BUNKHOUSE BEEF AND PORK STEW
Make and share this Bunkhouse Beef and Pork Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut steaks in 1 inches.
- pieces.
- Mix flour, salt, and pepper.
- Toss steak in flour mix.
- Heat oil in lg dutch oven.
- Brown meat.
- Add remaining ingredients.
- Cover and simmer for about 2 hours, or until meat is tender and vegetables are done.
BEEF AND PORK STEW (MAROSSZEKI HERANYTOKANY)
Steps:
- Cut beef into 1/2-inch cubes. Finely chop separately bacon and onion. In a 4-quart heavy kettle cook bacon over moderate heat, stirring, until crisp. Add onion and cook until softened. Stir in paprika and water and simmer 5 minutes. Add beef, pepper, caraway seeds, marjoram, and 1/2 cup wine and simmer, covered, stirring occasionally, 30 minutes. Cut pork into 1/2-inch cubes. Add pork, remaining 1/2 cup wine, and salt to taste and simmer, covered, stirring occasionally, until meat is tender, about 2 1/2 hours.
- Quarter mushrooms. In a skillet cook mushrooms in lard or oil over moderate heat, stirring, until just tender, about 5 minutes, and add to stew.
- Just before serving, in a bowl whisk together sour cream and flour until smooth and stir into stew. Simmer stew, stirring, 5 minutes.
PORK AND BEEF BARBECUE
It's the combination of beef stew meat and tender pork that keeps friends and family asking for these tangy sandwiches. Add a little lettuce and tomato for a crisp contrast. -Corbin Detgen, Buchanan, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first six ingredients. Stir in beef, pork, green peppers and onions. Cover and cook on low for 6-8 hours or until meat is tender., Shred meat with two forks. Serve on buns, with lettuce and tomatoes if desired.
Nutrition Facts : Calories 444 calories, Fat 12g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 684mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 3g fiber), Protein 32g protein.
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
- Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g
SLOW-COOKER MEXICAN-STYLE PORK STEW
Make and share this Slow-Cooker Mexican-Style Pork Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 8h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Dry the pork with paper towels, then season with salt and pepper.
- Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
- Brown half of the pork, about 10 minutes, then add to the slow cooker.
- Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
- Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
- Add the onions, chili powder, and 1/4 teaspoon salt.
- Cook until the onions are softened, about 5 minutes.
- Stir in the garlic and cook for 15 seconds.
- Stir in the tomatoes with their juice, scraping up any browned bits.
- Bring to a simmer, then pour into the slow cooker.
- Add the broth, hominy, and oregano to the slow cooker.
- Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
- Transfer the meat to a large bowl and let cool.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
- Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.
Nutrition Facts : Calories 413.3, Fat 16.9, SaturatedFat 5.2, Cholesterol 167.8, Sodium 301, Carbohydrate 12.3, Fiber 2.5, Sugar 3.1, Protein 51
GET A HUSBAND BRUNSWICK STEW
The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!
Provided by RAKESTRAW
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 3h30m
Yield 16
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
- Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
- Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.
Nutrition Facts : Calories 379.7 calories, Carbohydrate 25.3 g, Cholesterol 89.8 mg, Fat 18.8 g, Fiber 2.1 g, Protein 28.5 g, SaturatedFat 6.2 g, Sodium 836.1 mg, Sugar 10.8 g
BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB
Provided by Hubert Keller
Categories Soup/Stew Christmas Winter Christmas Eve Mandoline
Yield Serves 10
Number Of Ingredients 15
Steps:
- In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
- When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
- Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
- Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.
DOWN-HOME PORK STEW
From Betty's Soul Food Collection... Nothing beats a warm, nourishing pork stew on a cold winter's night. Our quick recipe takes it up a notch, with a subtle sweetness from sweet potatoes and corn.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- In large bowl, mix pork cubes, flour and seasoned salt until pork is coated. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 8 to 10 minutes, stirring occasionally, until browned.
- Add remaining ingredients to pork in skillet. Heat to boiling. Reduce heat to low; cover and simmer 30 to 40 minutes, stirring occasionally, until pork is tender.
Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 50 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 7 g, TransFat 0 g
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