Recipes: 2. Soup/Stew

[pinkbunny]

C'mon, guys, this is an attempt to get people to actually share recipes, instead of just, y'know skirt around them. Here's an example, my grandad's beef stew recipe:


Gang-Gang’s Stew


Ingredients:

2.5 lbs beef stew meat

6 carrots(1 pound)

5 onions(~1 pound)

4 good size potatoes (a little over a pound)

1 package brown gravy mix

Salt and pepper and lemon pepper to taste



Directions:

Cut meat to manageable chunks. Sear meat. Add salt, pepper, lemon pepper, and parsley flakes to draw out meat.

Put in pressure cooker. Cut carrots. Add carrots. Cook under pressure 10-15 minutes.

Dice potatoes and onions, remove top of pressure cooker. Add potatoes and onions and gravy mix, put back under pressure cooker. Add enough liquid to cover vegetables. Cook 10-15 minutes.

Check for seasoning about after through.


*Note: Pressure cooker has to build up pressure first, before cooking time officially starts. Can cook for a longer time in pot.
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Alright, who has some recipes they want to share?

 

[Windini]

I'll post here eventually, I promise!

It hasn't been cold enough to delve into soups & stews this winter.

 

[JohnnyTyler]

Wonder if we can create a subsection for this?

 

[Geezer]

I make a stew and make in a cast iron Dutch oven on the grill. It is awesome!

I start with shoulder roast and cut it up into about 1 inch cubes and throw it in the pot. Then I cut up 1 bell pepper, 1 large onion, some carrots, and some potatoes and toss all of them in on top of the beef. Then, I add a little salt and pepper. Last, I pour V8 juice over everything, I use the whole bottle, not sure what size it is, it's a little smaller that a 2 liter drink bottle.

I put the lid on the pot and put it on the grill and cook around 300 degrees for about 3 hours. It always turns out delicious. You can do it in the oven or perhaps on top of the stove. Just cook it slow so the beef will be tender. It's very easy to fix and is a big it every time I fix it.

 

[Deplorable me]

Lemon pepper in beef stew! Hmmm, oh well, to each his own,

 

[pinkbunny]

Lemon pepper in beef stew! Hmmm, oh well, to each his own,

Yeah, he added lemon pepper to everything.

 

[Diablos]

put meat, taters, carrots (and any leftover veggies in the fridge) in the dutch oven, cover with water (beef broth if you have it) and put a handful of bouillon cubes in (omit if using broth). season to your liking (salt, pepper, etc). let cook a good long with at 300* or so. when its time to thicken it, grab some butter (four tablespoons should cover it) and flour to make a roux. melt the butter in a skillet and add 1Tbs of flour for each Tbs of butter, brown over low heat (dont burn it). whisk this into the stew to thicken. top with dumplings if ya like, or eat with cornbread, or biscuits.

 

[Diablos]

Starting to cool down out here, time to break out the camp oven and make some brunswick stew over the fire

 

[MLS2]

Good lord, my favorite time of the year...autumn...cool weather, leaves changing, the smell of change. And the taste of change. Yep...Stews and soups...and changing out the bar for good sour mash and scotch. And a good fire!

 

[FatboyFlash]

Chicken stock
8 decent sized potatoes diced at about 3/8"
4 carrots coarsely chopped
1/2 of an onion finely chopped
1 package of cream cheese
1lb to 1 1/2lb good smoked ham
8 oz sharp cheddar grated
Salt and pepper to taste
Fresh parsley
Couple of pinches rosemary
Tabasco to taste
Let it cook for a while, the potatoes should be very soft.

 

[wvsig]

Jacques Pépin 's Chicken Jardinière I use this as the base recipe than then adapt it to my mood. It is an amazing foundation for just about any flavor profile.

https://www.surlatable.com/product/REC-322805/

Ingredients:

• 2½ ounces lean pancetta, cut into lardons (strips about 1-inch long and ½-inch thick)
• 1½ tablespoons peanut oil
• 4 whole chicken legs (about 2¾ pounds), left whole or drumsticks and thighs separated, ends of the drumsticks and skin removed
• 1½ tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• ¾ cup fruity dry white wine
• ¾ cup water
• 12 small red potatoes (about 8 ounces), peeled
• 8 small baby bella or cremini mushrooms (about 5 ounces), washed
• 12 small pearl onions (about 4 ounces)
• 1¼ cups diced (1-inch) carrots
• 1½ tablespoons coarse chopped garlic
• 1 fresh thyme branch
• 1 cup frozen baby peas
• 2 tablespoons chopped fresh parsley

Procedures:

Jardinière means "gardener" in French, and the vegetables change according to what is in season or in my garden. The stew is easy to put together, and it gets better every time you reheat it.

Sauté the lardons in the oil in a large saucepan or a Dutch oven (the pan should be wide enough to hold the chicken in a single layer) over high heat for 2 minutes. Add the chicken pieces and sauté them, turning once, for about 8 minutes, until lightly browned. Sprinkle with the flour, salt and pepper and move the chicken around to distribute the flour evenly. Cook for 1 minute, then add the wine and water and mix well.

Add the potatoes, mushrooms, onions, carrots, garlic and thyme and mix well. Bring to a full boil, making sure that the stew is boiling throughout, then cover, reduce the heat to low, and cook for 45 minutes. (The stew can be prepared ahead to this point and reheated to serve.)

At serving time, add the peas to the stew, bring to a boil, and boil for 3 minutes.

Transfer the stew to individual plates or a large platter, sprinkle with the parsley, and serve.