ONE-POT SAUSAGE STEW
Steps:
- In a large, heavy-bottomed Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sausages and sear on all sides until golden brown, 8 to 10 minutes. Remove from the pot and set aside.
- Add the rest of the olive oil to the pot, turn the heat down to medium and add in the onions, carrots and celery. Add a pinch of salt, which will help draw some moisture out of the vegetables and keep them from browning too much. Cook gently, stirring often, until slightly softened, about 5 minutes, being sure to scrape up all the caramelized sausage bits on the bottom of the pot.
- Add the garlic and rosemary and continue to sweat until the garlic is fragrant and translucent, about 5 minutes more. If the vegetables begin to brown, turn down the heat.
- Add in the sausages, potatoes and plum tomatoes, breaking apart the tomatoes with a wooden spoon or your hands as they go into the pot. Fill the empty tomato can halfway with water, then add this water to the pot. Stir well and let simmer for 15 to 20 minutes, until the potatoes are cooked through, adding a few tablespoons of water if the sauce begins to look dry. Add in the butter beans and stir gently so as not to break up the beans. Taste the casserole and add salt, pepper, sugar and red pepper flakes to taste.
- Just before serving, add in the spinach and stir until just wilted. Plate into individual bowls and garnish with basil and lemon zest. Serve with the Rosemary and Cheddar Soda Breads.
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
- Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
BIGOS (HUNTER'S STEW)
A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!
Provided by MJ46NY
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h45m
Yield 10
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
- Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
- Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
- Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
- Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g
PORK STEW
I always made this stew with beef,but pork is so much better.I made this according to my husband's likes. It is good with jean's Recipe #65340
Provided by out of here
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
- Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
- When pork is done, add the vegetables.
- Stir all together and add the chicken broth and enough water to cover the vegetables.
- Simmer until the vegetables are done.
- To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.
Nutrition Facts : Calories 637.3, Fat 20.2, SaturatedFat 8.7, Cholesterol 139.5, Sodium 2469.2, Carbohydrate 62.3, Fiber 9.1, Sugar 12.4, Protein 50.8
PICHELSTEINER ONE-POT (GERMAN STYLE MEAT STEW)
This is a wonderful meat stew using only beef or -- even better half beef and half pork, along with veggies. Posted for ZWT 6/Germany. It's better is reheated the next day, but we also had it the day I made it and froze leftovers for lunches/dinners. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large dutch oven over high heat melt butter with the oil and then add meat in batches and brown on all sides. Remove meat with a slotted spoon and set aside.
- Reduce heat to medium and add next 3 ingredients (onion - celery) and cook stirring for 5 minutes.
- Stir in beef broth and next 4 ingredients (tomato - pepper) and return meat to the pot.
- Cover with layers of the vegetables (potatoes - green beans). Reduce heat to low, cover and cook for 1 hour or until meat is tender.
- Garnish with chives.
More about "pichelsteineronepotgermanstylemeatstew recipes"
A TYPICAL GERMAN MENU WITH RECIPES - THE SPRUCE EATS
From thespruceeats.com
OMA'S GERMAN SCHNITZEL RECIPE ~ SCHWEINE SCHNITZEL
From quick-german-recipes.com
TRADITIONAL IRISH STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST LUNCH GERMAN RECIPES | YUMMLY
From yummly.com
CLASSIC PORK STEW - SOUTHERN BOY DISHES
From southernboydishes.com
OMA'S GERMAN MEAT RECIPES ~ FLEISCH REZEPTE
From quick-german-recipes.com
EASY STOVETOP PORK STEW - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
IRISH STEW RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
PICHELSTEINER | TRADITIONAL STEW FROM BAVARIA, GERMANY
From tasteatlas.com
12 BEST BEEF STEW RECIPES | EASY BEEF STEW RECIPE IDEAS - FOOD COM
From foodnetwork.com
Author By
20 BEST GERMAN FOODS | CNN TRAVEL
From cnn.com
MOST POPULAR 24 GERMAN FOODS (WITH PICTURES!) - CHEF'S …
From chefspencil.com
AUTHENTIC GERMAN JäGERSCHNITZEL (HUNTER SCHNITZEL WITH …
From daringgourmet.com
28 BEST GERMAN FOOD (EASY GERMAN RECIPES & DISHES)
From izzycooking.com
THE FORGOTTEN NAZI HISTORY OF ‘ONE-POT MEALS’ - GASTRO …
From atlasobscura.com
AUTHENTIC GERMAN APPETIZERS | RECIPES FOR SPREADS, DIPS AND MORE
From theomaway.com
THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS | DAMN DELICIOUS
From damndelicious.net
BEEF & GUINNESS STEW - ST. PATRICK'S DAY SPECIAL - YOUTUBE
From youtube.com
STREET FOOD IN GERMANY | AMAZING STREET FOODS IN GERMANY
From youtube.com
12 FOODS YOU MUST TRY IN AMSTERDAM - CULTURE TRIP
From theculturetrip.com
50 EASY RECIPES FOR WHAT TO COOK WITH BEEF STEW MEAT
From whattomaketoeat.com
ONE-POT CHICKEN STEW (THE EASIEST STEW EVER) - LITTLE BROKEN
From littlebroken.com
21 POPULAR GERMAN APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
7 FOODS YOU NEED TO TRY WHEN YOU'RE IN MüNSTER, GERMANY
From theculturetrip.com
TRADITIONAL GERMAN PORK SCHNITZEL • CURIOUS CUISINIERE
From curiouscuisiniere.com
8 BEST DOG FOODS FOR GERMAN SHORTHAIRED POINTERS IN 2022
From pawster.com
10 OF OUR MOST POPULAR STEWS AND BRAISES - KITCHN
From thekitchn.com
20 BEST GERMAN SIDE DISHES (+ EASY RECIPES) - INSANELY …
From insanelygoodrecipes.com
PORK STEW (ONE POT COMFORT FOOD!) - GONNA WANT SECONDS
From gonnawantseconds.com
GERMAN APPETIZERS COMPILATION - AUTHENTIC RECIPES
From craftbeering.com
25 EASY TRADITIONAL GERMAN FOOD RECIPES - OUR BIG ESCAPE
From ourbigescape.com
TRADITIONAL BAVARIAN PICHELSTEINER STEW - THE PAPRIKA MONKEY
From thepaprikamonkey.com
AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL ... - THE …
From daringgourmet.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
PICHELSTEINER – GERMAN CULTURE
From germanculture.com.ua
PORK SCHNITZEL RECIPE - EASY GERMAN TRADITIONAL DISH
From thefoodieaffair.com
PICHELSTEINER STEW - GERMANFOODS.ORG
From germanfoods.org
SCHNITZEL: THE MOST POPULAR GERMAN MEAT DISH - I LIKE GERMANY
From ilikegermany.com
THE 10 BEST STEW RECIPES | FOOD | THE GUARDIAN
From theguardian.com
RECIPES FOR AUTHENTIC GERMAN APPETIZERS - GERMANFOODS.ORG
From germanfoods.org
OUR 15 BEST STEW RECIPES OF ALL TIME ARE THE PERFECT COMFORT FOOD
From allrecipes.com
PFEFFERPOTTHAST | TRADITIONAL STEW FROM DORTMUND, GERMANY
From tasteatlas.com
PICHELSTEINER | I LOVE GERMAN FOOD
From ilovegermanfood.com
You'll also love
Related Search