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 ...
That’s like calling smokey tasting turkey strips “bacon”.
There is just one “stew”: beef, potatoes, carrots, onions, brown gravy, maybe a few peas to add color.
Boy do I disagree.
Good find, thanks!
Almost time for another Thanksgiving recipe thread.
I like stews with ingredients I can pronounce and grow myself, not have to buy at some specialty grocery store that does not exist in our area.
Thanks! I passed the link to my wife and sister.
This is great with venison and burgundy
Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon)
Vicky Wasik
We use beef chuck again for our take on boeuf bourguignon, though other cuts will work. You have lots of options when it comes to the wine—pretty much any dry red will work fine, even if it’s been open a few days too long. Because the vegetables that stew with the meat get cooked to death, we replace them with freshly sautéed ones before serving.
Get the recipe for Boeuf Bourguignon (Beef Stew With Red Wine, Mushrooms, and Bacon) »
Stew refers to meat doesn’t it? Meats should be avoided or at least de-emphasized in wintertime. Eat light. Pick at it all day while confined indoors. I just tried Hoppin’ John Soup. Takes a ham hock and a little cooked ham. Really good.
https://www.popsugar.com/food/Hoppin-John-Recipe-6842661
Thanks my, been looking for some cold weather recipes.
I’m here all winter
Note: do this in a dutch oven
Howdy
Why would anyone want to put perfectly good beef in water and boil away the flavor?
With the Biden Depression better have a Rock Soup recipe....
*Note: do this in a dutch oven*
So tell me: What kind of Dutch Oven? Walmart has a cheap one(metal) for $15. There’s cast iron and porcelain for much more out there. Should I try a thrift store? Won’t be using it that much.
Thanks.
you want a good one but the secret is to braise the venison in the wine
I made my first chili of the year a week ago.
I am happy for your virtue signaling.
Just like on the political threads.
I am a student of cooking-not a chef so it’s good to be open to positive learning.
You should try it in regards to politics.
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