Let's have some Stew Recipes

[reinhard1]

getting cooler and some meals will change. more stew is one is my guess once in awhile. let's have some FM'rs recipe's.

ALL DAY VENISON STEW [sure you can use beef]

2 lbs. venison

1 tsp. ground black pepper

2 large potatoes, diced

1 can tomato sauce

4 carrots, diced

3 T chunky peanut butter

1 cup red wine

2 tsp soy sauce

2 medium onions chopped

1 cup beef broth

2 bay leaves

1 clove garlic, minced

1 1/2 tsp salt

1 tsp thyme

combine all ingredients in a slow cooker. cook on low for 8 hours. serve with good corn bread. good luck.

[KEN W]

Never heard of putting peanut butter in stew.....can you taste peanuts?

[OnAFly]

Peanut butter, nice! I'll have to give tat a shot. My experience with it is that a little goes a long way in terms of flavor.

[reinhard1]

like Fly said, a little goes a long way. there is a hint of it and it tastes great. kind of like using peanut sauce in oriental dishes. variations of amounts used depending on the dish. good luck.

[eyeguy 54]

My hunters stew.

2 pounds venny (no beef allowed) j/k ;>)

couple big taters

couple onions

couple peppers

all cut up

can of mushrooms

2 cans tomato soup

1 can water

tsp montreal steak seasoning

slow cooker on low all day, ready for supper. :>)

[delcecchi]

Here is one a little out of the mainstream....

Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)

Serves 6.

Why this recipe works:

In a good carbonnade recipe, the heartiness of the beef should meld with the soft sweetness of sliced onions in a lightly thickened broth laced with the malty flavor of beer. Our tests revealed that the small, long, shoulder-cut blade steak was our best beef option, given its generous fat marbling, which provides flavor and a tender, buttery texture. Lots of thinly sliced yellow onions found their way into the pot next, and a spoonful of tomato paste and a couple of minced garlic cloves boosted the flavor. The key element of this Belgian stew, however, was the dark, potent ale, bathing the chunks of tender meat and the slivers of sweet onions. This beer, combined with equal portions of chicken and beef broth, gave us a beef stew with a strong, complex flavor.

Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can't find one, choose another dark or amber-colored ale of your liking.

Ingredients

3 1/2pounds blade steaks , 1-inch-thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below)

Table salt and ground black pepper

3tablespoons vegetable oil

2pounds yellow onions (about 3 medium), halved and sliced about 1/4-inch-thick (about 8 cups)

1tablespoon tomato paste

2medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)

3tablespoons all-purpose flour

3/4cup low-sodium chicken broth

3/4cup low-sodium beef broth

1 1/2cups beer (12-ounce bottle or can)

4sprigs fresh thyme leaves, tied with kitchen twine

2 bay leaves

1tablespoon cider vinegar

Instructions

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.

2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 hours.

3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)