Dublin Lamb Stew
Originally posted to Foodista by Julie Cecchini. Foodista recipes are released under a CC-BY license. Ingredients 2 cups beef broth 2 lb lamb steaks (bone in), cubed 1 tbsp dill salt or herbes de Provence 2 lb potatoes, peeled and…
Recipe Types stew
Beef Stew II
Ingredients 60 g (2 oz) flour Salt to taste Pepper to taste Garlic powder to taste 50 ml (3 Tablespoons) olive oil 1 medium onion, peeled and chopped 500 g (1 lb) beef suitable for soup/stew, cut into cubes and…
Boeuf Bourguignon
Boeuf bourguignon (French for Burgundy beef) is a well known, traditional French stew prepared with beef braised in red wine (originally Burgundy wine) and beef broth, flavored with garlic, onions, carrots, a bouquet garni and garnished with mushrooms. It is…
Moqueca de Peixe (Brazilian Seafood Stew)
This is a recipe for the original Bahian moqueca de peixe. Ingredients 1 kg fresh white fish, cut into two finger-wide strips/slices 1 lemon, juiced 2 mid-sized onions, cut into circular slices 2 bell peppers (one red, one green), cut…
Goulash
Goulash (Gulyás in Hungarian, meaning cattle stockmen) is a dish from the Hungarian cuisine. Here is one very simple Goulash stew recipe, being pretty close to the idealised version. Make sure to use sweet paprika and not hot paprika. Hot…
Cassoulet
Cassoulet (Pays D’OC caçolet) is a speciality of the region of Languedoc and named after the clay stew-pot in which it is made. It is possibly related to cocido in Spain. Cocido is said to have originated from the Jewish…
Bouillabaisse
Bouillabaisse is a traditional fish stew originating from the port city of Marseille. It is made by boiling several species of fish with herbs and vegetables. The broth is then served as a soup poured over bread seasoned with rouille…
Minestra
Minestra is a typical Genoese dish, not to be confused with the Basque ‘menestra’ which is simply mixed boiled vegetables, or with Italian minestrone, a thick vegetable soup. Ingredients 2 courgettes, roughly diced 1 aubergine, roughly diced 1 large piece…
Yetakelt Wot (Ethiopian Spiced Vegetable Stew)
Yetakelt wot is a flavorful and aromatic dish made with a variety of vegetables cooked in a rich and spicy sauce. This vegetarian stew is a popular dish in Ethiopian cuisine and is often served as a main course with…
Booyah (Chicken Vegetable Stew)
Booyah is a stew created in Northeastern Wisconsin by Walloon-Belgian immigrants (particularly in the Green Bay area). The name is believed to be derived from the French word bouillir, meaning “to boil.” The stew is sometimes created in giant steel…
Beef and Barley Stew
Beef and barley stew is a hearty stew that can be prepared from freezer to table in under 2 hours. It’s easy to prepare ahead of time and refrigerate or freeze for later use. Ingredients 3 pounds (1.25 kg) beef,…
Bachelor Fish Stew
Bachelor Fish Stew is appallingly easy to make, very flexible, and very nutritious (due to the oily fish, beans, and tomatoes). Ingredients 1 tin (400 g / 240 g drained) beans (kidney, soya, black eye, chickpeas, etc.) in brine 1…