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Here’s a classic! Easy too. The only thing you need is a little patience. But it’s well worth the wait!

beefstew-craigclaibourne-raudette

Easy Beef Stew
via the ny times

4 pounds lean, boneless chuck steak
¼ cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
½ teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped

Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer (I ended up cooking mine in 2 batches because the pot wasn’t big enough). Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly. Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

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It’s that time of the year again, soup and stews almost every week! Any my favorite flavor boost – a little beer! Check out this amazingly simple cabbage stir fry, packed with flavor and warmth.

Cabbage-Roll-Rice_simply_stacie

Cabbage Roll Rice
adapted from simply stacie

2 cups cabbage, roughly chopped
1 lb. ground beef
1 tsp Worcestershire sauce
1 tsp salt
1 tsp paprika
1 onion, chopped
3 cloves garlic, minced
2 tsp italian seasoning
28oz can diced tomatoes
1/2 cup water
1/4 cup beer
1 cup Uncle Ben’s Converted Rice

Add ground beef, onion, garlic, Worcestershire sauce, salt and paprika to a large saucepan over medium heat. Cook until the ground beef is browned (about 10 minutes). Stir in italian seasonings, cabbage, diced tomatoes, water, beer and rice and bring to a boil. Once boiling, reduce heat to medium low. Cover and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Stir before serving. Serve hot.

I was talking to my lovely friend the other day about how I just haven’t had it in me lately to do anything particularly interesting for dinner. She mentioned one of her favorite quick meals is Zataran’s Jambalaya, jazzed up with extra veggies. Thanks Rebecca! This was awesome and just what we needed after a long day.

rebeccas_jambalaya_recipe_raudette

Zataran’s Jambalaya Mix (family size)
1 lb chicken sausage
2 stalks celery, diced
2 small yellow onions, diced
3 bell peppers, diced — I used: 1 red, 1  yellow, 1 green
32oz of chicken broth
15oz can of black beans, rinsed and drained
15oz can of diced tomatoes
1 Tbl olive oil
1 bunch green onions, diced

Warm the oil in a large pot, add the chicken sausage, breaking it up a bit. Add the Jambalaya Mix and Chicken Broth. Bring to a boil and then bring temperature back down to low. Let simmer for about 20 minutes. In the mean time, saute the celery, onions and peppers, for about 10-15 minutes. Once the rice mix is done, add the tomatoes (with juice), beans and the sauteed vegetables. Stir in half the diced green onions, reserve the rest for garnish at the end. Serve hot!

It’s been so long! But stews have been calling me. And this is the perfect transitional stew. Fresh, bright ingredients that still feel right on a warm summer night, but warm and filling enough as the weather starts to turn. Plus, anything with fresh peas and ricotta is bound to be amazing.

fregola with green peas mint and ricotta

Fregola with Green Peas, Mint and Ricotta
via bon appetit

1 1/4 cups fregola (can substitue pearl couscous, if you’re having trouble!)
2 tablespoons olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2 1/2 cups chicken broth
Freshly ground black pepper
Kosher salt
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

Cook fregola in a large pot of boiling salted water until very al dente, 6-8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes. Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency. Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

 

The flavor and colors of this dish are so inviting. It’s definitely a comfort food dish, but outside my usual comfort zone of spice combinations. It’s not spicy, just flavorful and warm. I forgot how much I love eggplant too! This made a bit more than I was expecting (something like 6-8 servings over the usual 4-ish that my recipes are), I’m thinking I’ll shred the leftover chicken and mix it with the sauce into a big stew (easily schlepped to work that way!)

Morrocan Inspired Chicken _ raudette

Moroccan Inspired Chicken
via eatgood4life

2 Tbsp olive oil
2 onions, chopped
6 large garlic cloves, chopped
2 Tbsp Hungarian sweet paprika (any other paprika will do)
1 1/2 tsp salt
2 tsp turmeric
2 tsp ground coriander
2 tsp fennel seeds, ground
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground ginger
2 medium tomatoes, chopped
2 cups water
1/4 cup fresh lemon juice
6 organic chicken thighs, fat removed
12 chicken drumsticks
1 large eggplant, unpeeled, cut into 1-inch cubes
2 Tbsp marjoram
1/2 cup whole blanched almonds or slivered almonds
Chopped fresh cilantro
2 cups couscous, cooked according to directions

Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.
Arrange all chicken in a single layer in the pot and spoon some sauce over (if the pot isn’t big enough, use a second medium sized pot and transfer half of the sauce). Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.
Start your couscous. Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Serve chicken over couscous with a spoonful of sauce on top. Sprinkle with almonds and cilantro.

 

I love this twist on a typical corn chowder! So much healthier too! With coconut milk instead of your traditional heavy cream, this soup has a satisfying heartiness without all the extra heaviness. And with a little chili pepper, it has just the right amount of kick. Might even toss in a bit of chicken next time for some extra protein. This is an awesome base for so many great additions, but is definitely delicious all on it’s own!

thai corn chowder

Thai Inspired Corn Chowder
via the kitchn

1/2 yellow onion, diced
2 medium Russet potatoes, peeled and cut into 1/2-inch cubes
1 Thai chili pepper, finely chopped, optional
3 tablespoons finely grated lemongrass
4 cups corn kernels (frozen or fresh from 4 corn cobs)
4 cups chicken or vegetable broth
13.5 oz can coconut milk (1 2/3 cup)
Olive oil
Salt to taste
Roughly chopped cilantro and lime wedges, for serving

Coat the bottom of a large pot with olive oil and place over medium heat. Once the oil is hot, add the onions and a pinch of salt. Sauté until translucent. Stir in the potatoes, chili pepper, lemongrass, and a pinch of salt. Add a splash of broth, cover, and cook until the potatoes can be easily pierced with a fork, 5 to 8 minutes. Remove the lid, stir in the corn and cook another two minutes. Add the remaining broth and bring to a simmer, then remove from heat. Stir in the coconut milk. Serve warm, garnished with cilantro and lime.

Still on a soup kick! My darling husband made this one for me. It was wonderful to come home on such a cold night to a warm house and a warm meal. This spicy, creamy, hearty stew really hits the spot. Great job babe!

sausage potato spinach soup

Sausage Potato & Spinach Soup
via damn delicious

1 tablespoon olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
1/4 cup heavy cream

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.