Food.com: Fall Stews Recipes

Classic Beef Burgundy Stew

Jan 25, 2007 7:06:25 PM

A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.

Classic Beef Burgundy Stew

Rating: 2

Created: Jan 25, 2007 7:06:25 PM

Chorizo Stew

Jan 31, 2005 8:01:19 PM

I love chorizo and quite often whip up a stew like this for supper. It is very adaptable to whatever you happen to have around the house.

Chorizo Stew

Rating: 3

Created: Jan 31, 2005 8:01:19 PM

Spanish Chicken and Rice

Jul 26, 2003 8:07:32 PM

This chicken is great because you throw it all together in a pot & let it cook until the chicken is so tender, it's almost falling off the bone. Remove skin from chicken before cooking for a healthier dish.

Spanish Chicken and Rice

Rating: 8

Created: Jul 26, 2003 8:07:32 PM

Lamb Stifado

Jan 27, 2004 8:00:07 PM

All the recipes I have seen for stifado have called for small, whole onions. This one did too, until I got my hands on it. When I first made it, I couldn't get small onions, and so I substituted regular cooking onions. When I was finally able to make it with the tiny onions, I was a little disappointed - I love the way the onion bits cook almost to a sauce, and are so sweet and mild. The smell of this stew is just amazing, and the flavour lives up to the promise of the aroma.

Lamb Stifado

Rating: 3

Created: Jan 27, 2004 8:00:07 PM

Slow Cooker Hearty Beef Stew

Sep 11, 2007 9:30:17 PM

I've never been a big fan of beef stew, but I really enjoy this recipe that I got from Cook's Country. The meat comes out fork-tender, the broth is rich and just thick enough to coat a spoon, and the vegetables are perfectly cooked. This way of preparing beef stew keeps the vegetables from turning to mush by steaming them on top of the stew in a "hobo pack". The stew is thickened without giving it a starchy texture by using Minute Tapioca. Also, you get a big beefy flavor by slipping in a few tablespoons of soy sauce. It takes a little more prep time, but you can do most of the prep for this recipe the night before the ingredients go into the slow cooker. I think the extra time preparing it is worth it! Just prepare the recipe through step 7 and refrigerate the browned beef and onion mixture in separate containers. In the morning, just transfer everything to the slow cooker and proceed with step 8. The cooking time will run to the high end of the ranges given in the recipe. If you're going to be away from your slow cooker for more than 10 hours, cutting the vegetables into larger, 1 1/2- to 2-inch pieces will help them retain their texture.

Slow Cooker Hearty Beef Stew

Rating: 3

Created: Sep 11, 2007 9:30:17 PM

Crock Pot Normandy Pork With Apples, Shallots & Cider

Oct 23, 2006 7:13:58 PM

A lovely slow cooked or crock pot recipe for tender chunks of pork cooked in cider with apples, shallots, creme fraiche & calvados. My own recipe devised for our Chambres d'Hotes here in France - and ALWAYS a firm favourite with guests, family & friends alike! It is my daughter's first night request when she comes home from university! You can use any cut of pork, but I usually use shoulder, neck, collar or blade of Pork - there are numerous names for that cut. It's sweeter and inclined to be more tender than Pork leg, which I feel is better roasted. You can also use Pork chops if you wish. If you have difficulty getting hold of cider or don't want to use alcohol, apple juice is just as good, for that appley zing! There is no duplicate for calvados, so just leave it out if you cannot obtain it, or use brandy or cognac instead. This makes a lovely pie filling if you have leftovers and as with most slow cooked recipes, it's very well behaved when re-heated! It goes extremely well with Recipe #191313 & mashed potatoes. N.B. I have given amounts for 8-10 people; the recipe can be halved or increased with ease!

Crock Pot Normandy Pork With Apples, Shallots & Cider

Rating: 13

Created: Oct 23, 2006 7:13:58 PM

Seafood Gumbo - New Orleans Style

Apr 24, 2003 8:07:06 PM

Beautifully presented in fine New Orleans style, this recipe appeared in the Spring/99 issue of Gusto Magazine, compliments of executive chef Richard Benz, Upperline Restaurant, New Orleans. A crisp chablis would complement this dish and prepare your palate for a delicious dessert of Bananas Foster. I have prepared Seafood Gumbo - New Orleans Style, served it to appreciative guests, eager to also enjoy the above mentioned dessert. This recipe serves rather a large quantity and is therefore suitable for larger families, or "company's coming" meals. Note: While the recipe stipulates specific quantities of seafood items, there is no reason why chefs cannot increase the quantities... to thicken the sauce. For instance, additional shrimp; add squid if you like.... Okra will thicken the "sauce" also...

Seafood Gumbo - New Orleans Style

Rating: 7

Created: Apr 24, 2003 8:07:06 PM

Polish Bigos / Hunter's Stew

Feb 16, 2004 8:00:15 PM

Hearty Heart warming comfort food. Serve with good rye bread. The secret of Bigos is that it gets better as it's reheated. The more it heated the better it gets. I like cooking it most the day.This is a great make ahead meal.

Polish Bigos / Hunter's Stew

Rating: 10

Created: Feb 16, 2004 8:00:15 PM

Simple Crock Pot Beef Stew

Jan 10, 2007 1:39:31 PM

Just a silly twist on beef stew I threw together. All depends on your personal taste what you like to add in. These are ours. ;) I find that it just gets better the longer it cooks - and that you can sort of use the cooking times as "guidelines". Sometimes I start out the night before while making another quick meal (I made it during my Recipe #204245) and let it go slowly over night for the next evening's meal - the picture I posted is from that. ***Note: (I tend to be heavy handed when I shake or pour spices so measurements are approx. go by your own tastes)

Simple Crock Pot Beef Stew

Rating: 14

Created: Jan 10, 2007 1:39:31 PM

Fluffy Little Clouds - Old Fashioned Dumplings for Stew

Feb 13, 2007 2:27:47 PM

This is my Mum's traditional dumpling recipe - and they ARE very light & fluffy, hence the recipe name! I never use beef suet, there is very good vegetable suet available now; if you cannot get hold of suet, put a block of butter in the freezer & grate it into the dumpling mixture - it's the little pieces of fat that give the dumplings their "rise"! These are great with added flavours, such as garlic, herbs, seasoning salt, even chilli if you are making them to go with a spicy stew or soup. Drop them into any stews or soups you are making - they are also wonderful baked in the oven, they are still light but have a crusty top. This recipe can be increased with ease - the quantities listed make 8 individual dumplings.

Fluffy Little Clouds - Old Fashioned Dumplings for Stew

Rating: 4

Created: Feb 13, 2007 2:27:47 PM

Best Beef Stew

Sep 24, 2001 3:35:56 PM

Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy.

Best Beef Stew

Rating: 15

Created: Sep 24, 2001 3:35:56 PM

Vegetable Hotpot

Mar 2, 2002 9:42:33 AM

Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely!

Vegetable Hotpot

Rating: 6

Created: Mar 2, 2002 9:42:33 AM