Welcome to Sunday Brunch. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. One of the great things about cooking is the ability to take cheap ingredients and turn them into something that tastes wonderful. Stew is a perfect example of this. This is a cooking technique that has been around for centuries. Stew recipes may go back as much as 7,000 to 8,000 years ago. There is evidence that the Vikings had a stew that was made during their travels.
One of the most famous stews is of course the Irish Stew made with lamb or mutton. Brunswick Stew goes back to 1828 when an African-American chef named Jimmy Matthews developed the stew using squirrel as the base.
The thing I love most about stew is that it is so unpretentious. It is just good tasting and filling food that doesn’t cost an arm and a leg. I remember one evening getting a call from an old friend. His wife is sight impaired and he does the cooking for the family. I actually taught him how to cook. He called one evening, long distance, in a panic because he couldn’t find my recipe for Spicy Beef Stew in a Crockpot and he and his wife wanted it for dinner.
With the cooler weather coming in for autumn stew is the perfect recipe. Here are some of the ways I make stew. Please feel free to add your own recipes or stories about stew. Just be prepared to go nuts waiting for the Spicy Beef Stew in a Crockpot to be ready to eat because it smells so good.
Spicy Beef Stew in a Crockpot
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 pounds chuck roast -- cut in 1" pieces
4 medium potatoes -- cubed
4 medium carrots -- sliced
1 medium sweet onion -- chopped
2 cloves garlic -- minced
21½ ounces low sodium tomato soup, canned
2 cans water -- soup cans
1 cup Burgundy
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce
2 bay leaves
Coat stew meat with flour, salt, paprika and pepper. Place in crockpot.
Place rest of the ingredients in the crockpot.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Remove bay leaves before serving.
Per Serving: 382 Calories; 19g Fat (48.2% calories from fat); 21g Protein; 26g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 366mg Sodium. Exchanges: 1½ Grain(Starch); 2½ Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES: For a sweeter sauce use ½ cup of Burgundy wine and ½ cup of Tawny Port.
Pork Stew
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 pound pork loin, lean, boneless -- cubed
28 ounces low sodium chicken broth
8 ounces water chestnuts -- drained and sliced
8 ounces bamboo shoots -- drained and sliced
8 ounces mushroom -- sliced
1 cup green peas
14½ ounces no salt added diced tomatoes -- drained
1 cup celery -- sliced
1 small green pepper -- diced
8 ounces bean sprouts
1 medium sweet onion -- diced
1 large clove garlic -- minced
¼ cup low-sodium teriyaki sauce
1 teaspoon five-spice powder
½ teaspoon crushed red pepper
1 teaspoon ginger root -- minced
¼ cup red wine
1 teaspoon sesame oil
Heat oil in a large saucepan or Dutch oven. Add onion, garlic, ginger and pork. Cook until pork is browned and onion and garlic are softened.
Add rest of ingredients mixing well. Heat to boiling.
Reduce heat and simmer for 30 minutes.
Per Serving: 225 Calories; 7g Fat (27.1% calories from fat); 19g Protein; 22g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 372mg Sodium. Exchanges: ½ Grain(Starch); 2 Lean Meat; 1 ½ Vegetable; 1 Fat.
Vegetable Stew
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 large summer squash -- sliced
1 large cucumber -- sliced
8 ounces Portobello mushrooms -- baby sliced
2 large tomatoes -- chopped
1 small onion -- diced small
2 cloves garlic -- diced fine
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
6 ounces no salt added tomato paste
1 teaspoon low sodium Worcestershire sauce
1 teaspoon Dijon mustard
Remove the seeds from the squash, cucumbers and tomatoes.
Melt the butter with the olive oil in a large pan or Dutch oven. Add squash and cucumbers and cook for about 10 minutes.
Add the rest of the ingredients mixing well. Cover and cook on medium for 10 to 15 minutes or until the vegetables are tender.
Per Serving: 139 Calories; 9g Fat (53.4% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 161mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.
Southwest Chock Full of Goodies Stew
Serving Size: 10
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil -- divided
1 pound extra lean ground beef
22 ounces baked beans -- drained
2 ounces pimientos -- drained and diced
2¼ ounces black olives -- drained and diced
14½ ounces no-salt-added whole tomatoes -- drained and diced
15¼ ounces no salt added white corn -- or yellow corn drained
8 ounces no salt added tomato sauce
6 ounces no salt added tomato sauce
1 small onion -- diced
2 cloves garlic -- diced
1 cup red wine
1 cup instant rice
1 cup low sodium chicken broth
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
¼ teaspoon crushed red pepper
Add 1 tablespoon to oil to Dutch oven and heat until shimmering. Add ground beef and brown breaking up chunks. Drain and remove to a bowl or colander.
Add remaining tablespoon of oil to empty pan. Add onion and garlic and cook for two minutes.
Add tomato paste, salt, black pepper, cumin, oregano, chili powder and crushed red pepper. Mix together and cook for two minutes.
Add beef and mix together.
Add tomato sauce and wine and mix together.
Add beans, pimentos, olives, tomatoes and corn. Mix well. Bring to boil and then lower heat and simmer for 15 minutes.
Add rice and mix well and simmer for 15 minutes. Serve.
Per Serving: 315 Calories; 12g Fat (34.4% calories from fat); 16g Protein; 35g Carbohydrate; 5g Dietary Fiber; 31mg Cholesterol; 644mg Sodium. Exchanges: 2 Grain(Starch); 1½ Lean Meat; 1 Vegetable; 0 Fruit; 1½ Fat.
Serving Ideas: Goes well with cornbread.
NOTES : Mixing the tomato paste and seasonings and cooking for a couple of minutes will bloom the flavors and make them sweeter and more well rounded.
Beef and Guinness Stew
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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3 pounds chuck roast -- fat removed and cut into 2 inch cubes
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 teaspoon seasoned salt
14 teaspoon seasoned pepper
1 large sweet onion -- diced
2 tablespoons no salt added tomato paste
2 cloves garlic -- minced
2 medium Yukon Gold potatoes -- diced
2 medium carrots -- sliced
2 ribs celery -- sliced
1 tablespoon brown sugar, packed
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dried thyme
2 cups low sodium beef broth
1½ cups Guinness beer
Heat oven to 300°F.
Mix flour, salt, and pepper together. Coat the meat in the flour mixture.
Add oil to Dutch oven and heat over medium-high until oil is shimmering. Add beef and brown on all sides.
Reduce heat and add onions, garlic, and tomato paste. Cook for one minute.
Add Guinness and scrape up browned bits.
Add broth, carrots, celery, potatoes, brown sugar, Worcestershire sauce, and thyme. Mix well.
Cover and bake for 2 to 3 hours or until meat is tender. Check for seasoning.
Per Serving: 845 Calories; 42g Fat (61.5% calories from fat); 41g Protein; 18g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 393mg Sodium. Exchanges: 0 Grain(Starch); 5½ Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.
Flemish Beef and Beer Stew
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 pounds chuck roast -- boneless and cut 1 inch thick
4 slices bacon pieces, reduced fat
3 medium onions -- sliced
2 cloves garlic -- minced
4 tablespoons unsalted butter
2 cups beer -- Belgian Ale or other ale
3 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
½ teaspoon thyme
1 tablespoon parsley -- snipped
Mix the flour, salt, and pepper together and coat the meat.
Heat 2 tablespoons butter over medium heat. Brown the meat in batches and remove from pan.
Add bacon and cook until crisp.
Add remaining butter and add onions. Cook until caramelized.
Return beef to pan and add garlic and one cup of beer. Stir to get up all the brown fond. Cook for four minutes.
Add remaining beer, brown sugar, vinegar, Dijon, and thyme. Cover and cook on medium-low for 1½ hours.
Stir in parsley.
Per Serving: 481 Calories; 33g Fat (64.5% calories from fat); 27g Protein; 13g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 637mg Sodium. Exchanges: 0 Grain(Starch); 3½ Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.
Meatball Stew
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1½ pounds potatoes -- petite golden
1 small onion -- diced
1 clove garlic -- minced
1 cup frozen green beans
1 cup frozen green peas
1 cup frozen corn kernels
1 cup salsa -- extra chunky
1 cup red wine
8 ounces no salt added tomato sauce
1 tablespoon dijon mustard
1 tablespoon low sodium Worcestershire sauce
1½ teaspoons Italian seasoning
1 pound ground beef, extra lean
1 clove garlic -- minced
3 tablespoons green onions -- minced
1 cup bread crumbs
1 whole egg
1 tablespoon low sodium Worcestershire sauce
1 tablespoon no salt added tomato paste
¼ cup red wine
2 tablespoons olive oil
1 teaspoon Italian seasoning
Cut potatoes into quarters. Put into crockpot. Add onions, garlic, beans, peas, corn and salsa. Mix well.
Mix together red wine, tomato sauce, dijon mustard, Worcestershire sauce and Italian seasoning. Mix together well. Pour over vegetables and mix well.
Mix together ground beef, breadcrumbs, garlic, green onions, Worcestershire sauce, eggs, Italian seasoning and tomato sauce together. Mix well. Shape into 1 inch meatballs.
Heat oil in large frying pan. Add meatballs. Brown on all sides. Put meatballs into crockpot. Add ¼ cup of red wine to frying pan and cook stirring up all of the browned bits from frying the meatballs. Pour over top of stew.
Cook on high for 3 to 4 hours until vegetables are cooked through.
Per Serving: 391 Calories; 15g Fat (36.3% calories from fat); 18g Protein; 41g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 403mg Sodium. Exchanges: 2 Grain(Starch); 1½ Lean Meat; 1½ Vegetable; 2 Fat; 0 Other Carbohydrates.
Basque Lamb Stew
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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Marinade
2 cloves garlic -- minced
1 teaspoon dried rosemary
½ cup white wine
3½ pounds lamb shoulder -- cut into 2" pieces
2 tablespoons olive oil
1 teaspoon salt
1 large onion -- chopped
2 cloves garlic -- minced
2 large roasted red peppers -- cut into strips
14½ ounces no salt added diced tomatoes -- drained
2 teaspoons paprika -- sweetened
1 whole bay leaf
½ cup red wine
½ cup low-sodium defatted chicken broth
Mix the marinade ingredients together in large Ziploc bag. Add lamb and turn to coat. Marinate for 2 to 3 hours.
Heat olive oil in large Dutch oven over medium-high heat. Cook lamb in batches until browned on all sides. Remove from pan.
Add onions to pan and cook scraping up browned bits until onion is soft.
Add garlic and cook for 1 minute.
Return meat to pan. Add red peppers, tomatoes, paprika, and red wine. Simmer for 15 minutes.
Add chicken broth and bay leaf. Bring to a boil. Reduce heat to low and simmer until meat is tender 2 to 2½ hours.
Per Serving: 653 Calories; 50g Fat (71.6% calories from fat); 36g Protein; 8g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 579mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; ½ Vegetable; 7 Fat.
Irish Stew
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 pounds lamb shank -- cut into 1½ inch pieces
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 large onion -- sliced
2 large carrots -- sliced
3 large Yukon Gold potatoes -- cubed
1 cup leeks -- chopped
1 teaspoon dried thyme
2 cups low sodium beef broth
Heat oil over medium high in Dutch oven. Add meat and brown on all sides.
Add onions and carrots. Cook for a couple of minutes.
Add salt, pepper, thyme, and beef broth. Bring to a boil. Reduce heat to low and cover and simmer for an hour. Check meat if not tender simmer until tender.
Add potatoes and simmer for 15 to 20 minutes.
Add leeks. Simmer uncovered until potatoes are tender.
Per Serving: 342 Calories; 19g Fat (49.9% calories from fat); 28g Protein; 14g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain(Starch); 3½ Lean Meat; 1 Vegetable; 1½ Fat.
Lamb Stew
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1½ pounds lamb shoulder -- cut into cubes
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon black pepper
2 large carrots -- sliced
12 small new potatoes -- halved
12 small pearl onions
2 cloves garlic -- minced
1 tablespoon low sodium Worcestershire sauce
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 cup red wine
1 cup low sodium beef broth
1 whole bay leaf
Coat meat with salt and pepper.
Heat butter in Dutch oven. Brown meat on all sides.
Add garlic and cook for 30 seconds.
Add wine and deglaze the pan.
Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a boil. Cover and reduce heat and simmer for 45 minutes.
Add carrots, potatoes, and onions. Cook for 30 minutes.
Per Serving: 562 Calories; 24g Fat (39.2% calories from fat); 24g Protein; 59g Carbohydrate; 7g Dietary Fiber; 75mg Cholesterol; 698mg Sodium. Exchanges: 2½ Grain(Starch); 2½ Lean Meat; 2½ Vegetable; 3½ Fat; 0 Other Carbohydrates.
Chicken and Vegetable Stew
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1½ pounds skinless boneless chicken breast -- cubed
4 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
3 cups low sodium chicken broth
¼ cup sherry
14½ ounces no salt added diced tomatoes -- drained
1 small onion -- diced
1 clove garlic -- minced
2 medium sweet potatoes -- diced
1 cup frozen corn
1 cup frozen peas
1 teaspoon Italian seasoning
Mix flour, salt, and pepper together. Dredge the chicken in flour mixture.
Add oil to heavy saucepan or Dutch oven and heat to medium-high. Add chicken and cook until golden.
Add sherry and deglaze the pan.
Add remaining ingredients and heat to boiling.
Reduce heat and simmer 30 minutes or until vegetables are tender.
Per Serving: 334 Calories; 6g Fat (17.9% calories from fat); 36g Protein; 31g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 575mg Sodium. Exchanges: 1½ Grain(Starch); 4½ Lean Meat; ½ Vegetable; 1 Fat.
Brunswick Stew
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 tablespoons unsalted butter
1 large onion -- diced
1 clove garlic -- minced
6 ounces no salt added tomato paste
½ teaspoon cayenne pepper
¼ teaspoon ground black pepper
½ teaspoon salt
1 tablespoon low sodium Worcestershire sauce
½ cup basic barbecue sauce -- see recipe below
1 tablespoon light brown sugar -- packed
½ pound chicken -- shredded
½ pound pork -- shredded
½ pound beef -- shredded
14½ ounces no salt added stewed tomatoes -- diced
1 cup frozen corn -- defrosted
1 cup frozen lima beans -- defrosted
3 cups low sodium chicken broth
1 dash Tabasco sauce
Melt butter in large saucepan or Dutch oven over medium heat. Add onions and cook until translucent about 15 minutes.
Push onions to side and add tomato paste, salt, pepper, cayenne, Worcestershire sauce, brown sugar, Tabasco sauce, and garlic. Cook for one minute or until fragrant.
Add barbecue sauce and cook for 15 minutes.
Add chicken, beef, pork, corn, lima beans, tomatoes, and broth. Heat to boiling.
Reduce heat and simmer for an hour.
Per Serving: 329 Calories; 17g Fat (46.0% calories from fat); 22g Protein; 24g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 452mg Sodium. Exchanges: ½ Grain(Starch); 2½ Lean Meat; 1½ Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES: You can use deli beef roast, pork roast, and baked chicken or homemade if you have it. You can use your favorite store bought barbecue sauce but nutrition values will change.
Southwest Chock Full of Goodies Stew - Vegetarian
Serving Size: 10
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil -- divided
1 pound Morning Star Crumbles
22 ounces baked beans -- drained
2 ounces pimientos -- drained and diced
2¼ ounces black olives -- drained and diced
14½ ounces no salt added diced tomatoes -- drained
15¼ ounces no salt added white corn -- or yellow corn drained
8 ounces no salt added tomato sauce
6 ounces no salt added tomato sauce
1 small onion -- diced
2 cloves garlic -- diced
1 cup red wine
1 cup instant rice
1 cup low sodium vegetable broth
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon dried oregano
¼ teaspoon crushed red pepper
Add 1 tablespoon to oil to Dutch oven and heat until shimmering. Add crumbles and brown breaking up chunks. Drain and remove to a bowl or colander.
Add remaining tablespoon of oil to empty pan. Add onion and garlic and cook for two minutes.
Add tomato paste, salt, black pepper, cumin, oregano, chili powder and crushed red pepper. Mix together and cook for two minutes.
Add crumbles and mix together.
Add tomato sauce and wine and mix together.
Add beans, pimentos, olives, tomatoes and corn. Mix well. Bring to boil and then lower heat and simmer for 15 minutes.
Add rice and mix well and simmer for 15 minutes. Serve.
Per Serving: 277 Calories; 6g Fat (20.2% calories from fat); 15g Protein; 40g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 698mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat.
Serving Ideas: Goes well with cornbread.
NOTES: Mixing the tomato paste and seasonings and cooking for a couple of minutes will bloom the flavors and make them sweeter and more well rounded.
Basic Barbecue Sauce
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 ounces no salt added tomato sauce
¼ cup low sodium catsup
1 small shallot -- minced
1 clove garlic -- minced
1 tablespoon unsalted butter
3 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons molasses
1 tablespoon low sodium Worcestershire sauce
1 teaspoon paprika
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 teaspoon dry mustard
1 tablespoon no salt added tomato paste
Heat butter in small saucepan. Add shallots and cook until softened. Add garlic and cook for 30 seconds.
Add remaining ingredients and bring to a boil.
Reduce heat and let cook 15 minutes to meld flavors.
Cool and store in jar with a lid.
Per Serving: 66 Calories; 2g Fat (20.7% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; ½ Fat; ½ Other Carbohydrates.