Moncton Forum

Italian Gourmet's Hearty Stew

Ingredients
3 pounds stew beef, cut into 1/2" chunks (use tenderloin for a gourmet version!)
1/4 cup olive oil
1 large spanish onion, diced
5 ribs celery, chopped
3 carrots, chopped
1 turnip, cubed 1/2"
5 medium potatoes, cubes 1/2"
1 bay leaf
8 cups beef stock
1/2 cup chopped fresh parsley
1 cup Guinness beer
1/2 cup flour
1/2 cup olive oil
1/4 cup barley
salt & pepper to taste

Directions
Saute beef, onion & celery in oil until meat is brown on all sides. Add beef stock, remaining vegetables, barley and beer. 
Boil until vegetables are tender. Reduce to a simmer.

Whisk flour & oil together (no lumps) and slowly add to stew, whisking constantly. Add parsley, then salt and pepper to taste.

To make an Italian version:
Replace the beer with red wine.
Replace bay leaf and parslet with Italian seasonings.
Add lots of garlic!


Source:  Lynn Johnson, Chef/Manager
Robert Logan, Assistant Chef/Manager
The Italian Gourmet, Halifax

---

"Every dog is a lion at home" - Italian proverb
---



50 Years of Space Age

1kg (2 lbs) shoulder of lamb well trimmed and diced (keep the bones) 2 carrots, chopped 1 onion, chopped 2 small white turnips, chopped  4 potatoes, chopped   2 sticks celery, chopped 1 leek, finely sliced Salt and black pepper 50g (2 oz) approx. green cabbage, finely shredded  Salt and black pepper 125ml ( ¼ pt) cream Dash of Worcester sauce Chopped parsley

(serves 4-6)

To Cook: Place the lamb in a large pot. Cover with cold water and bring to the boil. Drain and rinse the lamb, place in a clean pot. Add the bones to the pot. Cover with approx. 1 litre (2 pts) water. Add the vegetables, except the cabbage. Season. Cover the pot and cook gently for approx. one hour, or until the meat is tender. Then remove the bones. To Finish the Sauce: Remove about 250ml ( ½ pt) of the liquid and vegetables from the pot. Process this with the cream and return to the pot with the finely shredded cabbage. Add the Worcester sauce. Simmer for 5-10 minutes, until the cabbage is heated through. Check the seasoning. Add the parsley and serve in deep plates.

 

from: http://www.bordbia.ie/go/Consumers/Recipes/lamb/irishstew.html

---

"Every dog is a lion at home" - Italian proverb
---



50 Years of Space Age

Beef Stew

Serves 6; Prep time: 15 minutes; Total time: 2 hours 45 minutes

You can make this beef stew in the oven or a slow cooker. Either way, you will have a warming, wholesome, and wonderfully flavorful meal.

from marthastewart.com     3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes   1/3 cup tomato paste   3 tablespoons balsamic vinegar   2 tablespoons all-purpose flour   Coarse salt and ground pepper   1 pound medium onions (about 2), cut into 1-inch chunks   1 pound (about 6) small white or red new potatoes, well scrubbed, halved if large   1 pound carrots, cut into 1 1/2-inch lengths   6 garlic cloves, smashed   2 bay leaves     1.   Preheat oven to 350°. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.     2.   Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.               Note: To cook slowly, place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

---

"Every dog is a lion at home" - Italian proverb
---



50 Years of Space Age

Not really a stew but along the same lines as one!

Slow Cooker Chili.

1lb browned ground beef

1 Green and 1 Red bell pepper roughly chopped

2 onions chopped.

3 cloves crushed garlic.

1 cup of sliced mushrooms

1/2 cup diced carrot (optional)

1 large can diced tomatoes

2 cans of baked beans in tomatoe sauce

1/2 jar Salsa

1 can of corn (drained and optional)

2-3 tablespoon chili powder (add more for heat)

1 teaspoon black pepper

1 . Brown ground beef then place in slow cooker. Add chopped peppers, onions, garlic, mushroom, carrot, corn, tomatoes,  salsa and 1 can of beans. mush 2nd can of beans with a fork then add to slow cooker. Add in chili powder and pepper then stir.

2.  Cook for 4 hours on high or for 8 hours on low.

OR

Brown beef in pot ontop of stove and mix in chili powder and pepper. Add in onions and garlic stirring until onions are translucent. Then add in carrot and peppers. Cook for about 5 - 7 minutes. Then add in Corn and mushrooms, Stir until mixed through.

Add in salsa, tomatoes and 1 can of whole baked beans and 1 can of mashed baked beans.

Bring to boil and then reduce hit and simmer for about 45 minutes. Stir occassionally.

The hotter the salsa the hotter the chili. Also will get hotter as it sits.

Serve with garlic bread and cesar salad. Freezes well also.

This is my own recipe and you can add or take away anything you like or don't like. Makes about 10 servings.

I see lots of typing but who's doing the cooking?

---

Remember yesterday, respect tomorrow, live for today.

Hug a tree, it's bark is worse than it's bite.