Homemade stew–a favored comfort food for chilly Fall days that will warm you up in seconds.
This week’s Hit List is a collection I’ve handpicked from around the web, some really interesting versions here that will carry you through the winter months, some fancy while others are less fussy–all are sure to please :).
*Ingredients noted below are a sample only and not a complete list
- With Red Wine and Hoisin Sauce : Hoisin adds complexity to the flavor of the sauce. You can save some time—and some tears—by chopping the onions in the processor in two batches. Ingredients include Cabernet Sauvignon, diced tomatoes with Italian herbs (canned). From Bon Appetit.
- With Cider : This entree’s subtle sweetness is a welcome change from other savory versions. Cubes of meat, apple cider or juice, cider vinegar, thyme, potatoes, carrots, celery ribs. From Taste Of Home.
- With Cinnamon and Yams : The yams give the dish a hint of sweet without overpowering the beef. Stock, large yams (peeled and cut into 1″ chunks), extra virgin olive oil, allspice, cinnamon, flour. From My Kitchen Addiction.
- Slow Cooker Hungarian Version : Items are first minced in a food processor (minus the meat) and then shcoffing (dropping) the fragrant paste over the meat. From Salt & Paprika.
- Bourguigon : Barefoot Contessa’s simplified version and claims not to lose in the flavour department. Diced bacon, good olive oil, good dry wine (such as Burgundy or Chianti), stock, tomato paste, pearl onions, mushrooms. Found at Equal Opportunity Kitchen.
- Mom’s : On the stovetop you need to make sure there is always enough liquid. Add beef broth or water if needed. From My Italian Grandmother.
- Dutch Version : Sweet paprika powder, coarse mustard, flour, curry powder, broth, beer, celeriac and bay leaves, thyme, garlic, carrot, onion. From Kayotic Kitchen.
- With Butternut Squash : Minced fresh rosemary, Marsala wine, butternut squash, sun-dried tomatoes, broth, flat-leaf parsley and served with crusty bread. From Food Network.
- With Guinness, Mushrooms and Carrots : Serves 6. Button or cremini mushrooms (halved if large), thyme, rosemary, white or yellow onion, cayenne pepper or paprika, Guinness draft can (or bottle), low-sodium broth. From A Mingling Of Tastes.
- Asian : Soy sauce, whole star anise, ginger, broth, diced tomato (can), Hon Dashi, sugar, carrot, onion. From Tasty Meals At Home.
- Jools’s Favorite : A knob of butter, fresh sage leaves, sea salt and freshly ground black pepper, parsnips (peeled and quartered), butternut squash, Jerusalem artichokes (optional), small potatoes, tomato puree, red wine, beef or vegetable stock, zest of lemon. From Jamie Oliver.
- Spiced With Lentils : In addition to the celery and carrots, there are both shiitake and white button mushrooms, which add texture and a wonderful, earthy flavor which goes perfectly with the lentils. As well as garlic, bay leaves, salt, pepper and thyme, there is cumin, a dash of cinnamon, and Aleppo pepper for added fragrance and a deeper beef flavor. From Tigers & Strawberries.
- Easy To Make : Basic version using a pound of stewing meat, sweet yellow onion, garlic, olive oil, diced tomatoes (can), thyme, bay leaves, stock, carrots, celery, baby red potatoes. From For The Love Of Cooking.
- Mustard-Herb : Makes 6 servings. Fresh Italian (flat-leaf) parsley, thyme, cremini mushrooms, tiny Yukon Gold potatoes, tomato paste, spicy brown mustard, broth, dark porter beer (or non-alcoholic), bay leaf. From Better Homes And Gardens.
- Slow Good: Oven-Braised : Slow, moist cooking in the oven makes inexpensive chuck roast juicy, flavorful and fork tender. From Blue Kitchen.