Irish Stew

Ingredients:

• 1 Ib mutton or beef
• 2 Ib potatoes
• 1/2 Ib onions
• 1/2 Ib carrots
• 1 sprig parsley, chopped
• salt and pepper to taste
• 1 cup water or beef stock

Directions:

1. Cut the meat into medium size chunks.
2. Peel and slice the vegetables.
3. Put the meat, vegetables and parsley into a pot in layers. Start and finish with the potatoes.
4. Pour stock over the meat and vegetables. Cover and sew gently for about 2 hours until the meat is cooked and the  liquid is thickened. If using lamb, allow 1 1/2 cooking time.

Written by Ian McKenzie on July 29th, 2008 with no comments.
Read more articles on Stew.

Slow Cooker Beef Bourguinon

Written by Ian McKenzie on June 20th, 2007 with no comments.
Read more articles on Beef and Stew and Slow Cooker.

Beef Bourguignon

Ingredients:

• 2 slices bacon
• 1 tablespoon olive oil
• 2 pounds lean stew beef, cut into 1 1/2 inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 ounce plain flour
• 1 cup red wine
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 garlic clove, chopped
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon butter
• 1 tablespoon of olive oil
• 16 pearl onions
• 1 cup button mushrooms
• Fresh parsley, chopped

Directions:

1. Cut the bacon into 1/4 inch pieces. In a large Dutch oven, heat up the olive oil and cook the bacon strips until lightly brown. Spoon them out (leaving as much oil as possible) and set aside in a covered bowl.
2. Increase the heat to medium high and heat oil until almost smoking. Add the cubes of beef, in batches, and fry them until they are brown on all sides. Spoon these out and reserve with the bacon.
3. Now add the carrot and onion and saute 3 – 5 minutes, or until onions are translucent, constantly stirring.
4. Add the beef and bacon back into the casserole. Add the salt & pepper and stir together. Sprinkle with flour and stir again.
5. Add the red wine and stir to scrape up the caramalized bits stuck to the bottom of the pan.
6. Add enough beef stock to just cover the meat. Add the tomato paste, garlic and herbs. Bring to boil on the stove then cover, reduce heat and simmer for 1 1/2 – 2 hours
7. Meanwhile, heat butter and olive oil in a saute pan and add the onions or shallots. Saute over medium heat for 5 minutes add the mushrooms and continue cooking until the onions softened and brown. Set aside.
8. Add the cooked onions and mushrooms to the meat about 10 minutes before the end of cooking.

Serve with Boiled New Potatoes, garnished with fresh parsley.

Written by Ian McKenzie on March 15th, 2007 with no comments.
Read more articles on Beef and Stew.

Lamb Shanks with a Red Wine, Tomato and Garlic Ragout

Ingredients:

• 6 lamb shanks
• Salt and ground pepper
• 20 Cloves of garlic (whole, peeled)
• 1 cup Dry red wine
• 2 cups Canned diced plum tomatoes
• 1 cup Veal jus or demi-glace (a thick stock or sauce you can make from scratch or buy prepared or powdered)

Directions:

1. Season each shank well with salt and pepper. Arrange in a roasting pan and place in a pre-heated 400 degrees F oven. Roast for 20 to 25 minutes or until it begins to brown. Add whole garlic cloves and roast for a further 15 minutes.
2. Remove from oven and de-glaze the pan, loosening the brown bits cooked to the bottom by pouring the red wine over the shanks and stirring the bottom of the pan to release any caramelization. Add tomatoes and veal jus. Cover the pan with aluminum foil and return to a 350 degrees F oven for two hours.
3. Remove shanks from braising liquid and allow to cool. Refrigerate and skim any fat from the surface. (This recipe may be finished to this point up to two days before serving.)
4. Place shanks and braising liquid in a shallow roasting pan, cover and re-heat at 350 degrees F until heated through. Adjust sauce with salt, pepper and butter.
5. To finish, serve each shank over buttermilk mashed potatoes and spoon the tomato garlic ragout sauce over top.

Written by Ian McKenzie on February 28th, 2007 with no comments.
Read more articles on Stew and Lamb.

Food Bites - February 10

Morsels from this week’s food-blog browsing:

• Ganache with Panache – a recipe for ganache and a mocha chocolate chip cookie.
• Savoury Pork Stew – serves 8.
• What Does 200 Calories Look Like? – From 3 pounds of celery to a couple of tablespoons of canola oil.
• Growing Influence of Food Bloggers – Some thoughts from Catherine on a New York Times article about food bloggers.

Written by Ian McKenzie on February 9th, 2007 with no comments.
Read more articles on Baking and Diet and Cookies and Pork and Stew and Learning.

24 Low-Fat Dinner Recipes

Real Simple magazine has posted 24 low-fat recipes exclusively on the web: 

Meat

Pasta

Seafood

Soups and Stews

Vegetarian

Low-Fat Dinner Recipes | RealSimple.com

Written by Ian McKenzie on January 3rd, 2007 with no comments.
Read more articles on Beef and Main Dish and Diet and Poultry and Soup and Pork and Vegetable and Stew and Seafood.

Sausage and Potato Stew

Ingredients:

• 1 slice Canadian bacon
• 1 Carrot — finely chopped
• 1 Celery stalk — finely chopped
• 1 Onion — finely chopped
• 1 Garlic clove — minced
• 1 teaspoon dried basil
• 28 ounce can Plum Tomatoes6 Potatoes — cubed
• 1 ound Italian sausage — (cut into 2″ pieces)


• Salt and pepper to taste


• fresh parsley or basil for garnish

Directions:

1. Fry bacon in a large non-stick saucepan until crisp.


2. Add carrot, celery, onion, garlic and basil.


3. Saute in pan drippings until onion is lightly browned.


4. Add tomatoes, potatoes and sausage. Bring to a boil; reduce heat to low.


5. Simmer for 1 hour, stirring occasionally,  adding water for desired consistency. Season with salt and pepper to taste.


6. Optional: add cubed zucchini, yellow squash.


7. Serve garnished with chopped fresh parsley or basil.

For Crockpot: After browning step, put in crockpot with remaining ingredients and cook for 8  or 9 hours. Serve with crusty bread.

Written by Ian McKenzie on December 5th, 2006 with no comments.
Read more articles on Main Dish and Mediterranean and Pork and One Pot Meals and Stew.

Rutabaga and Chicken Stew

Ingredients:

• 1 small rutabaga, peeled & diced in 1/2-inch pieces
• 2 medium parsnips, peeled & diced in 1/2-inch pieces
• 1 medium carrot, peeled & diced in 1/2-inch pieces
• 2 tablespoons butter or margarine
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1/3 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 large leek, chopped
• 2 cups chicken broth
• 2 tablespoons chopped fresh Italian parsley

Recipe Instructions:

1. Bring a large pot of salted water to a boil. Add rutabaga, parsnips, and carrot. Cover and cook for 10 minutes or until tender. Drain and set aside.
2. While vegetables are cooking, melt butter in large pot over medium heat. Dust chicken with flour seasoned with salt and pepper, reserving any leftover flour. Brown chicken half at a time in pot with butter; remove chicken when brown. Add leek to pot. Saute 3 minutes or until tender. Add 1 tablespoon flour to pot. Stir to form a paste. Stir in chicken broth. Bring to a boil, stirring frequently.
3. Return chicken to pot. Add vegetables and reduce heat to low, cover and simmer 10 minutes. Sprinkle with chopped parsley.

Technorati Tags: recipes, stew, chicken, rutabaga

powered by performancing firefox

Written by Ian McKenzie on November 19th, 2006 with no comments.
Read more articles on Main Dish and Poultry and Holiday Recipes and Stew.

Siga Wot

Ingredients:

• 3 large Onions; chopped
• 3 tablespoons vegetable oil
• 3 tablespoons Chow
• 3 tablespoons Tomato paste
• 1 teaspoon Salt; to taste
• 2 c ups Water
• 1 1/2 pounds Beef chuck; cut into half inch cubes

Directions:

1. In dry pan over moderate heat, stir fry the onions for 4 mins to reduce the bulk, stirring constantly. Add the oil and stir fry for about 1 minute longer.
2. Add the chow and tomato paste and contine to fry.
3. Then add the salt and 1/2 cup of water well.
4. Add the beef cubes and the remaining water.
5. Cover the pan and cook for 45 mins, or until the beef is tender. There should be a moderate amount of sauce.

Technorati Tags: recipes, stew, Ethiopian, beef

powered by performancing firefox

Written by Ian McKenzie on August 11th, 2006 with no comments.
Read more articles on Beef and African and Stew and Ethiopian.

Crockpot Beef Stroganoff

1-1/2 lbs. beef stew meat, cut into 1″ cubes
1 pkg. baby carrots
2 onions, chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice

Combine everything in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Discard bay leaf.

1 8-oz. carton sour cream (low fat is fine)
1/2 cup flour
1/4 cup water

Combine sour cream, water, and flour in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return the whole thing to the crockpot mixture and stir well. Cover and cook on high for 30 minutes until thickened and bubbly.

Serve over hot cooked egg noodles.

Technorati Tags: Cooking, Recipes, Stew, Slow-Cooker, One-Pot Meals

Written by tubaism on February 17th, 2006 with 1 comment.
Read more articles on Main Dish and One Pot Meals and Stew and Slow Cooker.

« Older articles

No newer articles