Soup and Stew Dishes

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Soup and Stew Dishes

Postby SoulDemon » Thu Jun 12, 2003 5:12 pm

Soups and stew here.
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Postby SoulDemon » Thu Jun 12, 2003 5:12 pm

Raknarak's Stew


No measurements in this recipe. The reasons are similar to Isi's, and the fact that when we make it, it's enough to a) feed an army or b) last a week. In fact, this was a family recipe until today, a little addition here and there make it all mine.

Ingredients:


Stew Meat

Frozen mixed vegetables (You can get each type separately but, a big bag of mixed is cheapest. Do -not- get canned veggies, they will ruin the stew)

Fresh Celery

Fresh Carrots

Fresh Potatoes

Bay Leaves

Tomato Juice (Canned is fine, here.)

Fresh White Onion (Use what you feel necessary in the mix. I hate onions, personally but, exluding an onion from this recipe will leave the stew rather tasteless)

Shredded Cheese

Crackers


General Directions:

Pour in the tomato juice, and turn the burner onto the medium setting. Wash all the fresh veggies. Peel only the carrots. Cut the carrots and celery into small slices and put them in the juice. Cube the potatoes, and add. Cut up the onion and add. Once again, you have to choose your own way for the onion. I cut it into smaller pieces but, you may prefer bigger. Add in the stew meat and the frozen veggies. Then, put in the Bay leaves, to your own taste. The Bay Leaves add a great flavor to the stew.

Cook on medium setting until the the potatoes and carrots are soft. The meat should be very tender when finished.

Put it in your bowl, put the cheese on top. It should melt very quickly. ;) Then, add the crackers and eat.

This is a rather cheap mix, you can make enough to last a week, for at least two people, and still have the full flavor the entire time. I admit that the best time for this is winter but, it can help you out if you're on a tight budget during the other seasons.

Oh, and a side note from my father, "Don't eat the leaves."


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Very Simple Beef & Veggies

Postby SpeakerForTheDead » Sat Oct 25, 2003 6:39 pm

This soup takes about an hour to make.

You will need:

an eye steak
1 small bag of baby carrots
1 bag smallish potatoes
1 small stalk of celery
1 can lima beans
6 beef boulion cubes (get the good kind... it's worth it & you probably won't like the results if you don't)
1 small can of vegetable broth
a lil bit of olive oil
salt n pepper
a really big pot

You will be using all the ingredients... I know it seems like a lot, but you'll have enough soup to last you days!

First cut the meat into 1/2 inch cubes. Leave the fat on since it will be melting into the broth anyways. Coat the bottom of the pot with olive oil and dump the meat in. Turn the oven on 1/2 heat. Brown the meat... don't worry if it's still red though... just toss it around for about 5 minutes. Then pour in the vegetable stock, 6 cups of water, and 6 boulion cubes. Cover, turn the oven up, and let boil while you cut up all of the potatos into 1 inch squares... by the time you finish there should be a nice boil going on. Just turn the oven down again and throw the potatoes in. Then get started cutting up the celery -- against the grain about 1/4-1/2 inch thick... should look like little half moons when you're done. When you get done with this it should be about time to throw them in, so do so. Then cut the baby carrots in half... or 1/3rds if you're ambitious and throw em in when you're done. Cover and let it do it's thing for about 30 minutes. Stir when you get curious. Then add the lima beans, liquid from the can and all, and let the whole thing keep going under the cover until the carrots and the potatos are soft and the stew smells good. The whole process takes about an hour. As a final touch add some fresh ground peper and salt before serving.

The nice thing about this recipe is that it doesn't take a lot of work but you'll have enough soup for days of lunches. Make sure you don't cut the pieces too big, as that's the only time I've witnessed this working poorly. Also, if it seems like there isn't enough liquid... just add 1 beef boulion and 1 cup of water however many times you need to.
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Postby The Exalted One » Mon Nov 10, 2003 2:07 am

Wagon Wheel Stew

Crockpot beef stew is so easy to prepare.

1/4 cup flour
1/2 teaspoon seasoned salt
1 1/2 pounds stew beef, cut in 1/2-inch cubes
1 clove garlic, minced
3 tablespoons oil
1 1/2 cups beef broth
1 can (14.5 oz) tomatoes, cut up
1/4 cup prepared barbecue sauce
1 tablespoon Worcestershire sauce
2 medium onions, sliced
4 carrots, cut in 1/2 inch pieces
2 ribs celery, cut in 1/2-inch pieces
3 ounces of wagon wheel pasta, cooked

In a shallow bowl or pie plate, mix flour with seasoned salt; dredge beef cubes in seasoned flour. Heat oil in a large skillet; brown beef in the hot oil with garlic; transfer to slow cooker. Stir in beef broth, tomatoes, barbecue sauce, Worcestershire sauce, onions, carrots, and celery. Cover and cook on low 7 to 9 hours; add the cooked pasta about 20 minutes before serving. This crockpot beef stew serves 6.
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