Favorite stew recipe?

Question

It's cold and rainy here and my BF asked me to make a stew for him. So, instead of going the typical route of just beef and vegetables, what else could I add to make it different and tasty?

What are some of your favorite stew recipes? What's something interesting I could add?

It would also have to freeze well, so he can take it to work with him the next few days!!

Answer 1

IRISH BEEF STEW  

4 lbs. beef, chuck or round cut into 2 inch squares

4 tbsp. shortening

2 qts. boiling water

Juice of one lemon

1 tbsp. Worcestershire sauce

2 cloves of garlic, minced

1 lg. onion, minced

4 bay leaves

2 tbsp. salt

1 tsp. pepper

1 tsp. paprika

2 dashes of ground cloves

2 tbsp. sugar

2 small cans white onions

2 lg. cans Irish potatoes

2 bunches carrots, quartered

2 pkgs. pie crust mix

1 c. flour

Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.

Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.

Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.

Answer 2

OLD-FASHIONED BEEF STEW

Ingredients

3  tablespoons all-purpose flour

16  ounces, or more, beef stew meat, cut into 3/4-inch cubes - I like mine very meaty

2  tablespoons cooking oil or Extra Virgin Olive Oil

3  cups vegetable juice - like V8

1  cup water

1  large onion, cut into thin wedges

1-1/2  teaspoons instant beef bouillon granules

3 teaspoons crushed Italian seasoning

1 teaspoon crushed red pepper

1/4  teaspoon black pepper

6  cups cubed potato (about 6 medium)

1-1/2  cups frozen cut green beans

1  cup frozen whole kernel corn

1  cup sliced carrot (2 medium) or 1 cup frozen sliced carrots or 1 16 ounce bag of frozen or fresh baby carrots

1  cup frozen green peas



Directions

Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, bouillon granules, Italian seasoning, crushed red pepper and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.

Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender.  

Slow-cooker directions: Prepare and brown meat as above. In a 3 1/2- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, bouillon granules, Italian seasoning, crushed red pepper and pepper. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

NOTE:

In place of the vegetable juice, 1 cup of water and beef bouillon granules, you can use 8 cups of water and 6-8 beef bouillon cubes - I like to use the Knorr brand.

In place of the green beans, you can use a package of frozen mixed veggies.

WA

Answer 3

Trinidadian Stew Chicken

    * 1 (4 pound) whole chicken, cut into pieces

    * 3 tablespoons finely chopped green onion

    * 3 tablespoons chopped fresh cilantro

    * 1 teaspoon minced garlic

    * 1 teaspoon chopped onion

    * 1 teaspoon salt

    * 1/2 teaspoon ground black pepper

    * 1 tablespoon vegetable oil

    * 1/4 cup brown sugar

    * 1 cup water

    * 1/2 cup canned coconut milk (optional)

    * 1 teaspoon red pepper flakes (optional)

    * 2 tablespoons ketchup

    * 1 tablespoon butter

DIRECTIONS

   1. Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.

   2. Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.

   3. Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

Answer 4

My own favourite is my special Beef Stew (or Casserole).

All done by sight and taste:

Brown cubes of stewing or braising steak in a minute amount of oil in an ovenproof casserole dish with a lid.  Remove onto a plate.

Adding a little more oil if necessary, add sliced onion to pot and lightly fry until softened.  Remove and add to plate of meat.

Slice carrots into rounds (not too many, about two or so, or the stew will be sweet); celery (perhaps about 2-3 sticks) into slices.  Add to pot and sweat for a few minutes.  You can add other vegetables too, like swede or whatever you like that will take time to cook.

Then add the meat and onions to the casserole, along with some crushed garlic.  I like to add a few squishy tomatoes too, removing their skins first.  Stir in about a tablespoon of plain flour – don’t worry about lumps, they will disappear.

Add as much red wine and/or stock just to cover, stirring well.  Bring to boil.

Place lid on casserole and put in oven at about 325F for 2 hours.

Then wipe down as many button mushrooms as you like and add to casserole, stirring.  At this point, you can add slices of smoked streaky bacon, cut into 1" slices, or lightly fry small rolls of bacon each made from half a rasher.  Add these for a lovely smokey taste.

Cover casserole and replace in oven for a further hour or so.

Extras: for the last ten minutes, just a very little finely grated lemon rind can add a great extra dimension.  You can also put in a handful of raisins or sultanas if you fancy it.

Serve with roast potatoes and any vegetable you like, or a creamy mash.  Delicious.

It's even better heated up the next day.  You can freeze portions too, but there's never enough left here for that!

Answer 5

Lamb & Root Veggie Stew

Ingredients

1 onion minced

4 pieces of celery chopped up good

2 cloves garlic crushed or minced

2 pounds of lamb stew meat - trim off any excess fat

2 white potatoes peeled & diced into chunks

1 yam or sweet potato peeled & diced into chunks

2 parsnips peeled & diced into chunks

1 butternut squash peeled & diced into chunks

8 cups beef stock

1/2 cup red wine (optional)

2 small cans of tomato paste

1 tsp. of curry powder (optional if you don't care for curry)

1 tbsp. of tarragon

1 tbsp of parsley

1 tsp. of cumin

1 tsp of coriander

Salt and pepper to your taste

Put about 1 tablespoon oil in stock pot, throw in onion, celery and garlic.

Sautee lightly for about 5 minutes. Remove from pan onto a plate, set aside.

Lightly dust lamb stew meat with flour.

Add a tad more oil to stock pot and brown lamb in same pan that you sautéed veggies.

Once browned on all sides, toss sautéed veggies back in pot.

Pour in beef stock, wine and root vegetables.

Bring to slow boil.

Add tomato paste and spices.

Reduce heat to a simmer and cover pot for about 30 minutes.

Root veggies should be fork tender.

Taste and adjust seasoning if necessary.

Serve with chunks of bread for dipping.