Hearty yummy STEW (or SOUP) recipes wanted
I'm home with a newborn & toddler, & want to make some stews (or hearty soups). Looking for some great recipes, but not too difficult of ingredients as I'm only accessing the local supermarket for now. Both meat & vegetarian recipes wanted please! I did some searches, but not much new coming up, and I want ones that people can vouch for as yummy! TIA
Vegetable Stew -- not especially creative but very good. Ingredients are easy, too.
-1 can creamed corn
-1 small can tomato paste
-2 chopped carrots
-1 bunch chopped broccoli (frozen would work, I guess)
-2 chopped celery sticks
-1/2 pound frozen peas
-1/2 pound frozen corn (in addition to the creamed corn... I like corn)*
-Onion, yellow bell pepper - Whatever other vegetables look good
-Simon & Garfunkel seasonings (parsley, sage, rosemary & thyme), garlic + whatever else... basil & oregano will make it taste like spaghetti sauce -- you can decide if you want that
-Salt & pepper to taste
Combine all this in a big pot. Bring to a boil, then turn heat to low and simmer for 90 min - 2 hours, stirring occasionally. The carrots are the hardest thing in there, so when they're soft, the soup is ready.
The vegetables will release enough water to make a thick stew-y constistency. Add more water or stock if you want a "soupier" soup. Tastes just as good puree'd with an immersion (or regular) blender, if you want it smooth.
*a diced potato or two also works well if you want starch but not tons of corn
P.S. when I went on a diet a couple years ago & lost 90+ pounds, this was one of the only satisfying dishes I could eat & still lose weight.
I like to cook on weekends and freeze individual portions using a Foodsaver for use during the week when not everyone can eat dinner together. Yesterday, the market had BOGO chuck roast on sale. I made a traditional pot roast with pearl onions, carrots, leeks, and dried mushrooms and cut up the 2nd roast into cubes for beef goulash as well as homemade sweet & sour cabbage soup. I also make a delicious beef mushroom barley soup with beef chunks and several kinds of mushrooms, which can turn into a meal with some hearty artisanal bread and salad. Homemade chicken stock (secret ingredients = parsnips and leeks) can be turned into mushroom soup, chicken noodle and chicken rice easily. You can marinate and freeze bonless, skinless chix breasts as well as London Broil in marinade for those "crazy" days we all have. I also buy the 7 lb. Perdue roasting chickens, roast for one meal, and use leftovers in chicken hash, chicken crepes, chicken tettrazini, etc. Chicken paprikash is like a chicken stew can be made ahead and frozen without the sour cream. Let me know if you need recipes for any of this, my source is the local grocery store as well.
Beef Mushroom Barley Soup
2 lbs. chuck bones
1 lb. cubed chuck/pot roast meat
2 T beef base
2 onions (large yellow)
4 carrots, sliced
3 ribs celery, sliced
16 oz. bag, frozen corn, optional
1 cup medium pearl barley
2 oz. dried mushrooms (combo is better, shitake, button, etc.), soaked for 30 min in warm water
16 oz. fresh button mushrooms, cleaned and sliced
16 oz. can diced tomatoes (optional)
Salt & pepper to taste
I use 16 qt. soup pot, halve ingredients for 8 qt. Grind onions, carrots & celery in food processor. Brown or roast soup bones and chuck meat till well browned. Deglaze roaster or soup pot with beef base diluted in 1 qt. water. Add all vegetables except corn. Add enough water to cover meat and strained mushroom soaking water too (make sure to strain, mushrooms can be dirty), usually 4-5 more quarts. Add salt & pepper to taste. Bring to boil, uncovered, skimming scum off occasionally, Lower heat to simmer, partially cover, and cook for 3 hours. Add pearl barley, stir well, cook 1 more hour. You really need to stir after barley is added. Just before soup is done, add frozen corn, if using. Adjust salt and pepper to taste again. This soup freezes well, but be careful refrigerating, as pearl barley will expand so much, broth will be gone. This with a salad and artisanal bread is dinner in our household many nights in winter.
chuck roast cut into little pieces and browned - about 2 pounds
crushed tomatoes - large can
sweet corn - one can
kidney beans - one can or about a cup homemade
white beans - one can or about a cup homemade
celery - two stalks cut into half inch pieces
carrots - two or three cut into one inch pieces
one medium rutabaga peeled and cut into half-inch pieces
potatoes - two or three cut into about half inch pieces
Brussels sprouts - one package frozen
onions - two medium sized ones chopped
Fordhook limas - one package frozen
green beans - one or two cans
green peas - one package frozen
one package frozen okra if you can find it
V8 juice to suit your tastes
a couple of tablespoons Worcestershire sauce
about a tablespoon of Heinz steak sauce
dash of tabasco
a little garlic
salt and pepper to taste
Simmer all night in a crock pot...
Serve it with cornbread.
We like to break a few ounces of spaghetti into one to two inch pieces and add to a simmering pot of this soup just before serving.
Hmm, last night was Chicken and Green Chile stew with dried corn dumplings. The stew as chicken stock (garlic, celery, carrots, etc.) with the meat from the bird pulled off the bone, roasted and peeled hot New Mex chiles, seeded and chopped. Simmer together. Top with dumplings to which you've added dried corn that's been boiled with mexican oregano, pepper, red chile flakes and cumin until the corn is soft. Simmer until the dumplings are cooked.
Sorry, it's not more precise. It was a fly-by-wire night.
One of my all time favorites is Hamburger soup. It's basically like beef stew, but using ground beef instead of chunks. All of my family and friends love it, even the picky ones! If you like, I will write down for you. You can even add cheese to it to make a "cheeseburger chowder" It's easy and hearty, and you can put what you like and/or have on hand. Just reply if you want the basic recipe/method
If time is tight, you might want to consider a pressure-cooker. We recently got a Presto 8 quart stainless steel cooker and we've used it several times to make stew. Made one the other night that went something like this:
2 lbs of trimmed stew beef (cubed) - dredge in flour and brown in olive oil heated in bottom of pressure cooker. Brown in batches and when all are browned, return to pot (removing oil if there's more than a tablespoon or so left. If there's a nice brown roux at the bottom though, leave it - it'll thicken the stew).
Add 1 large can diced tomatoes (16 oz), 1 can beef broth, 5 peeled and cubed sweet potatoes.
Add spices as you like. We used salt, pepper, hot pepper flakes, smoked paprika (for smokey flavor).
Close up pressure cooker according to manufacturer's directions. Cook on high pressure for 20-30 minutes. Then turn off heat and let sit until pressure releases (at least 20-30 minutes), as manufacturer suggests.
When it's cooled, stir it up - the sweet potatoes and tomatoes will make a thick orange sauce. Plus, sweet potatoes are very nutritious and satisfying.
I love sausage, kale and bean soup. Whatever beans you have will work, I usually use chickpeas or borlotti (canned or dried, whichever you prefer). Any spicy sausage is good, portuguese linguica is traditional but I've used chicken andouille with good results. And any leafy green, swiss chard, collards, or spinach will work. You can add a couple small potatoes if you like.
Proportions: 12 oz. sausage, 1 can (15-20 oz) or 3/4 c. dried (then soaked and pre-cooked) beans, and 1 large or 2 small bunches of greens. Add a few cups of stock, extra garlic if you like, a bay leaf or two.
This is a chicken stew that is made in the oven. I can vouch for it's deliciousness.....You can adjust the amount of the carrots, onions and chicken pieces to suit yourself, I do.
STEWED CHICKEN THIGHS
1 pound (about 8) carrots, cut into thirds
2 onions, cut into 1-inch pieces
8 chicken thighs
1 teaspoon salt
1/4 teaspoon pepper
2 cups water (I use a good broth or stock)
1 bay leaf
3 whole parsley stalks
2 tablespoons chopped fresh parsley
Set the oven at 375 degrees. Have on hand a heavy-based casserole (about 2 1/2-quart capacity).
Put the carrots and onions in the bottom of the casserole. Remove the skin (or not) and excess fat from the chicken. Fold the sides of the thighs under the bone to make neat edges. Set the thighs on the vegetables. Sprinkle with salt and pepper. Pour the liquid over the chicken. Tuck the bay leaf into the pan at the side. Lay the parsley stems on the thighs.
Set the pot over a medium-high burner and bring the liquid to a boil. Cover with the lid and transfer to the oven. Cook for 1 hour or until the chicken is cooked through and the vegetables are tender.
Discard the parsley stalks. Divide the mixture among 4 deep plates, sprinkle with chopped parsley, and serve at once.
ANDUOIE, KALE, WHITE BEAN, & POTATO SOUP......MMMMM EXCELLENT!
Ingredients; I use mostly organic prepared ingredients because they contain far fewer ingredients/additives and generally no wheat or other gluten laced additives.
1 lb of 1/4" sliced organic Andouie Sausage. I used the Uncle something or another brand that's readily available.
8 cups of low sodium organic chicken broth
1 head Kale washed, chopped in strips and remove tough stems
4 roma tomato's, drained, seeded, and diced
2 cans of white beans washed and drained
1 large white onion chopped
3 garlic cloves chopped
Kosher salt at the end so not to over salt
Fresh ground black pepper to taste
2-3 cap fulls of balsamic or red wine vinager
2 thick cut Russett Potato's or Yukon Gold (Wait a little longer to add the Yukon as they are much softer...much tastier as well)
Brown sausage in large soup pot
Add chopped onion to pot and cook for 2 minutes
Add garlic and potato chunks and sautee for 2 minutes
Add Kale and sautee for 2-3 minutes stirring until wilted evenly coated
Add chicken broth and vinegar and bring to a boil and then simmer with cover for 40 min.
Add chopped tomato, white beans, and kosher salt and simmer covered for 20-30 minutes or until desired doneness.
Serve with warm crusty bread or corn bread. Enjoy!
Please report back. Thanks. Alex.
ok, I must ask this basic question....with all of the cooking I do, I've never made anything with sausage- and my husband loves it, but he always just grills it whole. when cooking with it in stews like this (and I have a nice looking jambalaya recipe to make soon) do you just slice it up as it comes in the package, or do you remove that casing stuff that's holding it together? I just want to be sure I'm doing the right thing- thanks
When I use (turkey or chicken) sausages in a recipe, I usually cook them on a grill pan, slice into 1 1/2" - 2" diagonals, then add to other ingredients in the pot. I made jambalya last week and this is the method I used.
However, there are some recipes which specify the direction to remove the meat from the casing.
I do a ton of grilling and do not typically make dishes with sausage. I grew up eating a lot of Spanish, Mexican, Cuban food, etc. Many Portugese and Spanish soups/stews include garliky Linguica or Spanish Chorizo sausage. Anyway, I thought I would try and replicate one of those tasty soups but couldn't find any Spanish (not the Mexican variety) chorizo or Portugese Linguica so I ended up using Andouie Sausage instead. I don't remove the casing. Slice the sausage straight out of the pack into 1/4" pieces and then brown it in its own fat. Try this recipe, it's really tasty.
I typically use red wine vinegar but ran out, I used the balsamic this time around. I must say though that the balsamic seems to get lost in the flavors. The red vinegar seems to impart more flavor. Don't use more than 2-3 cap fulls. Oh, and do not use any sweet vinegars like apple cider or rice vinegars...makes for really sweet soup, bleh!
Just had another idea - pot pies which are easy on the crust heavy on the stew. I made a bunch and froze them uncooked. We had one for dinner last night and it was fantastic. It takes about 2 hours in the oven, but is super warm and comforting when it comes out.
I have used Ina Garten's recipe and was really happy with it.
Trust me making stews in the microwave is delicious..Microwave's are more than popcorn poppers lol...Here are two I use for you to try:
BEEF RAGOUT -
2 tbsp. butter or vegetable oil
1 garlic clove, minced
1 cup coarsely chopped onions
2 pounds boneless beef stew meat
3 tbsp flour
6 carrots, cut into 1 inch pieces
2 cups beef stock
2 tbsp. tomato paste (optional, for a richer gravy)
1/2 tsp fresh chopped thyme
1/4 tsp. pepper
In a 3 quart casserole combine the butter or oil, and onions. Cook on HIGH for 3 to 5 minutes or until the onions are tender, stirring once.
Meanwhile, in a large Ziploc bag toss the meat and flour to coat. Add the meat to the onions. Cover tightly and cook on HIGH for 10 minutes, or until little or no pink colour remains, stirring after 5 mins to move the less cooked pieces to the outside.
Stir in the remaining ingredients. Cover again and cook on HIGH for 7 - 10 minutes or until the liquid is boiling; stir. Cover again and cook on MEDIUM for 49 - 60 minutes or until the meat is tender, stirring once or twice. Let stand covered for 19 minutes. (If having potatoes, or a vegetable, cook at this time if you plan to serve them with your stew)
Beef and Pork Ragout: Substitute 1 pound pork, cut into cubes for 1 pound beef cubes. This combination gives an interesting flavour.
Brazilian Braised Beef with Coffee: Substitute 1 cup strong freshly brewed coffee for 1 cup beef broth. Coffee adds a rich flavour that most people won't detect as coffee.
Beef Ragout Blanc: Substitute 1 cup dry white wine for 1 cup broth.
New England ragout with Turnips: Substitute 2 pounds turnips, cut into 2 x 1/2 inch strips for carrots.
Beef Ragout with Sour Cream: At the end of cooking and before standing time, stir in 1 cup sour cream.
Boeuf Bourguignon -
As is done in the classic Beef Burgundy, the mushrooms and small onions are cooked separately at the end to retain their individual texture and buttery flavour. Serve with boiled potatoes, noodles, or rice and crusty French bread.
2 strips of thick bacon, cut into 1/2 inch pieces
2 garlic cloves, minced
1 cup coarsely chopped onions
2 pounds boneless beef stew meat
3 tbsp flour
1 carrot sliced
1 cup beef broth
1 cup Burgundy or Chianti wine
2 tbsp. tomato paste
1 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
1 pound small white onions
2 tbsp butter (I use only 1 tbsp only)
1 pound whole mushrooms, trimmed
2 tbsp chopped fresh parsley
In a 3 quart casserole combine the bacon, garlic, and chopped onions. Cook on HIGH for 3-5 minutes, or until the onions are tender, stirring once.
Meanwhile, in a large Ziploc bag toss the meat and flour to coat. Add the meat to the onions. Cover tightly and cook on HIGH for 10 minutes, or until little or no pink colour remains, stirring after 5 minutes to move the less cooked pieces to the outside.
Stir in all but the last 4 ingredients. Cover again and cook on HIGH for 7 to 10 minutes, or until boiling: stir. Cover again and cook on MEDIUM for 40 - 60 minutes, or until the meat is tender, stirring once or twice. Let stand, covered, for 10 minutes before serving.
During standing time, in a 1 quart casserole combine the small onions and butter. (I use less butter here about 1 tbsp only). Cover tightly and cook on HIGH for 6 - 8 minutes, or until tender, stirring once. Add to stew.
Place the mushrooms in the same casserole. Cook, uncovered, on HIGH for 3 - 6 minutes, or until tender, stirring after 2 minutes. Stir into the beef stew. Sprinkle with fresh parsley.
Basically the same recipe you can substitute beer for the liquid and make Carbonades Flamandes. Just don't use a hoppy beer or your stew will probably taste too bitter. I prefer darker beers for making Carbonades. Unibrue Trois Pistoles or New Belgium Abbey are good choices that are pretty readily available. I've made it with Schlenkerla Rauchbier to give it a nice smoky component too.
My family's favorite for three generations is chicken and dumplings (the bisquick kind), it's SO easy and hearty and yummy. Best of all it's from the Cambell's Soup Cook Book recipe.
8 chicken thighs (I used bone-in)
2 T. butter
2 stalks celery, chopped
2-3 medium carrots, chopped
1 large onion, chopped
1-2 garlic cloves (minced or pressed)
8 oz. mushrooms, sliced or quartered
1/3 c. fresh parsley, chopped
1 28 oz. can tomatoes
1 T. tomato paste
2 c. (1 can) low sodium chicken broth
1 c. red wine
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried rosemary
pinch red pepper flakes
Heat dutch oven over med. high, adding evoo and butter. Salt and pepper chicken thighs then brown in batches. Remove from chicken from pan and pour off all but 3 T. grease. Add celery, carrots, onion, garlic, and mushrooms and saute until onions are beginning to brown. Add tomatoes (crushing in your hand as you add them) and any juices, tomato paste, broth, parsley, wine and spices. Bring to a boil, then cover, turn down heat and cook til done (I usually let it simmer about an hour). Adjust salt and pepper before serving and garnish with additional chopped parsley. (My husband likes the sauce so much that when we've eaten all of the chicken we use it as a base for soup, adding additional leftover veggies). Enjoy!
Is this a stew- do you remove the meat from the bone or is it more like a chicken dish, served as whole pieces? Does look tasty, have you ever tried with breasts though?
I'm loving getting all these new recipes, now if only the baby could learn how to sleep not in my arms so I can try them:)
Yum -- such a good thread.
I love stews and have *really* enjoyed Clifford Wright's "Real Stew" cookbook. I especially like the recipes for Spinach stew, bouillibaise (sp?) and the curried chicken and sweet potatoes.
I love Carbonnade, a belgian beef stew.
Buy a 2-3 pound piece of meat that would be good for stewing and cut it into 1 1/2-2" cubes, dredge those in flour, salt and pepper, and brown on all sides in melted butter. Then pour over equal parts beer (I use an amber lager) and water and add a few sprigs of fresh thyme. Simmer it on low for 2-3 hours until the meat is very tender, adding beer to keep the meat covered (except for the last hour, when you should add water or it will taste to beery). When it's about an hour from done, add some baby carrots, and when its about 15 minutes from done, add some sliced portabella mushrooms. Add red wine vinegar and brown sugar at the end of cooking to taste (for me, usually about 1 tsp vinegar and 1-2 TBSP brown sugar).
It's traditionally served with boiled new potatoes, but we serve it over mashed potatoes.
Clearly we have lots of white bean fans here...for good reason! Here is my White Bean and Sausage Stew, which always gets raves (make a big batch, it freezes very well):
WHITE BEANS WITH SAUSAGE
1 package dried Great Northern White Bean
Chicken broth (lots)
1 lb precooked smoked sausage (I like using Turkey sausage) sliced on the diagonal about 1/4 inch to a half inch thick
1 package sliced white mushrooms
3 to 4 cloves garlic, chopped or minced in a press
1 large sweet yellow onion, chopped
salt and pepper
- rinse the beans and pick through them
- Let soak over night in chicken broth in a large dutch oven (I just leave it covered on the stove but you can put it in the fridge if it makes you nervous or just use water. I find soaking them in broth adds a lot of flavor)
- Drain them the next morning, rinse them well, then refill the pot with more chicken broth, about an inch over the beans
- Bring to a boil
- As the beans slowly start to boil, in a large skillet brown the sausage. Dump the sausage in the pot with beans.
- Then saute the onions in the sausage fat, adding a little olive oil if need be. When the onions are soft, add the garlic, saute for a few minutes more then also add them to the beans. Once the beans hit a boil, turn them down to a simmer.
- Chop the sage very fine, or, in a morter and pestle, grind the sage with a little broth to a paste. I use a lot of sage, about 10 leaves at least. Add to the pot, along with the mushrooms, and lots of rosemary, at least two large stalks of leaves (I do this all by taste, it is hard to put too much)
- Add salt and lots of cracked black pepper. Be careful only with the salt, depending on how much salt your chicken broth has in it.
- Let the beans simmer a few hours, tasting as you go and skimming the foam from the top. I like them very flavorful. I also like the beans thick, with just a touch of broth, not a soup, but enough broth that you can eat it with bread to sop up juice. You can add chicken broth as needed.
Serve with a green salad and lots of good crust bread, some red wine and you have a wonderful, hearty dinner.