/ck/ - Food & Cooking

[Anonymous No.12325962]

Post your absolute favorite stew recipes.

Picture attached is a classic recipe from Chile, my homeland. My grandmothers would prepare a delicious bowl of this almost every day.

Vegans are allowed to join in on the discussion as long as they remember their opinion doesn't matter.

[Anonymous No.12325970]

>>12325962
Sister just made 육개장

Good and mellow, great with rice dropped in. Restaraunts make them too strong and salty. It should be spicy but not upsetting your stomach.

[Anonymous No.12325972]

>>12325962
Post the fucking recipe then, Gerardo

[Anonymous No.12325975]

Looks too chunky.
How do you even eat a cob of corn with a spoon.

[Anonymous No.12325978]

>>12325975
Same way you eat a whole drumstick.

South Americans can't make soup.

[Anonymous No.12325984]

>>12325975
didn't even debone the chicken. now you have to eat soup with your hands like some kind of caveman

[Anonymous No.12325999]

>>12325975
>>12325978
>>12325984
u put the big stuff on another plate then attack with a fork, its not that hard to understand anons

[Anonymous No.12326023]

>>12325999
So basically jungle people throw everything in a pot, take everything out of the pot to eat it, then drink the broth out of the pot?

That's pretty sad.

[Anonymous No.12326028]

>>12325962
Your homeland is a third world fag hole

[Anonymous No.12326031]

>>12326023
yes because we're poor you dumb nigger

[Anonymous No.12326036]

>>12325999
Then put it there in the first place or cut it into chewable pieces

[Anonymous No.12326037]

>>12326031
just cause y'all is poor doesn't me ya gots to be ignant

[A spic No.12326038]

>>12325999
Hahaha what a faggot. When I eat chicken soup with drumsticks and corn cobs, I eat them with my hands. I wash my hands with soap and hot water for at least 20 seconds beforehand. Meanwhile, you're fucking around with a separate plate. Laugh my ass off.

[Anonymous No.12326039]

>>12326038
cope

[A spic No.12326043]

>>12326039
I am coping. I cope by eating my chicken soup properly. lol get rekt

[Anonymous No.12326051]

stop baiting, post stew recipes

[Anonymous No.12326055]

>>12326051
why, op is bait, this whole thread is bait. hell even the very concept of stew is bait

[Anonymous No.12326056]

Not quite OP but similar

Caldo de Res

One 2-pound bone-in beef chuck, cut into 1-inch cubes

4 cloves garlic

1/2 medium white onion

Pinch salt

2 carrots, cut into 1-inch rounds

1 celery stick, cut into 2-inch pieces

1 chayote squash, cut in 2-inch strips

1 corn on the cob, halved

1 zucchini, cut into 2-inch chunks

1/2 head cabbage, quartered

Lime wedges, for serving

Hot sauce, for serving

tortillas, warmed, for serving

Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm tortillas.

[Anonymous No.12326061]

>>12326056
Ive tried this before, very delicious. Thank you for sharing anon

[Anonymous No.12326066]

>>12326056
For OP just sub chicken thighs to make caldo de pollo

[Anonymous No.12326070]

>>12326056
for better results reserve the "scraps" of veggies and fat, and make a broth before starting the chuck

[Anonymous No.12326096]

A personal favorite

Pumpkin beef stew

1 tablespoon canola oil
1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
1-1/2 cups cubed peeled pie pumpkin or sweet potatoes
3 small red potatoes, peeled and cubed
1 cup cubed acorn squash
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 bay leaves
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup water
3 tablespoons all-purpose flour
Directions

In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.
Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.

[Anonymous No.12326107]

Okay, enough fucking around, retards. Here's my traditional beef stew recipe:
>cubed beef chuck roast
>onions, carrots, celery
>tomato paste
>beef stock
Brown the meat thoroughly and set aside. Add diced onion and celery to the pot where you browned the beef. Add a squeeze of tomato paste and a pinch of flour. Cook for 1-2 minutes, then add the meat and beef stock. Season to taste and simmer until tender. Add potatoes/carrots/etc. at the last hour of cooking. Use corn starch slurry to thicken if necessary.

Optional ingredients include mushrooms, root vegetables, red wine, miso paste, fresh herbs. You can also substitute beef shank for chuck. You get less fat, more connective tissue, and a free marrow bone.

[Anonymous No.12326134]

>>12326107
small correction: make sure the onions are translucent BEFORE adding tomato paste and flour and cooking THAT for 1-2 minutes. BTW Miso paste in beef stew is amazing. Highly recommended.

[Anonymous No.12326139]

>>12325970
>육개장
Knowing the korean language it is probably pronounced like
>Bi-bi guang dong weh ghee gyoou

[Anonymous No.12326294]

Tarragon, spring onions, mushrooms, wild plums, wild plum sauce, white wine, coriander, chilli pepper.
Traditionally with lamb/veal instead of shrooms, but I ain't heartless.
UwU

[Anonymous No.12326453]

>>12325962
Here’s one from the foothills of Appalachia.

Potato Soup
>roughly 8 potatoes, Yukon gold works best but russet or red potatoes will do
>1 large sweet onion
>2 stalks of celery
>4 cloves of garlic
>1 slice of country ham
>4 cups of chicken stock
>1 cup of heavy cream
>1 tablespoon butter
>1 tablespoon all purpose flour
>salt, pepper, oregano, and thyme to taste

Wash, peel, and dice the potatoes. Separate out about a cup of them and boil in a pot until very soft, then mash them to a fine consistency. Set aside. Dice the other vegetables. In a stockpot, add all vegetables except the potatoes and set it on low heat. Cover and let the vegetables sweat. Meanwhile, cook the country ham in a pan. Once it’s done, dice it and set aside. Melt the butter in the same pan on low hear. Gradually add the flour and make a light roux. Add the roux, ham, diced potatoes, and mashed potatoes to the pot. Add enough chicken stock to cover, then add the heavy cream. Add salt, pepper, oregano, and thyme to taste. Keep in mind that the ham is quite salty on its own. Simmer for 30 minutes, serve with cheddar cheese for topping and additional black pepper.

[Anonymous No.12326632]

>>12326294
It doesn't look like it has much plum color to it- are they yellow plums, or do you use unripe ones?

[Anonymous No.12327806]

>>12326632
Probably just a bait post with a stock image.

[Anonymous No.12327864]

>>12326632
Green ones.

[Anonymous No.12327879]

>>12326056
>>12325962
That is just a meat and 3 veg dinner and someone has watered down the gravy

[Anonymous No.12327885]

>>12326632
The unripe ones, you are right.
>>12327806
Could have looked up the filename for the exact recipe lol.

[Anonymous No.12328038]

A piece of cow cubed (blade or similar)
Diced carrot, onion, celery, butter
Potato cubed
Whole kernel corn
Carrot sliced
Vegemite
Garlic
Bouquet Garni; Thyme, Bay leaves, Parsley, Rosemary

Marinade Boef with Vegemite
Make a Mirepoix, add garlic in last minute, put aside
Roll vegimeat in cornflour, Brown Cow in butter, put aside
Put all in pot/slow cooker/dutch oven
Tip a can of guinness in + some beef/vege stock
Cook low 4 hours
Remove bouquet
Give it a few stabs with a potato masher
Serve
Side dishes normally, fresh beans, Mashed Potato