It's getting to be cold season here, and in cold season, I like to make certain foods. I tend to bake more, and make more stews, soups, and chilis...comfort food that helps to heat the house while it's cooking.
I know we have quite a few people on the boards who like to cook, so in my quest for a new beef stew recipe, I thought I would inquire here...
The parameters:
1. Must be doable in the crock pot, I don't like leaving things on the stove for long periods of time with a 3 year old in the house.
2. Must at least include onions, potatoes, carrots, parsnips, and onions. I'm flexible on tomatoes if there's something else included to tenderize the beef.
3. Must be economical...if it includes a cup of $50 red wine, no chance.
4. No adding something new multiple times...simplicity is key.
Ok, have at it...I'm looking at you Nobster.
Nexa
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“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
Cookbook calls this "Beef & Potatoes" although I kind of wish that they'd be more creative with the names...
Unfortunately it does not contain carrots or parsnips(whatever they are).
2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped onions
1 10 3/4 ounce can condensed tomato soup
6 potatoes
1 cup half and half
In large skillet brown beef; break up large chunks with fork. Pour off fat.
In a small bowl, mix together salt, pepper, onion and undiluted soup.
Peel and slice potatoes.
In crockpot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on LOW for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on HIGH for 15 to 20 minutes.
Unfortunately it does not contain carrots or parsnips(whatever they are).
2 pounds lean ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped onions
1 10 3/4 ounce can condensed tomato soup
6 potatoes
1 cup half and half
In large skillet brown beef; break up large chunks with fork. Pour off fat.
In a small bowl, mix together salt, pepper, onion and undiluted soup.
Peel and slice potatoes.
In crockpot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on LOW for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on HIGH for 15 to 20 minutes.
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Eske wrote:
I've always read Driftwood as the straight man in varus' double act. It helps if you read all of his posts in the voice of Droopy Dog.
One crock pot.
1lb of delicious Kielbasa Sausage
Potatoes
Green Beans
Onions
Sauerkraut.
Directions:
1.) Cut up kielbasa - dump in pot.
2.) Cut up potatoes to desired size (usually about the dia. of a quarter) - dump in pot.
3.) 16 o.z can of green beans or fresh - dump in pot.
4.) 1/2 of a small onion (or more to desired taste) - dump in pot.
5.) 1/2 pound to 1 pound of Sauerkraut - dump in pot.
Season with salt, pepper, and any extra spices you can think.
Cook for 8 hours.
Enjoy!
This is a recipe that my Mom made many times when I was a kid and has its roots in the catholic, german villages of Cincinnati (i.e. poor and cheap to make). Red wine is a bit of a stretch but typically Hudephol beer is the drink of choic with this meal. Substitite with Milwaukee's best if above beer not available.
1lb of delicious Kielbasa Sausage
Potatoes
Green Beans
Onions
Sauerkraut.
Directions:
1.) Cut up kielbasa - dump in pot.
2.) Cut up potatoes to desired size (usually about the dia. of a quarter) - dump in pot.
3.) 16 o.z can of green beans or fresh - dump in pot.
4.) 1/2 of a small onion (or more to desired taste) - dump in pot.
5.) 1/2 pound to 1 pound of Sauerkraut - dump in pot.
Season with salt, pepper, and any extra spices you can think.
Cook for 8 hours.
Enjoy!
This is a recipe that my Mom made many times when I was a kid and has its roots in the catholic, german villages of Cincinnati (i.e. poor and cheap to make). Red wine is a bit of a stretch but typically Hudephol beer is the drink of choic with this meal. Substitite with Milwaukee's best if above beer not available.
The Great Driftwood wrote:
Cookbook calls this "Beef & Potatoes" although I kind of wish that they'd be more creative with the names...
/yum
I use a big pot but I guess you could use a crock pot for Turkey soup. Insanely simple yet tasty, makes enough to last you a week.We tend to buy a turkey and cook it for dinner one day, then use the rest for the soup. You can also use chicken, and if you're really in a hurry, go buy a precooked one.
Get 2 boxes of chicken broth, 2 boxes of veggie broth, pour into pot (or crockpot).
Tear meat into big chunks and throw into broth.
Take a handfull of carrots, 1 big onion, and some celery, cut up and throw in pot. You can add potatoes if you want but we dont.
Cook then serve hot with bread and butter.
Get 2 boxes of chicken broth, 2 boxes of veggie broth, pour into pot (or crockpot).
Tear meat into big chunks and throw into broth.
Take a handfull of carrots, 1 big onion, and some celery, cut up and throw in pot. You can add potatoes if you want but we dont.
Cook then serve hot with bread and butter.
I make a really easy stew, but everyone seems to love it.
Stew meat (or tips, Hanneford usually has one or the other). Trim all the fat, and cut down to bite size as necessary.
Potatotes
Onions,
Celery
Carrots
mushrooms
Turnips if ya really want (YUCK)
(add any other veggy you might have around that you want to use up - summer squash, zucchine, etc)
1 can condensed tomato soup
1 can condensed cream of celery soup
Seasoning (salt, pepper, rosemary if there is still some in the garden)
Clean, peel and cut up veggies as desired.
Throw it all in the crock pot (I usually try and stick the meat into the middle)
Cook all day.
Edit = turnips or parsnips, eh.
Edited, Sep 25th 2008 5:03pm by Elinda
Stew meat (or tips, Hanneford usually has one or the other). Trim all the fat, and cut down to bite size as necessary.
Potatotes
Onions,
Celery
Carrots
mushrooms
Turnips if ya really want (YUCK)
(add any other veggy you might have around that you want to use up - summer squash, zucchine, etc)
1 can condensed tomato soup
1 can condensed cream of celery soup
Seasoning (salt, pepper, rosemary if there is still some in the garden)
Clean, peel and cut up veggies as desired.
Throw it all in the crock pot (I usually try and stick the meat into the middle)
Cook all day.
Edit = turnips or parsnips, eh.
Edited, Sep 25th 2008 5:03pm by Elinda
Alma wrote:
I lost my post
Nexa wrote:
It's getting to be cold season here, and in cold season, I like to make certain foods. I tend to bake more, and make more stews, soups, and chilis...comfort food that helps to heat the house while it's cooking.
I know we have quite a few people on the boards who like to cook, so in my quest for a new beef stew recipe, I thought I would inquire here...
The parameters:
1. Must be doable in the crock pot, I don't like leaving things on the stove for long periods of time with a 3 year old in the house.
2. Must at least include onions, potatoes, carrots, parsnips, and onions. I'm flexible on tomatoes if there's something else included to tenderize the beef.
3. Must be economical...if it includes a cup of $50 red wine, no chance.
4. No adding something new multiple times...simplicity is key.
Ok, have at it...I'm looking at you Nobster.
Nexa
I know we have quite a few people on the boards who like to cook, so in my quest for a new beef stew recipe, I thought I would inquire here...
The parameters:
1. Must be doable in the crock pot, I don't like leaving things on the stove for long periods of time with a 3 year old in the house.
2. Must at least include onions, potatoes, carrots, parsnips, and onions. I'm flexible on tomatoes if there's something else included to tenderize the beef.
3. Must be economical...if it includes a cup of $50 red wine, no chance.
4. No adding something new multiple times...simplicity is key.
Ok, have at it...I'm looking at you Nobster.
Nexa
I use This Book for my crock pot.
Part of this recipie would be done outside the crock pot, but that part is technically optional and could be skipped. It also doesn't take very long, so /shrug?
Kaolian's Generic Beef Stew recipie of Doom
Phase one
1/4 cup Flour
1-2 lb meat for stew (I prefer to use chopped steak)
1 Tbsp butter
2 Tbsp Olive Oil
2 large portabello mushrooms, chopped
1 package button mushrooms, chopped.
2 large flat walla walla sweet onions (or 1 onion and one package perl onions)
Seasonings:
2 Tbsp thyme, 2 Tbsp Better than Bullion beef bullion, salt pepper to taste, 2 Tsp Sage,maybe a little seasoning salt, etc. Edit: forgot rosmary
Phase 2
6 large chopped peeled carrots (or a package of pre peeled "baby carrots works well too"
8 chopped Nordic gold potatos
1 evil parsnip if you really have to ruin an otherwise perfectly good stew.
2 Tbsp Tomato paste
1/4 cup red grape juice concentrate
Water to cover.
Phase 3
Frozen peas
1/4 cup corn starch and 1/4 cup cold water
Phase one.
Drop stew meat into a pre-heated pan, sear all sides. Then add the flour to coat, and oil and butter to brown flour with the beef drippings. Beef should not be fully cooked, just cooked enough to seal in juices for stewing. Add the muchrooms, onions and seasonings and let them cook down for a few minutes, then add to final pan or crock pot. If you used a bay leaf, remove it now.
Phase Two.
Add phase 2 stew ingrediants, and enough water to cover. Cook on medium heat until potatos and carrots are tender. Once tender, check flavor and make any necissary adjustments to seasoning.
Phase Three.
Only required to thicken the stew. Add coprn starch and water mixture slowly, will take about 5 or so minutes to thicken. If nothing appears to happen, try adding more. Frozen peas should be added just prior to serving if desired. Some strange people also reportedly add frozen corn. We don't hold with their heathan ways, but do what you must!
Edited, Sep 25th 2008 7:56am by Kaolian
Kaolian's Generic Beef Stew recipie of Doom
Phase one
1/4 cup Flour
1-2 lb meat for stew (I prefer to use chopped steak)
1 Tbsp butter
2 Tbsp Olive Oil
2 large portabello mushrooms, chopped
1 package button mushrooms, chopped.
2 large flat walla walla sweet onions (or 1 onion and one package perl onions)
Seasonings:
2 Tbsp thyme, 2 Tbsp Better than Bullion beef bullion, salt pepper to taste, 2 Tsp Sage,maybe a little seasoning salt, etc. Edit: forgot rosmary
Phase 2
6 large chopped peeled carrots (or a package of pre peeled "baby carrots works well too"
8 chopped Nordic gold potatos
1 evil parsnip if you really have to ruin an otherwise perfectly good stew.
2 Tbsp Tomato paste
1/4 cup red grape juice concentrate
Water to cover.
Phase 3
Frozen peas
1/4 cup corn starch and 1/4 cup cold water
Phase one.
Drop stew meat into a pre-heated pan, sear all sides. Then add the flour to coat, and oil and butter to brown flour with the beef drippings. Beef should not be fully cooked, just cooked enough to seal in juices for stewing. Add the muchrooms, onions and seasonings and let them cook down for a few minutes, then add to final pan or crock pot. If you used a bay leaf, remove it now.
Phase Two.
Add phase 2 stew ingrediants, and enough water to cover. Cook on medium heat until potatos and carrots are tender. Once tender, check flavor and make any necissary adjustments to seasoning.
Phase Three.
Only required to thicken the stew. Add coprn starch and water mixture slowly, will take about 5 or so minutes to thicken. If nothing appears to happen, try adding more. Frozen peas should be added just prior to serving if desired. Some strange people also reportedly add frozen corn. We don't hold with their heathan ways, but do what you must!
Edited, Sep 25th 2008 7:56am by Kaolian
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A simple one although not exactly with all the ingredients you would like to put in it:
* fry cubed beef till it's nice and brown. Add chopped onions and fry the mixture till the onions are glassy. Then add brown beer (has to be brown one, can't do this with amber one) till the meat is covered. Add spices: one clover, one laurel leaf, pepper, salt, thym and one slice of bread with mustard on one side (put that side down). Let it all simmer till the beef is tender (one hour and a half or so), if desired thicken the sauce with cornstarch or something similar.
Great with french fries.
* Something more filled with vegetables, about as Flemish as can be:
Requires for four persons:
-four large ribs (meaty and fatty, need lots of fat)
-four sausages
-2 leeks
-1 celery
-2 large carrots
-2 turnips
-200 grams of brussel sprouts
-1 green cabbage
-4 large potatoes (or more, depends on personal flavour)
-2 large onions
-4 cloves, thym, laurel, pepper, salt.
Chop up one carrot, stick the cloves in one onion and add this all to the large ribs in a large pot filled with water (enough to cover the ribs, not all too much more as this will dillute the flavour). Also add salt, pepper, thym, laurel (not too many), the leaves of the celery and the leaves of the leeks. Let it boil and then simmer for about one hour and a half so the meat is tender.
Get the meat out, seave the broth so it is clear, put the meat back in and bring it to the boil again. Meanwhile, chop up all the vegetables in fairly similar parts (the green cabbage fairly small chopped), as soon as the broth with the meat boils again, add the onions, carrot, green cabbage and brussels sprouts. After two minutes add the rest, including the sausages.
It is done when the sausages are done.
Lots of chopping to be done, true, but quite a good dish.
* fry cubed beef till it's nice and brown. Add chopped onions and fry the mixture till the onions are glassy. Then add brown beer (has to be brown one, can't do this with amber one) till the meat is covered. Add spices: one clover, one laurel leaf, pepper, salt, thym and one slice of bread with mustard on one side (put that side down). Let it all simmer till the beef is tender (one hour and a half or so), if desired thicken the sauce with cornstarch or something similar.
Great with french fries.
* Something more filled with vegetables, about as Flemish as can be:
Requires for four persons:
-four large ribs (meaty and fatty, need lots of fat)
-four sausages
-2 leeks
-1 celery
-2 large carrots
-2 turnips
-200 grams of brussel sprouts
-1 green cabbage
-4 large potatoes (or more, depends on personal flavour)
-2 large onions
-4 cloves, thym, laurel, pepper, salt.
Chop up one carrot, stick the cloves in one onion and add this all to the large ribs in a large pot filled with water (enough to cover the ribs, not all too much more as this will dillute the flavour). Also add salt, pepper, thym, laurel (not too many), the leaves of the celery and the leaves of the leeks. Let it boil and then simmer for about one hour and a half so the meat is tender.
Get the meat out, seave the broth so it is clear, put the meat back in and bring it to the boil again. Meanwhile, chop up all the vegetables in fairly similar parts (the green cabbage fairly small chopped), as soon as the broth with the meat boils again, add the onions, carrot, green cabbage and brussels sprouts. After two minutes add the rest, including the sausages.
It is done when the sausages are done.
Lots of chopping to be done, true, but quite a good dish.
Are walla walla onions from walla walla washington? I don't trust anything from Washington.
Also: try the Parsnips Kao...you'll never go back.
Nexa
Also: try the Parsnips Kao...you'll never go back.
Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
I like a pork stew, it's a tad different, but very tasty:
1 pound lean pork shoulder (also known as pork butt)
4 to 5 medium potatoes
1 pound tomatoes, diced, canned or fresh
1 green bell pepper, or use half green and half red
2 tablespoons vinegar
2 tablespoons vegetable oil
3 garlic cloves, crushed
1 cup chicken broth
1 bay leaves
1 medium onions, chopped
Preparation:
Cut pork into large chunks. Peel potatoes and cut into 1-inch pieces. Seed, core, and thinly slice bell pepper.
Heat oil in a skillet; brown pork, stirring to brown all sides. Layer all ingredients in crockpot; cover and cook on LOW until meat is tender, about 9 to 10 hours.
1 pound lean pork shoulder (also known as pork butt)
4 to 5 medium potatoes
1 pound tomatoes, diced, canned or fresh
1 green bell pepper, or use half green and half red
2 tablespoons vinegar
2 tablespoons vegetable oil
3 garlic cloves, crushed
1 cup chicken broth
1 bay leaves
1 medium onions, chopped
Preparation:
Cut pork into large chunks. Peel potatoes and cut into 1-inch pieces. Seed, core, and thinly slice bell pepper.
Heat oil in a skillet; brown pork, stirring to brown all sides. Layer all ingredients in crockpot; cover and cook on LOW until meat is tender, about 9 to 10 hours.
Nexa wrote:
Are walla walla onions from walla walla washington? I don't trust anything from Washington.
Also: try the Parsnips Kao...you'll never go back.
Nexa
Also: try the Parsnips Kao...you'll never go back.
Nexa
Yes, yes they are! and everythign from washington is highly trustworthy! (any ol' yellow sweet onion would theoretically work, but the walla walla ones are better)
I always just feel horribly cheated when i bite into a parsnip and i am expecting a potato. I've taken to cutting them out with a star shaped cookie cutter so I can tell where they are in advance. Parents and siblings all like parsnips, i don't. Dunno why.
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And if you wanted to Americanize this recipes....
Just add cheese!
Just add cheese!
http://www.allakhazam.com/forum.html?forum=4;mid=1126818552185145909;page=1;howmany=50#m1126818552185145909
Trust me
Trust me
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
http://www.allakhazam.com/forum.html?forum=4;mid=1126818552185145909;page=1;howmany=50#m1126818552185145909
Trust me
Trust me
Oh I'll definitely try that some time. I just want something I can throw in the crock pot and leave for work, then come home 9 or 10 hours later and eat.
Sounds yummy though.
Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
Nexa wrote:
Nobby wrote:
http://www.allakhazam.com/forum.html?forum=4;mid=1126818552185145909;page=1;howmany=50#m1126818552185145909
Trust me
Trust me
Oh I'll definitely try that some time. I just want something I can throw in the crock pot and leave for work, then come home 9 or 10 hours later and eat.
Sounds yummy though.
Nexa
Just go for a beef that has nice streaks of fat that will add to the flavoUr, but render into the jus during a long slow cooking.
Alternatively, Switch cheap belly pork instead of the beef, add a can of tomahtoes and chopped basil and you have a nice Cerdo Cazador.
Nexa
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
Nexa wrote:
Nobby wrote:
http://www.allakhazam.com/forum.html?forum=4;mid=1126818552185145909;page=1;howmany=50#m1126818552185145909
Trust me
Trust me
Oh I'll definitely try that some time. I just want something I can throw in the crock pot and leave for work, then come home 9 or 10 hours later and eat.
Sounds yummy though.
Nexa
Just go for a beef that has nice streaks of fat that will add to the flavoUr, but render into the jus during a long slow cooking.
Alternatively, Switch cheap belly pork instead of the beef, add a can of tomahtoes and chopped basil and you have a nice Cerdo Cazador.
Nexa
Nobby wrote:
after 9 hrs the meat will perform cunnilingus on your uvula.
I had a boyfriend that kissed like that in high school, bleh...but the stew sounds good!
Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
AshOnMyTomatoes wrote:
You used to be called "Potty Mouth?" 
Edited, Sep 25th 2008 3:51pm by Nobby
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
AshOnMyTomatoes wrote:
You used to be called "Potty Mouth?"
Edited, Sep 25th 2008 3:51pm by Nobby
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