It's Stew Time

[chattiesmom]

During the cold winter months we eat a lot of stew. Generally this means Beef Stew with carrots and potatoes. I would love to get some new "Stew" recipes. I started a thread for Brunswick stew recipes and promptly found exactly what I was looking for and I'm going to post the recipe in that thread. PLEASE POST YOUR FAVORITE STEW RECIPE BELOW!

Green Chili Stew

Ingredients

2 lbs. lean beef round
2 T oil
3 medium potatoes, diced (1/2"-3/4")
1/2 cup chopped onions
2 garlic cloves, minced
6 green Anaheim or Hatch green chilis, not jalapenos (I generally use canned chilis since I can't get Hatch chilis -- the absolute best)
2 t salt
Black pepper to taste
Hot sauce to taste - optional for those who can take the heat

Instructions

PREPARE fresh chili, roast, peel, remove all seeds and chop. If fresh chili is not available, use 1 can (4.5 oz. to 8oz.) green chili peppers (more or less to your taste)

CUBE meat, sprinkle with salt and brown in the oil.

ADD potatoes, onion, garlic, chili, oregano and enough water to cover. It should have a soupy consistency.

SIMMER until potatoes are done (30-45 minutes), adding water if necessary.

Tip #1: You can adjust this recipe by increasing or decreasing the amount of green chili (chile)peppers and/or garlic to your taste. New Mexicans do like it hot!
Tip #2: You can brown the meat, then put everything in a crock pot to cook all day.
Tip #3: Some people use ground beef to cut costs and add a small can of whole kernel corn, but it is much more traditional to use beef round.

[sugarmamma]

This Irish LAmb Stew is a favorite of mine


INGREDIENTS:
1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut
into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

[chattiesmom]

Sounds yummy except for the lamb part. I wonder how it would taste with chicken? Thank you so very much for posting this recipe!

[sugarmamma]

Originally Posted by chattiesmom

Sounds yummy except for the lamb part. I wonder how it would taste with chicken? Thank you so very much for posting this recipe!

Well it totally wouldn't be Irish or lamb ~ but it would still be stew

I'm sure the flavors would still taste good with chicken but it really lends its self more to beef!

[chachi]

Um I love stew! I dont have a particular recipe I use everytime I google recipes for it and try it different ways.

[capt_noonie]

I really like chinese beef stew but I've never made it, only ordered it at restaurants. It's basically the same, beef chunks with carrots but instead of potatoes they use wintermelon, and serve it over white rice. The beef chunks usually have nice big hunks of super soft tendon on it.

there's also vietnamese beef stew, it's similar to the chinese one, but spicy and no wintermelon, and you can either eat it with a crusty baguette or egg noodles. This is topped off with lots of onion and cilantro. This version is more of a soup, not a thick thick stew consistency, but it's called a stew bc the meat is cooked for so long.

[Ahis_Mama]

I make my stew almost different everytime I cook it. I'm one of those add as you go kind of people. I get this from my grandma. But I love to add fresh or canned tomatoes to my stew and green beans if I have it.(oh and always add a can of beef broth) OOH....what about goulash? I love goulash.

[bWY39]

As a Liverpool boy this is one of my most favourite dishes.


SCOUSE STEW
(in Liverpool it is called "scouse" we do not use the word "Stew")

My mother would often say

Scouse for dinner mister be home on time !


INGREDIENTS
Serves 4-6 people

Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water


HOW TO COOK
Takes 4 hours of slow cooking

Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavor.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.

Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavoring.


HISTORY

Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicized version we have today, Scouse.

The people who ate Scouse were all generally sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn and everyone from the region of Liverpool is known as a Scouser.

Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regularly eaten today by a great number of families, including my own.

There are records showing that it was also served to the inmates of the Birkenhead workhouses way back in 1864. The recipe was much simpler then than today's refined version but was predominantly the same staple ingredients - meat, vegetables and potatoes.

Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds.

Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat.

[sugarmamma]

Originally Posted by bWY39

As a Liverpool boy this is one of my most favourite dishes.


SCOUSE STEW
(in Liverpool it is called "scouse" we do not use the word "Stew")

My mother would often say

Scouse for dinner mister be home on time !


INGREDIENTS
Serves 4-6 people

Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water


HOW TO COOK
Takes 4 hours of slow cooking

Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavor.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.

Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavoring.


HISTORY

Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicized version we have today, Scouse.

The people who ate Scouse were all generally sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn and everyone from the region of Liverpool is known as a Scouser.

Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regularly eaten today by a great number of families, including my own.

There are records showing that it was also served to the inmates of the Birkenhead workhouses way back in 1864. The recipe was much simpler then than today's refined version but was predominantly the same staple ingredients - meat, vegetables and potatoes.

Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds.

Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat.

Thank you for that! (and I guess no rats are present )

[sugarmamma]

Originally Posted by bWY39

As a Liverpool boy this is one of my most favourite dishes.


SCOUSE STEW
(in Liverpool it is called "scouse" we do not use the word "Stew")

My mother would often say

Scouse for dinner mister be home on time !


INGREDIENTS
Serves 4-6 people

Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Worcester Sauce
Salt and Pepper
Water


HOW TO COOK
Takes 4 hours of slow cooking

Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavor.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped, along with a few splashes of Worcester Sauce. Then simmer for another two hours.

Serve piping hot with red cabbage, beetroot, pickled onions and crusty bread. You may add Ketchup and HP for flavoring.


HISTORY

Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicized version we have today, Scouse.

The people who ate Scouse were all generally sailors and their families and eventually all sailors within Liverpool were referred to as Scousers. Time has now taken its turn and everyone from the region of Liverpool is known as a Scouser.

Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regularly eaten today by a great number of families, including my own.

There are records showing that it was also served to the inmates of the Birkenhead workhouses way back in 1864. The recipe was much simpler then than today's refined version but was predominantly the same staple ingredients - meat, vegetables and potatoes.

Scouse can be ready made and kept for up to 2 days. Keep it covered in a refrigerator and reheat in a saucepan. Most people prefer the added depth of flavour that reheating adds.

Blind scouse was a variation on the above recipe and was eaten by the poorer people as it was cheaper to make because it did not contain meat.

Is that Scousing steak, then?

[bWY39]

Bread and Jam Fritters

Mix together ¼ lb. of flour and a pinch of salt,
make a hole in the middle and break in an egg.
Mix smoothly, add gradually ¼ pint of milk.
Beat this batter well and let stand.
Cut about 4 diamond-shaped slices of bread and make them into jam sandwiches.
Dip each in the batter and drop them into the boiling fat;
fry until brown, then drain them well on kitchen paper.
Sprinkle with sugar and they are ready to serve.

[sugarmamma]

Originally Posted by bWY39

Bread and Jam Fritters

Mix together ¼ lb. of flour and a pinch of salt,
make a hole in the middle and break in an egg.
Mix smoothly, add gradually ¼ pint of milk.
Beat this batter well and let stand.
Cut about 4 diamond-shaped slices of bread and make them into jam sandwiches.
Dip each in the batter and drop them into the boiling fat;
fry until brown, then drain them well on kitchen paper.
Sprinkle with sugar and they are ready to serve.

Okay. I don't even like sweets and I have to try these! I bet if I used jalapeno jam or a mushroom pate?????

[Harrysmum]

Originally Posted by sugarmamma

Okay. I don't even like sweets and I have to try these! I bet if I used jalapeno jam or a mushroom pate?????

Works well with Mars bars, too!

[celstu1]

Vegetarian Lentil Stew

My friend made this a few years ago. It was sooo delicious I ate 3 bowls during the course of the night! Unfortunately that is how I found out I'm allergic to lentils!!!

Vegetarian Lentil Stew Recipe at Epicurious.com

[Smokey2011]

I look for cuts of meat on sale and cube them up myself for stew- anything with a little fat on it. I also look for cheapo bottles of red and white wine to use for cooking, not drinking. Also been adding a few dashes of balsamic vinegar to my stews lately and getting rave reviews.

Here's a recipe for crockpot "Chocroute", a great way to use those buy one-get one kielbassa my local grocery stores are always having:

1 package fresh sauerkraut from the deli case (or canned)
2 kielbassa sliced thick
1 onion, diced
2 cloves garlic, minced
4 thin skinned potatoes, large dice
1 can white beans, drained
1 tablespoon caraway seeds
cracked pepper to taste
1/2 to 1 cup white wine
Diced ham or spicy sausage (optional)

Dump everything into the crockpot and let it go until
potatoes are cooked.