Tag Archives: Stew

Peanut Stew

Matthew:  After the great beef stew, it was time to try something a little different.  Erika recommended this recipe for Inner Warmth Peanut Stew, from Matt Moyer, executive chef at The Great Dane.  The list of ingredients might seem a little strange–butternut squash, tomatoes, peanut butter, garlic, and ginger–but the combination really tastes good.  I was a little hesitant to add 1/2 cup of ginger, but I went for it.  I really enjoyed this stew.  It made quite a bit and I ended up freezing half of it, but after I finished the first half I thawed the other half to eat right away.  I highly recommend this recipe if you are tired of the more traditional winter soups and stews, but still want something warm and filling.  Two small changes I made were to use chunky peanut butter and to add some cinnamon.

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Irish Beef Stew

Matthew:  Even though the weather has been unusually warm, I’ve been busy making lots of winter foods, especially stews.  I love making stews because everything goes in one pot and once you get them simmering, you are practically done.  I found this recipe for Irish beef stew and the result was very good.  It uses Guinness and red wine, making it extra flavorful.  I found some nice grass-fed organic beef and beef stock concentrate at the co-op to use in the stew.  The end result was delicious and I could have eaten it every day for weeks.  I’ll have to make some more soon!

Squash and Chickpea Moroccan Stew

Matthew:  To use up my last two CSA butternut squashes, I decided to make this stew from Smitten Kitchen.  Since I had so much squash, I left out the potatoes.  It was really good with the spices and olives.  I served it with cilantro and plain yogurt and instead of using regular couscous, I used israeli couscous.  It was definitely a good, healthy winter dish.

Bean and Sausage Stew

Matthew:  I might have picked the worst spring day to make a stew.  It was in the low 80’s and humid today and I spent the late afternoon boiling beans on the stove.  It was worth it though!

Back in October, I read an article in the NY Times that talked about using dried beans without soaking them.  This appealed to me since I don’t like to have to plan ahead for dinner.  The article included this recipe for herbed white bean and sausage stew.  I finally got around to making it and it turned out fantastic.  I followed the recipe closely, only substituting some locally-made bratwurst for the sausage.  The resulting stew reminded me of a cassoulet I had recently at Sardine in Madison.  The slow cooked beans absorb the flavors from the herbs, seasonings, and meat, making a smooth and decadent dish.  And, it made about 10 pounds of stew, so I will get to enjoy this all week!

Vegetable Lentil Stew

Matthew:  I wanted to make something healthy for dinner, so I went to the Willy Street Coop and just started getting good things that I thought might go together.  My grocery list included 3 beets, 2 parsnips, an onion, a can of roasted tomato sauce, and French green lentils.  At home I also had some vegetable stock, some red wine, and some herbs and seasonings (fennel, basil, oregano, salt, pepper).  The result was strikingly scarlet and really delicious!  I simmered the ingredients for about an hour, so the beets could cook and everything could meld together.  This is the first time I’ve used French green lentils and they turned out to be really good.  They are a bit more refined than those other lentils.  I liked this dish so much that I ate it for lunch and dinner yesterday.  I will definitely be making something like this again.

Easy Fish Stew

Florian: I found some frozen fish in our freezer and since Katie is in a soup-mood lately, I decided to make Easy Fish Stew. The recipe wasn´t too hard to make and the stew really tasted good. If I had to do it again, I´d probably double the recipe to have more left-overs. But it was still enough for approx. 4-5 servings.