Stew Recipes

My neighbor who is polish makes a version of this using other meats or just a couple of meats. It's pretty good. He usually uses pork, beef and chicken, so use the meats you prefer.

We are not vegetarian, but I have made this several times and we loved it. There is a similar recipe in the Dec 1997 issue of Food & Wine for a vegetable tagine.

If the stew is not hot enough for you, add a bit of La Victoria salsa jalapeno. This is wonderful, but be careful. It's hot! Pueblo tradition calls for the addition of corn or potatoes to this dish. I prefer it without. It makes a wonderful filling for enchiladas. Patty and I simply serve a big green salad with this dish...and a pile of wheat tortillas. Then we take the telephone off the hook!(Jeff Smith, the Frugal Gourmet).

My first cousin is the executive chef at one of the only two five-star Southwestern restaurants in New Mexico. This is the finest among a number of recipes he has given me, and I would like to share it with you. It is an exotic meal that will please everyone from children to discriminating eaters. I would love to hears what you think of it.

This recipe is from Adrian Cyr, Executive Chef, at Adrian's Restaurant located in North Truro. ) 1997 Cape Cod Access at Shank Painter Co. Inc. Provincetown

I like to thicken the gravy a bit with some cornstarch mixed in water.

Also can be simmered all day in a slow cooker. The original Irish stew was made not of mutton or lamb, but kid.Sheep were too valuable to put into the pot.

It's "Naked Stew" because it has NO spices. It is THE favorite stew/soup in our firehouse. Simple ingredients, simple to prepare, and if you want to frou-frou it up, makes some soda bread.

NOTE: If you want to make on the same day, marinate for 3 hours

This recipe means "Tail on Fire"!!!

When lobster is plentiful, my mother-in-law makes this without potatoes and increases the lobster to 3 cups or more. This is always eaten with homemade warm tea biscuits and saltine crackers, and yes the 1/4 cup of butter is correct.

Recipe is big enough for a family meal with leftovers to freeze.

Farm Journal says: "You are sure to be in the South when you find this tempting and famous stew, but there's no reason why it can't be made in other areas. If squirrels are scarce or your hunters have no time to go after them, chicken makes a good substitute. The Brunswick Stew goes by different names. Squirrel Stew is one, and in some Carolina communities, it is called Squirrel Muddle. For a large crowd the stew is cooked outdoors over coals in a big iron kettle. A southern woman says that Brunswick Stew is the perfect way to serve a lot of people without a lot of fuss."

Dress a goose very soon after shooting. Do not rinse the cavity with running water because you will lose some flavor. wipe the cavity with a cloth wrung out in hot water. A goose tends to dry out when roasting, so keep the skin on to preserve the juices. Goose heart, liver and gizzard are delicious in gravy or stuffing. Goose meat is best when rare. Generally, one goose will serve two people.