How To make Pasta and Potato Stew
1 lg Onion, coarsely chopped
1/3 c Celery, chopped
1 t Olive oil
1/4 c Dry red wine or grape juice
2 cl Garlic, minced
2 c Roma tomatoes, chopped
1/3 c Fresh parsley, chopped
1/3 c Carrots, chopped
1 c Cooked & diced red potatoes
1 c Macaroni, cooked
2 c Cooked kidney beans
8 c Vegetable broth or water
1 tb Basil, dried
1/2 ts Oregano, dried
1 t Chives, dried
In a large soup pot over medium high heat, saute onion and celery in oil and red wine until onion is limp but not brown. (add some of the stock if onion starts to stick) Add garlic, tomatoes, parsley and carrots; cook 5 minutes, stirring frequently.
Add remaining ingredients; bring to a boil. Reduce heat to medium and cook uncovered until vegetables are soft; about 15 minutes. Before serving, puree 1 cup of stew in a blender and add back. Adjust seasonings as needed. Variation: For a thicker stew, use uncooked diced potatoes and macaroni. Cook until potatoes and pasta are tender, about 25 minutes instead of the original 15. Proceed with remaining steps.
Source: The Vegetarian Times Magazine Jan 96
How To make Pasta and Potato Stew's Videos
CHICKEN/POTATO STEW RECIPE
Hello lovelies, I'm sooo excited Christmas is just around the corner and this week i'm shairing with y'all one of my best easy and quick chicken stew recipe. It's packed with flavor and its definetely one dish that should not miss on your christmas menu. Go ahead try it and I asssure you the fam will loveeee it!
Ingredients:
-1.5kg Full chicken
-1tsp curry powder
-1tbsp oil
-1medium chopped onion
-3cloves crushed garlic
-10medium potatoes
-2carrots, sliced
-3medium tomatoes
-1/2 red bell pepper
-1tbsp tomato paste
-1tsp fresh rosemary leaves
-1tsp paprika
-1tsp dry thyme
-1/2tsp black pepper
-salt to taste
-2chicken cubes
-2cups water
Goan Stew Recipe | Goan Beef and Pork Stew | Goan Beef Recipes | Goan Recipe by Fatima
How to easily cook Goan Beef Stew | Easy method to cook Tasty Goan Beef and Pork Stew
►A traditional goan dish made with meat and vegetables and topped with cooked pasta
1 cup = 250 ml
Ingredients:
500 gms Beef (boneless & cubed)
500 gms Pork (boneless & cubed)
1 cup Onions (chopped)
1 cup Tomatoes (deseeded & chopped)
1 cup Potatoes (peeled & cubed)
1 cup Carrots (peeled & cubed)
½ cup green Peas
½ cup elbow Pasta
¼ Ginger (finely chopped)
5 Garlic cloves (finely chopped)
10 Cloves
1 ½ Cinnamon sticks (broken)
2 tsp. Ginger/Garlic paste
1 Tbsp. Butter
7 Tbsp. cooking Oil
Salt to taste
Serves: 10 -12
Preparation Time: 50 mins
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Hundreds of 5-Star Reviews!! Famous Traditional Irish Beef Stew Recipe
There’s no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness beer gives the sauce an incredible rich, deep flavour, and the beef is fall-apart tender.
Irish Stew is one amazing stew. You already know that anything simmered for hours is bound to be delicious. But this... this is the stew you've always dreamed of. It's the one I make when I have guests over and want to truly impress them!
The key ingredient that gives Guinness Stew its rich flavor and deep color is Guinness Beer. And don't worry, the dish doesn't taste like beer at all! It transforms into a savory sauce that is absolutely mouthwatering. Plus, all the alcohol cooks out, so you won't be left with any boozy taste. Adding bacon to the stew is optional, but it definitely adds extra flavor. So go ahead and indulge if you'd like. Either way, you're in for a truly special stew. Try this delicious dish and comment how do you like it! Have a delicious day! ????????????
INGREDIENTS:
2 tbsp Olive oil
2lb / 900g beef
Season with salt and black pepper
2 garlic cloves
2 onions
6 oz / 170g bacon
2 carrots
2 celery stalks
3 tbsp flour
14.9 oz / 440ml Guinness Beer
3 tbsp tomato paste
3 cups / 750 ml broth
2 bay leaves
1 tsp thyme
???? Knives I used in this video -
INSTRUCTIONS:
1. Start by cutting the beef into big chunks, approximatelly 4-5cm.
2. Heat oil in a heavy-bottomed pot (cast iron dutch oven) over high heat. Add the beef in batches and brown it well on all sides. Sprinkle salt and pepper over the beef. Once browned, transfer the beef onto a plate and repeat with the remaining batch of beef.
3. Lower the heat to medium. Cook the garlic and onion for about 2 minutes until they start to soften. Then, add the bacon and continue cooking until the bacon is browned.
4. Stir in the carrot and celery, and cook for a few more minutes.
5. Add the flour to the pot and stir for 1 minute to cook off the flour.
6. Pour in the Guinness, broth and tomato paste. Mix well to ensure the flour dissolves completely. Add the bay leaves and thyme.
7. Return the beef and any accumulated juices back into the pot. The liquid level should just cover the ingredients.
8. Cover the pot and lower the heat to a gentle simmer. Let it cook for 2 hours until the beef is tender. Then, remove the lid and simmer for an additional 45 minutes, or until the beef easily falls apart and the sauce has reduced and thickened slightly.
Serve the beef and Guinness stew with pasta, mashed potatoes or whatever you like. Enjoy!
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Irish Sausage and Potato Stew (Dublin Coddle) | Food Wishes
I’ve enjoyed a lot of Irish stews in my day, but this might be my all-time favorite. If you’re a fan of sausage and potatoes, you will love this slow-cooked, comfort food classic. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Dublin Coddle, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
Don't forget to follow me on Instagram for foodie tips and more recipes.
Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!
The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Goan Stew | Beef & Macaroni Stew
The Goan Beef Stew. A regular at nearly all major feasts in Goan Catholic homes! A plate full of this and some slices of white bread and one knew that that's the beginning of a hearty meal :) In this recipe video, you'll see a method my mom taught me to ensure the whole spices didn't interrupt one's indulging palate. I'm calling it a ‘Spice Bomb’ here, for theatrical reasons. In reality, it helps keep the flavours mellow so were left with no hard-hitting tastes. You'll like this recipe, I'm certain about that!
Mog Asum❤️
CHRISTMAS IS CLOSE!! Are you ready?!?
Click here for your favourite Christmas Sweets:
Ingredients:
(1 US Cup = 240 ml)
For the Beef:
1/2 Kg Beef
1 teaspoon Salt
1 teaspoon Ginger-Garlic Paste
Juic of Half a Lime
For the Pork:
1/2 Kg Pork
1 teaspoon Salt
1 teaspoon Ginger-Garlic
For the Macaroni:
1 Cup Elbow Macaroni
3 Cups Water
1 teaspoon Salt
1 Tablespoon Oil
1 teaspoon Oil, after cooking
For the ‘Spice Bomb’:
20 Cloves
20 Black Peppercorns
1 Cinnamon
1 Carrot
1 large Potato
1/2 Cup Frozen Peas (or fresh)
4 packets of Chicken Stock Cubes aka Bouillon Cubes (4 grams each)
1 Tablespoon Butter
#ExperienceSusegad
Clyde D'Souza has described the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
It's now available internationally:
Clyde has also launched a podcast about Goa and its people. It's called 'Susegad Stories from Goa' and in it he converses with noteworthy individuals about the wonders of our beautiful state. Listen to it here on Spotify:
Music Credits:
Tuzo Mog by Lorna Cordeiro (an instrumental by Tabitha Dias)