How To make End Of Summer Stew
1 1/2 lb Beef stew meat, trimmed and
- cubed 1 T Cooking oil
12 md Fresh tomatoes, peeled and
- cut up 2 c Tomato juice or water
2 md Onions, chopped
1 ea Garlic clove, minced
1/2 t Pepper
2 t Salt
6 md Potatoes, peeled, quartered
5 ea Carrots, sliced
2 c Cut corn
2 c Fresh cut green beans
2 c Peas
3 ea Celery stalks, sliced
1 c Summer squash
1/4 c Snipped fresh parsley
1 t Sugar
In a Dutch oven, brown meat in oil over medium heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add squash; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.
How To make End Of Summer Stew's Videos
Summer Stew Recipe
Summer Stew Recipe
EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
PERFECT STEW Recipe from my FIRST BOOK: Meat Stew with Figs! ????Sister of Beef Bourguignon and Tajin!
Today I would like to cook for you a recipe from my first cookbook. This recipe is a variation of a method that is common in many different countries. This is the Refika version of Moroccan Tajine, cooked in earthenware pots, of the French Boeuf Bourguignon (Julia Child's most famous dish) and the juicy meat cooked in Southeast Turkey. In addition, I want to teach you how to cook big chunks of meat like turkey, chicken in such a lovely way and gorgeous every time you made.
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Difficulty: Medium
Prep time: 15 minutes
Cooking time: 2 hours
1 kg (2,2 lb) fillet steak, 5 cm chunks, rib eye steak, entrecote or top loin steak works great as well
7 tablespoons olive oil
3 onions, sliced into circles
5 cloves garlic, whole
1 red pepper, sliced into circles
2 green peppers, sliced into circles
2 carrots, diced
1 heaped tablespoon salt
2 tablespoons flour
10 bay leaves
1.5 cups of hot water
½ cup chicken stock
1 tablespoon red pepper paste
1 teaspoon oregano
1 handful black pepper
½ cup of red wine, you can use 3-4 tablespoons instead of it
15 dried figs, divided in half
• For this recipe, I would suggest you cook the dish in a cast iron pot, as the taste will be significantly better.
• Heat the cast iron pot and pour the olive oil into the pot. Heat it until sizzles.
• Add the fillet steak chunks into the pot and seal all sides of the meat until nicely browned for two minutes.
• Remove the meat from pot and place on a sieve so that the meat does not mix with its own juices.
• Sauté the carrots and peppers in the same pot on high heat for two minutes, till the edges start to brown. Put them on the meats in the sieve.
• Add the cloves of garlic and onions into the pan and sauté for a minute.
• Put the meat and vegetables back in the pot. Sprinkle the salt and add the flour.
• Close the lid and reduce the heat to minimum. Cook it for about 2 minutes.
• Help dissolve the chicken stock with hot water.
• Add bay leaves, red pepper paste, oregano, black peppercorn and the chicken stock.
• Lastly add the wine and the juices in the bowl under the sieve and mix it well.
• Close the lid again and place the pot on smallest stove.
• Cook for about 30 minutes on lowest heat. The most important part is not to open the lid too much while cooking.
• After it cooked for 30 minutes, add the dry figs into the pot and stir.
• Then cook for 1.5 hours more with lowest heat and without removing the lid.
• At the end of 1.5 hours, the gorgeous stew is ready to eat. Enjoy with your loved ones.
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ULTIMATE VEGAN STEW ????a vegan comfort classic
The ultimate vegan no beef stew! Such a classic in the winter autumn months, even a great recipe idea for a vegan Thanks Giving and a vegan Christmas
WRITTEN RECIPE:
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alice@thefound.co.uk
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Recipe:
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Making a summer stew / low fat vegan
I was cleaning out my fridge today, and with the leftover produce I found I decided to make a summer stew. This stew is low-fat, high carbohydrate, and all vegan. Furthermore, it's economical, an in expensive way to feed your family a healthy, nutritious meal.