River Stew Recipes

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BRAZOS RIVER STEW



Brazos River Stew image

Great stew recipe I found in a wonderful cookbook called Tastes and Tales from Texas. Nothing warms you up better on a cold and dreary evening.

Provided by GypsyAnn

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 slices bacon
1 lb stew meat
1 (16 ounce) can tomatoes
2 cups low sodium beef broth
1 cup water
2 celery ribs, diced
2 medium onions, chopped
2 garlic cloves, minced
1 ounce Worcestershire sauce
1 teaspoon chili powder
1 tablespoon flour
salt and pepper
4 medium carrots, sliced thick
4 small potatoes, cut into fourths
1 (8 ounce) can corn

Steps:

  • Fry bacon in a Dutch oven or large stew pot.
  • Remove bacon and drain on paper towel.
  • Add stew meat to pan and sear.
  • Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder.
  • Cover and simmer 2 hours.
  • Remove 1/4 cup broth from stew, cool, and mix with flour.
  • Add flour mixture to stew.
  • Salt and pepper as needed.
  • Add carrots and potatoes and cook 30 minutes.
  • Add corn and bacon; cook another 5 minutes.

Nutrition Facts : Calories 178.9, Fat 1, SaturatedFat 0.2, Sodium 100.2, Carbohydrate 40.2, Fiber 6.3, Sugar 8.5, Protein 5.3

BRAZOS RIVER CATFISH STEW



Brazos River Catfish Stew image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 (10 3/4 ounce) cans condensed tomato soup
1 cup catsup
1/4 pound salt pork, diced
1 onion, chopped
1/2 cup butter
1 teaspoon black pepper
Dash cayenne pepper
6 drops Worcestershire sauce
Salt
6 catfish fillets, cut into small pieces

Steps:

  • Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes.

SAVANNAH RIVER CATFISH STEW



Savannah River Catfish Stew image

Make and share this Savannah River Catfish Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h32m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 slices thick-cut bacon, cut into lardons (or 2 T. canola oil)
1 onion, chopped (preferably Vidalia)
2 large russet potatoes, peeled and cut into 1/4-inch pieces
2 tablespoons all-purpose flour
3 cups water
3 cups milk
1 sprig thyme
1 bay leaf, preferably fresh
1/2 teaspoon cajun seasoning or 1/2 teaspoon cayenne pepper
2 lbs catfish fillets, cut into strips
2 tablespoons chopped fresh flat-leaf parsley
coarse salt
fresh ground black pepper

Steps:

  • Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
  • Pour off all but 1 tablespoon of bacon grease.
  • Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
  • Sprinkle the flour over the vegetables and stir to coat and combine.
  • Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
  • Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
  • Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
  • Remove the thyme and bay leaf; discard.
  • Add in the parsley; stir to combine.
  • Taste and adjust seasoning with salt, pepper, Cajun seasoning.
  • Ladle into warm bowls and garnish with reserved bacon.

Nutrition Facts : Calories 694.7, Fat 34.3, SaturatedFat 11.6, Cholesterol 147.5, Sodium 415.1, Carbohydrate 46.7, Fiber 4.6, Sugar 2.6, Protein 48.3

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