ROMAN STEW
An Italian beef stew that only needs a red wine to make a delightful meal that will be popular with everyone. Posted for ZWT3
Provided by Julie Bs Hive
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
- Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
- Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
- Cover and cook for 1 hour. Add a little water or broth if needed.
- Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.
Nutrition Facts : Calories 325.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 85.6, Sodium 363.8, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 30.9
ROMAN STEW (CROCK POT)
Based on ancient Roman recipe using spices from the Far East. Serve this as is with crusty bread, or over steamed rice or mashed potatoes.
Provided by Outta Here
Categories Stew
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown the beef in the oil over medium-high heat (do this in batches). Transfer the beef to your slow cooker.
- Add the garlic ,celery and onion slices to the slow cooker, then sprinkle the salt, cinnamon, cloves, pepper, allspice, and nutmeg over the beef and vegetables.
- Pour the tomatoes and the wine over the beef and vegetables.
- Cover the slow cooker, and cook on low for 7 to 8 hours.
- If you want a thicker sauce, stir in some cornstarch mixed with water at the end of the cooking time.
Nutrition Facts : Calories 298.4, Fat 12.9, SaturatedFat 4, Cholesterol 108.9, Sodium 451.3, Carbohydrate 5.8, Fiber 1.6, Sugar 2.5, Protein 37.9
SLOW COOKER BEEF STEW WITH MUSHROOMS
This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.
Provided by Lacey M. Johnson
Time 5h
Yield 12
Number Of Ingredients 14
Steps:
- Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
- Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
- Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
- Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
- Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 41.6 g, Cholesterol 62.7 mg, Fat 18.1 g, Fiber 3.6 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 486 mg, Sugar 5.4 g
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
RUSTIC SLOW COOKER STEW
This simple stew tastes totally gourmet, and is a snap to prepare -- your slow cooker does most of the work! This recipe yields enough to feed a very satisfied army!
Provided by ASHLYNNS MOMMY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 6h15m
Yield 12
Number Of Ingredients 13
Steps:
- Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.
- In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.
- Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 21.2 g, Cholesterol 62.6 mg, Fat 15.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 6.2 g, Sodium 415.1 mg, Sugar 3.1 g
ROMAN STYLE TRIPE
When prepared in this method, tripe has a pleasantly mild, but distinct flavor. When it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 16
Steps:
- Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
- Heat oil in a large skillet over medium heat. Add pancetta and onion; cook and stir until pancetta is browned and onion is translucent, 6 to 7 minutes. Stir garlic into pancetta mixture; cook and stir until aromatic, about 2 minutes.
- Stir marinara sauce, 1 cup reserved tripe liquid, and red pepper flakes into the pancetta mixture. Reduce heat to low and simmer for 30 minutes.
- Cut tripe into 1-inch cubes and add to marinara-pancetta sauce; stir to combine. If needed, add 1 cup of the reserved tripe liquid. Simmer for 30 minutes.
- Mix garbanzo beans and mint into the sauce. Season with salt and black pepper to taste. Sprinkle with Parmigiano-Reggiano cheese and serve.
Nutrition Facts : Calories 369 calories, Carbohydrate 35.8 g, Cholesterol 197.6 mg, Fat 14.6 g, Fiber 6.2 g, Protein 22.8 g, SaturatedFat 4.3 g, Sodium 1723.3 mg, Sugar 12.9 g
SLOW COOKED CROCK POT ROMAN LAMB
An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left!
Provided by French Tart
Categories Stew
Time 9h
Yield 10-14 serving(s)
Number Of Ingredients 12
Steps:
- Bone and dice the legs of lamb into apple size chunks.
- Drain & chop the lamb's kidneys if using into small dice.
- Heat up small quantities of olive oil and butter together & brown the lamb pieces over a very high heat until nutty brown and completely sealed. DO NOT overcrowd the pan - take your time!
- Place the lamb into a crock pot as you brown them.
- If using the kidneys, brown them quickly over a high heat too & add to the lamb.
- In a food mixer, mix together the following: anchovies, rosemary leaves - not the branches, the peeled cloves garlic, salt & pepper, balsamic & red wine vinegars & cup of water. Blitz until thoroughly blended & smooth.
- Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
- Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
- Cook on automatic for up to maximum time - 8-12 hours OR on high for 4 hours & then low for up to 6 hours. The meat will be meltingly tender & have made a thinner sauce/gravy.
- This can be kept warm for up to 2 hours too - and it freezes beautifully!
- Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
- Can also be eaten Summer style with fresh crusty bread or pasta and salad.
Nutrition Facts : Calories 168, Fat 16, SaturatedFat 6.9, Cholesterol 36.5, Sodium 607.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.8, Protein 4.4
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