IRANIAN WASH-DAY STEW
This recipe came from one of the Fix It and Forget It cookbooks. I don't drain the cans of beans and I omit the water. It works for me. I also don't peel the tomato. Added note: I noticed reviewers mentioning using broth and I even made this somewhat recently and forgot to *not* drain the beans. It's way better with just dumping the beans and their, um, bean juice? right into the pan and skipping the water. So I'm correcting the recipe to remove the words "drained" (beans) and "1 quart water".
Provided by mliss29
Categories Stew
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a slow cooker.
- Cover and cook on high for 6-7 hours.
- Serve into pita pockets with a slotted spoon.
- I serve with Hoda's Cucumber-Yogurt. Combine 32 ounces of plain yogurt with 1 large cucumber peeled and diced (about .5 cm size), a LOT of dill (at least a tablespoon), and salt to taste. (I asked my friend Hoda what it's called and she told me in Persian. I said, "what does that mean?" "Cucumbers and Yogurt." Well, okay.).
Nutrition Facts : Calories 481.1, Fat 18, SaturatedFat 6.9, Cholesterol 57, Sodium 663.3, Carbohydrate 51.4, Fiber 10.4, Sugar 1.7, Protein 28.9
WASH DAY STEW
This is an Iranian recipe. In Iran this would be made on wash day. (Prepared early in the morning and cooked slowly all day over hot coals.) I've modernized it a bit, adding chicken broth in place of the water and canned tomatoes instead of fresh. The original recipe is strained and stuffed into pita bread. I serve it with the liquid and pita bread on the side.
Provided by mandagirl
Categories Stew
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in crock pot.
- Cover and cook on high 6-7 hours.
Nutrition Facts : Calories 331.9, Fat 8.7, SaturatedFat 3.4, Cholesterol 72.8, Sodium 624, Carbohydrate 28.9, Fiber 6.1, Sugar 3.1, Protein 33.6
GONE-ALL-DAY STEW
This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms and low-sodium bouillon granules. -Patricia Kile, Elizabethtown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.
Nutrition Facts : Calories 385 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 416mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.
WASH DAY STEW RECIPE
Provided by Mimimidge
Number Of Ingredients 9
Steps:
- Preheat oven to 250. place all ingredients into a cast iron casserole with a cover and bake for 3 hours. Stir stew and bake for 3 hours more. Keep stew covered throughout cooking time, adding additional water if needed.
BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB
Provided by Hubert Keller
Categories Soup/Stew Christmas Winter Christmas Eve Mandoline
Yield Serves 10
Number Of Ingredients 15
Steps:
- In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
- When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
- Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
- Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.
IRISH STEW
Steps:
- Put lamb in a 5-quart heavy pot with 5 cups water and simmer, uncovered, 5 minutes. Drain lamb in a colander, then rinse with cold water.
- Wash leeks in a bowl of cold water, then lift out and drain well in a sieve. Peel and coarsely chop large boiling potatoes, then add to pot with leeks, chopped onions, celery, garlic, salt, pepper, and 6 cups water. Bring to a boil and add lamb, then reduce heat and simmer, uncovered, stirring occasionally, 1 hour. (Vegetables will be very soft.)
- Transfer lamb with tongs to a small bowl. Force cooking liquid (with vegetables) through food mill into a large bowl. Discard any solids. Return cooking liquid to pot. Add lamb, small potatoes, and boiling onions. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until meat and vegetables are tender, about 25 minutes. Add carrots and simmer, stirring occasionally, until carrots are tender, about 10 minutes. Stir in parsley and season with salt and pepper.
HEARTY BUSY-DAY STEW
When I was still living in Missouri, a friend gave me all of her family cookbooks. I got the idea for this easy stew from one of these books. Believe it or not, the taco seasoning adds just the right touch. -Kristen Hills, Layton, Utah
Provided by Taste of Home
Categories Dinner
Time 7h40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, combine the first ten ingredients. Cook, covered, on low 7-9 hours or until beef and vegetables are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 30-45 minutes longer or until stew is slightly thickened.
Nutrition Facts : Calories 303 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 986mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
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