Recipezaar: Winter,Stews recipes

Easy Chicken Pot Pie Casserole

Thu, 27 Nov 2008 15:50:13 -0500

I love to experiment in the kitchen and everyone in my family loves chicken pot pie, but not the prepackaged over floury crust... so I had a little fun with it. -- posted by ladyangel84

Mustard Chicken With Winter Vegetables (With Freezing)

Sun, 30 Nov 2008 22:50:20 -0500

This is a recipe I collected from the Christmas 2008 copy of BBC Good Food Magazine. It looks good and I wanted to put it here for safe keeping. The recipe says it can be frozen. -- posted by Sarah_Jayne

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

Delicious and Easy Venison Stew in the Crock Pot

Wed, 03 Dec 2008 23:58:05 -0500

This is a variation that I did on recipe #206418. I was in a hurry and had to use the crock pot, so I improvised, and it came out GREAT! Let me know what you think, and feel free to add or subtract anything you want! -- posted by Don't Touch The Buns

Fruited Chicken Stew

Tue, 09 Dec 2008 01:16:53 -0500

Hearty stew that goes well with a thick slice of crusty bread -- posted by Brooke the Cook in WI

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

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

Quick 'n' Dirty Gumbo

Mon, 29 Dec 2008 22:06:14 -0500

My friend gave me two cans of chicken gumbo soup to try. The main reason being that I will not even try okra! So I opened one can to taste....very salty to me and nothing to write home about....so I did some searching on the internet and came up with this version. -- posted by Happy Harry #2

Pork and Port Casserole With Cranberries, Chestnuts and Shallots

Mon, 29 Dec 2008 23:22:47 -0500

This casserole brings together many of the traditional Christmas flavours in one flavourful dish. -- posted by English_Rose

Spicy Root Vegetable & Lentil Casserole

Mon, 29 Dec 2008 23:26:26 -0500

I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family. -- posted by Sarah_Jayne

Lamb and Apricot Tagine

Tue, 30 Dec 2008 01:22:41 -0500

This traditional method of cooking a tagine requires little preparation time, especially if you buy the meat already diced. Serve with steamed couscous, rice (or boiled potatoes) and a green salad, or as part of a larger Moroccan meal. Suggestions: For an excellent soup, add chickpeas, chopped onions, carrots, celery, turnips and plenty more water. You can also make the tagine with mutton, in which case leave it to cook for about five or six hours (this is an ideal dish for the slow cooker). -- posted by English_Rose

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

Easy Seafood Stew

Tue, 06 Jan 2009 02:44:38 -0500

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months. -- posted by Spartiechic

Smoky and Rich Venison Stew

Wed, 07 Jan 2009 20:06:44 -0500

DH is a great home chef, last night he played around with some venison a friend kindly provided. Ed's creation smelled so good it was difficult to wait for dinner as the warm scent of smoky cinnamon wafted throughout the house. We served this over broad egg noodles and had a salad of greens, Stilton and pears with roasted pecans and a nice Cabernet! Live a little, try it soon. We used a smoked ham shank but if you don't have one handy try adding some smoked sausage or Andouille slices. *Zaar would not acknowledge the shank in the recipe so I used Andouille sausage in the ingredients. This is even better the 2nd day! -- posted by Trinkets

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

Cranberry Brisket

Fri, 09 Jan 2009 16:23:07 -0500

The sweet and tart flavors of the cranberries shine through in this tender brisket recipe. The reason you cook it twice is to make the slicing easier. If you cooked it all in one day, the meat would fall apart and end up stringy. This would be more like a Pot Roast than the Sliced Brisket that I wanted to serve. Slicing it cold ended up to real easy, and the meat ended up super tender, and moist. Note: Butt Kickin' Blacken contains neither salt, nor sugar, and is available at http://www.capnrons.com/index.html?id=rz. If you choose to use a different blackening seasoning, you might have to adjust accordingly. -- posted by Cap'n Ron

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

Lazy Man's Beef Stew

Sun, 11 Jan 2009 17:33:19 -0500

You don't have to be lazy, just pressed for time, to enjoy this flavorful, easy-to-throw-together one dish meal. But, on a lazy Saturday in the middle of winter, this smells wonderful while its cooking and sure hits the spot at suppertime, served with some fresh bread and butter. This recipe has been around a long time and has been used by buzy moms (and lazy bachelors) everywhere. -- posted by Alan in SW Florida

Healing Chicken Stew

Wed, 14 Jan 2009 22:36:54 -0500

This made me feel better when suffering from a sinus infection. Nutritious and fairly spicy. Could add thai chilis to really heat it up. -- posted by Chef #1117331

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

Beer-Braised Beef and Onions

Tue, 17 Feb 2009 08:04:35 -0500

This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce. -- posted by blucoat

Mark Bittman's Fast Vegetable Soup

Thu, 19 Feb 2009 13:49:51 -0500

This recipe uses whatever ingredients you have on hand and takes about 15 minutes for chopping and 15 minutes for cooking. It's an easy idea from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating". You can shave some cheese on the soup and serve with a crusty baguette for a quick and satisfying meal. -- posted by blucoat

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

Luccan Farro Soup (Mark Bittman)

Mon, 23 Feb 2009 11:33:25 -0500

A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy! -- posted by blucoat

Kale & White Bean Stew

Thu, 26 Feb 2009 12:13:38 -0500

A simple and satisfying vegetarian winter dish. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Sprinkle soup with some freshly grated Parmesan & serve with crusty bread for a delicious meal. Yum! -- posted by blucoat

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

Beef Burgundy

Mon, 09 Mar 2009 16:26:09 -0400

This is a nice winter dish that is easy to prepare. -- posted by Kate's Kitchen

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

Savory Beef Road Stew

Tue, 17 Mar 2009 19:47:54 -0400

The "Road" in the title of this recipe refers to the fact that I usually am traveling for my work and cam make this stew anywhere there is a grocery store. As with any stew recipe this is just a jumping off point and you can change just about anything and still end up with diner. I have used this stew as the base for a deep dish, one crust pie and often added dumplings made with 2 cups Bisquick, 3/4 cup buttermilk, tbsp dry mustard and 1 tbsp dry parsley. -- posted by Doesn't Do Dishes

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!

Matthews Irish Stew With Guinness, Dumplings and Colcannon Mash

Mon, 13 Apr 2009 18:05:26 -0400

This is only called Matthews cos he likes it (not that he can or would cook unless I was seriously miffed at him) and he would eat it all the time if he could fatty that he is, I updated it a bit after paddy's day as I had been spending my life tending to my new puppy who is lovely and tries to eat Irish stew. I may be being blasphemous by saying it's Irish. It feels Irish so I apologize in advance if I have it wrong he he. I had some bourbon knocking about so I thought I'd throw that in the marinade as well. -- posted by pornstarbarbie

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

Ho Bo Stew

Wed, 06 May 2009 18:16:02 -0400

This is something my grandma used to make when i was little and i loved it!! It is sausage with tomato soup cabbage and vegs it is amazing! You can basically put what ever veg. you like in it i usually put potatoes, green beans, corn, cabbage, sausage, and tomato soup. -- posted by Chef #1260763

Smoked Sausage Gumbo (Slow Cooker)

Sat, 23 May 2009 17:52:28 -0400

Simple, relatively healthy gumbo that can be made in the slow cooker. If your gumbo thickens upon standing, stir in additional broth. Found recipe in, "Simple 1-2-3 Slow Cooker," Cookbook. -- posted by Virginia Cherry Blossom

Veal Stew With Red Wine and Peppers

Tue, 09 Jun 2009 02:00:00 -0400

This is from Epicurious. Received very good reviews. A few reviweiers added other vegetables such as potatoes. -- posted by Wendys Kitchen

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

Spicy Chipotle Shrimp Stew

Mon, 10 Aug 2009 14:48:06 -0400

This is a stew that my husband learned from his mom who lives in Veracruz Mexico. It is delicious with crusty bread for fresh tortillas. -- posted by Tiny_Toodles

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

Braised Lamb Chops French Onion Style

Wed, 09 Sep 2009 01:59:44 -0400

I had found a braised lamb recipe I wanted to use and I was certain I had all the ingredients, the night I went to make it I realised oops - no ingredients.... So I improvised, and I'm glad I did!! This has a strong flavour, so if you like strong you've come to the right recipe :D. -- posted by ByNDii

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

Long Lost Pork Stew

Mon, 14 Sep 2009 15:04:56 -0400

One of my favorite recipes - posting for safe-keeping as I've just (finally) found it buried in the collection. -- posted by jess21

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

Chicken Winter Casserole

Tue, 22 Sep 2009 13:39:10 -0400

This all in one casserole combines chicken and vegetables in a rich tomato sauce. -- posted by English_Rose

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

Savory Vegetable Stew

Mon, 12 Oct 2009 18:12:10 -0400

Full of hearty ingredients and sweet savory spices. Land-o-Lakes Cookbook. -- posted by daisygrl64

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

Quick Chicken Casssoulet

Tue, 13 Oct 2009 15:41:25 -0400

This is an easy to assemble recipe that makes enough hearty cassoulet to feed a crowd -- or to freeze half. It came from a grocery store website that credits "Christmas 101" by Rick Rodgers. Use turkey italian sausage to keep it lean. I save a step by using seasoned breadcrumbs and eliminating the parsley. -- posted by DinnerBelle

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

Chunky Stew and Dumplings

Thu, 15 Oct 2009 16:43:15 -0400

This is a wonderful and peppery chicken stew that I love to make and eat. Its my fiances recipe and is guaranteed to shift a cold if you have one (atleast it does me lol) It is a house hold favourite and goes down a treat. You can change the amount of pepper in the recipe to suit your own tastes. You can substitute the chicken and the stock for what ever you like, you can use venison, beef, pork, lamb, rabbit, any meat that you might enjoy, or you can forego the meat entirly and just make a nice veggie stew. Its a recipe you can chop and change to suit anyones taste in food. I consider this to be good old fashioned comfort food and a wonderful winter dish. And it can be a great way to get some goodness into the kids without the fuss. This dish generally serves around four people, but you can add or take out to suit the numbers. (Note from my fiance): I grew up with this dish from an early age and has always been a family favourite. My mother used to make up a huge stock-pot of it and it would last us all for days at a time. So this meal isn't only a good comfort food, but highly economical if you don't have much money to spend on the richer foods. -- posted by Pendryl

"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

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

Winter Vegetable Stew

Tue, 10 Nov 2009 16:07:15 -0500

This recipe originates from Moosewood Restaurant cooks at home but I have tweaked it slightly over the years. Filling, tasty and nutritious. Delicious with a crusty bread on a cold night. -- posted by GuarGum

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

Wild Boar Goulash

Sat, 28 Nov 2009 14:50:16 -0500

This recipe is a variation on one I found online. http://www.venisonamerica.com/recipes/boargoulash.html It is very good, though strangely it is better to eat when it has cooled a bit. So I would suggest making it first and then cook the potatoes and serving it when the potatoes are ready. :) Prep time includes marinading. -- posted by Tea Girl

My Beef and Beer Casserole

Sun, 29 Nov 2009 14:43:46 -0500

A winter warmer that is economical and reheats well. There are many recipies for beef and beer casserole, this is mine. -- posted by Tinyclanger

Rabbit and Pork Casserole

Sun, 29 Nov 2009 14:45:49 -0500

Rabbit can be dry some times so here it is cooked with belly pork and cyder to create a warming substantial casserole. Reheates well. Serve with mashed potatoes and a green vegetable. -- posted by Tinyclanger

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

Abita Beef Stew in a Crock Pot

Tue, 15 Dec 2009 11:27:42 -0500

I came up with this idea after deciding to make beef stew and then realizing I had no wine or tomatoes in the house. The beef comes out super tender and the broth is very flavorful. It's great with hot crusty bread. -- posted by CptShane

Venison in Red Wine Casserole

Mon, 21 Dec 2009 01:48:00 -0500

For special occasions. Mushrooms may be added if wished. -- posted by Tinyclanger

Chickpea and Winter Vegetable Stew

Mon, 28 Dec 2009 16:53:20 -0500

Cooking Light Nov 09. OAMC?? -- posted by dicentra

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

Chicken and Sausage Gumbo

Tue, 05 Jan 2010 11:12:58 -0500

I don't pretend to be an expert at making Gumbo. However, I searched everywhere for a recipe that my family would like. This takes a lot of work but is very tasty. I realize that "credible" gumbo is not made with Okra but...what else do you do with all the Okra everyone gives ya? -- posted by MKCMOM

Frogmore Stew -Low Carb

Tue, 05 Jan 2010 11:30:06 -0500

Here is a low carb version of a lowcounrty favorite. Come October in the South Carolina lowcountry, when the shrimp season overlaps high blue crab season, it's time to make Frogmore Stew! Named for Frogmore, South Carolina, a town of about ten thousand people in the low-lying wetlands between Beaufort and St. Helena Island, this stew quite literally seems to have emerged from the marshes: it puts shrimp and crab front-and-center, and it's often served by outdoorsy characters, at hunting stations, fish shacks, and boatyards. And more than any other stew, Frogmore (which is also sometimes referred to as Lowcountry Boil) lives up to the spirit of one-pot dining, with whole, shell-on shrimp, split crabs, corn-on-the-cob, and smoked sausages bobbing around in a richly-concentrated shellfish broth. -- posted by Porfavorcorona

Beef Stew

Tue, 05 Jan 2010 12:15:17 -0500

A hearty beef stew for the crock pot -- posted by Nicola Leeja

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

Texas Pozole

Mon, 11 Jan 2010 19:04:51 -0500

A wonderful recipe for Pozole that is perfect for a cold day. -- posted by Chef #1408162

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

Beef Bourguignon

Mon, 25 Jan 2010 11:24:47 -0500

After growing up relishing my mother's beef stew, I stumbled onto a decadent equivalent from Julee Rosso & Sheila Lukins wonderful cookbook, "The New Basics" in the early 1990s. 20 years later and it's still a favorite winter staple. My version is a bit simplified from the original, but as long as the wine and bacon are included, the results will be savored by all. -- posted by Rutecki Family

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

Veal Stew With Lemon and Dill

Wed, 03 Feb 2010 11:03:11 -0500

Delicious and tender winter stew, with almost no sodium - winner! I like to serve mine with rice. -- posted by JennyMidget

Old Time Beef Stew

Sun, 07 Feb 2010 19:40:52 -0500

Better Homes and Garden New Cookbook 1979 edition -- posted by red and white kitchen