Enjoy the recipes for soups and stews and please leave your own in the comments section!
lemare | May 7, 2007 at 9:05 pm
Recipe from IRF reader, Jen.
Serve over creamy mashed potatoes.
1 ½ tsp. olive oil
1 ½ lbs. beef stew meat, cut into 1” pieces
3 ½ c. halved mushrooms (about 8 oz)
2 c. diagonally cut carrots
1 ½ c. coarsely chopped onion
1 ½ c. sliced celery
2 garlic cloves, minced
1 ½ c. water
1 c. Cabernet Sauvignon or other dry red wine
½ tsp. dried thyme
1 ¼ tsp. kosher salt
¼ tsp coarsely ground black pepper
2 (14.5 oz) cans no-salt added stewed tomatoes, undrained
2 bay leaves
1 (2 ¼ oz) can sliced ripe olives, drained
2 tbsp red wine vinegar
¼ c. chopped fresh flat-leaf parsley
Heat oil in a large Dutch oven over medium-high heat. Add beaf, cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients (mushrooms through garlic) to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in water and next 6 ingredients (water through bay leaves), bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook for 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley. Serves 6.
lemare | May 7, 2007 at 9:07 pm
Golden Potato-Leek Soup with Cheddar Toasts
Another of Jen’s favorite recipes!
1 Tbsp. butter
3 c. thinly sliced leek (about 3 medium)
6 c. cubed peeled Yukon gold potato (2 ¼ lb) – Yukon gold are key to rich, buttery flavor!
2 c. water
½ tsp. salt
2 (14 oz) cans organic vegetable broth
2 thyme sprigs
8 (1/4” thick) slices diagonally cut sourdough French bread baguette
½ c. (2 oz) shredded sharp cheddar cheese
1/8 tsp ground red pepper
1/3 c. whipping cream
¼ tsp. freshly ground black pepper
Thyme springs (optional)
Preheat the oven to 375 degrees.
1. To prepare soup, melt butter in a Dutch oven over medium heat. Add leek, cook 10 minutes or until tender, stirring occasionally (do not brown).
2. Add potatoes, water, salt, broth, and 2 thyme sprigs. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
3. To prepare cheddar toasts, place baguette slices in a single layer on a baking sheet. Bake at 375 for 7 minutes or until toasted. Turn slices over, coat with cooking spray, and sprinkle 1 tbsp cheese over each slice. Bake 5 minutes or until cheese melts. Sprinkle evenly with red pepper.
4. Remove pan from heat, discard thyme spris, partially mash potatoes with a potato masher, stir in cream. Sprinkle with black pepper. Serve with cheddar toasts. Garnish with thyme sprigs, if desired.
lemare | July 2, 2007 at 5:23 pm
From IRF Reader, Critts.
1 ½ lb. lean ground beef
1 chopped yellow onion
1 4oz. can sliced black olives (optional)
1 pkg taco seasoning
1 29oz can tomato sauce
1 15oz can diced tomatoes
1 19oz can kidney beans, drained and rinsed
1 15oz can corn (not drained)
Brown ground beef and onions, adding salt and pepper to taste. Drain fat (if there is any) and in a stockpot combine browned beef with diced tomatoes, olives, beans, corn, and tomato sauce. Add taco seasoning to taste. Bring to a boil then reduce heat to simmer until ready to serve.
Can be eaten alone or with fritos, shredded cheese and sour cream.
lemare | September 17, 2007 at 9:58 pm
French Onion Soup
This is a Tyler Florence recipe.
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
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