Recipezaar: Fall,Stews recipes

Butternut Squash and Chickpea Stew With Couscous

Mon, 21 Apr 2008 01:37:57 -0400

Vegetarian Times. April 2008. -- posted by dicentra

Hearty Curried Chicken Bowl

Mon, 28 Apr 2008 01:49:30 -0400

This can either be called a soup or stew, it is very thick and best served as a main meal with crusty bread, it makes a wonderful quick hearty meal on a cool day --- if you prefer a thinner consistancy then reduce the flour a few tablespoons, if you are watching your fat intake pass this one by as there is 3/4 cup butter required for this, if you reduce the flour then reduce the butter to the same amount, adjust the red pepper flakes and curry to suit taste, we like extreme spice so I use about 3 teaspoons chili flakes --- prep time does not include cooking the rice or chicken :) -- posted by KITTENCAL

Pennsylvania-Dutch Chicken Stew

Wed, 14 May 2008 18:12:18 -0400

I have not yet made this recipe, and can't remember where I found it, but wanted to post it before I lose it. I can't wait until the weather cools off so that I can try it. Lots of yummy flavors in this one! -- posted by Mariah

Cape Verdean Bean and Sausage Stew (Jagacida)

Thu, 29 May 2008 01:34:39 -0400

From The Africa Cookbook Tastes of a Continent by Jessica B. Harris. Cape Verde Islands. -- posted by Engrossed

Italian Beef Stew

Fri, 06 Jun 2008 19:41:56 -0400

From "International Beef Stews", Good Food Magazine, November 1986. This is yummy when served over some polenta with a nice Bardolino. -- posted by JackieOhNo!

Chicken Gumbo With Smoked Sausage

Mon, 07 Jul 2008 16:14:04 -0400

Great on a cold, winter's day! The File' really makes the dish, so try it out. I use the tiny Hillshire Farms mini smoked sausages. You can substitute the chicken bullion cubes for chicken broth or stock. Just add water to broth to make 1 quart. Be sure to cook all or most of the white bottom part of the green onions, reserving some of the green tops for garnish when serving. -- posted by BIG_CHIEF

Crock Pot Irish Stew (Dublin Coddle).

Sun, 13 Jul 2008 03:47:56 -0400

During WW2 with a shortage of meat, sausage and bacon was plentiful in Ireland. Hence the traditional Irish Stew (Dublin Coddle) was born. So me Ma told me and I believe her. Anyway every one who has ever tried this has loved it. It is a great crock pot dish for cold winter days and tastes even better the day after. St. Patricks Day would not be the same without it either, we always have a house full of friends all looking forward to Jonnie's stew. Please enjoy and seriously, this dish should come with a Government Health Warning........lol. Strange that it may seem, we do use CHICKEN STOCK and not beef stock as might be assumed, please trust us, the stock gives the flavour that you and your family/friends will enjoy. Some of the quantities you can play with and even thicken up the stew with corn starch and water, but please try the chicken stock, it works. Hope you enjoy. Please add your reviews and suggestions, we love to hear what you think. -- posted by Debi and Johnny

Inauthentic Greek Stew

Sat, 23 Aug 2008 00:38:20 -0400

My own recipe. A sort of Greek inspired lamb, tomato and spinach concoction... anyway it's an easy, hearty, healthy and cheap stew using ingredients that can be easily found and virtually no preparation. Feel free to mess with the proportions as you like, but this should be enough to comfortably feed three. -- posted by elmsyrup

Sausage and Cabbage Casserole

Fri, 05 Sep 2008 17:24:00 -0400

This is one of my personal recipes. Created it about 3 years ago, and perfected it until last winter, when I finally was satisfied with it ... It's a little bit of work in prep, and needs to cook for a while, but its well worth it. Very comforting, very filling, cheap and healthy. I do it a lot in the winter, its one of these dishes that warms you up. -- posted by Atheen

Italian Cream Cheese Chicken

Wed, 10 Sep 2008 01:10:19 -0400

From Cafemom.com. Tried to see if this was anywhere on 'Zaar but couldn't find it so I'm posting it. -- posted by Nana Lee

Beef Stew With Cheese Dumplings (My Sister Debbie's Recipe)

Wed, 17 Sep 2008 16:45:51 -0400

Now that I'm an older, more patient (retired) person I have more time to cook some of Debbie's recipes that I'd only tasted before. This is yummy and very filling! It's especially good on a cold day! -- posted by ColdspringCook

Slow-Cooked Tuscan Pork With White Beans

Mon, 22 Sep 2008 15:43:04 -0400

Adapted for OAMC from an October 2007 Cooking Light Recipe. Calories 391, Fat 11 g, Fiber 12.9 g. Weight Watchers Points 8. "An inexpensive cut of pork becomes rich and tender when braised. Creamy beans make the dish hearty and satisfying." -- posted by Erindipity

Chicken Braised With Sherry Vinegar and Grapes

Tue, 30 Sep 2008 13:35:41 -0400

Cooked with shallots, fresh thyme and garlic, this chicken casserole is delicious over rice. -- posted by English_Rose

Spicy Elizabethan Pork Casserole

Tue, 30 Sep 2008 14:56:10 -0400

A good old-fashioned pork casserole flavoured with honey, dates, spices and fresh herbs. -- posted by English_Rose

Fruity Winter Lamb Stew

Tue, 30 Sep 2008 15:33:12 -0400

This dish bursts with flavour as it simmers in cinnamon, cumin, dried fruits and herbs. -- posted by English_Rose

Harvest Pork Stew

Thu, 02 Oct 2008 01:11:48 -0400

Defiantly a fall time main meal Done in the crock pot it becomes an easy meal. So many different vegetables you get it all in one dish! Change the vegetables and change the seasoning for a new twist each time you make this I got the idea from another recipe but changed some ingredients and ended up with this. When this was done, I thought that I had used ground pork! -- posted by KGCOOK

Mushroom Barley Stew

Thu, 02 Oct 2008 03:37:42 -0400

A wonderful mushroom barley stew! With kale! Very hearty and comforting, great for the cold seasons! Very easy, and few ingredients! -- posted by jamie the vegan

Chicken, Apple and Prune Casserole

Sat, 04 Oct 2008 19:10:44 -0400

Always a winning winter warmer, this chicken casserole combines apple and prunes to add a different flavour. Time does not include marinating. -- posted by English_Rose

Chicken and Sausage Gumbo

Sun, 05 Oct 2008 02:42:26 -0400

This is the most tomato-ey gumbo you'll ever have! I believe it originates from a River Road Recipe cookbook back in the early 2000s. Can be used as a side dish or a main dish. -- posted by Americký Skladatel

Beefy Beer Stew

Tue, 07 Oct 2008 13:47:50 -0400

My husband and I love this rich stew. It tastes different from your traditional stew, having a more tangy, tomatoey flavor. I adapted it from a Marlboro cookbook recipe. The seasonings can be adjusted to fit your taste. -- posted by PubRat

Savory Oven-Baked Beef Stew

Wed, 08 Oct 2008 15:59:14 -0400

Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner. -- posted by ugogirl

Pork and Mushroom Ragout

Wed, 22 Oct 2008 00:14:26 -0400

Food & Wine. Serve with Chianti. Portobellos add substance but their black gills can darken the stew and make it look unappetizing. To prevent this, remove the gills with a spoon before chopping the mushrooms. -- posted by dicentra

German Bavarian Meatball Stew

Wed, 22 Oct 2008 19:18:21 -0400

Source: Taste of Home -- posted by Mom2Rose

Simplified Cassoulet With Lamb and Andouille Sausage

Thu, 23 Oct 2008 14:30:35 -0400

From Cook's Illustrated magazine, January 2000. -- posted by DrGaellon

Simplified Cassoulet With Pork and Kielbasa

Thu, 23 Oct 2008 19:16:28 -0400

From Cook's Illustrated magazine, Jan 2000. -- posted by DrGaellon

Pumpkin Chorizo Paella

Sun, 09 Nov 2008 19:10:23 -0500

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. -- posted by Jess4Freedom

Lentil Stew With Spinach and Potatoes

Mon, 10 Nov 2008 23:14:21 -0500

This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too. -- posted by blucoat

Spicy Fall Stew Baked in a Pumpkin

Tue, 11 Nov 2008 23:07:00 -0500

A modified version of a great fall recipe from the October 2008 Vegetarian Times. This is absolutely delicious! Well worth the long cooking time, especially if you are a fan of pumpkin recipes. I have modified it slightly since I couldn't find tomatillos (instead used canned Rotel). You can also use two smaller pumpkins if desired. -- posted by Laughing in the Kitchen

Pot Roast Provencal

Thu, 13 Nov 2008 18:22:19 -0500

Adapted from a recipe distributed by Wegmans' Supermarkets. -- posted by DrGaellon

Sweet Ginger Pork Stew

Fri, 14 Nov 2008 16:05:53 -0500

I had a few ingredients left in the refrigerator that neeeded clearing out....This recipe was the result of that. It was so good my husband told me to write it down immediately. Here goes... -- posted by Justa Cook

Green Chili With Pork

Fri, 14 Nov 2008 19:19:54 -0500

I found this on Epicurious and have modified it to my tastes. Their description: "Tired of chili con carne? This warming pozole-inspired stew is a welcome departure. Its spiciness depends on the heat of the jalapeños you use." -- posted by ex-NYU 2L

Dustin's Tailgate Stew

Mon, 17 Nov 2008 01:11:31 -0500

My Grandmothers recipe tastes great when its cold out side. -- posted by Chef #579593

Tomato Fish Stew

Thu, 20 Nov 2008 01:06:56 -0500

From Every Day with Rachael Ray - November 2008 -- posted by dicentra

No Stuff Stuffed Cabbage

Mon, 24 Nov 2008 00:46:35 -0500

Stuffed cabbage without all the hard work of stuffing cabbage leaves. I am Polish and make stuffed cabbage all the time. But it is too time-consuming. So I decided to put all the ingredients in a pot and cook and whaddaya know. It worked! -- posted by Gail in the kitchen

Beef and Beer Stew

Wed, 03 Dec 2008 00:33:58 -0500

This recipe has been a favorite of me and my roommates. It takes some time to make, but it is worth the wait. A nice hearty dish for the winter. A dutch oven works well, and it can be a one-pot meal. -- posted by soupK1TCHEN

Black Friday Jerk Turkey Soup

Mon, 08 Dec 2008 18:32:26 -0500

An "everything but the kitchen sink" concoction I made from leftover Jerk Turkey we bought from a Caribbean restaurant and other Thanksgiving leftovers (thus the name Black Friday). I wanted to make a soup with a Caribbean flair. I used homemade stock I made with the turkey bones but storebought will work just as well. -- posted by Chelley-Chelle

Lentils With Chorizo Sausage

Tue, 09 Dec 2008 01:45:52 -0500

I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee. This author doesn't split hairs when it comes to measurement and doesn't recommend graduated containers or scales to cook. (2) As always, if you find the lentils are getting thick, add more water. If you don't have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes. -- posted by Valeria

Hearty Winter Vegetable and Beef Stew (Crock-Pot)

Wed, 17 Dec 2008 01:25:51 -0500

I love stew in the winter, especially when I come home from work and it's already cooked and pretty much ready to be eaten. Yummy! -- posted by rumpie1

Tuscan Cannellini Bean Soup (Vegetarian)

Mon, 22 Dec 2008 19:51:39 -0500

I love this recipe because it is flavourful, satisfying and filling while being vegetarian and healthy. You also don't need any broth or bouillon which is great for those watching their sodium. It's from the cookbook, "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn. (She is also a co-host of the "Everyday Food" cooking series on PBS.) -- posted by blucoat

Provencal Green Beans and Potatoes Stew

Mon, 22 Dec 2008 23:41:40 -0500

Very nice healthy recipe, use it as a side for meat eaters or as a main for vegetarians, actually it is totally vegan. Leftovers are even better. -- posted by Engineer in the Kitchen

Guajillo-Spiked Pork-And-Potato Tacos

Tue, 23 Dec 2008 00:19:37 -0500

Mexican comfort food good enough to serve guests. You can even make it the day before and reheat it right before serving adding a little water if needed. This has a mild taco filling - if you like your tacos with some heat, use some New Mexico chiles in place of some of the Guajillos. Adapted from Mexico: One Plate At A Time, by Rick Bayless -- posted by cookiedog

Eier Schuh Aka Irish Stew

Tue, 23 Dec 2008 16:34:54 -0500

When I was little, my German mom would serve this delicious one-pot dish. She called it Eier Schuh which translates to: Eggs Shoe. Makes no sense, right? Well, when she was a little girl in Ostfriesland, Germany, her brother had a penpal in England who described Irish Stew to him. This is how my Grandmother interpreted the ingredients. My mom misunderstood the pronunciation and "Irish Stew" sounds kind of like "Eier Schuh" . It doesn't seem like any Irish Stew I've ever seen, but it is easy, cheap and yummy! Amounts of ingredients are approximate - suit yourself! -- posted by Linky

Snowy Night Short Rib Stew

Tue, 06 Jan 2009 02:20:46 -0500

Winter comfort food at it's best! Feeds a crowd. -- posted by KathyP53

Santa Fe Beef and Green Chile Stew

Thu, 08 Jan 2009 19:40:02 -0500

Delicious! Serve with warmed flour tortillas on the side. Excellent for chilly nights. -- posted by bad kitty 1116

Coq à La Bière (Chicken With Beer)

Thu, 08 Jan 2009 19:49:43 -0500

This recipe is from the Alsace region of France and would use Ackerland Beer, a German style beer brewed in Alsace. This can be prepared ahead and refrigerated for up to three days or frozen for up to one month. Thaw, reheat, and add the yogurt and vinegar before serving. -- posted by Celticevergreen

Cassoulet De Toulouse

Thu, 08 Jan 2009 23:11:25 -0500

Traditional recipe from the Toulouse region of France. -- posted by Celticevergreen

Flu Stew

Sun, 11 Jan 2009 12:29:43 -0500

This originates from early fall of 2008 when I had the flu, and had looked up what to eat when you had it. The answers my research came up with were protein, and aromatic vegetables such as garlic and onions. I have made several versions of this stew using whatever meat I have at hand, and it always turns out well. NOTE: ONLY DRINK FLUIDS WITH A FEVER. After your fever breaks, then have the stew. A day after I had the stew my flu symptoms were 50 - 75% gone. This is not a cure-all, but it does give your body what it needs to get back on its feet. It's also GREAT for preventing the flu. To save time, in the directions, I prepare the next ingredient while the one I just added is cooking; for example, if I just added the wine, I will then start cutting the carrots and mushrooms, and add them when I'm done, and continue. You can try it with or without meat or cabbage, or you can substitute or add different veggies, tofu, or beans, and it should still turn out just fine. Hope it benefits you as much as it has me. -- posted by Chef Brad #1119502

Tex-Mex Beef Stew

Fri, 16 Jan 2009 00:40:39 -0500

This is great for chili lovers. If you like it spicy, you can use diced tomatoes with zesty jalapenos. Then just garnish with sour cream and lime wedges. -- posted by JackieOhNo!

Chicken With Shallots, Dates and Apricots

Wed, 21 Jan 2009 01:06:51 -0500

Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice. -- posted by KissKiss

Easy Pho (Chicken or Tofu)

Thu, 22 Jan 2009 00:47:28 -0500

An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009). -- posted by blucoat

Beef and Porter Stew

Tue, 27 Jan 2009 01:02:57 -0500

This is one of the best stews I have ever had. It has a deep dark, somewhat thick base. I have used Bass Pale Ale also with great results. Truly one of my favorites. From Chef Michael Lamonaco's appearance on the Today Show with some revisions. Serve with a nice crusty bread. -- posted by Vicki in CT

Fourth of July Chili

Sun, 01 Feb 2009 13:02:28 -0500

A recipe I began "modifying" years ago when I got it from a relative. I believe it has been tweaked until absolutely perfect. there are 2 distinct seperate groups of chili fanatics in the world that differ greatly in their opinions of the perfect chili. some like it sweet, some like it spicy. This recipe will have both coming back for more! The initial mild sweetness slowly gives way to a smoky spicy flavor that really only comes on slowly after you swallow. Not to worry, the chipotle psice is easily doused with a beverage of your choice. Enjoy. -- posted by peach1705

Easy Peasy Meatballs over Buttered Noodles

Fri, 13 Feb 2009 00:13:26 -0500

Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Recipe can doubled or halved. If you cant get the onion soup then replace it with 2 diced onions and a pint of beef stock. -- posted by mummy_to_ash

Lentil Soup in 10 Minutes (Pressure Cooker)

Mon, 16 Feb 2009 01:33:46 -0500

This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look". -- posted by blucoat

Beef 'n' Chili Beans

Tue, 17 Feb 2009 08:03:55 -0500

I've not tried this yet, but I will very soon! I don't want to lose this!!! Found in TOH Comfort Foods Recipes -- posted by kittycatmom

New Zealand Shepherd's Pie

Sun, 22 Feb 2009 16:07:04 -0500

A kiwi classic traditions old with a modern twist to suit busy lifestyles. This can be made ahead of time, assembled at the last minute, or made and frozen then thawed in the fridge and popped in the oven to brown the potato topping or to reheat. -- posted by Zaatarbella

Wild Rice and Turkey Stew

Sat, 28 Feb 2009 02:06:05 -0500

If you prefer chicken, feel free to substitute it for the turkey. This is a healthy and easy slow cooker recipe. It's the best kind of comfort food because it's missing the guilt ;) Enjoy! -- posted by Nif

Italian Beef Stew

Mon, 16 Mar 2009 19:19:47 -0400

This thick, hearty stew is great over egg noodles or rice. It freezes very well, too. -- posted by Realtor by day, Chef by night

Irish Pot Roast

Mon, 23 Mar 2009 15:54:44 -0400

Adapted from a recipe by Lori Titus of The Bee Folks. -- posted by DrGaellon

Moderately Meaty Cassoulet

Tue, 24 Mar 2009 18:04:34 -0400

This variation on the French classic has just a little meat, from a smoked ham hock, allowing the flavor of the white beans to shine through. A recent examination by Cook's Illustrated showed that salting the beans from the beginning does NOT make them tough, and improves the flavor. Time does not include soaking time for beans. Adapted from a recipe in _Almost Meatless_ by Joy Manning and Tara Mataraza, as reprinted at Serious Eats at http://tinyurl.com/clucjo -- posted by DrGaellon

Slow-Cooker Provencal Beef Stew

Tue, 24 Mar 2009 18:08:11 -0400

Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France). -- posted by JackieOhNo!

Peruvian Vegetable Stew

Tue, 14 Apr 2009 01:48:23 -0400

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries. -- posted by lynnski / LA

Dijon Chicken Stew With Potatoes & Kale

Thu, 16 Apr 2009 01:51:43 -0400

This recipe is from Cooking Light magazine, recommended by my mother in law. -- posted by Abba Gimel

Beef Cassoulet (Casserole)

Mon, 20 Apr 2009 00:39:08 -0400

A delicious recipe for those cold nights! It can also be made in a dutch oven on stove top; just simmer for 1 hour. -- posted by MillaKette

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. -- posted by blucoat

Bigos

Tue, 05 May 2009 16:55:05 -0400

Polish "Hunter's" Stew. Mine's not absolutely traditional--there's no venison. Perfect for cold weather. This only gets better with reheating. I recommend making a large batch and then freezing some of it (it'll last a couple months frozen). This has many ingredients--but many are spices! Overall, this is pretty easy to make, and a good portion of the cooking time is just letting the stew simmer. I hope you enjoy it! -- posted by LMCski

Autumn Cassoulet

Mon, 18 May 2009 15:14:52 -0400

Very easy cassoulet. The addition of apples lends a sweetness and makes it perfect for an autumn potluck or an addition to your buffet. -- posted by JHOmade

Super Bowl Stew

Sat, 20 Jun 2009 01:30:34 -0400

John Madden's Super Bowl Stew. My mom made this a lot in the winter when we were kids. She says the recipe came from Women's Day Magazine in the 80's some time. She lost the recipe at some point and it took me and my brother searching years for it!! I think he finally found it on cooks.com. It's a great hearty stew for cold day!! -- posted by kda949

Simple Sopa (Grandma's Easy Mexican Soup)

Sat, 04 Jul 2009 13:22:56 -0400

This soup is easy to make and suprisingly tasty. I got this recipe from my grandmother, who uses the larger zucchini from her garden for soups. I like to eat it with crackers or bread. -- posted by Melissa Jayde

Dom Deluise's Vegetable Stew

Thu, 23 Jul 2009 01:11:20 -0400

In the recipe description it said that this is one his mother's recipes. He states that it is very economical and was eaten frequently in his home growing up. Placed here for safe keeping, but sounds great! This recipe would be a great "springboard" so to speak, as you could easily add in zucchini, green beans, turnips, corn, you name it! He suggests serving with a hot loaf of bread. This is a very BASIC recipe, just as my mom would have made it with little to no seasoning. I personally add 1 tsp or more of Italian Seasoning as well as about 1/2 tsp of Seasoning Salt and then Tobasco sauce to taste. GREAT comfort food. -- posted by JanuaryBride

Crock Pot Chile Colorado

Tue, 01 Sep 2009 13:12:28 -0400

I got this recipe from a small Kitchen Bouquet pamphlet in the '70's. It is one of my favorites when the craving for Mexican comes over me! Fairly easy to put together, and smells wonderful while cooking. Not "hot" spicy, but very savory. -- posted by davianng

Apple Cider Beef Stew

Fri, 04 Sep 2009 14:58:23 -0400

Recipe from Best of Taste of Home 2009 -- posted by 1017932

End of Summer Stew

Tue, 08 Sep 2009 17:09:03 -0400

Garden fresh vegetables and herbs, with an option for the carnivore in your life, lightly sauteed, briefly stewed, and full of summery flavor! This recipe was inspired by the movie, "Julie and Julia." I am a vegetarian that can not have dairy, so I was forced to find an alternative to Julia Childs' amazing french cooking demonstrated in the movie. -- posted by Chef #713330

Crock-Pot Minestrone (Vegetarian)

Mon, 14 Sep 2009 13:47:25 -0400

Kind of a cross between classic minestrone and a tomato-based vegetable soup. I like to prep ingredients the night before, then just dump into pot along with the broth (and water if needed) before leaving for work. -- posted by LexingtonMom

Winter Warm-Up Beef Simmer

Mon, 14 Sep 2009 14:25:08 -0400

While this rich hearty supper simmers, enjoy the brisk autumn air or the first snowflakes of the season. Don't let the long list of ingredients deter you from making this recipe. It comes together quickly once you have prepped your vegetable. This will leave you wanted to dig into it while cooking, the aroma is just that good! An excellent Sunday dinner on a cold day. Enjoy. From Land-O-Lakes Cookbook. -- posted by daisygrl64

Vendange Harvest Sausages With Grapes, Thyme and Wine

Thu, 17 Sep 2009 14:05:46 -0400

A traditional Italian or French dish--called 'Salsiccia all'Uva' in Italian-- typically served from large vats at Vendange autumn grape harvest celebrations. Quite popular here in the Southern California Wine Country, as well! Preferably use a meaty best quality pork sausage which is lean and not highly seasoned (allow 1 or 2 sausages per person). I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage will do. Serve piping hot with potatoes or pasta, assorted cheeses, a good baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine! -- posted by BecR

Savory Chicken Stew

Fri, 18 Sep 2009 10:50:46 -0400

My mom used to make this in the fall and winter when we were in high school, and it was one of the recipes I was sure to take with me when I moved out on my own. -- posted by Greeny4444

Persian Lamb and Okra Stew (Khoresh Bamieh)

Mon, 28 Sep 2009 01:08:16 -0400

Serve with cooked basmati rice. -- posted by Sue L

Granny's Beef Stew

Mon, 28 Sep 2009 01:37:48 -0400

The recipe is based on the stew my granny used to make, over the years Ive made a few changes. You can make it without wine, just increase the amount of broth, but the wine really brings out the flavor of the beef. If you happen to have Trader Joes in your area, their two buck Shiraz or Merlot work fine for this recipe. -- posted by velvet_sj

Beef Stew the Old Fashioned Way

Mon, 05 Oct 2009 17:09:53 -0400

This is a from scratch, down home, richly flavored stew with no exotic ingredients. I've used blade steak, arm roast and chuck roast for this recipe. For the vegetables, I use a combination of fresh and what I have frozen from the previous season, but use what you have on hand. I'm adding a can of tomatoes as an option, though I don't use it. Also, I cook this from start to finish in my 5 quart stock pot. This is truly a base recipe that can be adapted to your family's like and dislikes. Feel free to make it your own. -- posted by Deely

A Grape Picker's Lunch! Sausages and Lentils With Thyme and Wine

Thu, 08 Oct 2009 11:19:42 -0400

I am lucky enough to live in the Cognac and Pineau grape growing area of South West France - we also grow grapes for the excellent local (Charente-Maritime) wine in this area. Our woodman, Monsieur Jacquot, has a small chateau with several vineyards, and every year we are invited to join in on the first or last day of the "Vendange" - the grape harvest. And, every year, Madame Jacquot prepares and cooks the most delicious food for all of the grape pickers, family and invited friends. This year (2009) the harvest started on the 1st October, and this is the dish she made for us, served simply with fresh salads, assorted local breads, local butter, cheese and of course local wine, pineau and cognac. I asked her for the recipe and she rattled out the ingredients at a rapid pace, whilst I scribbled them down on the back of an envelope! I have recreated this recipe at home twice now, and this is ALMOST as good as hers is! (Mind you, she set hers out on long tables with white linen and beautiful old vintage crockery.......I found out that the white linen were bed sheets! NEVER used on a bed she stressed, kept for large gatherings.) The key to this recipe is SIMPLICITY and GOOD sausages and wine. I used local Toulouse sausages, meaty and with a high 85% meat content. But you can use ANY good, meaty sausages that you have available locally - I bet high quality venison or Angus beef sausages would be brilliant in this dish. Also, DO try to source Lentilles Vert de Puy green Puy lentils; they make all the difference to this wonderful harvest dish. I hope you enjoy this recipe as much as we did, sitting at the long table in the old barn, under ancient beams and with beaming faces and loud laughter. ( PS: I cut this recipe RIGHT back from 30 people to just 4! Please adjust the amounts to suit.) -- posted by French Tart

My Louisiana Grandmother's Gumbo (My Version)

Tue, 13 Oct 2009 15:14:08 -0400

When you're cold and damp, this creole stew warms the bones. I took some liberties with her version which was, originally, my Louisiana Great- Grandmother's (circa 1929). I just made some yesterday, chilled it overnight to marry the flavors, and am SO looking forward to tasting it for dinner tonight! You do NOT have to rest it OVERNIGHT. It can be eaten as soon as ready! Enjoy! -- posted by MW Savant

Crock Pot Herbed Stew

Thu, 15 Oct 2009 15:42:05 -0400

An easy and flavorful beef stew for the crock pot. Perfect for those cold days! I serve this with biscuits. -- posted by Ashleigh12

"meaty" Meatless French Cassoulet

Mon, 19 Oct 2009 15:07:35 -0400

I was introduced to an absolutely fantastic Traditional French cassoulet by a very good friend. This was my attempt to replicate it for my vegetarian husband using meat substitutes for a more traditional flavor than many vegetarian cassoulet recipes. I have to say it was a great success! This is extremely delicious and very close-tasting to the real thing. If you want to make it vegan, you can leave out the cheese. -- posted by cookingkiminpdx

Hearty Stew With Moose and Guinness

Tue, 27 Oct 2009 01:58:56 -0400

This is a traditional-style stew with a couple of changes. Great use for moose roast, as the meat gets really tender. Guinness adds a lot of flavor, but can be substituted with any good dark beer or stout. Moose can be substituted with beef or lamb for a more traditional Irish stew. Use any root vegetables that look good, though the parsnip imparts a really unique flavor so if you can find one, I highly recommend it. Recipe can easily be doubled to feed more people. Note on the seasoning: Use whatever you like that tastes good if you don't have all the ingredients listed below. The beef base and beer provide enough flavor alone. Great Sunday dinner recipe as it slow cooks through the day and requires little prep. My husband said "Hands down the best moose recipe we've come up with so far." Recipe can probably be modified for a slow cooker, though I wouldn't skip the browning steps with the moose and onions. -- posted by Alaskan Iron Chef

Easy Chicken and Dumplings

Fri, 30 Oct 2009 12:31:09 -0400

Cobbled together from several recipes found on Recipezaar. Celery is optional because I hate it, but it is very traditional for chicken and dumplings. -- posted by DrGaellon

Fall Pumpkin and Tomatillo Stew

Fri, 30 Oct 2009 14:35:23 -0400

My recent trips to the farmers markets on the weekend have resulted in some delicious and creative recipes.. Now I said creative, not awesome... Some have not been top notch, but this recipe is a keeper. I'm saving it so i remember how I made it. It's really hearty for a vegan dish. Sooooo Yummy, and even my one year old loved it. -- posted by MC Baker

French's Slow Cooker Beef Stew

Mon, 02 Nov 2009 22:07:59 -0500

As the name implies, this recipe came from a French's recipe. You may add extra seasoning of you choice but do that after you assemble remaining ingredients and then adjust for taste. Cooking time is based on Low cooking temp. -- posted by KGCOOK

Slow Cooker Autumn Sausage Casserole

Fri, 06 Nov 2009 14:40:46 -0500

I haven't tried this recipe yet but I didn't want to lose it. I found it on the "Year of SlowCooking" blog. -- posted by TheMamaBomb

Crock-Pot Beef Stew

Fri, 06 Nov 2009 14:51:16 -0500

Easy, and delicious. Great for chilly autumn or winter days with a loaf of warm crusty bread. The best part, for me, is that you don't even need to brown the beef first! -- posted by Hippie2MARS

Sweet and Savory Squash Stew

Mon, 23 Nov 2009 15:41:31 -0500

This recipe combines some of the most iconic tastes of fall--butternut and acorn squash, sweet potato, apple--in a sweet and savory pot of deliciousness. I recommend serving with a dollop of sour cream. And cornbread. All amounts for seasonings are estimates--I tend to season as I go and according to taste; I have a feeling these are underestimates. I will be sure to update the next time I make this with adjusted amounts. I used a smoked (pre-cooked) ham steak for this; I have also made it with other kinds of ham, with turkey sausage, and without meat altogether with positive results. -- posted by Tlharin

Quick Chicken Stew

Mon, 30 Nov 2009 02:14:15 -0500

Fast, easy, ready in about 30 minutes! Great warm up for a cold winter's night! I came up with this when I was out of milk, cream, and cheese. My boys wanted chicken stew... pay day was a week away! They now ask for this all the time! :) -- posted by IndigoLoves2Cook

Egyptian Lentil Stew

Wed, 09 Dec 2009 17:26:55 -0500

This is a great recipe to make in the winter - it is a hearty lentil stew, takes about an hour to make (no matter how much you increase the portions), and goes with most other foods. Also, it is really really easy to make, and can usually be made with things that you have in the house already. Can be served cold or hot, but it is much better hot than cold. This recipe comes from the Middle East. -- posted by MasterZaar

African-Inspired Stew

Tue, 29 Dec 2009 14:04:29 -0500

The monstrously vague title doesn't do this stew justice; it uses the starchy richness of sweet potato and the fragrance of peanuts to produce a warm, hearty and delicious meal with different textures and aromas. It's healthy and filling, and can be easily adapted to your tastes. -- posted by MontrealJulia

Patrick's Beef Burgundy Stew

Thu, 31 Dec 2009 09:38:45 -0500

This hearty classic beef stew is perfect for a cold fall or winter's night! -- posted by JMUPatrick

Winter Stew

Mon, 04 Jan 2010 17:48:35 -0500

Quick and easy, yet surprisingly delicious and hearty. Ground beef, potatoes, cabbage, broth and seasonings make this a fast and tasty dish sure to please your family! Serve with rolls or a nice crusty bread and sliced cheese. I came up with this on one of those 'there's nothing in the house to eat' nights and the kids loved it! They named it Winter Stew because it was in the winter and it's been a winter staple on our menu ever since. We've also made this with Steak-Umm and it's great with that too! Just chop the Steak-umm into small pieces, cook, and remove from pan until adding the cabbage. -- posted by The Frugal Cheflady

Economical Beef Stew...

Tue, 05 Jan 2010 16:28:35 -0500

...but with no comprimise on the taste! This is a lovely stew that I make all the time, as it happens I'm posting this as I cook it - a great winter warmer. Originally it was just my basic recipe, how mama used to make it, but after seeing various combinations over the years, I've changed it slightly and now I don't think it get's any better. I use "casserole steak" for this and it's beautiful, and reasonably priced. You can use more expensive steak or cheaper cuts of beef, but this is already a lovely dish that is made at a very low cost. I add homemade cheese & chive dumplings (I'll post my recipe after I have posted this one) and put them into the stew 30 minutes before the meal is ready. Serves 4 - half the recipe for 2, half again for 1. -- posted by JinxTheCat

Warm-Your-Soul Beef Stew!

Tue, 12 Jan 2010 17:42:27 -0500

This is a hearty, soul warming beef stew. It is filled with yummy goodness, such as red wine, sweet potatoes and more! -- posted by tdiprincess

Boeuf Aux Carottes (Beef Stewed With Carrots)

Tue, 19 Jan 2010 15:49:55 -0500

A classic French peasant dish, the long slow stewing with carrots and pearl onions gives the meat an unexpected sweetness. Stew beef would be traditional and may be substituted, but the short ribs give it an additional unctuousness from their gelatin. Bone-in is preferable, but the nutrition information comes up wrong, so I listed the boneless first. (This could also be adapted for the crockpot - brown the meat, deglaze with the wine, then combine with the veg, spices and stock in the slow cooker. Cook on low 6 hours, then add carrot coins and cook another 2 hours.) Adapted from a recipe by Kerry Saretsky at Serious Eats http://bit.ly/6W1Cqn -- posted by DrGaellon

Slow Cooker Beef Stew With Guinness

Tue, 02 Feb 2010 11:07:08 -0500

The meat in this stew is the most tender I have ever had. This recipe is a combination of two that I put together, one which I liked the cooking technique and the other that I liked the flavor of. I would suggest testing your slow cooker to see if it cooks hot. Ours does, so 8 hours does it for optimal tenderness. My husband likes it served over plain egg noodles, but I prefer it by itself. -- posted by Chef #1249089