Archive for the ‘Stew’ Category

¼ cup vegetable oil

3 lbs stew beef cut into 1 inch pieces

8 garlic cloves, minced

8 cups of beef stock

3 tablespoons tomato paste

1 tablespoon dried thyme

1 ½ tablespoon Worcestershire sauce

3 bay leaves


4 tablespoons (1/2 stick ) butter

3 lbs russet or Yukon gold potatoes cut into ½ inch pieces

1 large onion

2 cups ½ inch pieces peeled carrots


Heat oil in heavy large pot over medium high heat.  Add beef and sauté until brown on all sides, about 5 minutes.  Add garlic and sauté 1 minute.  You may need to do several batches to do all the beef and not crowd the pan.  Add beef stock, tomato paste, thyme, Worcestershire sauce and bay leaves.  Stir to combine.  Bring the mixture to a boil, then reduce the heat to medium low, then cover and simmer 1 hour. 


Meanwhile, melt butter in another large pot over medium high heat.  Add potatoes, onion and carrots.  Sauté Vegetables until golden, about 20 minutes.  Again – you may need to do this in batches.  Add the vegetables to beef stew.  Simmer uncovered until vegetables and beef are very tender about 40 minutes.  Spoon off fat (or refrigerate over night and remove the fat – beef stew really is better the next day). 

Serve with a salad and a nice crusty bread, and you have a great fall meal. 


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2 lbs chicken breasts (if not using bone in, toss in an extra chicken leg or cheap cut)

2 quarts water

1/2 cup all purpose flour

2 cups chopped onion

1 3/4 cup chopped celery

1 1/2 cup chopped green pepper

1/2 cup chopped green onion

4-7 cloves of garlic, minced

2 tablespoons vegetable oil

1 1/2 table dried thyme

1 tablespoon dried oregano

1 tablespoon Creole seasoning

1 teaspoon paprika

1/2 teaspoon red pepper flakes

16 oz chicken broth

8 oz tomato paste

1/2 lb of smoked beef sausage (sliced)


Combine chicken and water in a large pan, bring to a boil.  Reduce the heat and simmer uncovered 45 minutes or until the chicken is done.  Remove chicken from broth and set aside to cool.  Strain the broth  and set aside.  Bone and chop the chicken (if you used the chicken leg – just set it aside for a snack later). 

Place flour in a pan and bake at 350 for 1 hour (or until very brown).  Set aside

Cook, onion, celery, green pepper, green onion and garlic in oil in a large stock pot over medium high heat, until tender.  Add browned flour, and spices, stir until smooth.  Then add chicken broth, tomato paste reserved broth, chicken and sausage.  Bring to a boil.  Reduce heat, and simmer uncovered for 1 hour. 


As with any dish, taste often.  I actually make mine with a lot more spices than I have listed here.  Because this dish is served over rice, I taste it, and then once it is the right heat, I add an other round of spices.  The rice will reduce the heat when added. 

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