Topic: Stew Recipes

[Nomad]

 What are some of your stew recipes for deer, elk, beef or just vegetables....
 Mrs. fj40 makes a great one..........deer no less.......Thanks again......   

[Nomad]

Enjoy!

2lbs of game meat, cut into cubes ( 1 1/2 cubes)
2 small cloves garlic minced
1 6oz can of tomato paste
4 bottles Budweiser beer
2 bay leaves
1 tsp sea salt
2 beef bullion cubes
1 1/2 tsp ground black pepper
1 Tbsp sugar
1/2 tsp dried thyme
3/4 tsp dried oregano
8 cooking onions, quartered
8 carrots, cut into chunks
6 stalks of celery, cut into chunks
1 package of mushrooms, cleaned and quartered
6 potatoes peeled and cut into chunks

In a large pot, add all ingredients. Do not brown meat, let the meat cook in the stew. Cook over low heat for 2hrs or until meat is done and tender. Add corn starch to thicken.
Serve with bread and a nice porter beer.

[andykazmaier]

Here's my favorite, green chili:

3 lbs of pork butt
3 medium yellow onions
10 cloves garlic
1 1/2 lbs tomatillos
4-8 large green chiles (big jim, hatch, anaheim)
2-3 jalapenos
1 tbsp oregano (Mexican oregano if available)
2-3 c chicken broth
salt
olive oil

First prepare the chiles, tomatillos and some of the garlic.
Peel the papery husks from the tomatillos and rinse off the sticky outer film if desired.
Roast the tomatillos and chiles (including the jalapenos) and 5 cloves of garlic under a broiler until much of the skin is blackened.
Place the chiles in a bowl and cover with plastic wrap.  Let sit for 20 minutes.
Peel and seed the chiles.  Don't peel or seed the tomatillos.
Chop the chiles, tomatillos and roasted garlic in a food processor.  I typically leave it a little chunky, but you can puree it to your preference.
Set aside!

Cut the pork into 1 inch chunks.  Brown in batches with olive oil  Salt each batch.
Set pork aside.
Dice onions, and sweat with a little olive oil until just starting to get color.  Salt the onions.
Dice the rest of the garlic, and add to the onions.  Let them cook with the onions for a minute.
Add the pork back in with the onions and garlic.
Add the tomatillo / chile / garlic mixture.
Top off with 2-3 cups of chicken broth
Add the oregano.
Bring to boil - reduce to simmer.
Let simmer for 3 hours, covered.

Yum.

[eddymunster]

Here's my favorite, green chili:

3 lbs of pork butt
3 medium yellow onions
10 cloves garlic
1 1/2 lbs tomatillos
4-8 large green chiles (big jim, hatch, anaheim)
2-3 jalapenos
1 tbsp oregano (Mexican oregano if available)
2-3 c chicken broth
salt
olive oil

First prepare the chiles, tomatillos and some of the garlic.
Peel the tomatillos and rinse off the sticky outer film if desired.
Roast the tomatillos and chiles (including the jalapenos) and 5 cloves of garlic under a broiler until much of the skin is blackened.
Place the chiles in a bowl and cover with plastic wrap.  Let sit for 20 minutes.
Peel and seed the chiles.  Don't peel or seed the tomatillos.
Chop the chiles, tomatillos and roasted garlic in a food processor.  I typically leave it a little chunky, but you can puree it to your preference.
Set aside!

Cut the pork into 1 inch chunks.  Brown in batches with olive oil LARD Salt each batch.
Set pork aside.
Dice onions, and sweat with a little olive oil LARD until just starting to get color.  Salt the onions.
Dice the rest of the garlic, and add to the onions.  Let them cook with the onions for a minute.
Add the pork back in with the onions and garlic.
Add the tomatillo / chile / garlic mixture.
Top off with 2-3 cups of chicken broth
Add the oregano.
Bring to boil - reduce to simmer.
Let simmer for 3 hours, covered.

Yum.

Nice recipe andy! This is the upgraded version, see the changes in red.

[andykazmaier]

This is the upgraded version, see the changes in red.

That is more traditional, for sure.  I didn't want to overcomplicate things, but this is what I really do:

A week previous to making the green chili, I roast a pork butt.  Get a 3 pound pork butt, cover liberally with salt.  Cover with a can of chipotle peppers.  Cut incisions in the pork, and stuff some of the chipotles inside.  If you have it, stuff some garlic cloves in as well.  Roast for 8-10 hours at 220F or so, in a covered dutch oven.

Eat deliciously amazing pork.  Pour off the remaining liquid (I use a pyrex measuring cup), and allow to cool.  Separate off and save the top solidified chipotle-infused lard.  Keep the chipotle-infused gelatin for later.

Use that chipotle-infused lard later when making the green chile, in the places you indicated.  

Also substitute a cup of the chipotle-infused gelatin for one of the cups of chicken broth when making the green chile, giving it an amazing silky texture and deep rich flavor.

Andy