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Beef Burgundy Stew

 

1/4 cup plus 1 tablespoon vegetable oil

4 pounds lean beef round, cut into

1-inch cubes

5 medium carrots, peeled and cut

    into 1/2-inch cubes

4 onions (about 2 pounds), sliced

4 cloves garlic

1 bay leaf

4 cups canned tomatoes, drained

1 bottle (750 ml) Burgundy, Cabernet or Pinot Noir

2 cups beef stock or broth

2 teaspoons salt

1/4 teaspoon black pepper

1 1/2 pounds assorted mushrooms,

    such as white button, cremini or

    portobello, cleaned and trimmed

1/4 cup all-purpose flour

 

Heat 1/4 cup oil in large Dutch oven over medium-high heat. Working in batches, add beef and saute until well browned, 8 to 10 minutes per batch. Remove meat to platter. Add carrots and onions to pot; saute 5 to 6 minutes. Add garlic; saute 30 seconds. Return meat to pot. Add the bay leaf and tomatoes, breaking up tomatoes with wooden spoon. Stir in wine and beef stock; cover and simmer 1 1/2 hours or until the beef is tender. Uncover; simmer for 1/2 hour. Season with the salt and pepper. Cool and refrigerate, or freeze, tightly covered.

 

To serve: If the stew has been frozen, let thaw. Depending on the size of the mushrooms, leave whole or cut into quarters or halves. Heat remaining tablespoon oil in a large skillet. Add mushrooms; saut until softened and browned, 8 to 10 minutes. Stir into stew in pot. Remove a little liquid from pot to bowl. Stir in flour to make paste. Stir in a little more liquid from the pot to thin out the paste a bit. Stir the flour mixture into the stew. Gently reheat the stew over very low heat, stirring, until simmering and stew is slightly thickened. Remove bay leaf. Serve over noodles, boiled or mashed potatoes or rice.

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Beef Stew

 

2 pounds stew meat, cut into cubes

1/4 cup flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 1/2 cups beef broth

1 teaspoon Worcestershire sauce

1 clove garlic

1 bay leaf

1 teaspoon paprika

4 carrots, sliced

3 potatoes, diced

2 onions, chopped

1 stalk celery, sliced

2 teaspoons Kitchen Bouquet

 

Place meat in crock pot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 6 hours. Stir stew thoroughly before serving.

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Beef Stew in Acorn Squash

 

5 tablespoons olive oil, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds beef for stew, cut into 1-inch cubes

2 medium or 1 large yellow onion, diced

1 stalk celery, diced

1 medium carrot, peeled and diced

1/2 large green bell pepper, seeded and diced

1 tablespoon minced garlic

1 cup red wine

1 bay leaf

Sprig thyme, marjoram or rosemary

3 cups beef broth

4 medium acorn squash

8 to 10 baby new potatoes, cooked

 

1/2 cup pearl onions

1/2 cup sugar snap peas

 

Place 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add stewing beef and toss to coat the meat.

 

Meanwhile, coat the bottom of a large heavy pot with olive oil (about 1 tablespoon) and place over medium-high heat. When the oil is hot, add beef to the pot and allow it to brown on all sides, adding more oil as needed. When all the beef is browned, reserve it and its juices in a bowl.

 

Add diced onion, celery, carrot, green pepper and garlic to the pot; cook, stirring, on high heat for 1 minute, scraping the bottom of the pot to free flavorful bits. Reduce heat to low and continue to cook vegetables for 1 minute. Increase heat to high and add red wine, allowing it to reduce to a glaze in the bottom of the pot.

 

Return beef to pot along with the bay leaf and your choice of herbs (thyme, marjoram or rosemary). Add the beef broth and bring to a brief boil. Immediately reduce heat to low and maintain a low simmer until beef is tender, about 1 hour.

 

While stew is slowly cooking, prepare squash by cutting a shallow slice off the top of each to make a lid; remove the seeds and strings. Lightly rub the inside of each squash with salt, pepper and olive oil. Replace lids and place on a lined baking tray. Bake at 350 degrees F until tender when pricked with a knife, about 30 to 45 minutes. Remove from oven; set aside.

 

Before serving stew, add baby new potatoes, pearl onions and sugar snap peas; gently reheat, if necessary. Adjust seasoning, adding salt and pepper to taste, if needed. Carefully ladle stew into each squash and serve.

 

Makes 4 to 6 large servings.

 

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Beef Stew

 

2 pounds stew meat, cut into cubes

1/4 cup flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 1/2 cups beef broth

1 teaspoon Worcestershire sauce

1 clove garlic

1 bay leaf

1 teaspoon paprika

4 carrots, sliced

3 potatoes, diced

2 onions, chopped

1 stalk celery, sliced

2 teaspoons Kitchen Bouquet

 

Place meat in crock pot. Mix flour, salt and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on LOW for 10 to 12 hours or on HIGH for 4 to 6 hours. Stir stew thoroughly before serving.

This sounds like the one I will use.. what is kitchen bouquet though?

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Beef Stew with Dumplings

 

This beef stew with mushrooms, dumplings and sour cream is a substantial and satisfying main dish. Serve it with a green vegetable salad and French bread.

 

Serves 4.

 

4 tablespoons flour

1 teaspoon salt

1/4 teaspoon black pepper

2 pounds (1kg) stewing steak, trimmed of fat and cut into 1-inch cubes

1 ounce (30g) (2 tablespoon) butter

1 tablespoon vegetable oil

1 large onion, finely diced

2 tablespoons brandy, warmed (optional)

1 bay leaf

2 pints (5 cup) homemade beef stock

6 ounces (185g) mushrooms, wiped clean

5 fluid ounce (150ml) (5/8 cup9 sour cream

 

Dumplings:

8 ounces (1/2 pound) breadcrumbs made from day-old white bread

4 tablespoons water

2 eggs, lightly beaten

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 tablespoons chopped fresh parsley

1 onion, grated

1/2 teaspoon ground mace

 

Heat the oven to warm 325 degrees F (170 degrees C).

 

Mix the flour, salt and pepper together on a large plate. Roll the beef cubes in the flour mixture until they are lightly coated.

 

In a large frying pan heat the butter and oil over moderate heat. add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent. With a slotted spoon, remove the onion and set aside on a plate. Add the beef cubes to the pan, a few at a time. Brown them well, adding more oil and butter if necessary. Remove the beef cubes as they brown and place them in a large ovenproof casserole. If you are using the brandy, put it in a metal ladle. Set it alight and pour it, still burning, over the beef cubes in the casserole. When the brandy has stopped burning, add the onion to the casserole with the bay leaf and stock. Cover the casserole and place in the oven to cook for 2 hours.

 

While the meat is cooking, make the dumplings. Put the breadcrumbs into a large mixing bowl. add the water, a little at a time, and toss lightly with a fork. the breadcrumbs should be just moistened, not soggy. Still using the fork, lightly mix in the eggs. add the salt, pepper, parsley, onion and mace. With floured hands, shape the mixture into walnut sized balls. add the dumplings to the casserole, with the mushrooms, cover and cook for 30 minutes. Spoon over the sour cream just before serving.

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Old Fashioned Beef Stew

 

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

2 pounds beef stew meat (1-inch pieces)

2 tablespoons shortening

2 quarts hot water

3 pared medium potatoes (1-inch cubes)

4 carrots, cut into 1-inch pieces

1 cup sliced celery (1-inch size)

1 medium onion, diced

1 tablespoon salt

2 beef bouillon cubes

1 bay leaf (optional)

 

Mix flour, salt and pepper. Coat meat with flour mixture.

 

Melt shortening in large skillet or 6-quart saucepan; brown meat thoroughly. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours.

 

Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender.

 

If desired, thicken stew. In covered small jar, shake 1 cup cold water and 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.

 

Makes 6 servings.

 

To serve more people, just add more vegetables to the stew.

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  • 1 month later...
  • 3 months later...

Cheesy Potato and Bacon Chili

 

2 tablespoons vegetable oil

1 pound potatoes, peeled, cut into 1/2-inch pieces

1 onion, chopped

2 cloves garlic, minced

1 (28 ounce) can whole peeled tomatoes, broken up, undrained

1 (8 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1 small green bell pepper, diced

1/4 cup chopped parsley

1/4 cup prepared horseradish

6 strips crisp cooked bacon, crumbled

1/2 cup shredded Cheddar cheese

 

Heat the oil in a 2-quart pot. Add the potatoes, onion, and garlic. Saute 5 minutes.

 

Add the next 4 ingredients. Bring to a boil, reduce the heat, cover, and simmer 10 minutes. Uncover and stir in remaining ingredients except cheese. Cook 5 minutes more or until desired consistency. Garnish each serving with cheese.

 

Serves 4.

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Growing up with German grandparents, my Grandma made a soup that we called, of all things, 'Rotten Potatoes'   I have no idea where that name came from other than maybe the German word that went along with kartoffel/potato sounded like 'rotten'.  

 

I remember that Grandma made meatballs, nothing unique there, just ground beef, S&P, onion, celery,,,, and then dropped them into a pot of boiling salted (I guess) water - lots of water, along with cubed potatoes.  Whole cloves were added to the water and the soup was whitened, not thickened, with sour cream after the meatballs had cooked and soup was on a low simmer, just warming so as to not break the sour cream.  

 

I remember that we all just loved that soup.   I may have to try and recreate a batch.  Anyone else ever hear of this soup??

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  • 3 weeks later...
  • 6 months later...

Cheeseburger Chowder

 

1 pound ground beef

1/2 cup chopped onion

4 cups milk

2 cups grated American cheese

1 cup hash brown potatoes

1 teaspoon black pepper

 

In a saucepan brown the beef and onions; drain.

 

In a large saucepan stir milk and cheese over medium heat until boiling. Turn to simmer and add beef mixture, hash browns and pepper. Simmer for 20 minutes.

     

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  • 4 months later...

8-Can Crock Pot Soup

 

1 pound ground beef

1 can tomatoes with green chiles

1 can diced tomatoes

1 can whole corn

1 can mixed vegetables

1 can chili with beans

1 can chili without beans

1 can condensed tomato soup

1 can condensed vegetable soup

 

Brown ground beef and drain. Put into large crock pot. Open all cans add to crock pot with their juices. Do not drain vegetables or tomatoes. Cook on LOW until thoroughly heated.

 

Leftovers can be frozen.

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we called your chewy little dumplings, rivels. Always put rivels in chicken noodle soup.

 

When making potato soup if you wnat to thicken it a bit, use instant mashed potato flakes.

 

Vegetable soup

 

We chunk up a steak or small roast and brown it with worchestershire sauce and add a pkg of mixed vegetables, can of diced tomatoes, tomato sauce (or tomato juice) potatoes, celery, onion,

carrots, beef broth and anything left over in the fridge to use up. I like cabbage in mine!

Put in the crock pot for a few hours and add soem pepper or season with whatever you like.

Good today, better tomorrow!

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we called your chewy little dumplings, rivels. Always put rivels in chicken noodle soup.

 

When making potato soup if you wnat to thicken it a bit, use instant mashed potato flakes.

 

Vegetable soup

 

We chunk up a steak or small roast and brown it with worchestershire sauce and add a pkg of mixed vegetables, can of diced tomatoes, tomato sauce (or tomato juice) potatoes, celery, onion,

carrots, beef broth and anything left over in the fridge to use up. I like cabbage in mine!

Put in the crock pot for a few hours and add soem pepper or season with whatever you like.

Good today, better tomorrow!

Homemade soup always tastes better the next day! I try to make soup the day before we'll have it because of that.

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My Thick and Chunky Chili Recipe

Great with Venison!

 

I have no real recipe I follow, but intend on making a thick, chunky chili.

2-3 pounds of ground beef or venison

8-10 tomatoes

5-6 large green peppers

2-3 medium onions

1-2 hungarian peppers (chopped finer)

2-3 jalape

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  • 1 year later...

Chicken Gnocchi Soup        (Like Olive Garden)

 

1 tablespoons extra virgin oil

4 tablespoons butter

4 tablespoons flour

1 quart half and half

1/2 cup celery, finely diced

1 cup onion, finely diced

2 minced garlic cloves

2 14 ounce cans of chicken broth if you enjoy thick soup, use one can

1 cup carrots, finely shredded

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken) yes, buy the rotisserie chicken

1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available) (or make yours from scratch, easy & better tasting, see recipe below)

1 cup of fresh spinach coarsely chopped

1/2 teaspoon salt

1/2 teaspoon thyme

1/2 teaspoon parsley

1/4 teaspoon nutmeg (optional)

Instructions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

 

Cook gnocchi according to package directions.

 

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

 

 

 

Homemade Ricotta Gnocchi

 

8 oz. Ricotta Cheese

2 eggs

1/2 cup freshly grated Parmesan Cheeese

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 cup all-purpose flour, or as needed

 

Stir together the ricotta, eggs, Parmesan Cheese, salt, pepper and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour, add additional flour if needed to form a soft dough.

 

Divide dough into 3 or 4 pieces and roll into 1/2 thick ropes (like a snake). Cut into 1 inch pieces and roll off the back of a fork to indent lines on gnocchi. Place on floured baking sheet in frig until ready to use.

 

To cook, bring large pot of water to boil, add the gnocchi cook 1-2 minutes until it floats to the top.

 

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  • 5 years later...

Just What is Frogmore Stew?

Just What is Frogmore Stew?

By:Gwen Fowler

Date:7/14/2014

 
 
 
 
 
 
 

Nothing is more perfect for a Lowcountry meal than Frogmore Stew, a mouthwatering, one-pot meal of shrimp, corn on the cob, new potatoes and smoked sausage.

Those four ingredients are the basics, but sometimes live blue crab or stone crab claws are added, as well as onion. Seasonings usually include seafood seasoning of your choice, beer and hot sauce.

 
 
 
 
 
 
 
 
lowcountry frogmore stew low country boil
Frogmore Stew is named after a Lowcountry community on St. H...

Don’t worry about failure. You just want to take care not to cook the ingredients to mush, which is why the potatoes, corn and sausage go into the pot before the shrimp. As with all dishes, the freshest ingredients will result in the best taste.

Frogmore Stew is especially delicious served outdoors, making it the perfect dish for a casual get-together. Since it’s a bit messy, lots of folks like to spread newspaper on a table outside so cleanup is quick and simple.

 
 
 
 
 
 
 
 
lowcountry boil frogmore stew
Frogmore Stew is perfect for outdoor gatherings with friends...

So where did the funny name come from? (No, no frogs are in the stew.) The dish originated in a small Lowcountry fishing community on St. Helena Island named Frogmore, near Beaufort and Hilton Head. It’s also sometimes called Lowcountry boil or Beaufort stew.

Frogmore Stew is a perfect choice for a relaxed meal for a large crowd. The recipe below serves about six, but it’s easy to adjust. Just allow about 1/2 pound of shrimp and about 1/4 pound of sausage per person, and several potatoes and pieces of corn.

 
 
 
 
 
 
 
 
frogmore stew lowcountry boil
For a true taste of the Lowcountry, look no further than Fro...

Frogmore Stew

Several bottles of beer and some water

1/2 cup of preferred seafood seasoning

Tabasco sauce to taste

15 new potatoes, unpeeled

4 ears of fresh corn, shucked, silk removed and broken into 2- or 3-inch pieces

1 (16-ounce) package smoked or Kielbasa sausage, cut into one-inch pieces, browned and then drained on paper towels

3 pounds of large fresh shrimp, in shells


In a large pot, mix beer and water and season with your choice of seafood seasoning and Tabasco. Bring to a boil and add the potatoes. Cook for about 15 minutes. Add the corn and sausage. Cook for about 5 more minutes. Add the shrimp and cook just until they are pink, probably less than 5 minutes. Drain. Serve with lemon slices and cocktail sauce                                                                                                                                                                                                                                                            SEE VIDEO ;   https://discoversouthcarolina.com/articles/just-what-is-frogmore-stew?utm_source=outbrain&utm_medium=display&utm_campaign=frogmore-stew&utm_term=fy-17-18

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