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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
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09-03-2019, 03:57 PM | #1 |
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Join Date: Nov 2012
Location: Mansfield , Ohio
Posts: 1,346
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Stew recipes
OK guys... post recipes ...
I am always looking for something different... I don't have a recipe, I just wing it, with all the usual suspects in it.... Dan
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09-04-2019, 02:39 AM | #2 |
Chief Geek, @cigarweekly
Join Date: Dec 2006
Location: Atlanta (north burbs - Woodsto
Posts: 14,170
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Start with 3 lb cubed chuck steak, or store bought 'stew meat'. Spread the meat out on a platter and season liberally with garlic powder, salt, black pepper. quarter 3 medium onions and cut 2 potatoes into approx 1" chunks. chop a head of celery into~1/2 inch pieces. Brown beef in an iron dutch oven with 2Tbs oil for a few minutes on high heat, then reduce the heat to low, add 1/3 cup red wine and a tablespoon of Worcester sauce. cover and bake 30 minutes or so at 350. Stir and check the meat, add a cup of water. probably needs another 15-30 minutes before you add the veggies. Celery and Onion first, then the potatoes follow about 20 minutes later. cook until the meat is fork tender and the potatoes are soft. This is stew, so you might add some water at the celery and onion stage. The starch from the potatoes should thicken the mix. Sometimes I'll use a slotted spoon to take all the goodies out, and boil the 'gravy' to thicken it a bit. Oh - you can sub cauliflower florettes for potatoes - just add them right when the celery, onion, and meat feel just about right.
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09-04-2019, 01:16 PM | #3 |
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"Oh - you can sub cauliflower florettes for potatoes"
John Interesting idea... Thanks Dan
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"Programming today is a race between software engineers striving to build bigger and better idiot-proof programs, and the Universe trying to produce bigger and better idiots. So far, the Universe is winning." |
09-04-2019, 01:25 PM | #4 |
Chief Geek, @cigarweekly
Join Date: Dec 2006
Location: Atlanta (north burbs - Woodsto
Posts: 14,170
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Yep. And add a little cream and cook the broth down to a thickened consistency to simulate what the potato starch would do... Then yer eatin KETO...
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Government breaks our legs, then hands us a pair of crutches and says, "You see? If it wasn't for us you wouldn't be able to walk.".... Aren't we so lucky!? Need a website? Get one from a BOTL - > PM me! "I swear by my life, and my love of it, that I will never live for the sake of another man, nor ask another man to live for mine." Help support the CigarWeekly webhost (me!) > Shop online? Start HERE: direct to Amazon.com Protect your computer from VIRUSES > Get Avast! |
09-04-2019, 01:30 PM | #5 |
Publisher/Owner
El Chefé BBQ Guru Herf God
Join Date: Oct 2001
Location: Atlanta.
Posts: 55,711
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Brunswick Stew
A great way to use up leftover BBQ. Works with just about any meat. Pork, beef or chicken boiled, boned and de-fatted to your liking 1 large can of whole, peeled tomatoes, cut up or squished in your hands 2 cans white corn...kernel, not creamed Quarter cup white vinegar Salt and pepper to taste 2 cubes of beef boullion Third of a cup of Lea and Perrins Worcestershire sauce (very important) Several dashes of hot sauce Large squirt of ketchup 3 tablesons Kitchen Banquet or Maggi sauce (these are browning sauces used to perk up a gravy. Should be able to find KB with the spices and Maggi in the Caribbean section) Dump and simmer until heated through. Like a gumbo, it's better the next day.
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09-04-2019, 06:37 PM | #6 |
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Del Monte
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09-07-2019, 12:29 PM | #7 |
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OK, BigO already chimed in, now waiting on Jeepdad...
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"Programming today is a race between software engineers striving to build bigger and better idiot-proof programs, and the Universe trying to produce bigger and better idiots. So far, the Universe is winning." |