Articles filed under Stews

Show 41-60 of 77 « previous next »
  • Curried Chicken and Cauliflower Stew Dec 26, 2011 12:00 PM
    Curried Chicken and Cauliflower Stew: Cate Brusenbach

     
  • Italian Stewed Beef Dec 13, 2011 3:24 PM
    Italian Stewed Beef

     
  • Italian Beef and Vegetable Stew Dec 13, 2011 3:24 PM
    Italian Beef and Vegetable Stew

     
  • 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

     
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  • 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
    chili

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

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

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

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

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

     
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  • 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. CertifiedAngusBeef.com

     
  • 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.

     
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