Posted on 10/25/2021 8:23:28 AM PDT by mylife
This time of year, few things are as satisfying as a rich, hearty stew. We've got plenty of dishes to keep you going until spring, from paprika-scented Hungarian goulash and Tuscan bean, bread, and vegetable stew to meaty carne adovada and chicken stews that come together in just half an hour in the pressure cooker. Find them all in our collection of 15 stew recipes to fight off the winter.
Beef All-American Beef Stew 20170212-stew-recipes-roundup-01.jpg J. Kenji López-Alt Our version of a classic American beef stew is made with mushrooms, onions, carrots, peas, potatoes, and beef chuck roll. We build the stew slowly to layer flavors and add in a trio of umami boosters—Worcestershire, anchovies, and soy sauce—for extra savoriness. The beef should be perfectly tender in about 2 1/2 hours. It's tempting to let it go longer, but the meat will start to dry out.
Get the recipe for All-American Beef Stew »
Rich and Flavorful Guinness Beef Stew With Potatoes
Guinness stew sounds great, but the problem is that after a few hours simmering away the relatively light beer gets completely lost. To make Guinness stew that really tastes like Guinness, we reinforce the coffee and chocolate flavors of the beer with actual coffee and bittersweet chocolate. Beyond those secret ingredients, the stew isn't too different from our American version.
(Excerpt) Read more at seriouseats.com ...
Pickapeppa is good stuff.
Yum!
If you have a Tuesday Morning store near by they often have cast iron/enamel dutch ovens fairly cheap... great for stews and soups.
Ma! hand me my dunkin bread!
WHOA - takes me back to my old Unitarian days...
Don't be afraid to use beef boullion in goopy form.
The best is soup from the week’s leftovers.
That bay leaf in the chicken soup is against all chefs’ rules. Never put anything on the plate that isn’t edible. Well, ok, if your really want to eat it...
Guess you’ve never had vegan bread bacon. Yeah, vegans are always trying to make everything taste like meat, sigh.
Roll a slice of bread thin with a rolling pin. Cut it into 3 slices. Dunk the slices into a mixture of soy sauce, liquid smoke, maple syrup, Worcestershire, garlic powder and pepper. Fry the slices.
Poor plants have feelings, too!!!
Try to find a used Le Creuset at a yard sale or thrift store.
Just for flavoring. It is supposed to be removed before serving starts.
I tried Julia’s all day long bourguignon recipe. Once. Never again. Not worth the time and effort.
Serious Eats would faint knowing I made sausage potato soup last week with potato flakes. The pot was empty the next morning.
i use both barley and potatoes
if you like mushrooms i chop them up with the onions
petite diced tomatoes, get the marzipan ones if you can
Potatoes and barley together--exceeds the household limit for carbs.
barley ups your protein content though
and you don’t have to use a lot
I grew up on boiled beef and beef stew and didn’t like either. The only vegetable in the boiled beef I did like was cabbage.
And if i could only have one vegetable the rest of my life -— it would be cabbage, Just think of the things you can do with cabbage that you can’t with any other vegetable!!!!!!! Stuffed, creamed, stir fried -— and on and on.
Sucks when Mom cant cook.
The $2600 was proven fake news it’s not in the reconciliation bill at all. That is the theoretical tax if agricultural methane emissions were taxed at the same rate as the oil and gas industry which is what is in the bill specifically by name the oil and gas industry. It was some study group hyperventilating over theoretical tax.
100% debunked.
Barley! So good, so often underated. I like it better than rice. Ever try barley in place of rice in stirred fried rice? Yum. And barley soup?? I want it all!
That carne adovada looks delicious... might have to try that this weekend!
I’m sure it will be delicious
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