Tagged with stew

Wild Mushroom Goulash

Ingredients 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped 1 1/2 pounds wild mushrooms, cut into 1-inch pieces 1 1/2 pounds cremini or white button mushrooms, quartered Salt Freshly ground pepper 4 garlic cloves, smashed 1 teaspoon caraway seeds 1/4 cup … Continue reading

Creamy Oyster Stew

Ingredients 3 tablespoons unsalted butter 1 large rosemary sprig 1 fennel bulb—cored and finely diced, stems finely chopped 1 quart heavy cream 2 small leeks, white and pale green parts only, thinly sliced Eight 1-inch-thick slices of brown bread 1 cup frozen baby peas, thawed 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon … Continue reading

French Lamb Stew

Ingredients 6 shallots (3 whole, 3 chopped) 3 whole cloves, stuck into 3 shallots 1 carrot, peeled 2 celery stalks 6 peppercorns 3 bay leaves 3 cups chicken Stock 2 pounds lamb steaks, cubed 2 tablespoons butter ¼ teaspoon sugar 1 tablespoon flour ½ cup Crème Fraiche ½ cup dill, chopped 6 ounces white corn, … Continue reading

Mexican-Style Red Chili

Ingredients 3 medium ancho chiles, toasted and ground 3 tablespoons NM red chili (medium) 2 tablespoons cumin seeds, toasted and ground 2 teaspoons Mexican oregano 7 1/2 c. water 4 lb. beef chuck roast, cut into 1″ cubes 2 tsp. salt 1/2 lb. bacon, chopped 1 medium onion, chopped 5 cloves garlic, chopped 4 – 5 small jalapeños [CP: yes, that … Continue reading

Greek Chili

Ingredients 2 poblano peppers 1 head garlic 1 large onion olive oil 1 c. pistachios 1 lb. ground lamb 1 lb. ground pork 2 cans diced tomatoes 2 cans white beans oregano feta cheese Preparation Roast the poblanos, garlic, and onion in the oven (with some olive oil) until soft and a bit charred. Skin … Continue reading

Hearty Ethiopian Soup (Mereq)

Ingredients 2 lg. red onions, chopped 2 lg. tomatoes, finely diced 1 slab ribs (~3 lb.) washed and cut apart (any variety) 3 tb. qibe or regular butter 1/4 c. fresh ginger, finely diced (or 1 tbsp. dried ginger) 2 cloves fresh garlic, finely diced 1 jalapeño or other hot fresh pepper, minced (optional) 1/4 … Continue reading

Cincinnati Chili

Ingredients 2 lbs ground chuck 2 medium onions, finely chopped 1 quart water 2 (8 ounce) cans tomato sauce 1/2 teaspoon allspice 1 teaspoon garlic powder 4 tablespoons chili powder 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cloves 1/2 ounce unsweetened chocolate 2 tablespoons cider vinegar 1 bay leaf, crumbled 2 … Continue reading

Lamb and Turnip Stew with Stout

Ingredients Oil (vegetable, peanut, canola or olive, anything will work well) 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes Kosher salt 4 tablespoons all-purpose flour 1 large or 2 small onions, cut into 1/2-inch dice 3 ribs celery, cut into 1/2-inch dice 3 turnips, peeled and cut into 1/2-inch dice 1/2 cup … Continue reading


Ingredients 1/2 kg. (~1 lb.) dried yellow potatoes (amber in color) 3 tbsp. butter or oil 1 red onion, chopped finely 2 tbsp. minced garlic pepper (to taste) cumin (to taste) 1/2 kg. (~1 lb.) pork (shoulder or belly), cubed 1/2 kg. (~1 lb.) chicken, cubed 2 tbsp. aji panca paste (or much less of … Continue reading

Mean Green Pig (Tomatillo Chili)

Ingredients 3 1/2 lb. tomatillos, husked, rinsed, and halved 1/4 c. olive oil 1/2 tsp. salt 2 1/2 lb. boneless pork shoulder, cut into 1″ pieces fresh black pepper 2 medium yellow onions, chopped 3 cloves garlic, minced 2 jalapeños, diced 2 poblanos, roasted and diced small [CP: sub. green chiles for these two chiles] … Continue reading