Soups and Stews Recipes" Check out our Insider Soups and Stews Recipe In No Time!" Looking for soups & stews recipes? I have some great, easy making and delicious homemade soup recipes to share with you here. Prepare it and enjoy it with your beloved families on dining tables :) Yummy...Yummy...!!! Also check out our other fantastic soup recipes, More Soup Recipes.
Easy Homemade Beef Stew This soup is ridiculously easy to make. Better than beef soups and stews in restaurant. Good try :)
Ingredients 1.5 cup of onion (peeled & diced), 3 teaspoons extra virgin olive oil, 1/2 teaspoon of red or cayenne pepper, 1 cup of canned kidney beans, 6 ounces of round eye beef (roasted and trimmed to 0 fat), 1 cup of beef canned bouillon broth, 1/2 Cup canned tomato puree, 1 cup ready to serve pace picante salsa, 1 teaspoon of chili powder, 1 teaspoon of ground basil, 1/2 curry powder, 1 teaspoon of ground oregano The Making Heat olive oil in a saucepan, saute beans and onions until soft. Add in tomato puree, sauce beef broth, spices and salsa. Cook vegetables until tender over medium heat. Add in beef and simmer for about 5 minutes. Serve hot.
Irish Lamb Stew Recipe Thinking of which soups and stews to be cooked for tonight dinner? Try this Excellent Soups and Stews! This soup is great with Guinness.
Ingredients 1 tbsp of oil, 1 lb of lamb (cut into small pieces), 1 onions (peeled and chopped coarsely), 2 cloves garlic, 2 tbsp of flour, 1 Guinness (or other dark stout), beef stock, 1 tbsp of rosemary (chopped), 1 tbsp of thyme (chopped), 1 bay leaf, salt and pepper to taste, 2 white potatoes (cut into bite sized pieces), 4 carrots (peeled and cut into bite sized pieces), 1 handful parsley (chopped) for garnishing The Making Heat the oil in a soup pot over medium heat. Add lamb and brown on each side. Add and saute onions for about 6 minutes until soft. Add and saute garlic for about 1 minutes until fragrant. Stir in flour and add the Guinness and enough beef stock to cover all ingredients. Add in rosemary, thyme, bay leaf, salt and pepper. Bring to a boil. Reduce heat to low and and simmer for about 1-2 hours until lamb are tender. Add potatoes and carrots and some more beef stock to cover. Bring to a boil, reduce the heat and simmer for another 20-60 minutes until tender. Garnish with parsley before serve. Serve hot.
Oxtail Stew I extremely love to make Soups and Stews during my spare time. This oxtail stew is one of my favorite soup. I always make this soup...because it's taste so great.........! Ingredients (5 servings)3 pounds of oxtails with separated joints, salt and pepper to taste, olive oil, 1 medium yellow onion (peeled and chopped), 1 celery rib (chopped), 1 carrot (peeled and chopped), 2 cups stock (chicken or beef), 2 cups of red wine, 3 whole cloves garlic (peel still on), 1 bay leaf, pinch of thyme, parsley, 2 carrots (cut into 1-inch segments, large pieces also cut lengthwise), 2 parsnips (cut into 1-inch segments, large pieces also cut lengthwise), 2 turnips (cut into 1-inch pieces), olive oil, salt and pepper to taste The Making Firstly, you shall preheat oven to 350 degrees F. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil in a 6-quart Dutch oven. Sear the oxtails in hot pan on all sides until golden brown. Set aside. Add onion, carrot, and celery to the pan. Cook for about 5 minutes until onions are soft. Return the oxtails back to the pan. Add the whole garlic cloves, stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Cover the lid and bring to simmer. Reduce heat and cook for about 3 hours until meat is fork tender. 1 hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle with salt and pepper. Roast vegetables for about 1 hour, or until lightly browned and cooked through. When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrape off the fat, reheat and then remove the meat from the dish. Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Garnish with chopped parsley before serving.
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