View Full Version : Anything new in your stew?

11-03-2008, 08:55 PM
I recently was invited over to a friend's place for lunch and she served a marvelous stew. It had the usual things you'd expect in a stew - beef, potatoes, carrots, onion, hearty gravy - but it also included something I've never had in a stew before - brussels sprouts! They were such a wonderful addition to the stew. I'm absolutely including them in the next beef or chicken stew I prepare.

My question to all you gourmet chefs out there: Do you have any interesting stew recipes that include ingredients not normally found in stews?

Elaine Margarett
11-03-2008, 10:42 PM
Brussel spouts in stew sounds good! I put cabbage in stew sometimes, so why not brussel spouts?

I made a bean soup last week. I used (somewhat) the recipe on the bag which called for, of all things, brown sugar~ 3 oz. which I guestimated. I thought hmmm, brown sugar...why not apples as well. I chopped up a small apple and added it. Of course it cooked completely away but it lent a wonderful flavor to the soup. I'll be making bean soup with brown sugar and apples from now on.

11-04-2008, 12:16 AM
I made a moroccan stew recently that was delicious... it had prunes and I added sweet potato. Amazing.


11-04-2008, 02:32 AM
From this wonderful website:


I add barley to the recipe.

Cock-a-Leekie Soup
A fine and traditional Scots appetite stimulant to solid fare. As early as 1598 Fynes Morrison recorded that it was served at a Knight's house with boiling fowl (thus the "cock") and prunes. By the late 18th century, French statesman and gastronome Charles Maurice de Talleyrand opined that the prunes should be cooked with the soup but removed before serving. Ultimately they were removed from the recipe altogether. Sir Walter Scott in St. Ronan's Well cannot help exclaiming: "Such were the cock-a-leekie and the savoury minced collops...." Serve hot to 4-6 people.

6 leeks (http://www.soupsong.com/fleek.html), sliced into half moons after cutting away the roots and dark green and washing
1 teaspoon salt (http://www.soupsong.com/fsalt.html)
5 cups strong chicken stock (http://www.soupsong.com/bstock.html#chicken%20stock)
3 Tablespoons butter (http://www.soupsong.com/bflavor.html#butter) (even better, chicken fat)
1/2 cup whipping cream (http://www.soupsong.com/bthicken.html#cream)
salt (http://www.soupsong.com/fsalt.html) and pepper (http://www.soupsong.com/fpiper.html) to taste Garnish: optional: julienne of prunes (http://www.soupsong.com/fplum.html) (which a reader assures me is still traditional)
Bring the stock to a boil, add leeks, then reduce heat and simmer for about 5 minutes. Whisk in butter (or fat) and season. Stir in the cream (and prunes) at the end, ladle into bowls, and serve immediately.

11-04-2008, 05:17 AM
Mahogany Beef Stew with Hoisin Sauce and Red Wine.

I make this one quite a bit and it is really delicious and out of the ordinary - the hoisin adds a real depth of flavour and a subtle sweetness. I add garlic with the onions and near the end of the cooking time I also add some baby carrots and mushrooms. I serve it over noodles.

I'm never sure as to posting rules re recipes from other sites so I'll just post the link to it from epicurious.


11-04-2008, 08:24 AM
A tart apple, Granny Smith or something similar. Rutabaga. And daikon radish. All are essential to any stews/crockpot roasts I make.


Elaine Margarett
11-04-2008, 03:45 PM
I forgot about this. My Irish mom who learned to cook Italian from my Sicillian grandmother *always* prepared meatballs with raisins. The raisins cook down and add moistness and a bit of sweet to the savory meatballs. Yummm!

11-04-2008, 06:08 PM
...yum! Some of those recipes have got my mouth watering all over the keyboard.