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Tag Archive | "stew"

Polish Sausage Stew


Cut your sausage in chunks before adding to this stew.

This recipe comes from Sen. Charles Grassley of Iowa, who says, “Our friend Jolene brought this to hour house for supper one night.” It apparently was so memorably the senator contributed it to the book, “Capitol Hill Cooks” (Taylor Trade Publishing, $26.95).

Polish Sausage Stew

1 (10.5 ounce) can cream of celery soup
1/3 cup light brown sugar
16 ounces sauerkraut, drained
2 pounds Polish sausage, cut in chunks
4 medium potatoes, peeled and cubed
1 cup chopped onion
1 cup shredded Monterey Jack cheese

Combine in a crock pot the soup, sugar and sauerkraut. Add the sausage, potatos and onion. Cook on low for 8 hours or on high for 4 hours. Skim off the fat and stir in the cheese just before serving.

Makes 4 to 6 servings.

From “Capitol Hill Cooks”

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African Sweet Potato and Peanut Stew


Creamy or chunky peanut butter can be used in this stew

This meatless stew is packed with protein and filled with flavor. Serve it for Kwaanza or anytime you want a vegetarian stew.

African Sweet Potato and Peanut Stew

3 garlic cloves, peeled
2 cups loosely packed fresh cilantro leaves and stems
1 (28-ounce) can diced tomatoes
1/2 cup creamy or chunky peanut butter
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1 cup water
3 pounds sweet potatoes (4 medium), peeled and cut into 2-inch chunks
1 (15- to 19-ounce) can garbanzo beans, rinsed and drained
1 (16-ounce) package frozen whole or cut green beans

In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, cayenne pepper and salt until puréed.

Into 4 1/2- to 6-quart slow-cooker pot, pour peanut butter mixture; stir in water. Add sweet potatoes and garbazo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours (or on high setting 4 to 5 hours) or until potatoes are very tender.

About 10 minutes before sweet potato mixture is done, cook green beans and label directs.  Gently stir green beans into stew.

Makes about 11 cups or 6 main-dish servings.

Nutritional information per serving: 495 calories, 16 g protein, 83 g carbohydrate, 13 g fat, 12 g fiber, 0 cholesterol, 1,305 mg sodium.

From “The Good Housekeeping Cookbook”

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Baby, It’s Cold Outside!


As the winter continues to blast the region with icy gusts of wind and below-freezing temperatures, the time has come for some hearty fare cooked slowly to add warmth to your home as well as your body.

And what could be more welcome than beef cooked until it falls apart with the touch of a fork? SavorSA offers two complementary yet different takes on braised beef with mushrooms. One is Pot Roast With Wild Mushrooms and Thyme, which is cooked in red wine. The other, Pasta With Braised Beef and Mushrooms, has wine with a hint of  cream.

We also include a recipe for Guinness Stew, an old favorite whose appeal extends far beyond Ireland.

No matter what you cook, just remember to stay warm this weekend.

Recipe: Pot Roast with Wild Mushrooms and Thyme

Recipe: Pasta With Braised Beef and Mushrooms

Recipe: Make Guinness Stew in a Slow Cooker

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Make Guinness Stew in a Slow Cooker


This variation on an Irish classic stews in a slow cooker, such as a Crock-Pot, for hours before its flavors meld together into a savory whole.

Guinness Stew in a Slow Cooker

8-10 red potatoes, skin on, quartered
6 carrots, peeled, sliced into thick chunks
2 stalks celery, cut in chunks
3 bay leaves, divided use
3 pounds stew meat, cubed
1/2 cup flour
Dash of salt
Dash of black pepper
Dash of garlic powder
2-3 tablespoons olive oil
1 medium onion, diced
4 large garlic cloves, minced
8 ounces baby portobello mushrooms, halved
2 (8 ounce) cans tomato sauce
10 3/4 ounces beef broth
1 envelope Lipton Onion Soup Mix
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Creole seasoning
1 teaspoon Italian herb seasoning, such as Mrs. Dash
12 ounces Guinness Stout
1 cup frozen peas, if desired

Put potato, carrot, and celery chunks in the bottom of slow cooker or Crock-Pot. Top with 2 bay leaves.

Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture. Heat a couple of tablespoons of olive oil over med-high heat in a large skillet and add 1 bay leaf. Sauté beef in batches, just until browned. Add more oil to pan as necessary for each batch. Remove and set aside.

Add onion and garlic to the same pan and sauté over med heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.

Add meat and onions to slow cooker, top with mushrooms.

Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to slow cooker. Pour in most of bottle of beer (whatever fits, I had a few sips left for me).

Cook 8 hours on low heat. Stir in frozen peas when done, they’ll heat up on their own. Serve with crusty French bread.

Makes 10 servings.

Adapted from RecipeZaar.com

(Photo: Nicholas Mistry)

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