Stews and Casserole Recipes from around the world

How to make Beef Burgundy

INGREDIENTS:

• 2 slices bacon, diced
• 2 pounds lean stew beef, sirloin tip, or round steak, cut into 1-inch cubes
• 1/4 c. flour
• 1 tsp. salt
• 1/2 tsp. seasoned salt
• 1/4 tsp. marjoram
• 1/4 tsp. thyme
• 1/4 tsp. pepper
• 1 clove garlic, minced
• 1 beef bouillon cube, crushed
• 1 cup dry red wine
• 4 to 6 ounces fresh mushrooms, sliced
• 2 tbsp. cornstarch (optional)

PREPARATION:

In skillet, cook bacon several minutes. Remove and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6 to 8 hours. Add mushrooms. Cover and cook on HIGH for 30 to 45 minutes longer. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold water).
6 servings.

Linky

YouTube - Beef Burgundy Part 1

YouTube - Beef Burgundy Part 2

YouTube - Beef Burgundy Part 3

I like a good stew now and again. Not fussed on the fancy stuff like beef burgandy tho. Plenty of meat and veges for me. Save the plonk for drinking.

How to make Beef and Guinness Stew

BEEF & GUINNESS STEW

Chef Darina Allen of Ballymaloe Cooking School - County Cork, Ireland
Adapted by StarChefs

Guinness, Ireland's famous black stout, has been brewed in Dublin since 1759. It has a very special place in Irish life. In Dublin Tenement Life: An Oral History, publican John O'Dwyer recalls the importance of stout in the lives of the poorest tenement dwellers in Dublin: They had nothing. They lived for pints. Drink was the main diet. It was food... they used to call the pint the 'liquid food'.

Nowadays the 'liquid food' is used increasingly in cooking. It is a tasty addition to stews and casseroles, helping to tenderize the meat and imparting its distinctive malty flavor to any dish. This recipe makes a wonderful gusty stew which tastes even better a day or two after it is made.


Yield: 6-8 servings

• 2 lb lean stewing beef
• 3 tablespoons oil
• 2 tablespoons flour
• salt and freshly ground pepper and a pinch of cayenne
• 2 large onions, coarsely chopped
• 1 large clove garlic, crushed (optional)
• 2 tablespoons tomato puree, dissolved in 4 tablespoons water
• 1 1/4 cups Guinness
• 2 cups carrots, cut into chunks
• sprig of thyme

Method:

Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley.

YouTube - BEEF & GUINNESS STEW

How to make Succulent Roast Beef & Gravy

YouTube - Succulent Roast Beef & Gravy

How to make Oyster Stew

1 pint small oysters salt to taste
1 qt. milk or half and half
Butter
Freshly ground pepper
Tabasco Sauce


Saute oysters in 2 Tbls. butter, together with their own liquor, until edges begin to curl (don't exceed 5 minutes). In large sauce pan, heat milk and add any flavor variations at this time. DO NOT BOIL. Add oysters with their liquor and simmer until heated through, approx. 5 to 8 minutes. Season to taste with salt and pepper and a dash of tabasco. Add 2 Tbls. butter, heat until melted. Heat bowls in warm oven. Pour oyster stew in each bowl and top off with 1/2 Tbls. butter, and sprinkle with paprika or parsley.

VARIATIONS:

Add 1/4 tsp. grated nutmeg, or 1 bay leaf and 1 Tbls. parsley to milk. Add 1 tsp. tarragon or thyme. Add finely minced garlic and a dash of cayenne pepper. Saute 1/2 cup of minced onions and celery in button then add to milk and oysters.

Linky

YouTube - Oy

How to make Hungarian Goulash

YouTube - Hungarian Goulash (gulyás)

Ethiopian Spicy Chicken Stew - Dora Wat

Doro Wat

(very spicy chicken stew)
(as prepared by Nancy T for an Ethiopian meal)

Ingredients

2 lbs chicken breasts, cut into pieces
3/4 lb butter
3 lbs onions, finely chopped
2 lg cloves garlic, minced
3 heaping T berbere (Ethiopian cayenne pepper spice) (see note)
9 oz tomato paste
6 - 8 hard boiled eggs, shell removed
1 t black pepper
injera (see note)

Directions

1. in a large soup pot melt butter
2. add onions and garlic and saute for 5 min
3. add berbere and tomato paste, simmer mix about 15 min
4. add chicken, a few pieces at a time coating well with the sauce
5. add enough water to maintain a thick soup consistance, simmer for about
20 min
6. Put in eggs, cover and continue to cook til chicken is tender. The dish
is ready when the oil has risen to the top.
7. Add black pepper and cool slightly.

NOTE= berbere and injera can be bought at an Ethiopian market-there are no
American substitutes!

YouTube - Doro Wat

How to make Italian Sausage Stew

Italian Sausage Stew Part 1

YouTube - Italian Stew Part 1


Italian Sausage Stew Part 2

YouTube - Italian Stew Part 2


Italian Pepper Sausage Recipe
Ingredients:

4 1/2 Pound fresh lean pork
1−1/2 Pound fresh pork fat (fresh pork's)
1 med. onion, chopped
1 large clove garlic, minced
3 Teaspoon salt
1−1/2 Teaspoon freshly ground black pepper
1−1/2 Teaspoon paprika
2 Teaspoon crushed dried red peppers
2 Teaspoon fennel seeds
1/2 Teaspoon crushed bay leaf
1/4 Teaspoon thyme
1/3 Cup red wine or water
Pinch of coriander
2.5 yards sausage casing
Grind the lean and fat pork, onion and garlic. Add the seasonings and mix thoroughly.
Add the wine and mix well. Force through a sausage stuffer into casing, or use in recipes that call for ground sausage out of casings.
Makes 6.5 lb.

How to make Rakott Krumpli Hungarian Layered Casserôle

YouTube - Hungarian Recipe - Rakott Krumpli

How to make Egg Casserole with Soubise Sauce

Hard boiled and sliced eggs layered with wine sauteed mushrooms, onions and cream sauce then broiled with cheese.

YouTube - Egg Cassarole with Soubise Sauce

How to make Pierogies

INGREDIENTS:

• 2 cups flour, plus extra for kneading and rolling dough
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream, plus extra to serve with the pierogi
• 1/4 cup butter, softened and cut into small pieces
• butter and onions for sauteing
• ingredients for filling of your choice (potato & cheese filling recipe below)

PREPARATION:

Pierogi Dough

To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes).
You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days.

Prepare the Pierogies

Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.


Homemade Pierogi Tips:

1. If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
2. If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
3. You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.

Potato, Cheese & Onion Filling:

Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Linky

YouTube - Thomas and KJ COOKINGG

How to make Shepherd's Pie with Real Ale

Ingredients

500g minced lamb
1 carrot, finely chopped
1 onion, finely chopped
2 cloves garlic
1 tbs plain flour
1 handful chopped parsley
3lbs Marfona potatoes, peeled and chopped into large chunks
300ml beef stock
300ml real ale of your choice
Splash Worcestershire sauce
2 tlbs double cream
2 egg yolks
Salt and black pepper
2tbs olive or rapeseed oil
Handful grated Red Leicester cheese

Method

- Brown the mince in a saucepan or wok, giving it a good 4 or 5 minutes to really get some nice brown bits – that's where all the flavour comes from.

- Now remove the meat with a slotted spoon and keep it to one side in a bowl. Fry off the onion, garlic, carrot and parsley together for a couple of minutes in the rapeseed oil until they have softened slightly. Add the flour and stir in well.

- Add the meat back into the vegetable mix and season well with the salt and pepper, Worcestershire sauce and then add the beef stock and the Real Ale. Simmer for about 30 minutes on a very low heat until the sauce has thickened slightly.

- Meanwhile, boil the potatoes for about 20 to 25 minutes, drain.

- Mash the potatoes and stir in the egg yolks, cream and some more salt and pepper.

- Put the meat mixture in an ovenproof dish and smother with the mashed potato. Sprinkle the cheese on top. Place in a 200c over for 20 minutes and then brown under a grill for a minute or so.

YouTube - Brewer's Pie

How to make Scalloped Potatoes

Ingredients

3 Tbsp butter
2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow or white onion, thinly sliced
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives (optional)
2 thick slices of bacon, cooked and chopped
2 1/2 cups grated Swiss or Gruyere cheese (about 8 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
2 1/2 cups to 3 cups of half-and-half (half milk, half cream)
Salt and pepper

Method

1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter.

2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan.

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan.
Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Swiss and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

Serves 8.


YouTube - WEBchef.ca - Scalloped Potatoes.

How to make Bean and Ham Stew

¼ cup + 1 tbsp. olive oil
1 ½ tsp. minced garlic
½ cup chopped onion
1 can (15 oz.) stewed tomatoes, cut up in can
1 ¾ cup chicken broth
2 cans (19 oz.) white cannellini beans, drained and rinsed
8 oz. baked ham, cut into small cubes (or cooked sausage, cut into cubes)
¼ tsp. black pepper
¼ tsp. dried rosemary
Small parmesan rind (optional)
1 bag (5 oz.) baby arugula or spinach lettuce leaves
Baguette, sliced
Grated Parmesan cheese
Salt


In medium-large pot, heat ¼ cup olive oil. Add garlic and onion; cook 1-2 minutes. Pour in juice from canned tomatoes, broth, beans, ham, pepper, rosemary and Parmesan rind. Bring to a boil; reduce heat and simmer 5-1 0 minutes.

Stir in arugula and cook until wilted about 1 minute. Bring to a low simmer to keep warm.

Preheat broiler. Place baguette slices on baking sheet, drizzle with olive oil and lightly sprinkle each with Parmesan cheese. Broil about 1 minute until just browned.

Serve stew hot with toasted baguette slices. Season with salt if desired.

Makes 4 servings

YouTube - Bean and Ham Stew, Cooking with Drew

How to make an Oyster Stew

Heat the milk up to very warm before adding slowly to the heated oyster and onion and butter complex. Salt and pepper to taste.

YouTube - Oyster Stew Recipe - Cracker Style

Shrimp Stew Recipe

YouTube - How to Make Shrimp Stew

How to cook bigos (traditional Polish stew)

YouTube - How to cook bigos (traditional Polish stew)

How to make Meyun Dak (Spicy Chicken Stew)

Ingredients (Serves 6)

2 tablespoons vegetable oil
1 kilo of mixed chopped chicken
4 potatoes, peeled and cut into 1-inch pieces
4 carrots, peeled and cut into 1-inch pieces
1 large onion, peeled and cut into 1-inch pieces
2 tablespoons Korean spicy paste or use hot paprika
1 tablespoon Korean chili powder or use regular chili pepper
1 tablespoon sugar or honey
1 cup chicken stock or water

Instructions

1. Heat vegetable oil in a large pan over medium heat.
2. Sear chicken pieces, in batches, to allow even browning. Remove and set aside.
3. In the same pan, add vegetables and cook until onion is translucent. Season with salt and pepper.
4. Return the chicken pieces to the pan and add the spicy paste, chili powder, honey and chicken stock.
5. Bring to a boil, stir, then simmer covered for 60 minutes.

YouTube - Spicy Chicken Stew (Korean Style)

How to make a Squash & Zucchini Cheese Cascerole

YouTube - Recipe: Squash & Zucchini Cheese Cascerole Fast Healthy

Sweet & Hearty Beef Stew
Makes 6 Servings

8 ounces presliced mushrooms
2 pounds lean stew meat
One 16-ounce bag baby carrots
One 8-ounce can tomato sauce
1/3 cup maple syrup
2 tablespoons cider vinegar
1/2 teaspoon salt
1 cup frozen peas, thawed
3 tablespoons cornstarch
3 tablespoons cold water
6 whole wheat rolls

1. Place the mushrooms in the bottom of a slow cooker. Top with the stew meat and carrots.
2. Pour the tomato sauce, maple syrup, and vinegar over the top and sprinkle with the salt.
3. Cover and cook for 6 to 7 hours on low. When done, whisk the cornstarch and water together in a small bowl until well blended and then stir into the beef mixture along with the peas.
4. Allow the mixture to thicken, 2 to 3 minutes. Serve with the whole wheat rolls.

Tip: Take your peas out of the freezer when you start your slow cooker and allow them to thaw on the counter until you’re ready to add them to the stew.

YouTube - HEALTHY COOKING: Sweet & Hearty Beef Stew

How to make Wranger Beef Stew

YouTube - Celebrating Earth Day Recipe - Wranger Beef Stew

How to make Meatloaf

Ingredients;

3lbs Ground Beef
1 Loaf of Bread
3 Eggs
3/4 Cup Ketchup
1/4 Cup Worcestershire Sauce
3Tbls Salt
3Tbls Ground Black Pepper
4 Cloves of Garlic
Half of a Large Onion

You can find a better Italian style Recipe here.

YouTube - CoinTravels.com-Cooking Meatloaf

DD, I'm sure these recipes are great and I'd love to look at them, but, given I can't open youtube, is there a way I can exclude them from the new posts/todays posts listing?

Alternatively, tell me how to get bloody youtube. A much better solution.

Cheery o

Looks like a bit of a boring fart recipe to me, no chilles, no cummin, no pork in it, no coriander or parsley, can't watch the video either, but would bet its done by an English person

In the video they say more things that you can add, the recipe is just the base.
goto cointravels.com