Aziza's Pork and Mushroom Stew

Aziza's Pork and Mushroom Stew

1 pound Pork Loin, boneless (any lean cut works)
2 tbsp Butter
1/4 cup dry White Wine
1 (10-3/4 oz) can of Chicken Broth
1 tbsp dried Parsley
2 cloves Garlic, minced
1/4 tsp dried Thyme
1/4 tsp Pepper
1 Bay Leaf
1 cup Carrots, sliced
3 small Potatoes, pared and diced
1 serving (2 cups) of White Sauce (in Joy of Cooking works)
5 oz Pearl Onions
1-1/2 cups Mushrooms, sliced
1/2 cup cold Water
1/4 cup all purpose Flour
1 tbsp Lemon Juice

Cut pork into 1" cubes. In a 3 qt saucepan, brown pork, half at a time, in hot 2 tbsp. of butter. Return all meat to pan. Stir in the wine, broth, parsley, garlic, thyme, pepper and bay leaf. Bring to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally.

Make 2 cups of the white sauce.

In a separate saucepan, cook carrots 10 minutes; add potatoes and cook 10 minutes more.

Add onions, white sauce, carrots, potatoes and mushrooms to the pork mixture. Return mixture to boiling. Reduce heat; cover and simmer for 15 minutes more or until veggies are crisp-tender. Remove bay leaf.

Combine flour and water; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

Debbi

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Chili Verde (Green Chili Stew)

Here's a Green Chili Stew recipe that was given to me by the folks who ran the roasted Hatch chile stand where I bought roasted chiles this year.

Hatch chilies are a long, wide-shouldered chili in the New Mexico chili family. Use something similar if you can't find New Mexico or Anaheim chilis. Some recipes assume that the chilis will be roasted and peeled before using. Since this recipe doesn't mention it either way, use your judgment. Personally, I use the already roasted ones. You can roast the ones you buy fresh from the store, use already-roasted and frozen ones, and probably even canned ones.

(I tend to use chile and chili interchangeably; sorry about that to anyone who finds it disconcerting.)

Chili Verde (Green Chili Stew)

3 pounds pork (cubed into 1/2" pieces)
3 onions (chopped)
3 cloves garlic (minced)
1 tbsp Oregano (crumbled)
8 Hatch Green Chilies (seeded and cut into 1/2" strips)
3 tbsp flour
water
salt and pepper
lard or olive oil to saute meat

Cut away excess fat from pork and cut into cubes. Brown pork in lard or olive oil. Remove from pan and sprinkle pork with flour. Brown onions and garlic in frying pan until transparent, but not brown. Add pork, oregano and chilies to onion garlic mixture and add water to cover the other ingredients. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour.

jp
(11/29/06)

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Chile Verde from the Valley of the Sun

Here's a recipe from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison. The book's subtitle, which describes its content, is "Authentic Home Cooking of the American Southwest and Northern Mexico." (Valley of the Sun refers to an area near Phoenix, Arizona)

Chile Verde from the Valley of the Sun
Serves 6.
...Green chile stews in northern New Mexico can be fiery. Farther west in Arizona, similar dishes more often sooth than sizzle, like this pork version made with mild pods and tomatoes.

2-1/2 pounds pork Boston butt, trimmed of fat and cut in 3/4" cubes
1 cup chicken stock
1 medium onion, chopped
6 garlic cloves, minced
2 (14-1/2 oz) cans Mexican-style stewed tomatoes, undrained
2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
1 tsp dried oregano, preferably Mexican
1 tsp salt

In a large, heavy saucepan, combine the pork, 1/4 cup of the stock, the onion, and the garlic. Cook over medium heat, stirring often, until the liquid evaporates and the meat is browned, about 20 to 25 minutes.

Add the remaining stock and scrape up and browned bits sticking to the bottom of the pan. Stir in the tomatoes, chiles, oregano, and salt. Reduce the heat to a simmer and cover the pan. Cook for 2 to 2-1/2 hours, stirring occasionally, until the meat is quite tender.

The chile can be served immediately, but the flavor improves with a day's refrigeration and reheating. Serve steaming hot in bowls.

Hmmm... I thought the book had a few recipes for the green chile stews of northern New Mexico, but I can't seem to find them. Soup, yes. Sauce, yes. Enchiladas, yes. Stew, no.

jp
(11/29/06)

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Green Chile Stew

This recipe is from the Santa Fe School of Cooking Cookbook by Susan Curtis. It is similar to some green chile stew I ate in a Los Alamos diner a few years ago.

There are so many recipes and adaptations for green chile stew that it is impossible to list them all, and local cooks usually add what they have on hand. The following recipe consistently produces a rich, hearty stew. The piquancy of the stew depends upon the heat level of the chiles used, so choose the chiles that suit your taste. (They recommend roasted green chiles, a mix of hot and mild for a balanced flavor.) We use a tender cut of meat in classes due to the limited time frame. However, simmering a less-tender cut of meat prior to adding the vegetables will work perfectly well. This recipe is actually better when made a day ahead. Serves 8.

Green Chile Stew

3 tbsp vegetable oil
1-1/2 pounds beef sirloin or pork butt, cut in 1" cubes
1-1/2 cups diced onion
1 tbsp minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1" cubes
2-3 tsp salt, to taste
3 cups roasted, peeled, chopped green chilies
3 tbsp diced red bell pepper
2 tbsp chopped cilantro, or to taste

Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that have accumulated. Add the broth, potatoes, and salt and bring to a boil. Reduce the heat and simmer for 1 hour, until the potatoes are tender. Add the green chiles and the red bell pepper, and cook 15 to 20 minutes more. Add the cilantro, stir, and serve.

jp
(11/29/06)

---

Here are a couple of websites that have recipes for green chile stew. Most share the New Mexico sensibilities.

http://www.vivanewmexico.com/food.recipes.cocinas.html
http://www.santafe.com/history/green_chile_stew.html
http://www.premiersystems.com/recipes/mexican/green-chile.html
http://www.fiery-foods.com/dave/nmcuisine.asp

You can see a lot of the variations that creep in, depending on the cook and the local style. I'm looking forward to seeing Jen's version of this dish.

jp

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Flemish Beef Stew

Flemish Beef Stew

2 large-ish onions sliced
2 lb Stewing steak cubed
1/2 lb mushrooms (optional)
1 bottle Guinness (or other stout or porter)

Saute onions.

Toss meat in seasoned flour (salt, black pepper, mustard powder and paprika) then brown in with onions.

Add Guinness and allow to simmer gently until done.

Serve with... mash, rice, noodles, crusty bread or other carb if doing and veggie of choice.

J.
(4/23/03)

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Chicken and Mushroom Stew

This came in my http://www.chefgeorgehirsch.com newsletter this morning. I'm going to try it in the crock pot this weekend. HG

Chicken and Mushroom Stew
Copyright © 2002 by George Hirsch
4 Servings

1 (3 lbs.) chicken, cut into eight pieces
2 tbsp flour
2 tbsp olive oil
1/2 cup onion, chopped
1/2 cup shitake mushrooms, sliced
1/2 cup crimini mushrooms, sliced
1/2 cup oyster or horn mushrooms, whole
1/2 cup Portobello mushrooms, sliced
1 tsp thyme
Pinch nutmeg
1/2 cup dry white wine, or Beaujolais Nouveau
1 cup chicken broth
1/4 cup non-fat half & half
1/2 loaf of French bread, sliced brushed with olive oil and toasted

Pre-heat a large sauté pan to a high. Dust chicken with flour. Add olive oil and onions and sauté for one minute. Add the chicken and brown on all sides. Toss in mushrooms and sauté until they are light brown, about 5-10 minutes. Add the wine, cook for two minutes, then broth, thyme, nutmeg, cover pan, and simmer for 20 minutes. Add the half & half.

Layer the toasted bread on a large deep platter. Pour finished stew over top and serve.

Sheri
(11/15/02)

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Khoresht Chagaleh Badam (Fresh Green Almond Stew)

From a site that no longer is up. (I didn't buy enough for this though, plus it has meat and it has saffron, which stains braces.)

Khoresht Chagaleh Badam (Fresh Green Almond Stew)
Etrat Elahi

This savory sauce from Lorestan and Broujerd is made with fresh green almonds while the outside shell is still crunchy and edible (available at Middle Eastern specialty stores from March through May).

1 lb lean ground beef or lamb
2 cups vegetable oil
1 medium onion, thinly sliced
2 cups fresh green almonds (halved & seeded)
1 cup chopped fresh mint
2 cups chopped fresh parsley
1?4 cup fresh lemon juice
4 cups beef broth
3 tsp salt
1 tsp black pepper
2 tsp turmeric
1 tsp saffron powder

Bring to a boil broth, lemon juice, 2 tsp salt, saffron and turmeric.

In a bowl, combine beef, 1 tsp salt, and pepper. Mix well using both hands. Roll into small, marble-sized meatballs and add to the boiling broth.

Heat vegetable oil in a skillet over medium-high heat. Add onions and fry for 5 minutes until golden brown. Remove onions, add almonds and chopped herbs, and fry for 10-15 minutes until all the liquid has evaporated and herbs have darkened in color. Drain oil and then add herbs to meatballs. Cook for 20-25 minutes, covered over medium heat, until liquid has reduced to half.

Serve over white rice.

Lani
(4/3/02)

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Oogie's Mutton Shank Stoup

Oogie's Mutton Shank Stoup

I don't have a crockpot but do lots of slow cooked things in the oven, here's one for mutton shanks, also works with lamb shanks, elk or venison shanks and one for a curry stew that works with just about any meat as well.

4-6 Mutton Shanks
1-2 Diced Onions
8-10 Peeled Garlic Cloves
8-10 Tomatoes peeled and stems cut off
1 to 1-1/2 cups Dried Garbanzo Beans
3-4 Bay Leaves
Oregano
Parsley

(spices below are approximates)
1/4 cup ground Cardamon
1 tsp ground Cayenne Pepper
1-3 tbsp ground Cumin
1-3 tbsp ground Paprika
1 tsp ground Allspice

In a cast iron dutch oven brown mutton shanks and diced onion in a small amount of oil. Once the onions are soft add the garlic cloves and brown lightly. Add the tomatoes, garbanzo beans and bay leaves with enough water or water and some beer to fill pot and fully cover everything. Bake covered in a 250°F-275°F oven for 4-6 hours (or more) until tender stirring occasionally. You may have to add additional water as it cooks.

1 Hour before serving add chopped Oregano, Parsley, fresh if you have it, and the ground spices. Amounts will vary according to amount of meat and your tastes. Go lightly on the Cayenne and Cumin until you are sure you like it. Serve with a hearty homemade bread for a stew/soup that can't be beat.

Oogie McGuire
(11/4/01)

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Oogie's Curry Mutton Stew

Oogie's Curry Mutton Stew

Mutton Stew Meat
Whole Wheat Flour
1-2 Diced Onions
8-10 Peeled Garlic Cloves
1 to 1-1/2 cups Dried Garbanzo Beans
Curry Powder (recipe below)
Garam Masala

Mix a teaspoon or so of curry powder in with about a quarter cup of flour. Lightly coat all the stew meat with the flour spice mixture. In a cast iron dutch oven brown the mutton and diced onion in a small amount of oil. Once the onions are soft add the garlic cloves and brown lightly.

Add the garbanzo beans with enough water to fill pot and fully cover everything. Bake covered in a 250°F to 275°F oven for 4-6 hours (or more) until tender stirring occasionally. You may have to add additional water as it cooks.

1 Hour before serving add several more spoonfuls of curry powder and some garam masala.

Amounts will vary according to amount of meat and your tastes. Serve over basmati rice with a nice India Pale Ale for a hearty treat.

Curry Powder
I make my own curry powder. I find I like to vary the spice mixture often. If you find a particularly good curry that you like there is no reason not to continue to use it. Here's a typical recipe:

(all measurements are approximations)

1-3 tbsp ground Cumin
1-2 tbsp ground Coriander
2 tbsp ground Turmeric
1 tsp ground Cayenne Pepper
1 tbsp ground Paprika
1 tsp ground White Pepper
1 tsp whole Anise Seed
1 tsp ground Cinnamon
1 tsp ground Allspice

Mix all the spices and toast in a small dry skillet over a hot fire just until they start to turn brown and toast. Don't burn them so stir often. Store tightly covered and spoon out as needed.

Oogie McGuire
(11/4/01)

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Dijon and Cognac Beef Stew

Dijon and Cognac Beef Stew
By Regina Schrambling
Time: About 3 hours

1/4 pound salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 to 4 tbsp butter, as needed
2 pounds beef chuck, in 1" cubes
2 tbsp flour
Salt and freshly ground black pepper
4 tbsp butter, as needed
1/2 cup Cognac
2 cups beef stock
1/2 cup Dijon mustard
4 tbsp Pommery mustard
4 large carrots, peeled and cut into half-moon slices
1/2 pound mushrooms, stemmed, cleaned and quartered
1/4 cup red wine

Place salt pork in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1-1/2 hours.

Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and saute mushrooms until browned and tender.

Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

Yield: 4 to 6 servings.

posted by Gretchen
(10/16/01)

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Ranchero Beef Stew

Ranchero Beef Stew

This is a nice change of pace from the traditional beef stew recipe. I adapted it from a recipe posted on the Epicurious website (www.epicurious.com).
Description: "Traditional beef stew with Spanish overtones."

1 tbsp olive oil

2-1/2 pounds beef stew meat -- cut into 1"

3 large onions -- cubed

3 medium carrots -- cubed

6 garlic cloves -- chopped

1 (16 oz) can diced tomatoes

1 tsp cumin -- toasted and ground

1 can beer

1 can diced green chilies -- (4 ounce)

1/2 cup sliced pimiento-stuffed green olives

2 tbsp dried oregano

1/3 cup chopped fresh cilantro

• Rub salt and pepper on meat, place in slow cooker.
• Add onion, carrots, and garlic (you can briefly saute the garlic in olive oil as I do, or just throw it in).
• Add tomatoes, beer, chilies, cumin and oregano.
• Cook on low, 8-10 hours.
• Uncover; add olives, and a dash of vinegar. Add a bit of hot sauce (we like Cholula hot sauce). Season with salt and pepper. Stir in cilantro. Serve over rice.

Carolyn D.

(2/20/01)

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Crockpot Pork and Green Chile Stew

Crockpot Pork and Green Chile Stew
Serving Size : 8

This was AMAZING. We served it with Drunken Beans (in a separate recipe listing). I will do the roasting of the chiles the night before -- just put them on a cookie sheet, run them under the broiler until black on all sides, and throw them in a paper grocery bag for an hour or so. Then peel, seed and chop. They are infinitely better than canned.

4 pounds lean pork shoulder
2 tbsp olive oil
4 medium potatoes -- quartered
1 ball garlic -- minced
1 can beer
1 tbsp cumin seed -- toasted and ground
1 tsp oregano
5 green chiles -- roasted and peeled
2 jalapenos -- sliced
4 large onions -- coarsely chopped
3 ribs celery -- coarsely chopped
juice of one lime (or substitute 1/4 cup red wine vinegar)

Sear meat in olive oil in the pan.
Place in cooker.
Chop chiles, add to cooker along with all other ingredients.
Set cooker to Low. Cook for 8-10 hours.

Stir in lime or vinegar. Garnish with salt, pepper, cilantro. Serve with warmed tortillas, shredded cheese (we use only VT cheddah in this neck of the woods), and salsa -- red or green.

Carolyn D.
(2/20/01)

Per Serving (excluding unknown items): 313 Calories; 12g Fat (34.7% calories from fat); 28g Protein; 21g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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Kollops (Beef Stew with Cranberries)

Kollops (Beef Stew with Cranberries)

Another good one for crockpot meals is kollops. Beef stew with cranberries.

• Cut up at least two medium onions (chunks are fine--if the pieces are too small they will dissolve).
• Dump in the bottom of the crockpot. Brown your stew meat after dredging in flour, salt and pepper.
• Dump browned stew meat on top of onions. Pour on one can of whole cranberry sauce (not jellied).
• Add one or two bay leaves, and a SMALL sprinkling of whole peppercorns (about 15-20 total).

Cook on low for 7-9 hours. Before you're ready to eat, be sure to stir well.

Serve with egg noodles or something similar.

Delish.
Really.
And doesn't taste a fraction as fruity as you think it would.

--Annie (who also likes potatoes, onions and carrots with beef and french onion soup mix--with a little extra au jus from the nifty bottle of concentrate she gets from a nearby restaurant)
(2/20/01)

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Spring Veal Stew (with variations)

Spring Veal Stew (with variations)

This is a favorite of mine and my dad's. (From: "The Minimalist - Saving Time, Snicker-Snack!"

by Mark Bittman)

The charm of most braised dishes is that they always result in succulent, tender meat and require little attention after the first step of browning. The sad truth, however, is that most meat needs hours of simmering (sometimes many hours) before it becomes tender.

Not so with the odd cuts of veal from shoulder or leg, which can be cubed and cooked as a stew, one that can be varied in myriad ways. Veal turns tender faster.

Any number of ingredients can be added to steer the dish in different directions. At this time of year, it's nice to use young onions and peas (you might substitute one" lengths of asparagus for the peas). As the weather gets warmer, a tomato-based stew seems more appropriate.

With veal, the smaller the chunks the quicker they cook. This is a very basic and often-ignored principle of cooking: spend a little more time with the knife and you sometimes spend a lot less time at the stove. Cubes measuring about one inch are best.

Smaller chunks have another advantage: They brown faster, in just a few minutes. This not only guarantees a full-flavored stew but also reduces spattering and stove-top mess.

When you are browning the meat, keep the heat high and do not move the cubes around. Let the pieces sear so that they really have a chance to darken. Check a few pieces to be sure they are good and browned before proceeding to the next step. It's really only necessary to brown on one side.

Another warning: don't add too much liquid to the dish; the meat, and any ingredients like onions, tomatoes or olives, generate plenty of juices as the covered stew simmers gently.

Time: 1 hour

1 tbsp extra virgin olive oil

1 tbsp butter

1-1/2 to 2 pounds veal cubes, no side larger than 1-1/2"

1 sprig fresh tarragon, or 1/2 tsp dried tarragon

1 pound spring onions or shallots, peeled (if large, trimmed and halved),

     or scallions, each cut in 2 or 3 pieces

Salt and freshly ground black pepper

1/2 cup white wine or water

1 cup fresh shelled peas, snow peas or frozen peas.

1. Put a 12" skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
2. Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
3. Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Yield: 4 servings.

Other Tastes, Other Styles

Here are variations for the stew:
Veal Stew, Provencal Style: Use all olive oil. Omit the tarragon, onions and wine or water. Add instead 2 cloves garlic, peeled and crushed; 20 basil leaves, washed and roughly chopped; 2 cups seeded and chopped tomatoes, and 1 cup good black olives. Omit the peas as well. If necessary, uncover to reduce the liquid until the stew is thick. Garnish with more chopped basil. Serve with bread.

Veal Stew With Bacon and Mushrooms: In Step 1, render 1/4 lb chopped slab bacon in 1 tbsp olive oil until crisp. Remove the bacon with a slotted spoon, then brown the veal in the fat (pour some off first if it seems excessive). In Step 2, omit the tarragon; cook the onions with a few sprigs of thyme and 1 cup trimmed and chopped mushrooms; after the onions soften, add the liquid as above. In Step 3, return the bacon to the pan, and cook about 5 minutes more. Serve over buttered noodles or with bread.

Veal Stew With Paprika: Use all butter. Omit the tarragon; instead add 2 cloves garlic, peeled and crushed, and 2 tsp good paprika. Omit the peas, and stir in 1 cup sour cream. Serve over rice.

(5/10/00)

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Princess Re's Venison Stew

Princess Re's Venison Stew

Soak the deer meat in vinegar for at least 24 hrs.

Cut into cubes, throw into a crock pot (yours or borrowed, the venison doesn't care), add carrots, onions, celery, potatoes (cut vera, vera small, otherwise they won't cook)....add burgundy wine, some pepper, a bit 'o cayenne pepper, beef broth or those cubes (can't spell bouillon) and enough water to cover and set at high for one hour....turn down to low (there are only two settings) and dump in 1/4 cup oatmeal (this will thicken the mess eventually). Let it cook 8-10 hours.

Your best bet is now to dump it into something else, put in the refrigerate then reheat the next day.

Stew is never at it's best the first day. The gravy will be thick after the stew has cooled. The next day put the entire mess into the oven at 350ºF for about 45 minutes. It's wonderful, even though my recipe sounds like hell.

Yours in venison,
Princess Re
Home of the Funny Farm
(1/9/00)

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