaf 1/4 Tsp. Add garlic and cook for approximately 1 minute or until just browned. chopped. 2 carrots.curry powder.cubed in bite-sized pieces.
Sprinkle herbs and garlic over lamb and add stock wine and tomato sauce.1 can Tomato sauce 2 Small white onions. Add sausage. Brown lamb cubes in oil. Season with additional salt and pepper to taste. mix well. Heat olive oil in large soup kettle over medium high heat. cover. finely chopped 3 c Water 3 ea Slices Bacon (cut in 1" pieces) 1 Tomato. red pepper to taste To reconstitute black beans. and cook for about 1-1/2 hours or until beans are tender. blanched 1/2 c. finely chopped Salt. and pork. Add blanched onions and olives. any cut ( 1´ cubes) 1 Jalapeno chopped 3 clove garlic. and cook over medium heat for about 45 min. Remove from heat. soaked beans with water in large saucepan or Dutch oven and bring to boil over high heat. pitted Season flour with salt and pepper and dredge lamb cubes in it. Stir frequently and add a little hot water if necessary to prevent sticking. Black olives. boil in 6 cups water for 2 min. pepper. beef.( Beans will double in size) Put drained. and set aside for 1 hr. . cover. Feijoada 2 c Dried black beans* 1/2 lb Sausage (cut in 1 " pieces) 1/2 lb Beef. any cut (1" cubes) 1/2 lb Pork. stir frequently. Reduce heat to simmer. Simmer 1/2 hour longer. Simmer over medium heat for 1-1/2 hours. cover.
Mix well. chopped 1 c Sliced mushrooms 2 c Hot chicken stock 1 c Sour cream 1/2 c White wine 1 ts Salt 1 ts Worcestershire sauce 1 tb Flour Wipe veal and roll in flour. remove from heat and serve. mix well. Cook until soft. parsley. Mix well. salt and pepper. tomato. Add veal and brown on all sides. Serve over rice and garnish with orange slices. pepper. Veal Stew 2 lb Stew Veal Flour Salt and pepper to taste 1/4 c Pork drippings 1/4 c Onion. Add jalapeno. Place over very low heat. Add bacon and vegetables to meat mixture and salt. fry bacon over medium heat for 5 min or until crisp. Reduce heat to simmer and cook for 2 minutes. add onions. Cover and bake 1 1/2-2 hours at 350F until tender. salt and Worcestershire sauce.In small skillet. Stir occasionally. Blend stock into sour cream and pour over veal. . and garlic. Heat pork drippings in 2 1/2 quart Dutch oven. and red pepper to taste. Add wine. Thicken gravy with flour. serve with curried rice. and mushrooms.
Add the carrots and potatoes and if using turnips as well. cut into bite sized chunks 2 small turnips. take a soup ladle amount of the stock out of the pot and mix with the cornstarch to dissolve the cornstarch to a smooth liquid. add the seitan pieces.Seitan Stew 8 ounces of seitan in bite sized pieces 1 lg. minced 1/2 cup mixed mushrooms. onion. add the garlic. Add the vegetable stock and the herbs and bay leaves. As the mushrooms begin to cook. Add the cornstarch liquid to the stew and mix well. Shortly before serving. carrots peeled and cut into bite zed chunks 2 cloves garlic. and place a lid on the pot. . Bring the heat up and stir until the liquid becomes clear. sliced 4-5 potatoes. as they become glassy. chopped 1 Tbs. al dente. sliced 5 med. Add the wine. Sauté the onion and celery pieces. oil 1 celery stalk. peeled and cut in pieces (optional) 1 teaspoon rosemary 2-4 sprigs fresh thyme 2 bay leaves 2 cups vegetable stock or the broth from making seitan 1 cup dry red wine 1-2 tablespoon cornstarch 1/4 cup fresh parsley mince salt and pepper to taste Heat the oil in a large pot. Add the mushroom pieces and mix. Cook on a low heat until the carrots potatoes and turnips are soft but yet.
diced 1 large rutabaga. celery and garlic. diced 2 jalapenos. Add the cooked lentils and bring to full heat again. then add rutabaga. parsnip. add olive oil and carrots. Add tomatoes and water and heat thoroughly through. Sweat them until they begin to become translucent. Vegan Lentil Stew 6 cups of cooked lentils 5 medium carrots. Continue sweating and stirring until vegetables are just barely tender. In a deep large heated skillet or Dutch Oven. Other Recipe Reports from Jeff Altman and the Staff of How2Cook. diced 2 cups of water 2 tablespoons of olive oil Dice the vegetables or use a food processor being careful to not over process. diced 1/2 head of green cabbage.Season to taste with salt and pepper and any additional seasonings you like Remove bay leaves. jalapenos and cabbage.info . minced 1 full bunch of celery. onion. diced 1 large diced onion 6 large cloves of garlic. seeded and diced 2 cans of Mexican style tomatoes 1 large parsnip.
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