Recipes / Stew

Flu Stew
(1)
Recipe by Chef Brad 1119502

This originates from early fall of 2008 when I had the flu, and had looked up what to eat when you had it. The answers my research came up with were protein, and aromatic vegetables such as garlic and onions. I have made several versions of this stew using whatever meat I have at hand, and it always turns out well. NOTE: ONLY DRINK FLUIDS WITH A FEVER. After your fever breaks, then have the stew. A day after I had the stew my flu symptoms were 50 - 75% gone. This is not a cure-all, but it does give your body what it needs to get back on its feet. It's also GREAT for preventing the flu. To save time, in the directions, I prepare the next ingredient while the one I just added is cooking; for example, if I just added the wine, I will then start cutting the carrots and mushrooms, and add them when I'm done, and continue. You can try it with or without meat or cabbage, or you can substitute or add different veggies, tofu, or beans, and it should still turn out just fine. Hope it benefits you as much as it has me.

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8-10
YIELD: 8-10 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 6
    garlic cloves (chopped)
  • 2
    medium onions (white, red, or yellow, chopped)
  • 1⁄2
    cup olive oil
  • 1
    lb lentils (steamed)
  • 8
    ounces mushrooms (chopped)
  • 2
    medium potatoes (chopped with skin on)
  • 1
    lb chicken (or other meat, 1-2 inch cubes)
  • 6
    carrots (1 lb bag, sliced)
  • 1⁄2
    head cabbage (chopped)
  • 2
    tablespoons salt (to taste)
  • 1 1⁄2
    cups white wine (a small 187ml bottle will do, red works too, although it will turn chicken purple)
  • 1
    (14 ounce) can chicken broth
  • 6 -8
    dashes Emeril's Original Essence (original) or 6 -8 dashes Italian spices
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DIRECTIONS

  • Rinse lentils, add to small pot of boiling water, cover and turn down heat to simmer for 30 minutes.
  • In large pot add olive oil, garlic, onions and a few dashes of Essense; bring up heat to medium and stir until onions start to brown, then turn down heat to warm and prepare the meat.
  • Add meat. Bring heat to medium and stir until meat is half or almost cooked.
  • Add potatoes along with a few dashes of Essense, and stir until they start to brown.
  • Add wine. Cook for five minutes at medium heat or hot enough to boil the wine so the alcohol evaporates.
  • Add carrots and mushrooms and stir a few minutes.
  • Add chicken broth.
  • Add Salt.
  • Drain lentils after their thirty minutes time is up, and add to stew.
  • Add a few dashes of Essense, stir, and bring to a boil.
  • Add cabbage, a few dashes of Essense, cover, turn heat down to simmer or low, and cook for 30 minutes.
  • Stir, and serve.
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