Ravin Good Stew Recipes

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CHEF JOHN'S IRISH STEW



Chef John's Irish Stew image

Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h45m

Yield 6

Number Of Ingredients 13

3 pounds lamb shoulder chops
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
3 cups chicken stock
½ teaspoon dried rosemary
2 carrots, chopped
2 stalks celery, chopped
water as needed
1 ½ pounds baby Dutch yellow potatoes
¼ cup chopped green onions

Steps:

  • Season lamb shoulder chops with salt and black pepper.
  • Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
  • Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
  • Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  • Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
  • Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
  • Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
  • Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

Nutrition Facts : Calories 507.6 calories, Carbohydrate 28.6 g, Cholesterol 120.5 mg, Fat 29.1 g, Fiber 4.1 g, Protein 32.1 g, SaturatedFat 12 g, Sodium 465.8 mg, Sugar 4 g

RAVIN' GOOD STEW



Ravin' Good Stew image

This stew is loaded with ingredients. It's sure to fill up the kids before they head out trick-or-treating, and the family enjoys it all season long! -Shirley Smith, Yorba Linda, California

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10 servings.

Number Of Ingredients 19

1 can (29 ounces) pear halves
3 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
2 medium onions, chopped
3 tablespoons butter
1/3 cup all-purpose flour
1 tablespoon ketchup
2 teaspoons salt
1 teaspoon grated lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2-3/4 cups chicken broth
1/2 cup white wine or additional chicken broth
1 bay leaf
2 medium sweet potatoes, peeled and cubed
3 tablespoons golden raisins
2 tablespoons minced fresh parsley

Steps:

  • Drain pears, reserving juice; chop pears and set aside. In a Dutch oven, brown beef in oil in batches; drain and set aside. In the same pan, saute onions in butter for 5 minutes. Stir in the flour, ketchup, salt, lemon zest, thyme, pepper, cinnamon and cloves until blended. , Gradually stir in the broth, wine and reserved pear juice. Add bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add sweet potatoes; cover and simmer 30 minutes longer or until potatoes and beef are tender. Stir in raisins and pears; heat through. Discard bay leaf. Garnish with parsley.

Nutrition Facts :

VIKING STEW



Viking Stew image

From Denmark ("Viking gryde") This stew was created by chef Dix in 1961, at restaurant "Viking Bøfhus" (Viking Steakhouse) in Århus, Denmark. The restaurant no longer exists, but the stew remains a classic among those who ever tried it. I found the recipe at http://www.wayne.dk and it seems (tastes) authentic. I took the liberty of translating it into English and modify it into 1) a smaller portion and 2) US/English measures. Don't be affraid of the whisky, however if you prefer or don't have it on hand, omit it. I don't really think there's a good alternative to tenderloin since the juiciness and tenderness of the meat is very important. Serve with oven roasted potatoes or rice, and garlic bread.

Provided by lars.randa

Categories     Stew

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

2 (1 lb) pork tenderloin
2 cups milk
1 cup heavy cream
4 ounces butter (plus additional for frying)
1/3 cup all-purpose flour
2 -3 garlic cloves, minced
1 large yellow onion, chopped
5 teaspoons Madras curry powder
3 teaspoons sweet Hungarian paprika
2 tablespoons tomato paste
2 tablespoons whiskey (Use a neutral, non-peaty blend such as J&B or JW) (optional)
salt & freshly ground black pepper, to taste

Steps:

  • Brown butter in a Dutch oven or other thick bottomed roasting pan. Add the curry powder and brown it until fragrant.
  • Add paprika powder and then the chopped onion.
  • When the onion are almost tender/clear, add the flour and bake it while stirring thoroughly. It is importaint to bake the flour thoroughly or the gravy can end up tasting like flour.
  • Add warm milk and bake it all until it thickens.
  • Add tomato paste, garlic, heavy cream and salt and pepper, and mix well. Keep the sauce warm, but do NOT allow it to boil.
  • Cut the tenderloins into stroganoff-like strips. Be sure the strips are cut crosswise! Tip: Split the tenderloin lenghwise one or two times, then cut crosswise into strips.
  • In a frying pan, brown some additional butter and quickly brown the meat. Do NOT attempt to fry too much at a time! Overcrowding the pan and you risk boiling the meat instead of browning it. The meat need just be browned - no need to fully cook it.
  • Add the browned meat to the warm sauce and let it sit for about 20 minutes to give flavor and finish cooking. Still, do NOT let it boil under any circumstances, but on the other hand it should be kept warm.
  • Finally, stir in whiskey.

Nutrition Facts : Calories 435.1, Fat 31.2, SaturatedFat 17.7, Cholesterol 154.6, Sodium 211.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.5, Protein 27.2

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