Stews and Casserole Recipes from around the world

**dirtydog** · 08-07-2008, 08:10 PM

How to make Beef Stroganoff

Ingredients;

1 pound of beef; stew meat is what I've been using, but you can get a small roast and thin slice it
1 onion
1/2 pound fresh sliced mushrooms
1 cup sour cream
6 tablespoons butter
1/8 tsp nutmeg
salt and pepper to taste
Served over a bed of egg noodles; I use no yolks.

Directions;

Slice up your onion into smallish chunks; add 3 tablespoons of butter to a deep frying pan and melt. Add the onion and saute until translucent. Remove from pan and set aside. Add beef to pan and brown; remove from pan and set aside. Add remaining three tablespoons of butter to pan and melt; add the fresh sliced mushrooms and allow to cook down until well sauteed. Reduce heat; add the sour cream and stir well. You do NOT want the sour cream to become too warm so make sure your temperature is pretty low. Add salt, pepper and nutmeg and stir in; then add the beef and onions back in and stir altogether. Remove from heat and serve over egg noodles.

Or try friscofrankies Recipe (beef Stroganoff ~ Easy stuff)

**dirtydog** · 25-07-2008, 07:52 PM

How to make Chicken Chile Verde - Green Chicken Stew

YouTube - Chicken Chile Verde - Green Chicken Stew

**dirtydog** · 01-08-2008, 08:39 PM

How to make Lobster Ciopinno

**dirtydog** · 02-08-2008, 12:19 AM

How to make Zucchini Tomato Stew

**flash** · 02-08-2008, 12:31 AM

Originally Posted by dirtydog

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.

I always add some bacon fried up with the beef, gives it a lot more flavour

**dirtydog** · 17-08-2008, 08:53 PM

How to make Green Bean Stew

**dirtydog** · 20-08-2008, 05:50 PM

How to make Beef Stroganoff

**dirtydog** · 29-08-2008, 11:20 PM

How to make Beef Bourguignon

**dirtydog** · 29-08-2008, 11:22 PM

How to make Ratatouille

Ratatouille Nicoise

Ingredients:

1/3 cup olive oil
2 or more cloves of garlic, chopped
1 large onion, sliced
2 zucchini, scrubbed
1 small eggplant
3 tablespoons flour
2 green peppers, seeded & cut into strips
1 #2 can Italian plum tomatoes
salt and pepper
1 tablespoon capers, drained & chopped

Directions:

Heat oil in large skillet, add garlic and onion, and saute. Slice the zucchini and peel & cube eggplant. Flour the pieces lightly. Add vegetables to the skillet, cover and cook slowly − 1 hour. Add tomatoes and simmer uncovered until mixture thickens. Salt & pepper, and add capers in the last 15 minutes of cooking.

**dirtydog** · 02-09-2008, 09:05 AM

How to make Cruciferous Veggie Stew

**dirtydog** · 02-09-2008, 09:06 AM

How to make Moroccan Stew

**Khun Sabai** · 02-09-2008, 09:26 AM

Fairplay DD , But you do not put tomatoes in an Irish stew, period. I was brought up in fenian Street central Dublin (tenaments), your woman Dorina Allen is talking shite. Maybe its something to do with her paeodophile ex hubby.

**dirtydog** · 18-09-2008, 04:31 AM

How to make Tuna Casserole

Ingredients

1 box whole wheat penne
1 tablespoon EVOO - Extra Virgin Olive Oil
1 tablespoon butter
2 garlic cloves, grated
1 small onion, chopped
2 tablespoons flour
1 cup chicken stock
1 cup milk or half-and-half
Salt and ground black pepper
A pinch of nutmeg
1/4 cup flat-leaf parsley, chopped
1/2 cup grated Parmigiano Reggiano, plus some for passing at the table
1 15-ounce can cannellini beans, drained
2 boxes frozen spinach, thawed and squeezed in a kitchen towel to remove excess moisture
2 6-ounce cans tuna in water, drained

Yields: 6 servings

**friscofrankie** · 18-09-2008, 04:46 AM

TUNA casserole??
MODS!!!!!

**dirtydog** · 18-09-2008, 04:56 AM

With a bit of dolphin thrown in

**dirtydog** · 18-09-2008, 03:13 PM

How to make Chicken & Black Bean Casserole

**dirtydog** · 23-09-2008, 05:24 PM

How to make Chicken, Mushroom, Garlic Casserole

**dirtydog** · 24-09-2008, 06:32 PM

Green Chile Chicken Stew with Cheddar Cheese Biscuits

(Serves 6)
2 tablespoons butter
1 cup chopped onion
3 garlic cloves, minced
1 1/2 cups roasted, peeled, seeded and chopped green chile
3 tablespoons flour
1 tablespoon jalapeño pickle juice or white vinegar
3 cups chicken stock
1 teaspoon toasted and ground cumin seeds
1 teaspoon dried Mexican oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 large red potatoes, diced into 1-inch cubes
1 1/2 cups poached chicken meat, cut into 1-inch cubes*

Melt butter in a medium saucepan and sauté onion until soft and translucent. Add garlic and allow it to brown slightly. Stir in chiles.
Sprinkle flour over onion mixture, stir in, and let brown slightly.
Stir in pickle juice (or vinegar), stock, cumin, oregano, salt, pepper and potatoes. Reduce heat to simmer and cook about 10 minutes, or until potatoes are almost tender. Stir in chicken.
Pour stew into a buttered 4-quart casserole dish and top with Cheddar Cheese Biscuits (recipe follows).

*NOTE: To poach a roughly 2 1/2 pound chicken, put it in a deep pot, cover it with chicken stock (or, if you are short on stock, a combination of stock and water), bring to a boil and then turn down to a simmer for 45 minutes, or until chicken pulls apart easily. Let the chicken cool in the stock until it is easy to handle, then remove skin and bones, storing meat in refrigerator until ready to use. The rich liquid leftover from poaching is the perfect stock to use for this recipe.

CHEDDAR CHEESE BISCUITS
(Makes enough to top one casserole of stew)
2 cups all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground red chile
4 teaspoons baking powder
8 tablespoons cold, unsalted butter
1 cup shredded sharp Cheddar cheese
1 cup heavy cream, plus 2 tablespoons for brushing

In a medium bowl, combine flour, garlic powder, pepper, salt, red chile and baking powder.
Using a cheese (or box) grater, grate the cold butter into the flour and stir it with a long-handled wooden spoon until mixture resembles coarse cornmeal.
Stir in the cheese. Add 1 cup cream and mix lightly with the wooden spoon until dough just holds together. (The less you handle your dough, the more tender the biscuits will be.) Cover and let rest for 10 minutes.
Preheat oven to 425 degrees.
Using a large spoon, break off dollops of biscuit dough and drop onto the surface of stew. Brush biscuit tops with remaining 2 teaspoons cream.
Bake stew, uncovered, in preheated oven for 20 minutes, or until biscuits are nicely browned.

**dirtydog** · 26-09-2008, 12:21 AM

How to make Draculan's Transylvanian Ghoul-ash

Ingredients

1 pound extra-broad egg noodles
Salt and freshly ground black pepper
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil (EVOO)
3 sprigs (a small handful) fresh dill, roughly chopped, divided
20 chives (a small handful) roughly chopped, divided
1 large (about 1 pound) or 2 sirloin steaks (about 8-ounces each)
1/2 cup flour (eyeball it)
1/2 small onion, peeled
4 to 5 garlic cloves, peeled
2 teaspoons (about 2/3 of a palmful) smoked paprika
1 to 2 cups beef stock
1/2 cup sour cream
1 4-ounce jar pimentos, thoroughly drained and chopped

Yields: 4 servings

**dirtydog** · 07-02-2009, 12:06 AM

Indonesian Spicy Beef Stew with Lacy Crepe (Rendang & Roti Jala)

Ingredients:

2.5 lb beef
4 cloves garlic, minced
thumbsize knob of ginger, minced
2 tsp Chinese 5 spice powder
15 to 20 dried red chillis
3 tbsp cumin powder
2 tbsp coriander powder
2 tsp galangal powder
1 tsp tumeric powder
4 to 5 red shallots, minced
1 tbsp shrimp paste
2 tbsp tamarind paste
4 oz unsweetened dessicated coconut
2 -1/2 cups of water
1 can coconut milk

Method:

1)Cut beef into chunks and marinate overnight with garlic, ginger and all the cumin,coriander,galangal, tumeric & 5 spice powder.
2)Bake/Toast the dessicated coconut in oven till brown and fragrant (350F). Leave to cool.
3)Heat pot on medium and fry the shallots and dried chillies with oil. Add in the beef chunks and stir fry for 10 minutes, turning evenly. Add in tamarind paste and shrimp paste an coat evenly. Cook for 5 minutes.
4)Add in water and simmer for 30 to 45 minutes or till meat is tender and sauce is boiled down to 1/3 of water content.
5)Add in coconut milk and simmer for 5 minutes.
6)Add in toasted dessicated coconut by sprinkling to get the dry consistency of your choice.
7)Serve with boiled rice or Roti of your choice.
Serves: 3 to 5

Recipe for Roti Jala

Ingredients:

1-1/2 cup All Purpose Flour
1/3 cup water
1 cup lukewarm milk
1 large egg (room temperature)
1/2 tsp kosher salt
1/2 tsp turmeric powder
Non Stick Oil Spray or cooking oil

Method:

1) Beat the eggs and add in the milk and mix.
2) Sieve the flour, salt and turmeric together. Add in the water and mix till batter is formed.
3)Add the egg and milk mixture into the flour batter and stir to combine.
4)Strain the batter to remove any lumps.
5)Heat a non-stick frying pan and spray with non stick oil or drizzle in 1/2 tsp oil. Put on low medium heat.
6)Fill the Roti Jala Mould or a condiment bottle and drizzle the batter by swirling in a circular motion from the middle to the outer sides inside the pan and continue in a diagonal motion to form the netting effect. Let the Roti cook on one side for about 3 mins and do a half fold and another half fold to form a wedge triangle shape. Using the spatula press on the Roti for 10 seconds and leave it in the pan till you get the slight burnt marks. Lift out of pan and continue with the batter.

Makes: approximately 12 to 15 Roti Jala (thin)

Lily Anette: Lamb Rendang & Roti Jala (Malay & Indian)

**bpou4rent** · 07-02-2009, 03:02 AM

I never have indonesian b 4 i try 2 cook some time

**dirtydog** · 07-02-2009, 11:11 PM

Beef Merlot - Beef Stewed in Red Wine

Ingredients:

1 1/2 pounds stew beef
3/4 cup flour
1 teaspoon onion powder
1 teaspoon seasoned salt
1 to 2 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, diced
1 clove garlic, minced
2 cups beef broth
1 cup dry red wine, such as Merlot, Pinot Noir or Cabernet Sauvignon
1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

Preparation:

Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well. Heat oil in a large saucepan or Dutch oven; add beef to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles.

**dirtydog** · 08-02-2009, 11:06 PM

Chicken Chile Verde - Green Chicken Stew

**hillbilly** · 08-03-2009, 01:43 AM

Might have to give this one a go.

Will just use regular white rice instead.

**dirtydog** · 07-04-2009, 06:42 PM

Cheesy Broccoli Rice Casserole Recipe

Ingredients:

8 oz. frozen chopped broccoli, cooked according to package directions (Cook for about 3 minutes in 1-inch rapidly boiling water.)
2 cups white minute rice, cooked according to package directions (Place rice in 2 cups boiling water, turn off heat, cover, and let sit for 5 minutes.)
2 well-beaten eggs
2/3 cup milk
1/2 cup oil (I used canola oil.)
10 3/4 oz. can condensed cream of chicken soup
1 medium onion, chopped (I used an electric kitchen chopper.)
16 oz. (4 cups) shredded sharp cheddar cheese
salt, pepper, and garlic salt--to taste
cooking spray for baking dish

First, cook and drain the 8 oz. broccoli and cook and fluff the 2 cups minute rice, each according to package directions. In a large mixing bowl, combine 2 well-beaten eggs, 2/3 cup milk, 1/2 cup oil, 10 3/4 oz. can of cream of chicken soup, and 1 medium onion, chopped. Blend well. Now, quickly add the cooked and drained 8 oz. broccoli and the cooked and fluffed 2 cups minute rice. Stir quickly to incorporate the broccoli and rice with the egg mixture, without cooking the eggs. Next, sprinkle salt, pepper, and garlic salt to taste on the casserole mixture. Again, blend thoroughly. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking spray, and spoon or pour the casserole mixture into the prepared baking dish. Bake in an oven that has been preheated to 325 degrees. Check on the casserole after 1 hour, and, if it is brown and bubbly, remove it from the oven. It may take up to 1 1/2 hours for the casserole to cook, so just watch it carefully, if you leave it in the oven longer than an hour. Remove the casserole from the oven and serve.

Thread: Stews and Casserole Recipes from around the world

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Beef Stroganoff Recipe

Chicken Chile Verde - Green Chicken Stew Recipe

Lobster Ciopinno Recipe

Zucchini Tomato Stew Recipe

Green Bean Stew Recipe

Beef Stroganoff Recipe

Beef Bourguignon Recipe

Ratatouille Recipe

Cruciferous Veggie Stew Recipe

Moroccan Stew Recipe

Tuna Casserole Recipe

Chicken & Black Bean Casserole Recipe

Chicken, Mushroom, Garlic Casserole Recipe

Green Chile Chicken Stew Recipe

Draculan's Transylvanian Ghoul-ash Recipe

Indonesian Spicy Beef Stew with Lacy Crepe (Rendang & Roti Jala)

Beef Merlot - Beef Stewed in Red Wine

Chicken Chile Verde - Green Chicken Stew

Nigerian rice and stew

Cheesy Broccoli Rice Casserole Recipe

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