_stew Recipes

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

IRISH BEEF STEW

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.

_STEW

Steps:

• My pocket dictionary defines stew as "to boil slowly" or "a dish of stewed meat and vegetables served in gravy". So even for those folks whose cooking talents are stretched by just trying to boil water, they only have to add some meat and veggies to make a stew. In other words, beginning Dutch oven cooks and stews were made for each other. Someone with a new Dutch oven, wanting to cook something, is just like a student pilot landing an airplane. Any landing you walk away from is good, some are just better than others! For first time Dutch oven cooks, that translates to if your dinner guests do not leave the supper table in search of immediate medical attention, it must've been okay! As with flying and many other things for that matter, the results usually improve with a little practice.You can make a stew as simple as Tony Latham's "Warden Stew" or create a masterpiece containing exotic vegetables and spices. If you're bored with just plain old cooking and you want to try "ethnic cooking" there is no better place to start than with a stew. For example, take your Great-great-great Grandmother's stew recipe which she brought West in a covered wagon and add some oriental vegetables and seasoning to create a stew with a distinctive, new taste.Most of us who hunt big game, when rummaging around our freezers, leave those packages of meat labeled "stew" until everything else has been used. At least the way I cut up my animals, the amount of stew meat always exceeds what I'd call prime cuts.Though you can't cut chunks of elk shank with a fork when fried in butter, to me it's no reason to leave it till last. Cooked slow in a Dutch oven with your favorite veggies and spices, an old elk shank will produce as many oh's and ah's as tenderloin sauteed in butter and garlic! A good mathematician could fill a fair sized room with nothing but stew recipes by calculating all the combinations and permutations of possible ingredients for stew. So if you fancy your self a creative person, take your new Dutch oven and a "Stew" recipe and create a master piece! Around my house or camp, stew tends to end up as a "kitchen sink" dish. i.e. everything except the kitchen sink is likely to be thrown in the pot. As a result no two are the same. Besides being easy to make, nothing tastes better when one comes in from the cold than a steaming bowl of stew and a chunk of homemade bread. On more than one occasion the last night in camp, dinner consisted of some leftover meat and everything else left in the bottom of the camp box with some baking powder biscuits to soak up the juices. What ever the occasion, whether at home or in camp, A Dutch oven stew will fill'em up and keep'em smilin'A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

PORK TENDERLOIN STEW

Steps:

• In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm. , In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil).,