Almost time for stew and soup!

[ExitMisery]

I thought I would repost this link... it has lots of great stuff if you explore. The link here is just a starting point for roaming around.
http://www.suite101.com/welcome.cfm/6152

What made me think about reposting the link is that it is getting cooler (finally!) and I love a hot plate of stew. Soup and stew are along the same lines, just depends on how thick you make the liquid. I totally love both! One of the better hints I have had, when short on patience to blend flour or cornstarch to thicken a broth, throw leftover bread in there and after like 15 minutes, stir well. The broth or gravy has a slightly different consistency, but the bread desolves and works wonderfully as a thickening agent.

I will make both soup and stew out of almost any leftovers. While not terribly palatable during the summer months (when I tend to stick more with cold foods, like pasta salads), I am really looking forward to hearty, cold weather eating!

When making it specifically, what are some of your favorite soup/stew recipes? Also, when just throwing leftovers together, what have been some of your better results?

 

[data junkie]

Exit, we are on the same wave length about the onset of soup season.

I'd like some tips on beef stew, which I plan to make next weekend. I purchased yesterday the ingredients, but am pessimistic because I can never get the broth as dark and rich as I'd like with standard recipes. I am wondering if the meat I have used in the past was too lean, or if there is a secret to it that I am clueless about.

Tonight I'm planning a left-overs stew of corned beef and cabbage.

I'm currently defrosting a bag of stock from stuffed cabbage made about 6 weeks back. It's just browned ground beef with rice, caraway seeds, and a little salt.

I'll simmer fresh cabbage in water, drain, add the filler, then pull outta the pantry some cans of crushed and whole tomatoes, corned beef, and potatoes.

Great with fresh baked bread, or as an appetizer to a full meal.

 

[jeannie]

We're all thinking alike! So glad you started this Marilyn, I was going to do the very same thing.

I love soups and stews - here's one I've made over and over. It has no name, so call it whatever you want.

2C Chicken Broth (I use home made)
1 lb browned chicken, cubed (or pork)
1 small onion (I cut it in thin rings)
Green Bell Pepper, cut in chunks
(I also use other colors, yellow & red)
1/2 Jicama, Peeled and cubed
2 Long Green Chiles, seeded and diced
6 Tomatillos, peeled and sliced
1 bottle Green Taco Sauce

Simmer until all the veggies are tender. You may have to add a little more water/broth to the pot depending on how thin/thick you want the stew.

To serve:

Crumble a handful of tortilla chips (don't use the flavored kinds) in the bottom of a bowl and ladel the stew on top.

It freezes well...I've made it with and without meat, and one time added a few cooked shrimp on top just before serving.

Blessings,
Jeannie

 

[TECH32]

dj,

I always start my beef stews with a few bullion cubes for color/flavor. Just put a little bit of water in the pot first and let the cubes dissolve before adding more water and other ingredients.

Btw, I also sprinkle a bit of flour or corn starch in about 1/2 way through the cooking processes to help thicken it up. Adding barley early on will have the same effect.

-TECH32-

 

[data junkie]

Thank you Tech!! I will give it a try next weekend. I have the bollion and barley in the pantry, as well as flour and starch, so am set to go then.

 

[Mountain Mike]

Soups!

Here's a family favorite that is very easy to make:

Wagon Wheel Soup

1 lb. ground beef
1 chopped onion
1/2 tsp. oregano
1 jar (26 oz.) commercial spaghetti sauce
2 cans (14 oz. each) beef broth
1 can (15 oz.) kidney beans
2 cups dry wagon wheel pasta

Brown meat & onion, drain fat. Add broth, spaghetti sauce, and pasta. When pasta is cooked to desired state, add kidney beans.
Cook on low until completely heated.

5 servings @ about 500 calories each.

 

[ExitMisery]

DataJunkie - I have the same problem with making the broth thick and rich enough. Don't like the idea of adding a commercial gravy packet, though I can have so much trouble with the broth that doing so is a temptation. However, that stuff is pure chemical swill & makes me swell up like a balloon the following day! Will try Tech's barley suggestion! What I do normally is simmer stuff a long time. And sometimes, a "long time" varies, as to tenderness of the meat to thickness of the broth. It could be 2 hours or maybe 3... part of what makes stews and soups so much fun to make. While it is a BAD idea in my opinion to cook the "starch" element in the same pot as the rest of the ingredients (might be okay sometimes with potatoes, but DON'T do it with pasta or rice, talk about yucky, gluey stew, ugh!) I'll add those when they aren't quite yet done to simmer with the rest of the stuff maybe 20 or 30 minutes with the lid off the pot. Then if it still isn't thick enough, I turn the heat up high, keep a close eye on it, and keep stirring stuff up from the bottom of the pot while excess liquid boils off. Usually turns out pretty good.

What I CANNOT seem to figure out for the life of me is how to make decent gravy for say, a roast beef or turkey. And I really like to pour a little gravy on my sliced meat or mashed potatoes (surprised?
) I've had an aunt take me patiently, step by step, through how to make a "roux", and I've tried cornstarch, I've tried flour - my gravy continues to be either 1) watery 2) really lumpy or mostly 3) something leftover that my dog likes on her Kibbles n' Bits! HELP APPRECIATED!

P.S. Mountain Mike, I am gonna try your Wagon Wheel Soup. That sounds wonderful!

 

[Mountain Mike]

Marilyn,

(If your family is like mine) you'll like the Wagon Wheel Soup.

Re: gravy. I like it too, but have the same dilemma as you. We only have gravy a few times a year, so my solution now has been to give up and just buy the canned stuff (Franco Amercan, etc.). It may be "junk food" but it sure is good

 

[Mountain Mike]

Barley Soup
1 pound stew beef -- cut in 1/2" cubes
1 medium onion -- chopped
2 celery stalks -- chopped
2 carrots -- diced
3/4 cup barley
1 bay leaf
1 teaspoon salt
Freshly-ground black pepper -- to taste
6 cup beef stock
Cook on LOW in crock pot for 6 to 8 hours stirring occasionally.


Soup - Beef Beef Barley Soup

Cubed beef; leftover
2 c Carrots; sliced thin
1 c Celery; thin sliced
3/4 c Chopped green pepper
1 lg Onion; diced
1/2 c Barley
1/4 Chopped parsley
Beef bouillon cubes
2 ts Salt
3/4 ts Dried basil
2 tb Catsup

Layer in crock pot: Vegetables and meat then barley and spices. Cover with 5 cups water. DO NOT STIR. Cook on low 10 hours; high 6 hours, or combination of above.

 

[ClassyCwgl]

Re: Making Gravy

ExitMisery here's how I was taught to make gravy and it works like a charm. Add 1 tablespoon of cornstarch to 1/4 cup of cold water. Stir until dissolved (not lumpy). Bring broth or drippings to a boil. Slowing stir in a little bit of cornstarch mix, let simmer for a minuite and keep adding more until correct consistancy is achieved.

For really nice brown turkey gravy add the darkest brown paper covering from an onion to your giblet broth and let simmer with the giblets. It makes the liquid a nice rich brown.

 

[data junkie]

Exit, thanks for letting me know I am not alone on this score. I will try your pacing tips on the simmering, and perhaps some of that paper from the onion that Cowgirl uses will also boost my stew!

 

[5 gallon bucket]

Brown gravy in stew

data junkie wrote:

"I'd like some tips on beef stew, which I plan to make next weekend. I purchased yesterday the ingredients, but am pessimistic because I can never get the broth as dark and rich as I'd like with standard recipes."

My response was directed to Wimpy's question "what makes a good cook" but (IMHO )specifically answers your question.

What makes a good cook? Personally, I feel that people waste food that -- if used -- would add flavor and nutrition. For instance, I save dribs and drabs of veggies in the freezer -- individual zip locks for fresh, a square container for cooked -- and use them to make gravy for pot-roast, soups and stew.

For stew, mix 1/3 cup flour, 1 tsp salt, 1/4 tsp pepper and roll the beef cubes in the mixture, shaking off excess. Set aside. In a Dutch Oven (or pressure cooker), gently saute frozen chopped onion and celery in corn oil until the onion is transparent. Remove veggies from the pan, put them in a large bowl and set aside.

Increase heat, and brown 2 lbs cubes of meat in small batches, brown on all sides, remove from the pan and put in bowl with veggies. *Cook and stir the drippings to crystalize the essense, then while continuing to stir, add a tablespoon or so of flour, if needed. (It should bubble as it browns and thickens and is the way I gauge fat/flour ratio.) Cook for a minute or two (to rid the flour of raw taste), then stand back to add 4 cups boiling water (which will spit and sputter).

When it settles down a bit, stir and add sauted veggies, browned beef and 1 Tbsp each lemon juice and Worcestershire sauce, 1/4 tsp allspice, 2 bay leaves. (I put the bay leaves in a cheesecloth bag and hang them into the broth). Lower heat, cover, and simmer for 1 1/2 to 2 hours, until meat is tender.

Add about 12 trimmed and scraped carrots, 8 cubed raw potatoes, carrots, small whole onions and other raw veggies, and cook until vegetables are fork tender. Add frozen leftover veggies and simmer to blend flavors. Taste, and if necessary, adjust seasonings.

*This step is what makes the rich brown, flavorful gravy.

 

[Lady of the Lake]

Another quick and easy way to thicken broth is to stir in some instant potatoes.
Instant potatoes also make a wonderful, tasty crust for baked chicken. Just dip chicken pieces in milk or egg wash, then in the potatoes (you can add your favorite seasonings if you like).

 

[ExitMisery]

5 Gallon Bucket: I think you just described how to make a roux!


*Cook and stir the drippings to crystalize the essense, then while continuing to stir, add a tablespoon or so of flour, if needed. (It should bubble as it browns and thickens and is the way I gauge fat/flour ratio.) Cook for a minute or two (to rid the flour of raw taste.

Personally, I still don't get it, even though your instructions are explicit! Mine will still either 1) burn 2) after burning, add water, so kids can drown their meal 3) use Mountain Mike's suggestion - open a can of Franco American.

P.S. 5 Gallon - can I please eat dinner at your place?

 

[Taz]

Well....when it comes to gravy, I cheat....I admit it! I buy Cream of Celery, Cream of Chicken and Cream of Mushroom by the case and always have it on hand. I get the cheap stuff...Walmart's brand. I toss in one of two cans of the soup with some water or the liquids you already have from your stew. The soup consistantly makes really tasty gravy and I am always being complimented on my gravy. Believe me, before someone shared the soup trick with me, I couldn't make gravy worth a damn.

Taz