General Stew Recipes

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Le Chat Noir

Le Chat Noir ©
Jan 28, 2020
1,257
1,932
It's a good time of year for a warm stew on a cold night.

Please share your favorite recipes.

Here is a simple Red Wine Beef Stew recipe that is slightly different from most.


Le Chat Noir's Red Wine Beef Stew



· 4 pounds chuck roast, cut into 2-inch pieces

· 1 1/2 teaspoons kosher salt

· 1 teaspoon freshly ground black pepper

· 2 tablespoons of butter.

· 3 tablespoons all-purpose flour

· 2 cups dry red wine

· 2 boxes of beef broth broth

· 1 yellow onion, quartered

· 4 bay leaves

· Bundle of sprigs thyme

· 2 peeled garlic cloves

· 3 medium carrots peeled and cut into 3-inch pieces

· 3 medium parsnips peeled and cut into 3-inch pieces

· 2 potatoes peeled and cubed

· Cheese cloth and twine.


Preparation


1) Cut your meat down, get rid of excess fat, and cut to 2” cubes. Season well with salt and pepper.

2) Peel and cut your vegetables to size.

3) Take the bay leaves, garlic, and thyme and place them in a bouquet garni, little bag you make from a square of the cheese cloth, tie it off at the top with twine so it doesn’t come undone.


Cooking


4) Pour 2 boxes of broth in the pot and turn heat to medium and toss in the bag of herbs so it starts flavoring it from the get go.

5) Heat a pan to medium-high. Once it’s hot put in 2 tablespoons of butter, then throw in the meat. You are browning it to create a sear and hold in the flavor, so 1 minute on top and 1 on bottom. Add the meat to the broth. Turn the heat off the pan and let it cool for just a minute or two, you don’t want to pour in the wine and have it turn to steam. Once cool pour in ½ a cup of wine to help scrape up the crusty beef bits and juice from the pan then pour it all into the broth.

6) Now to the pot add the rest of your wine, all of your vegetables, and your salt and pepper. Stir together thoroughly. Turn heat to high and bring to a boil just for a minute and then turn back to simmer (this helps the flavors integrate).

7) Over the next 2 hours leave it on simmer and covered with a corner off to let steam out. Except turn the heat to high and when it starts to bubble take 2 pinches of flour and sprinkle it into the pot while stirring. This will gradually thicken the stew. At the end of the 2nd hour, judge if the broth is thick enough for you and add a little more flour if needed. Be careful, it takes a minute or 2 to thicken after you’ve stirred it in, so don’t overdo it.


Le Chat Noir
©
 

Sex Chicken

Exotic Dancer
Sep 8, 2015
25,819
59,498
It's a good time of year for a warm stew on a cold night.

Please share your favorite recipes.

Here is a simple Red Wine Beef Stew recipe that is slightly different from most.


Le Chat Noir's Red Wine Beef Stew



· 4 pounds chuck roast, cut into 2-inch pieces

· 1 1/2 teaspoons kosher salt

· 1 teaspoon freshly ground black pepper

· 2 tablespoons of butter.

· 3 tablespoons all-purpose flour

· 2 cups dry red wine

· 2 boxes of beef broth broth

· 1 yellow onion, quartered

· 4 bay leaves

· Bundle of sprigs thyme

· 2 peeled garlic cloves

· 3 medium carrots peeled and cut into 3-inch pieces

· 3 medium parsnips peeled and cut into 3-inch pieces

· 2 potatoes peeled and cubed

· Cheese cloth and twine.


Preparation


1) Cut your meat down, get rid of excess fat, and cut to 2” cubes. Season well with salt and pepper.

2) Peel and cut your vegetables to size.

3) Take the bay leaves, garlic, and thyme and place them in a bouquet garni, little bag you make from a square of the cheese cloth, tie it off at the top with twine so it doesn’t come undone.


Cooking


4) Pour 2 boxes of broth in the pot and turn heat to medium and toss in the bag of herbs so it starts flavoring it from the get go.

5) Heat a pan to medium-high. Once it’s hot put in 2 tablespoons of butter, then throw in the meat. You are browning it to create a sear and hold in the flavor, so 1 minute on top and 1 on bottom. Add the meat to the broth. Turn the heat off the pan and let it cool for just a minute or two, you don’t want to pour in the wine and have it turn to steam. Once cool pour in ½ a cup of wine to help scrape up the crusty beef bits and juice from the pan then pour it all into the broth.

6) Now to the pot add the rest of your wine, all of your vegetables, and your salt and pepper. Stir together thoroughly. Turn heat to high and bring to a boil just for a minute and then turn back to simmer (this helps the flavors integrate).

7) Over the next 2 hours leave it on simmer and covered with a corner off to let steam out. Except turn the heat to high and when it starts to bubble take 2 pinches of flour and sprinkle it into the pot while stirring. This will gradually thicken the stew. At the end of the 2nd hour, judge if the broth is thick enough for you and add a little more flour if needed. Be careful, it takes a minute or 2 to thicken after you’ve stirred it in, so don’t overdo it.


Le Chat Noir
©
Pretty good stew if you’re in prison and those are the only ingredients you can smuggle out of the cafeteria.

Call me when you take the training wheels off your stew.
 

La Paix

Fuck this place
First 100
Jan 14, 2015
38,273
64,597
CHICKEN POT PIE SOUP
Chicken breast
Onion
Carrots
Yukon gold potatoes (the best for buttery, creamy texture)
Cauliflower florets
Dried or fresh thyme
Unsweetened almond milk or cashew milk (or dairy milk if you prefer!)
Low sodium chicken broth
Frozen peas
Freshly ground salt and pepper
Baby Bella mushrooms

Ambitious Kitchen | Inspiring you in and out of the kitchen
 

SongExotic2

ATM 3 CHAMPION OF THE WORLD. #FREECAIN
First 100
Jan 16, 2015
39,772
53,672
Hot dogs.


Get some hot dogs from the store.

Get some form of bread too.

Boil hot dogs for a bit (I like to stab them once in the middle)

Put in bread of some form.

Add ketchup.


 

FINGERS

TMMAC Addict
Nov 14, 2019
16,508
19,574
It's always gross to get a spoon with a bay leaf or sprig of thyme.

Le Chat Noir
©

I tend to pick them out after cooking . I din't mind the herbs but everyone in my family hate it.

They love the food so the moaning is kept at a minimum but I want 100% customer satisfaction so it does irk me its not perfect.

I have just bought these.


View: https://www.amazon.co.uk/KitchenCraft-Cooking-Reusable-Bouquet-Infuser/dp/B001E4E5SE/ref=pd_ybh_a_1?_encoding=UTF8&psc=1&refRID=AQYRK310B8618MK8GJW1
 

Filthy

Iowa Wrestling Champion
Jun 28, 2016
27,507
29,834
Life Changing Beef Stew (insta-pot recipe).
I can go from opening the refrigerator to serving stew in less than an hour.

INGREDIENTS
  • 2 lbs beef, chuck roast, fat trimmed, cut into 1-2-inch chunks
  • 1 medium onion, sliced thinly
  • 2 stalks celery, sliced diagonally in thick pieces
  • 6 carrots, sliced diagonally in thick pieces
  • 2 tablespoons small tapiocasee notes
  • 1/2 cup tomato juice
  • 2 teaspoons salt
  • 1 tablespoon sugar
INSTRUCTIONS
Place everything in the Instant Pot. Select the stew/meat setting (about 35 minutes, high pressure). After it’s done, let everything mellow out for about 10 minutes before releasing the steam. Technically at this point, it’s done. But I recommend finishing with a quick browning session in the oven (see notes below).

Traditional Oven Instructions: Preheat oven to 320 degrees. Place all ingredients in a baking dish – it can be glass or ceramic (we use a round casserole dish – something between 8×8 and 9×13). Cover with foil and bake for 3-4 hours. If the gravy dries out, you can add a little water to the gravy to loosen it up before serving. See notes below for additional modifications/instructions.

Finishing in the Oven: Whether you make this in the oven or in the Instant Pot, I recommend finishing by giving it about 10-20 minutes in a hot oven (400-ish degrees), uncovered, before serving. It gets the meat nice and caramelized on top and helps the gravy thicken up.

I also add frozen corn with peas and/or green beans.
 
Last edited:

SongExotic2

ATM 3 CHAMPION OF THE WORLD. #FREECAIN
First 100
Jan 16, 2015
39,772
53,672
Could a human survive by eating flour?

What about grain?

Or cinnamon
 

Le Chat Noir

Le Chat Noir ©
Jan 28, 2020
1,257
1,932
I tend to pick them out after cooking . I din't mind the herbs but everyone in my family hate it.

They love the food so the moaning is kept at a minimum but I want 100% customer satisfaction so it does irk me its not perfect.

I have just bought these.


View: https://www.amazon.co.uk/KitchenCraft-Cooking-Reusable-Bouquet-Infuser/dp/B001E4E5SE/ref=pd_ybh_a_1?_encoding=UTF8&psc=1&refRID=AQYRK310B8618MK8GJW1

That's a good find, I'm ordering a batch now.

Le Chat Noir
©
 

Filthy

Iowa Wrestling Champion
Jun 28, 2016
27,507
29,834
the Stew for which I'm internationally recognized is my Seco de Cordero, a Peruvian lamb stew - perfect for Easter.

  • 2 pounds lamb meat (shoulder or leg)
  • 1/2 cup vinegar
  • 1 teaspoon cumin
  • 4 cloves garlic (minced to a paste
  • 1/4 cup vegetable oil
  • 1 large red onion (chopped fine)
  • 1 aji pepper
  • 4 tablespoons vegetable oil
  • 1 bunch of cilantro
  • 1 can of chicha morada (or beer)
  • 1 to 2 cups chicken or beef stock
  • 5 to 6 medium yellow potatoes
Instructions
  1. Cut the meat into approximately 2-inch cubes.

  2. Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Let meat marinate at room temperature for 30 minutes to an hour.

  3. Purée the cilantro (stems removed) with some water in a blender or food processor until you get a smooth paste.

  4. Heat 3-4 tbs oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.

  5. Lower the heat and add the onion and aji pepper to the same skillet with the leftover marinade. Cook until soft and fragrant, (5 min).

  6. Add the meat back to the skillet, along with the chicha morada, cilantro, and 1 cup of stock. Cover and cook over low heat until the meat is tender, about an hour.

  7. Peel and quarter the potatoes, and add them to the stew. Continue to cook over low heat until potatoes are tender, about 30 minutes more, adding more stock if necessary.

  8. Serve warm over rice.
Make your own lamb stock the night before

Ingredients
  • lamb bones (about a pound)
  • 2 tablespoons vegetable oil
  • 1 small onion, peeled and chopped
  • 1 rib celery, chopped
  • 8 oz baby carrots, chopped
  • 2 sprigs fresh parsley
  • 4 whole peppercorns
  • Cheesecloth
Instructions
  1. Preheat the oven to 425ºF.
  2. In roasting pan big enough to hold all the bones, spread out bones in one layer and coat with a little vegetable oil. Roast the bones for an hour, being sure to turn them once or twice so they don’t burn.
    Don't let them brown too quickly, turn the heat down and keep the bones in for the full hour
  3. About 15 minutes before the bones are done roasting, heat a large stock pot over medium heat, add 2 tablespoons of oil and when hot, add the onions. Cook for 3 - 5 minutes.
  4. Add the celery and carrots and cook for an additional 5 - 8 minutes. Transfer the bones to the stock pot and cover with water, about 6 cups.
  5. Add the parsley and peppercorns to the pot. Bring to a boil and remove any foam or scum that forms.
  6. Reduce the heat and cook at a simmer for about 2 hours. Skim off any foam that comes to the surface.
  7. Take the stockpot off the heat and let it cool down. Strain it through cheesecloth and refrigerate
  8. Next day, scoop off the surface fat and discard. Makes 2-4 cups
 

Le Chat Noir

Le Chat Noir ©
Jan 28, 2020
1,257
1,932
the Stew for which I'm internationally recognized is my Seco de Cordero, a Peruvian lamb stew - perfect for Easter.

  • 2 pounds lamb meat (shoulder or leg)
  • 1/2 cup vinegar
  • 1 teaspoon cumin
  • 4 cloves garlic (minced to a paste
  • 1/4 cup vegetable oil
  • 1 large red onion (chopped fine)
  • 1 aji pepper
  • 4 tablespoons vegetable oil
  • 1 bunch of cilantro
  • 1 can of chicha morada (or beer)
  • 1 to 2 cups chicken or beef stock
  • 5 to 6 medium yellow potatoes
Instructions
  1. Cut the meat into approximately 2-inch cubes.

  2. Mix the vinegar with the garlic, cumin, 1/4 cup vegetable oil, and some salt and black pepper, and pour over the meat. Let meat marinate at room temperature for 30 minutes to an hour.

  3. Purée the cilantro (stems removed) with some water in a blender or food processor until you get a smooth paste.

  4. Heat 3-4 tbs oil in a large pot or skillet on high heat. Working in 2 batches, brown the meat on all sides. Remove meat to a plate.

  5. Lower the heat and add the onion and aji pepper to the same skillet with the leftover marinade. Cook until soft and fragrant, (5 min).

  6. Add the meat back to the skillet, along with the chicha morada, cilantro, and 1 cup of stock. Cover and cook over low heat until the meat is tender, about an hour.

  7. Peel and quarter the potatoes, and add them to the stew. Continue to cook over low heat until potatoes are tender, about 30 minutes more, adding more stock if necessary.

  8. Serve warm over rice.
Make your own lamb stock the night before

Ingredients
  • lamb bones (about a pound)
  • 2 tablespoons vegetable oil
  • 1 small onion, peeled and chopped
  • 1 rib celery, chopped
  • 8 oz baby carrots, chopped
  • 2 sprigs fresh parsley
  • 4 whole peppercorns
  • Cheesecloth
Instructions
  1. Preheat the oven to 425ºF.
  2. In roasting pan big enough to hold all the bones, spread out bones in one layer and coat with a little vegetable oil. Roast the bones for an hour, being sure to turn them once or twice so they don’t burn.
    Don't let them brown too quickly, turn the heat down and keep the bones in for the full hour
  3. About 15 minutes before the bones are done roasting, heat a large stock pot over medium heat, add 2 tablespoons of oil and when hot, add the onions. Cook for 3 - 5 minutes.
  4. Add the celery and carrots and cook for an additional 5 - 8 minutes. Transfer the bones to the stock pot and cover with water, about 6 cups.
  5. Add the parsley and peppercorns to the pot. Bring to a boil and remove any foam or scum that forms.
  6. Reduce the heat and cook at a simmer for about 2 hours. Skim off any foam that comes to the surface.
  7. Take the stockpot off the heat and let it cool down. Strain it through cheesecloth and refrigerate
  8. Next day, scoop off the surface fat and discard. Makes 2-4 cups

This is fantastic, we love lamb.

Le Chat Noir
©
 

FINGERS

TMMAC Addict
Nov 14, 2019
16,508
19,574
Most stews are the same really. My go to one is

Shin of beef. I prefer that cut as you can cook it for ages. I think your chuck steak is maybe our brisket? Brisket works too. But as I say I prefer shin.

2 or 3 really big carrots chunkily sliced

Onions and Garlic. Lots of onions cut big. They go down to nothing at the end.

5 fresh Bay leafs. 5 sprigs of thyme.

A handful of Rosemary finely chopped. ( all in a bouquet garni, thanks to that nice Mr black pussy )

table spoon of butter and vegetable to soften the root veg and onions as you fry them off.

some flour to add to the softenef veg.

2 to 3 tablespoons of Worcester sauce.

tomato puree. A good squeeze.

beef stock. Use Oxos or the pod ones.

I'm not a fan of red wine but half a glass is can help.

Add warm water bring to boil add beef and let simmer while you get steaming drunk for 4 and a half hours.

Basically the same as everyone really
 

Le Chat Noir

Le Chat Noir ©
Jan 28, 2020
1,257
1,932
Most stews are the same really. My go to one is

Shin of beef. I prefer that cut as you can cook it for ages. I think your chuck steak is maybe our brisket? Brisket works too. But as I say I prefer shin.

2 or 3 really big carrots chunkily sliced

Onions and Garlic. Lots of onions cut big. They go down to nothing at the end.

5 fresh Bay leafs. 5 sprigs of thyme.

A handful of Rosemary finely chopped. ( all in a bouquet garni, thanks to that nice Mr black pussy )

table spoon of butter and vegetable to soften the root veg and onions as you fry them off.

some flour to add to the softenef veg.

2 to 3 tablespoons of Worcester sauce.

tomato puree. A good squeeze.

beef stock. Use Oxos or the pod ones.

I'm not a fan of red wine but half a glass is can help.

Add warm water bring to boil add beef and let simmer while you get steaming drunk for 4 and a half hours.

Basically the same as everyone really

I'll have to give the shin a go.

I love dishes with a long simmer. Tasting it when you start and then the transformation over the next several hours is awesome.
We'll just put on some music, break open a bottle, and make it a party.



Le Chat Noir
©
 

Sex Chicken

Exotic Dancer
Sep 8, 2015
25,819
59,498
I freestyle my stews so I don’t have measurements.

First I make a roux. Flour and butter cooked until lightly brown in the pot.

Then I add beef broth and whisk it up.

Take beef (best cut your feel like buying. I use stewing beef sometimes but it can toughen up) and cut it into chunks. Put some oil in a frying pan and sear the beef, very fast, don’t let it cook.

Put the beef in the pot of broth. Bring the broth a very light simmer and let the beef cook for a while, until it is med rare.

While beef is cooking. Take your frying pan you seared the beef in add butter and olive oil, cook shallots (or onion), a tonne of mushrooms and carrots. Cook them slow until they are soft. Then add red wine, cognac, or some Guinness to the pan, cook off the alcohol, and add it all the pot of broth. Add some thyme, a bay leaf, salt and pepper and let it thicken up. Add corn starch if you need it thicker or more broth if it’s too thick.

If you are feeling fancy, roast some cherry tomatoes in the oven (low temp/long time) and add them in.

The longer and lower temp you let this cook the better.