Soup and stew recipes

StuntDouble

StuntDouble

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Joined
Apr 26, 2004
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The title is pretty much self explanatory. I just wanted to see if any of the forumites might have some tasty stew and soup recipes. I refuse to eat soups out of a can anymore. It's just too close to dog food for me.
 
Dog food would probably be better for you. Canned soups serve up a LOT of the salt served in this country.

The real thing isn't complicated. Cut up carrot, celery, small potatoes, peel a small onion or two, and set them to boil. Cut up a slab of beef into chunks, brown them in a little hot olive oil, then toss them into the pot with the vegetables. Leave them all to simmer for an hour or so. Food.

I may add red pepper or Tabasco sauce or black pepper, if anything. I mostly like the food to have its own taste, though.
 
Had dove stew two nights ago. Fifteen Dove breasts browned in a pan of oil. Let cool and peel the meat off the breast. Added to the pot of water, carrots, potatoes, celery, onion, chicken boulion and simmered. Mix a little cold milk and flour to make a thin cream and slowly add to the Stew until it thickens to your liking. I prefer not to Salt and only let others salt to taste. I did add spices but that would be up to you. I would love to add hot sauce but the kids won't go for that.

MMM Dove.

Badge54
 
Oh man - I LOVE soup! I could LIVE on soup! Let's see those recipes start rolling in here, folks! Pencil is poised for action. :)
 
Ooh, ooh, ooh!!!!

MADCAP'S UBER KILLER BROCCOLI CHEESE SOUP!

2 Cans Campbell's Cheddar Soup
2 Cans of Milk
4 Cups Bread Crumbs
3 Cups Garlic & Onion Croutons
1 Cup Extra Sharp shredded cheddar cheese
3 Cups thawed broccoli florets

Heat the soup mix first, and then add the broccoli (If frozen)
Add everything else. It is SOOOOO good... I made it up my senior year of HS. Really thick. Like a stew of deliciousness.
 
I made chicken bone soup on Monday using the carcass and bits of chicken that were left from Sunday's roast.

Strip all the meat off the chicken and put it to one side. Break the chicken carcass into about 8 parts. Put in a pan of cold water and bring to the boil. Simmer for 2 hours. Strain the stock into another pan and add one chicken stock cube. Pick any meat left on the bones and drop into the pan. Add a cup each of chopped onion, carrot and celery. Simmer for another hour, add a cup of rice, and simmer for 15 minutes. Add a little cornflour to thicken and the chicken you removed from the bone before you started cooking. Serve it as a meal with bread.

At my Inn we sold Brocolli and Stilton (blue cheese) Soup and it was a top seller. It is easy to make.

Chop an onion and cook in oil or butter without colouring. Add flour and cook out a little. Add vegetable stock cube and water. Simmer for 5 minutes. Add frozen or fresh brocolli and cook for 10 minutes. Blitz up with a hand blender, add a little cream and the blue cheese. Stir, check seasoning and serve.

This is literally 5 minute Mushroom Soup that we could knock up if someone ordered soup and we had just run out.

5 minute mushroom soup for two people. The reference to 'Ready, Steady, Cook' is a programme in the UK, 20 minutes to cook a full meal using an unknown bag of ingredients. I posted this to a Food Forum.

It has to be done in this order to get it made in 5 minutes. Ready, Steady
Cook! First put a pan on the heat with a little butter in it making sure it
doesn't burn. Then very finely chop a quarter of an onion and drop that in
the pan which you now turn down. Now put half a kettle of water on to boil.
Then thinly slice 8 button mushrooms. Turn the mushroom round so you thinly
slice the stalk first, and then flat on the board and slice the cap. Add
those to the pan and turn the heat back up and give it a stir. Add a
vegetable or chicken stock cube, and the boiling water from the kettle. The
water should boil in the pan straight away. Add a little cream and thicken
it. We use Knorr thickening granules, but you can use cornflour equally as
well. Simmer for a minute, check seasoning and serve. A quick snip of chives
or chopped parsley helps presentation. Large open cap mushrooms make the
soup darker.
 
I got this book called "How to Make Stew" by the editors of Cooks Illustrated. Its a little book, no frills no photographs. But the recipes are very clear. Its like a guy cookbook. they go through all the steps, leaving nothing out. I make some great stew last winter. I think they have chowder recipes in it too and I made some corn chowder that made grown men weep.

I got it off of amazon.com for 10 bucks. I highly recommend it.
 
I love stew. Soups...not so much. I can eat stew with anything. Bread or rice. Yummy.

What i do is just coat the beef cubes in a little flour and pepper. Actually it's more of a dab into the flour. Very lightly coated. Then fry 'em in a knob of butter in the pan. After that add onions. Then add chicken stock and whatever vegetable we have in the fridge including potatoes. The i squirt in a bit of tomato ketchup and worcestershire sauce. All done. Add salt to taste.
 
Dammit, I didn't feel like typing so much... but there ain't enough recipes here.

Chipotle Beef Stew with Garlic Herb Mashed Potatoes

3lbs. beef chuck roast or stew met cut into 1" cubes (I'm gonna try venison)
1 ea. green pepper, red pepper - seeds removed and ribs cut out, cut into large cubes
1 lg yellow onion, cut into large cubes
3 ea. dried chipotle peppers, reconstituted and cut into small cubes
1 oz. vegetable oil
1 qt. beef stock
1/2 tsp. dried thyme
1Tbs. chile powder (or more if you like)
2 gloves garlic, minced
1 tsp. fresh ground black pepper
Salt to taste
2 Tbs. corn starch
2 Tbs. water
6 ea. Idaho russet potatoes, peeled and cut into large cubes
water to cover potatoes
salt and black pepper to taste
1 clove garlic, minced
1/2 bunch parsley, chopped fine
3 oz. whole butter
1/4 c. milk
fresh thyme sprigs for garnish (for you freakin' chef types)

Directions:

In a heavy pan put oil over medium high heat. Season with freshly ground black pepper and salt and brown the beef until it is nicely caramelized. Remove meat from the pan and reserve. Add the green peppers, red peppers and the onions. Saute for 2 to 3 minutes. Drain off the remaining fat. Add the beef stock, thyme, chile powder and garlic. Cover and bring to a boil, reduce heat to a simmer, and stew until beef is tender -- approximately 1 to 1&1/2 hrs. Check for flavor, and adjust seasoning to desired taste. Combine the corn starch and water to make a slurry. Slowly add the corn starch slurry, being sure to stir it in as you go to avoid the mixture from coagulating at the bottom of the pan. Reserve, covered.

Prepare the taters
Cut potatoes in cubes, cover with water and bring to a boil. Cook until tender, approx 20 minutes. Heat the butter in a small sauce pan, add the minced garlic and heat to release the garlic flavor. Remove from heat and reserve. Drain the potatoes completely. Mash the taters. then add 2/3 of the butter garlic mixture and mash together; then add the milk and parsley and mash together some more. Adjust the seasoning. The remaining garlic butter is to pour over the potatoes at service time.

Serve
Place a mound of potatoes in the center of a deep bowl and spoon the stew around the potatoes. Drizzle with the garlic butter and garnish with fresh thyme sprigs.

Enjoy, and make sure you raise a tasty beverage in toast to me.
 
Always start soup with a good stock. Your stock will determine whether you have soup or a bunch of stuff floating in hot water.

I make stocks from leftover chicken or turkey carcasses - just break them up and boil for a few hours. Whenever I trim vegetables (onions, carrots, celery, leeks, peppers, etc.) I throw the ends in a zipper bag in the freezer. When I get a bunch of it I make vegetable stock, or maybe I'll throw some handfuls of it in the pot if I'm making chicken stock. You can make your stock any time and freeze it for several months. Some people freeze it in ice cube trays and then put the cubes in freezer bags.

If you want to clarify your stock break 2 or 3 eggs per quart into it when it's cold and stir them in. Crush up the shells in your hand and toss them in too. Stir it up good. You can add more vegetables if you want. Heat to a rolling boil and reduce to a strong simmer. The eggs will form a foamy "raft" containing tannins, other proteins, and most of the solids in your stock. Carefully lift the raft out and discard. You will be left with a beautiful clear broth. Note that doing this significantly reduces the flavor of the broth so you may have to reduce to concentrate the flavor.

Never add pasta or barley to your soup. Prepare it separately and spoon it into the soup bowls before adding the hot soup.
 
Shann,

I'll hit the bookstore tomorrow and see if I can find that one.


Point44,

I'm more of a stew person myself, but soups will do in a pinch. I still remember this Brunswick stew that a charter brought out with them when we took them out for Striped bass. It was the middle of December, right around 30 degrees without wind chill. The stew was so thick, I could have used a knife and fork to eat it. It was like holding liquid sex in a cup :D

Mongo,

I might end up making that one for my Thanksgiving Dinner..thanks a bunch!
 
:D Thanks LumpyMike, I feel all warm and fuzzy now. ;) Now, let's see you and Madcap (and others) make a batch this weekend and report back Monday. I have a little too much on my plate this weekend to do a big cooking project. But it's coming soon!
 
Well, I had to dredge this thread back up from the depths... I made the Chipotle Beef Stew tonight in my brand new 5qt. Dutch Oven. I had 1 minor addition (I added a yellow pepper too) and 1 hugely major kinda sorta substitution... the hugely ethnic produce store by me did not have any dried Chipotle peppers. So, I got three little cans of chipotle peppers in arbol sauce and put all three cans into the pot. I MADE 5 QTS. OF HELL-FIRE! Nobody else in my family will touch it, so I have a call into two of my brothers-in-law who will appreciate it. I also failed to make the garlic mashed taters... big mistake, this stew needs to sit upon a heaping pile of mashed taters. All in all, very tasty... but I will make it less hot next time. Maybe only one little can of those peppers.
 
My wife got us a Cuisinart slow cooker recently. I brown some beef chuck cubes, deglaze the pan with beef stock, and throw it all into into the cooker with a bunch of veggies (onions, celery, carrots, potatoes, turnips, mushrooms, tomatoes), seasonings (salt, pepper, bay leaves, thyme), and a couple of tablespoons of tapioca to thicken. Then just let it cook all day. There's nothing better than coming home and smelling that stew, ready to eat, as you put your key in the door.
 
This is good in the crock pot or on top of the stove.
  • Brown 2 packs of stew beef in a skillet
  • Empty 3 16 oz. cans tomatoes in pot
  • 1 can Campbells beef broth in there too
  • After beef is browned add that in
  • as well as drippings from the skillet
  • ( I use a vegetable oil spray for non stick results )
  • Cook on 200 degrees for about an hour then backing off of the heat by turning it to simmer
  • Stew is about ready when tomatoes have broken apart and meat is tender
  • Add frozen soup vegetables and cook for 20 minutes to 30 minutes.
 
My wife just made a pot of this yesterday. Not quite "homemade" since the ingredients are canned, but it's fast and hearty when you need a quick fix. It's way too easy to taste so good.

---------------
Black bean soup
---------------

Put in one pot:
one can of black beans
use same can and add two cans of water
one can of Mexican Ro-Tel
half a cup of uncooked rice
half-pound or so of polish sausage, sliced up

Cook till the rice is tender. Depending on how fast you cook it, you may have to add a little more water.

Serve with shredded cheese and a little cilantro on top.

Pass gas the rest of the day, but with a warm fuzzy feeling in your belly.
 
Although not quite a chef yet (apprentice) I have been trained by one of the best chefs/instructors out there IMO in classical cuisine.

What exactly are you looking for?
 
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