BEEF AND CARROT STEW:
Toss the meat in
Cook and stir stew meat in a large saucepan
hopped onion, beef cubes, barley and cannellini beans. Stir together the
n all sides. Remove meat and set aside. Add the onion
Combine rice wine, black pepper, and ginger in a shallow dish.
Cook onions, ham and potatoes for about 35 minutes.
Mix corn meal with enough water to wet.
Take a portion of the corn meal, about the size of a tennis ball, flatten in both hands and drop into onion and potato stew.
Cook another 15 minutes.
boil. Add the rice and 1/4 teaspoon of the
inutes. Add onion, celery, and carrots. Cook, stirring occasionally,
ecomes brown.
Add salt and cook for ten minutes till
little more olive oil and saute the onions, parsnips,
hicken, fresh herbs, peppercorns and allspice. Simmer for an hour
he pork with salt and pepper and cook over high heat
Bring the lentils, bacon, onion and 6 cups water to a boil then simmer for 20 mins. Add the carrots and cook for 10 mins. Remove the bacon and dice it. Cook the stew for an additional 15-30 mins.
About 10 mins before the lentils are done, cook the spaetzle in boiling salted water according to the package directions. Heat the oil in a frying pan and fry the bacon. Drain the spaetzle. Add the vinegar to the stew and season to taste. Serve the stew with the spaetzle. Sprinkle with bacon and garnish with parsley.
Place veggies and meat in crock pot in order given. Mix the salt, mustard, Worcestershire sauce and hot sauce into the water and pour over all. Make sure liquid covers ingredients. Add more water or broth if necessary so it does.
Cook on low for 8-10 hours. In the last hour or so, dissolve the cornstarch in 1/4 cup water and stir into stew. Allow to cook long enough for gravy to thicken.
Serve with Recipe #332377 or Recipe #221438.
rmesan, egg yolk, flour, chives and diced radishes in a bowl
rge pot with vegetable stock and sake and heat. Just before the
ish with lime juice and season with salt and pepper.
Heat
Heat oil in a Dutch oven and sear the pork in batches, turning. Season then remove the pork from the pan. Add the potatoes and fry for 4-5 mins, stirring. Mix in the tomato paste, flour and onions and continue to cook for 3-4 mins.
Deglaze the pan with stock then stir in the smoked paprika and season. Cover and simmer for 40-45 mins.
Mix the diced tomatoes and cabbage into the stew and continue to cook, uncovered, for 15-20 mins. Transfer the stew to a serving bowl and sprinkle with parsley. Serve.
cup of flour and some salt and black pepper. Shake the
add the pork in batches and brown for 3-4 mins