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October 2014 Challenge - Stew

13K views 136 replies 35 participants last post by  butzy 
#1 · (Edited)
Many thanks to Phatch.

October challenge is Stew.

The days are getting shorter, the nights getting longer and winter is coming closer and closer every day here in Northern Europe, so it's time to reveal your best stew recipes for upcoming winter.


Let the games begin.
 
#12 ·
Jarmo, how are we defining stews vs. soups? For instance I made a split pea and smoked ham neck "soup" the other day, but it certainly had the thick consistency of a stew. Just wondering if you mean to have us limit things to a particular style. Congratulations on winning September!
 
#13 ·
Jarmo, how are we defining stews vs. soups? For instance I made a split pea and smoked ham neck "soup" the other day, but it certainly had the thick consistency of a stew. Just wondering if you mean to have us limit things to a particular style. Congratulations on winning September!
Really good question. .hmm. .. soup is more liquid. ..so, if your stew can be served on a plate rather than bowl, it's OK.
 
#14 ·
I was getting in the mood to make some fesenjan, maybe with turkey. I saw some beautiful pomegranates in the store that gave me the idea. There are plenty of walnuts out there too. Mmm... /img/vbsmilies/smilies/licklips.gif
 
#16 ·
If you are in the mood for dark beer and meat you may wish to try a recipe for Irish Beef Stew, a delicious recipe that really should be made more often than once a year (on St. Patrick's Day). The stew is made extra rich and hearty with the addition of Guinness stout, and the meat is tender and full of flavor. Here is the recipe (for complete instructions see http://kaysbudgetrecipes.net/splurges-any-category-dish-over-10/irish-beef-stew-splurge-version/:
  1. 2 pounds beef stew meat, cut into 1 inch cubes
  2. 3 tablespoons olive oil, Whole Foods 365 brand
  3. 2 yellow onions, chopped fine, Safeway brand
  4. 1/4 teaspoon salt, Morton brand
  5. 1/2 teaspoon pepper, McCormack brand
  6. 1 tablespoon tomato paste, Del Monte brand
  7. 2 garlic cloves, minced, Safeway brand
  8. 1/4 cup all-purpose flour, Whole Foods 365 brand
  9. 3 cups beef stock, Swanson's brand
  10. 1 (12-ounce) bottle Guinness Draught
  11. 4 1/2 teaspoons dark brown sugar, C&H brand
  12. 1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
  13. 4 carrots, peeled and cut into 1-inch pieces
 
#18 ·
Desert stew! Slow cooked chocolate ganace with roasted marshmallows, candy corn, and snicker crumble! /img/vbsmilies/smilies/biggrin.gif
Well there is always stewed fruits, but not for me. I would rather throw fresh fruit against the wall and let the birds at it before eating it stewed./img/vbsmilies/smilies/wink.gif

Except for stewed prunes! medicinal/img/vbsmilies/smilies/smoking.gif
 
#19 · (Edited)
Speaking of dessert stews...........

Here is one I wrote back in 1996 at the direct request of the owners of a new restaurant I had just opened in Atlanta. I had a summer recipe I wrote that June that didn't turn out too bad. it was served with a side or grilled sweet brioche. This was to be served with an individual loaf of Raisin walnut bread and butter but looking at things now, the brioche would work better.

I really have to share why I said "this was to be served". Hollywood couldn't write a better story. Anyhow......After finishing the last words on this, I had an appointment with my future bride (now wife) and caterer and left the property to take care of things. On the way, I was involved in severe accident where I T-boned an Olympic Visitor at 40mph because she made an illegal left turn from the right lane.......I happened to be in the left lane in our 3 week old new car. And......even though I continued my duties to the best of my ability without missing a day, I was canned a little over a week later because the owners thought I was negligent since I went home earlier than I had planned a couple slow days due to the severe pain, nausea and double vision I was experiencing from the neck injury. Subsequently, I never finished the recipe test and also never was asked for a fruit stew again so it has sat in my files since that day untested and unused. Anyone wish to give this a shot and share their thoughts.....have at it! @panini I agree and understand why you would hate to cook the fruits. There's no real cooking with this one other than the residual heat so it'd be great if you were the one to give it a try.............you might like it. Then again the whole thing could be a meltdown waiting to happen. Hehehe

RECIPE FORM

RECIPE TITLE: Fresh Fruit Stew (Autumn recipe) DATE: 08-02-1996

YIELD: approx 25 servings SHELF LIFE: 3 shifts

INGREDIENTS AMOUNT PROCEDURES

___________________________________________________________________________________________________________________

Apple assortment, cored and diced ½" X ½" Please chose at least tree of the following varieties; Granny Smith, Winesap, Milton, McIntosh, Pippin and Braeburn.

Lemon Juice

Blueberries, washed, whole*

Orange segments, Naval, fresh only with

No pith or membrane

simple syrup

Dark rum, Meyers

Grand Marnier

Cinnamon stick, whole

Cloves, whole

Ginger, ground

peach puree

3 qts of each.

¾ cup

3 cups

1 qt.

1 qt

1 cup

1 cup

4 each

1Tbsp

2 tsp

2 cups
  1. Core and dice each variety of apple adding to lexan filled with water laced with ½ cup of lemon juice to prevent oxidation.
  2. Peel oranges and cut segments adding to second lexan.
  3. Combine rum, Grand Marnier, simple syrup, cinnamon sticks, whole cloves and ginger in medium sauce pan and heat over medium flame to a boil to help reduce alcohol. Do not Flambé. Remove from heat and cool immediately in ice-bath to 100 deg F.
  4. Remove apples from water and drain well. Combine all remaining ingredients in second lexan, including 100 deg flambéd mixture and remaining ¼ cup of lemon juice and toss thoroughly.
  5. Let marinate for minimum of 3 hours at room temterature. Toss every so often to ensure even flavor. Refrigerate immediately at 3 hours.
  6. RDIL for service in 600 half cambro insert pans for service.
  7. Stir well before and throughout service.
*Add to mix just prior to portioning for service on line. Do not over mix as the blueberries will mash.

edited to fix a couple issues found in re reading the post.
 
#21 · (Edited)
Ireland??   Beef Stew  St. Pats day ?  Where's the Beef?  Only thing they have of this list is Guinness.. Lamb maybe there is very little beef .. I lived there for 2 months Almost none of the brands can be had there
 
#23 ·
I'm not a big fan of stew, never made one and not something I choose to eat. It takes me back to being a kid, it was like a plate of veg and meat that all tasted of one bland flavour.

Maybe it was the way my mum made it?

I often think stew is like an unblended soup.

I'm new to the forum and I might do a stew just for the hell of it and see how it goes.

Anyone got any suggestions for a stew to start with that has more than one bland flavour?
 
#25 ·
@oldschool1982,

This looks like a good recipe. Fruit salad?/img/vbsmilies/smilies/eek.gif Now do we bob for the fruit of our liking? I'm thinking some durian might be nice with this/img/vbsmilies/smilies/biggrin.gif Sorry bro, not stew.
Ya know...........18 years ago when I wrote it, I wrestled with that very fact but the owners insisted on calling it a stew. My only out or lose my sanity was to try and justify it being a stew because you steep the fruit in the warm liquid so.....let's go for it this way........it's not quite a stew and not quite a salad......let's call it a stalid? How about a salewd Doohhh!!!!
 
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