Articles filed under Stews

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  • Italian Stewed Beef Dec 6, 2011 12:36 PM
    Italian Stewed Beef

  • Italian Stewed Beef over Cheese Ravioli Dec 6, 2011 12:36 PM
    Italian Stewed Beef over Cheese Ravioli

  • Leftover Turkey and Smoked Andouille Jambalaya Nov 29, 2011 6:00 AM
    Leftover Turkey Jambalaya

  • Goulash Stew Nov 21, 2011 8:07 AM
    Sue Hotten by Sally Eyre Video ID # 1246822548001

  • Black Bean Chili with Cornbread Crust Nov 3, 2011 3:00 PM
    black bean chili and corn bread crust

  • Shrimp Stew Aug 31, 2011 8:02 AM
    Shrimp Stew: TerrieAnn Jones

  • Great Lakes Chili May 3, 2011 12:00 AM

  • Moroccan Lamb Stew Apr 5, 2011 1:04 PM
    lamb stew

  • Great-Grandma’s Stew Beef Mar 29, 2011 2:32 PM

  • Smoky Texas Chili Mar 8, 2011 12:51 PM

  • Irish “Steak” and Stout Stew Mar 1, 2011 2:23 PM
    irish stew

  • John’s Jambalaya Feb 15, 2011 12:46 PM

  • Rotisserie Chicken and Black Bean Chili Feb 8, 2011 1:53 PM
    Rotisserie Chicken and Black Bean Chili

  • Beer Chili Feb 1, 2011 1:55 PM
    3 pounds beef sirloin tip roast, cut into ½-inch cubes ¼ cup olive oil 3 medium onions, chopped 4 cloves garlic, minced 3 jalapeño peppers, seeded and chopped 1 poblano chile, roasted, peeled, seeded and chopped (canned if available) 1 green bell pepper, seeded and chopped 1 tablespoon ground cumin 1 tablespoon dried oregano ¼ cup chili powder 1 tablespoon paprika 1½ teaspoons dry thyme 1 bottle (12 ounces) dark beer 1 can (28 ounces) chopped tomatoes 3 tablespoons tomato paste 1 can (14 ounces) black beans 1 can (14 ounces) chili beans 1 can (4 ounces) chopped green chilies Salt and pepper to taste Heat oil in large, heavy pot over medium-high heat. Season beef cubes with salt and pepper. Brown in 2 batches for 3 to 4 minutes per batch; set beef aside once browned. Add onions, garlic and peppers to pot; cook 3-5 minutes over medium heat. Return beef to pot and stir in cumin, oregano, chili powder, paprika and thyme. Cook 2 to 3 minutes. Add beer and scrape bottom of pot clean; bring to a boil and allow foam to subside, about 1 minute. Add tomatoes and tomato paste; stir well and bring to a boil. Lower heat to and simmer, covered, for 2 hours stirring occasionally. Add beans and green chilies; cook an additional hour, Season to taste with salt and pepper if desired. Serve with your choice of toppings. Cornbread is also an excellent accompaniment. Makes 15 cups (about 10 servings). Nutrition values per serving: 364 calories, 14 g fat (4 g saturated), 23 g carbohydrates, 3 g fiber, 37 g protein, 90 mg cholesterol, 693 mg sodium.

  • Southeast Asian-Mexican Fusion Chili Jan 11, 2011 11:03 AM
    2 teaspoons chili powder 1 teaspoon curry powder 1 teaspoon ground coriander ½ teaspoon cumin ½ teaspoon chipotle powder ¼ teaspoon onion powder ¼ teaspoon salt ½ teaspoon grated lemon peel 1 pound ground beef 2 cloves garlic 1 tablespoon olive oil 1 large red pepper, finely chopped 1 cup beef broth ½ jalapeno, or to taste, finely chopped ¾ cup coconut milk 1 can (14.5 ounces) lentils 1 can (14.5 ounces) fire-roasted tomatoes Pinch saffron In a small bowl, combine chili powder, curry powder, coriander, cumin, chipotle powder, onion powder, salt and lemon peel; set aside. Heat olive oil and garlic together in 3-quart pot. Add ground beef, cooking and crumbling until about halfway browned. Add red pepper, jalapeno and seasoning blend. Continue cooking until beef is browned. Add beef broth, roasted tomatoes, coconut milk and drained lentils. Add pinch of saffron. Bring to a boil then reduce heat and simmer, covered, about 30 minutes. Serve as is, or over jasmine rice. Serves four to six.

  • Recipe: Potatoes and Peas in Red Curry Sauce Jan 4, 2011 11:23 AM
    Serves four.

  • Wild Mushroom Stew Over Rustic Polenta Dec 28, 2010 10:46 AM
    Mushroom stew 2 tablespoons olive oil, divided ½ cup shallots, diced 1 pound mushrooms (shiitake, oyster, porcini, etc.), sliced 1 tablespoon tomato paste 1 cup grape tomatoes, halved ½ cup chicken broth ¼ cup sherry 2 teaspoons balsamic vinegar ½ teaspoon rosemary 1 teaspoon thyme Salt and pepper to taste Polenta 1½ cups chicken broth ½ cup half-and-half ½ teaspoon salt teaspoon nutmeg teaspoon white pepper ½ cup stone ground corn meal ¼ cup parmesan, grated, plus more for garnish For the stew: Heat 1 tablespoon of the oil in a Dutch oven over medium flame and saute shallots until softened. Turn heat to high and brown half the mushrooms, about 4 minutes. Remove from pan and set aside. Heat the remaining oil and brown remaining mushrooms. Return reserved mushrooms to pan; add tomato paste and stir, letting it caramelize a bit, about 1 minute. Add tomatoes, broth, sherry and vinegar. Reduce heat and simmer 10-15 minutes. Add rosemary, thyme, salt and pepper. For the polenta: Combine broth, half-and-half, salt, nutmeg and white pepper in a saucepan and bring to a boil. Whisk in cornmeal. Reduce heat to low and simmer, uncovered, about 5-7 minutes, stirring often until meal is soft. Stir in parmesan. To serve, scoop polenta into a shallow bowl; ladle mushroom ragu over all. Sprinkle with more parmesan if desired. Serves four. Dan Peloza and D'arcy Rea

  • Paprika Goulash Dec 14, 2010 10:18 AM
    1-1½ pounds chuck steak or brisket, cut into 1½-inch pieces 2 tablespoons cornstarch 1 tablespoon sunflower oil 2-3 slices uncooked bacon, chopped 3 medium cloves garlic, finely chopped 2 medium onions, grated (1½-2 cups) 2 medium red bell peppers, stemmed, seeded and cut into ½-inch dice (2½-3 cups) 1 tablespoon caraway seeds 1 tablespoon Spanish smoked paprika, preferably hot (as opposed to sweet), plus more for garnish 2 cups low-sodium beef broth 2 tablespoons tomato paste 6 cornichons (baby gherkins), cut crosswise into thin slices Freshly ground black pepper Nonfat plain Greek-style yogurt, for serving Place the meat in a large, resealable plastic food storage bag and add the cornstarch. Seal, and shake to coat evenly. Heat the oil in a flameproof casserole or Dutch oven over medium-high heat until the oil shimmers. Add the bacon, garlic, onions, red bell peppers, caraway seeds and paprika; cook for 3 minutes, stirring. Add the beef, then the broth, tomato paste and cornichons; stir to combine. Season with the black pepper. Once the mixture begins to bubble at the edges, reduce the heat to medium-low, cover and cook for 2 hours, stirring occasionally, until the meat is tender and the sauce has reduced to a rich consistency. Serve hot, with a dollop of yogurt and a sprinkling of paprika. Serves four. Cook’s note: Serve with rice noodles and a green vegetable such as cabbage, green beans or broccoli. Nutrition values per serving: 380 calories, 21 g fat, 18 g carbohydrates, 6 g saturated fat, 29 g protein, 85 mg cholesterol, 630 mg sodium, 4 g dietary fiber, 6 g sugar Adapted from “The Essential Diabetes Cookbook” by Antony Worrall Thompson with Louise Blair (2010 Kyle)

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