stews

Toss lamb neck in chipotle chilli, oregano and spices to add a smoky punch to this hearty stew

Mexican-style lamb stew

lamb neck 500 grams,

onion 1, chopped

garlic 4 cloves, crushed

chipotle chilli paste

oregano 1 tsp

cinnamon 1 stick

cloves 3, ground

apple cider vinegar 2 tbsp

tomatoes

chicken stock 300 milliliters

light brown sugar 1 tbsp

roasted red peppers

onion

coriander leaves chopped to serve

lime

rice

Instant Pot Beef Stew is the perfect way to warm up from the inside out this chilly winter.

Instant Pot Beef Stew

canola oil

beef

Kosher salt

black pepper

yellow onion, diced

garlic, crushed

tomato paste

bay leaves

lb. Yukon Gold potatoes,

carrots,

tbsp. all-purpose flour

frozen peas

I made this the other night. Came out delicious. The only thing I did differently, I coated the meat in flour, then browned it, eliminated the need for adding flour later. The gravy was nice and thick.

I tried this recipe and there was a problem. I have an 8 quart instant pot, I followed the instructions exactly, when I got to step 4, pressure cook, after several minutes the instant pot turned off with the display saying burnt food or something to that effect. The problem was the amount of liquid in the recipe, step 2 (Deglaze with 2 cups water). With 3 lbs. of meat, 1.5 lbs. of potatoes plus the carrots, 2 cups of water is insufficient to pressure cook the recipe. I added 32 ounces of beef broth and was able to pressure cook the meal and complete steps 6 and 7 to finish the recipe. The meat was tender and the recipe overall turned out to be very tasty, you just gotta add more liquid before you begin the pressure cooking part (step 4). I am rating this recipe 4 stars instead of 5 because of the amount of liquid in the recipe not being enough to pressure cook issue.

I followed the recipe but instead of basil I used rosemary and 1 cup of chicken broth and 1 cup of water. Also didn’t need to add flour to thicken as tomato paste was plenty. Instant pot is great.

Was Delish, added one cup red wine for one cup of water, dried meat and added seasoning to flour and coated beef and then browned. Spices used for meat flour was Garam Masala, onion powder, garlic powder, salt, pepper and cayenne. Also, added 1 tablespoon of Better Than Beef Bouillon roasted seasoning flavor. Very rich flavor and a bit spicy.

This was tasty! Made a few modifications for what I had on hand...swapped a head of cauliflower for the potatoes, frozen corn for peas, and garam masala in place of bay leaves. I also used 4C of bone broth instead of water since I like a thinner consistency. It was yummy, Would make again.

Absolutely delicious and making for the third time tonight. We prefer the veggies firmer, so I hold out the carrots and cook for 20 minutes. Quick release, add carrots and sometimes celery, 5 more minutes at pressure, then continue with recipe.

I made this for my 1st meal using the Insta Pot. The only thing I did different was added celery when caramelizing the onions & added frozen mixed veggies instead of just peas. I can’t wait to try other recipes!!!

Wow! 1st time using an instapot, thankfully the directions were easy to follow. I used frozen seasoned potatoes instead and omitted carrots. I did add a splash of white wine. It was fantastic!

First time making it and the flavour tastes like a classic beef stew 👍🏼. The only issue I ran into was I found my vegetables were too soft/mushy. Not sure if I added to much broth/water to make this happen.

Just made this - my first recipe in my instant pot. The whole family loved it, even my picky 2 1/2 year old.

Flavor was really good, i always think beef is too tough when pressure cooked so i stopped the cooker a few minutes early. beef still came out tough. potatoes fell apart and mixed in with the base and it turned out looking gross like sludge. but it did taste good!

This recipe looks like my trial run with my new Instant Pot. I opened the box at my parents house. As I was prepping the veggies, everyone was asking can I help? Answer, no it's all done. The only step and this is before I had any recipe was I didn't brown the meat first. After all was cooked, I added the flour later for the gravy. It was a hit. The meat was still tender and the veggies were a little soft. Not crispy like my family likes. So, I will give your recipe a 5 star,

Kinda winged it without the instant pot and thought I'd ruined it, took a lot longer too. But all was forgiven after the first taste! Delicious.

It's been years since I worked at an Ethiopian restaurant, but this recipe for alicha wot is pretty close to what I remember making back in the day. I use venison stew meat here, but beef or lamb will work, too. This basic curry is also used with chicken, and even fish.&nbsp;

Ethiopian Alicha Wot

onion, sliced, (about 3 cups)

venison stew meat, (trimmed of silverskin)

Ethiopian spiced butter ((see notes))

ginger, (minced)

garlic, (chopped)

turmeric, (ground)

Salt

potatoes,

serrano chiles, (sliced thin)

Add the onion to a large Dutch oven or other heavy pot and turn the heat to medium. Cook the onions dry, without fat, stirring often, until they soften, about 5 minutes.&nbsp;

Mix in the venison stew meat. Add the spiced butter and brown the meat lightly, just about 5 to 8 minutes. Add the ginger, garlic and turmeric and mix well.&nbsp;

Pour in about 5 cups water, enough to cover the meat by an inch or so, and simmer uncovered very gently for about 80 minutes. Add salt to taste during this time.&nbsp;

Add the potatoes and simmer until they are tender, about 30 minutes or so. By now the stew should have thickened a bit. Stir in as many sliced chiles as you want and serve.&nbsp;

When it comes to the venison, you have two choices: Brown the meat first or cook the stew below a simmer. I cooked the stew below a simmer for the photos, but I also really like the flavor of the meat when it browns first. The tradeoff is that if you brown the meat, it might take an extra 30 minutes or so to get tender.

Venison Stew, 'Food Plot'

black-eyed peas

rye berries (or barley

unsalted butter

venison stew meat

onion, (sliced thin from root to tip)

broth

thyme

celery seed

turnips

dandelion greens, (chicory leaves, kale

red radishes, (thinly sliced)

Black pepper

pumpkin seed oil, (walnut oil

Vetch or pea flowers ((optional))

Put the black-eyed peas and rye berries in separate bowls. Bring a quart or so of water to a boil and pour it over the rye and black-eyed peas. Let this sit for at least 1 hour. You can also just soak them in cool water overnight.

Bring a small pot of water to a boil and salt it well. Add the rye berries and simmer them until tender, 45 minutes to 1 hour.

Meanwhile, get a large Dutch oven or other heavy pot and set it over medium-high heat. Heat the butter. While the butter is melting, take a few pieces of the venison and pat it dry with paper towels. Brown the venison in the hot butter, salting it as it cooks. Do this in batches so you don't crowd the pot, and pat dry each new batch before you put it into the pot. Set aside the browned venison pieces in a bowl.

When the venison is all browned, add the onion and cook over medium-high heat, stirring often, until the edges of the onions begin to brown, about 5 to 6 minutes. Return the venison to the pot and add the broth, thyme and celery seed. Bring this to a simmer and cook gently for 1 hour.

After an hour, add the rutabagas or turnips and the black-eyed peas. Simmer this for another hour or so. (The rye berries should be tender by now, so drain them and set aside.)

About 5 minutes before you want to serve, stir in the chopped dandelion greens and rye berries. To serve, ladle out some stew -- it should be a thick stew, with lots of stuff and not too brothy -- grind some black pepper over it, sprinkle the thinly sliced radishes and vetch flowers (if using) on top and drizzle with the oil. I'd serve this with a strong beer, such as a good IPA.

Fill your house with the aroma of slowly cooked beef stew. The hearty combination of beans, beef and tomatoes will satisfy any hunger.

Cowboy Beef Stew

beef Stew Meat,

(12 to 14 ounces) dried bean soup mix

(14-1/2 ounces each) diced tomatoes with green peppers and onion

vegetable oil

(14-1/2 ounces) beef broth

frozen diced or hash-brown potatoes (optional)

Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.

Coat beef Stew Meat with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.

Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil.  Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender and beans are soft.

Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.  Season with salt and pepper, as desired.

Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal

Beef and red wine stew

beef shin 1kg,

flour

olive oil

onions 2 large, diced

garlic 1 clove, crushed

tomato purée 1 tbsp

rosemary a few sprigs,

thyme a few sprigs,

red wine 375 milliliters

beef stock 300 milliliters

flat-leaf parsley ½ a small bunch, finely chopped

potato

Vegan Sweet Potato Curry leaves it up to you—use your curry paste of choice, a can of coconut milk, and whatever vegetables you'd like to have in your bowl!

Vegan Sweet Potato Curry

onion,

garlic,

c. green curry paste (see note below)

coconut milk

bird's eye chilis (optional)

broccoli florets

c. cauliflower florets

c. fried tofu puffs

c. water, plus more as needed

Very tasty but I swapped out the Tofu for pork.

https://streaming.hearstdigitalstudios.com/e5d37eb2-f657-496c-98bb-f835739cd77c/video_rover_16x9_1080p_hd_1610124949_89703.mp4

Vegan Sweet Potato Curry Has A Little Something For Everyone

This low FODMAP green bean casserole has a light and creamy mushroom sauce, tender green beans and a cheesy bread crumb topping.

Low FODMAP Green Bean Casserole

green beans (ends trimmed)

100 g canned champignon mushrooms (drained & rinsed)

g green onions/scallions (green leaves only, finely sliced)*

tbsp fresh parsley (finely chopped)

tbsp gluten free all purpose flour*

250 ml low FODMAP milk*

250 ml low FODMAP chicken stock/vegetable stock*

Season with black pepper*

57 g colby, cheddar or vegan cheese (grated)*

29 g gluten free breadcrumbs*

tbsp fresh parsley (finely chopped for serving)

tbsp green onions/scallions (green leaves only, finely chopped for serving)*

Place a large saucepan of hot water on to boil (you’ll use this to blanch your green beans).

Preheat the oven to 190ºC (375ºF) bake function and grease a 20 cm (8 inch) square casserole dish (this size dish makes 6 serves).

Trim the ends off the green beans. Drain the canned champignon mushroom, rinse the mushrooms under running water, then drain again. Slice the mushrooms into quarters. Finely slice the spring onion/scallion leaves and fresh parsley.

Once the water in the saucepan is boiling, add the green beans and allow to cook for 3 minutes. They should go bright green and be just tender. Drain the green beans and immediately place in a bowl of super cold water - this will stop them from cooking any further.

Place a medium saucepan over medium heat. Add the dairy free spread or butter and fry the sliced mushrooms and spring onion/scallions for 2 minutes. Stir through the flour and allow to cook for 1 minute (keep stirring so it doesn’t stick or brown). Then slowly start to stir in the milk. Let the sauce thicken with each splash. Repeat this process with the stock. Once the sauce is thick, add the parsley and season generously with black pepper. Taste and add a little bit of salt if needed. You want this sauce to taste like a light and creamy mushroom soup.

Drain the green beans and transfer them to the casserole dish. Mix through the creamy mushroom sauce. Then top with grated cheese and bread crumbs.

Bake in the oven for 15 minutes, then grill/broil the top of the casserole under the oven grill for 3 to 4 minutes until golden.
Serve this low FODMAP green bean casserole hot with an extra sprinkle of fresh parsley and spring onion/scallion leaves on top.

This is a rich seafood gumbo that can be made with whatever combination of seafood suits you. I&#039;d choose shrimp and/or crab, plus some fish. Smoked fish or smoked oysters is a good choice. too. You need to make a broth for this recipe. Use this crab broth recipe, adding fish bones or shrimp shells to it if you have them. 

Seafood Gumbo

recipe, seafood broth ((see headnotes))

peanut oil

bacon fat

green bell pepper, chopped

celery stalks, chopped

jalapeno peppers, chopped ((optional))

garlic powder

paprika

oregano

cayenne

shrimp

firm white fish,

crabmeat ((optional))

oysters ((optional))

file gumbo powder

green onions

Hot sauce

Heat the seafood broth in a pot. You want it steaming, not simmering. In another large soup pot, heat the oil and bacon fat over medium-high heat. Stir in the flour and make sure there are no lumps. Cook this roux until it is the color of dark chocolate, which will take anywhere from 40 minutes to an hour. You will want to use a wooden spatula or spoon to stir. You will also want to lower the heat as the roux browns, until its at low heat when the roux is ready. Drink beer and listen to Cajun music while doing this. It helps.&nbsp;

When the roux is ready, add the chopped onion, pepper and celery to the pot and mix well. Cook this, stirring often, for about 5 minutes.&nbsp;

Stir in the garlic powder, paprika, pepper, oregano, cayenne and celery seed. Ladle in some seafood broth and mix well. Turn the heat up to medium-high, and keep stirring in the seafood stock until the gumbo thins out. Typically you will need anywhere from 6 to 9 cups. 

Add salt to taste and simmer gently for 30 minutes to an hour, stirring from time to time. The roux should not break, but if oil starts pooling on the surface of the gumbo, skim it off.&nbsp;

Add all the seafood and the file powder. Simmer this gently for 15 minutes. Add salt and hot sauce to taste and serve, garnished with the green onions, along with some rice or potato salad. 

Caldo = soup. This recipe = delicious! Chockfull of tender beef, vegetables and a rich broth, this will warm up any cold day.

Rustic Beef Caldo

water

(14 beef broth

cilantro

salt

pepper

cumin

cabbage

medium ears corn, husked,

zucchini

tomatoes,

lime,

Heat oil in stockpot over medium heat until hot. Brown beef Shank Cross Cut, in batches, on all sides. Pour off drippings. 

Return beef to stockpot. Add water, broth, cilantro, garlic, salt, pepper and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4  to 2 hours or until beef is fork-tender. 

Add cabbage, corn, potatoes, onion and carrots to stockpot; return to a simmer. Reduce heat; simmer, covered, 20 minutes. Add zucchini and tomatoes; simmer, covered, 10 to 15 minutes or until vegetables are tender. 

Savour the flavour of this French country-style stew whenever your tastebuds get the urge to travel.

Chicken, fennel and saffron ragout

chicken thigh cutlets

red onion, halved, thinly sliced

fennel bulb, trimmed, halved, thinly sliced

garlic cloves, thinly sliced

saffron threads

baby potatoes, halved

milliliters (1/2 cup) white wine

milliliters (1 cup) passata (tomato pasta sauce)

Massel chicken style stock cube

parsley

French bread stick (baguette), to serve

Mixed salad leaves,

Vegan Portuguese Bacalhau! A quick and easy version of the traditional cod stew without the long preparation. Yes please!

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