Ask MetaFilter questions tagged with stew

Holy cow that's a lotta beef.

lwclec072 — Fri, 02 Oct 2009 10:46:25 -0800

Help us think of roast recipes and chili recipes would be welcome, too. Boyfriend and I found a wholesale beef farm in our town and we got lots of meat, 20 pounds to be exact. We have 2 roasts and some stew meat. One of the roast we are going to slow cook with carrots, potatoes, celery and the works, but the other roast we're not exactly sure what we should do with it, other than just turning it into a slow cooked roast like the other, any ideas like maybe philly cheese steak would that be possible to turn a roast into shredded beef? If so help us do it! :)

We also have stew meat and my boyfriend wants to make chili with that and i'm never heard of such, any ideas with that?

Halp save my oyster stew!

thatbrunette — Sun, 12 Apr 2009 13:16:02 -0800

The milk in my oyster stew boiled over. Is it salvageable? I've got an oyster stew on the stove, ingredients are half and half, a tonne of butter, oysters, shallots and celery. I left it (I know, I know) in the care of a roomate for two minutes, and it boiled over. Now the milk is a little clotty. Is there a fix, or has this been ruined?

Traditional-schmaditional

owtytrof — Thu, 19 Mar 2009 12:49:42 -0800

RecipeFilter: Seafood stew stumper! A local Italian restaurant serves a fantastic bowl of cioppino, which I would like to try to replicate at home. The problem is that the dish I'm trying to make is not cooked in the traditional tomato and garlic broth, which is all I can find via Google, but a creamy lemon butter version.

I'm fairly handy in the kitchen, and not afraid of improvisation, but I need a starting point. Any tips, ideas, or actual recipes for this apparently rare version of cioppino would be greatly appreciated!

Jeff Smith wasn't lazy, but I am!

piedmont — Sun, 09 Nov 2008 14:43:19 -0800

Know any freezable and/or crock-pot-able stews that also happen to be vegetarian (or pescatarian) and go well with rice? I like good food... Unfortunately I also tend to be a bit short on time and cash.
I have me a fancy new-fangled rice cooker, now I'd like to be able to set it before work so that I can come home and zap a stew and throw it on fresh brown rice. What vegetarian or seafood stews can I cook and toss in the freezer? Alternately what stews can I make in a crockpot that consist of mainly canned and frozen goods? Recipes for curries and other spicy delights are especially welcome-I have access to well stocked ethnic markets, so lay it on me!

Stewing over the change in season

dersins — Wed, 05 Sep 2007 09:52:20 -0800

It's September, and (this morning, at least) it feels like fall is on its way. There's nothing I like more as the weather gets colder than a hearty bowl of stew. Can you suggest some delicious stews I might not have tried before? I have my standbys: classic beef & root vegetable stew, chili, chile (yes, there's a difference), chicken & dumplings, Italian pork & sausage stew; however, I'm always looking for something new, or some variation or technique tip I may not have thought of.

Stock-less stew

rolypolyman — Tue, 07 Aug 2007 17:02:10 -0800

How can I thicken/season a vegetable stew without resorting to mystery meat ingredients? Most recipes I've seen demand the use of stock or boullion. I'm not averse to using plain cuts of meat, but a better idea would be stews which use no meat at all. Any ideas?

Mmmmm.... Stew

JohnYaYa — Tue, 19 Jun 2007 15:03:49 -0800

Recipefilter: There are hundreds of recipes for Beef & Guinness Stew out there in web land, but I have particularly fond memories of the version served in the restaurant at the Guinness Brewery in Dublin. Can anyone help me find the "official" recipe? I made the linked version this past Sunday (along with a very tasty soda bread, yum!), and it was definitely good, but if I can find their recipe I'd like to try it for comparison to see if it's as good as I remember.

Can you help me determine a ballpark calorie figure for grandma's stew?

Chorus — Fri, 15 Sep 2006 11:56:50 -0800

Can you help me determine a ballpark calorie figure for grandma's stew? So my grandmother makes this stew/concoction everyday and whoever passes through her house [a family hub central] usually grabs a bowl. The school year means I'm passing through every weekday, and before I chow down I'd really like to know what sort of calories/nutritional values I'm dealing with.

Receipe:
-500g steak mince/ground beef [the kind with hardly "white" in the meat]
- Carrots
- Parsnips
- Mushrooms
- Onion
- Packet o' oxtail soup.

According to my investigations, grandmother boils the mince, leaves it stand overnight and then skims off the layer of fat the next morning [I've never heard of that before, but whatever]. Then the raw, chopped veg are added, then the soup. It's brought to the boil again and then left simmer in a veritable cauldron [oh you think I'm joking] all day and people just take what they want from there.

So far, I've been grabbing a cereal bowl for dinner - any idea of the calorific value of that?

Everyone else grabs say a pasta bowl of the stew, and then they add in boiled potatoes, sprinkle cheddar on top and a few cuts of buttered bread - surely that must be calorie overload?

A part of me says the stew is fine and to stop being so anal - but I've worked really dilligently to lose a stone in weight this past month through exercise and good diet, so I dont want my dinner everyday to be a possible blind spot.

And we're Irish, in case you couldn't tell [not that it impacts anything, but yeah. Suspecions confirmed.]

Sub $5 Red Wine recommendations?

rorycberger — Tue, 09 May 2006 12:27:59 -0800

I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. Normally when I make braised short ribs I use a decent but not too expensive ($10-$15) Zinfandel, but I am planning on making them en masse for a party and can't afford to spend too much. However, because it is such a fundamental part of the dish I want to make sure it's got decent flavor. Doesn't need layers of complex aromas or anything, just a healthy dose of good flavors and no bad ones. In my experience I've found that wines with too much oak and/or tannins (Cali Cab) do not work well for this recipe, nor do wines that are too sweet/jammy (Aussie Shiraz).

Unfortunately, I don't have the time/budget to do a big tasting of every cheap red and pick my favorite, so i'm relying on recommendations to at least narrow my list down to a few contenders. Bonus points for wines available at Costco, Beverages & More, or Trader Joe's.

Hot-pot recipes please!

nprigoda — Fri, 24 Feb 2006 16:19:09 -0800

Recipes for our new hotpot? We just bought a table-top hot pot, basically an electric pot that lets you cook soups or stews on the table. We got it for cooking korean dukboki, but we'd like to have a few more recipes to try out on it. We're very adventurous and have access to most possible ingredients. Any suggestions?

Duck, duck, frozen chicken

hamster — Tue, 21 Feb 2006 13:55:09 -0800

I have three pounds of frozen chicken stew meat. What should I do with it? It's great stuff, from what I can tell: organic, free-range and from a local farm. Problem is, it's just me and sometimes a friend, and it all has to be thawed at once. I'll definitely make a simple chicken soup in my small crock pot, and if I do that once or twice, I'll have some to freeze and save. I've never made chicken soup "long-hand," on the stove, but I'm open to trying. Is stew meat good for anything else--can I use it in place of cubed chicken in recipes, or stir-fry it?

Goulash recipes

the duck by the oboe — Wed, 03 Aug 2005 00:03:18 -0800

I'm looking for Goulash recipes. My Goulash is alright, but I'm looking for variations. My usual recipe uses beef, onion, garlic, red peppers, tomatos, red wine vinegar, beef stock and, believe it or not, paprika. It makes a good hearty stew.

I'm looking for something different, traditional or otherwise. Suggestions welcome!

Chili

kenko — Tue, 12 Jul 2005 08:38:16 -0800

Chili! I want your recipes. And I pray that this be an ecumenical zone, where adherents of all chili-related dogmas will be welcome.