Native stew

The first recipe for 2020, something different to celebrate the new year!In the following link to my personal blog, you will find many more recipes and tipshttps://potsandpanos.blogspot.com/

I was trying to use up leftover ingredients and avoid buying anything additional, partly because my budget's a bit tight this period. Casting my mind back on various fish stew and peperonata recipes I've read over the years, I decided to improvise.

My wife has a recipe for beef burgundy which is excellent but I wanted to try making a more traditional beef stew. The weather here in Pennsylvania is starting to get cold so it is a great time for a hardy soup.

This is our house recipe.Saute the onions first, and then saute the flour for 3 minutes. Recipe by Komatsuta

Lunch.as always I cook for my husband. This is pure recipe from my head.Not copy cate anyone. In this dish I choose pork ribs cut because I want the gravy have the taste of born.It added extra flavor to the dish.

Who says the sweetest way to enjoy tomatoes stew is fried 😏 that’s clearly a lie join me as I show you another way of enjoying your tomatoes stew

Stews are my favorite way to incorporate vegetables, protein and tons of flavor into my meals. There are multiple variations to this stew ( vegetables, species, bean types) so don't hesitate to make it your own !(*) NOTE: when adding corn starch, ALWAYS mix it with water in a separate bowl first, to ensure proper dissolution into the stew or meal.

This is a traditional Georgian (Georgia as in the country in the Caucasus, the former Soviet Republic, not the US state) stewed poultry dish. It probably isn't quite authentic but I like it all the same. Thanks to Brittlby on Elliquiy for sharing this recipe with me! 🇬🇪

I was in the mood for some stew, so I raided the pantry and garden and concocted this delicious and filling dish. I plan on trying it with squirrel sometime soon!

Make authentic stew easily with a pressure cooker! The beef becomes tender and delicious. How about trying it for dinner?The origin of this recipeI found it in a cookbook, but the taste wasn't quite right for me... So, I adapted it to a simpler version using a pressure cooker, adjusting the ingredients, seasoning proportions, cooking steps, and flavor to my liking. I usually use store-bought roux, but when it's homemade, my kids enjoy it much more.

Enjoy the subtle aroma of butter and tender beef. The story of this recipe: I made this for my husband who loves super tender beef stew!

Matumbo is one the foods being eaten in kenya. Enjoy mine it very tasty

Matumbo(intestines) stew is very delicious. It takes time to prepare but when you finish cooking it can be very delicious and satisfactory

One of the traditional dishes for Sunday lunch in my family

When you want to eat bread!About this recipeThis stew is simpler and lighter than Burgundy-style beef stew, making it easy for kids to enjoy. I like it so much that I make it often, so I decided to share it.Day 1: Tear-apart Bread Recipe ID: 19999311Day 2: Focaccia Recipe ID: 18182351

Lemon! Lemon! Lemon! Has always been a perfect hack in my kitchen for delicious and tasty meals... It never disappoints 👌

Vegetables are fun to cut. They add a lot of color and beauty to food.😘🥂

The cabbage is sweet and tender! Kids love it too. It's so simple, yet my husband thinks it takes about 5 hours to make, and he loves it. The origin of this recipe: I had a lot of cabbage at home. I wanted to make something with flavors and textures that kids would enjoy. I didn't have much time, so I wanted to create a rich flavor easily. The measurements are easy to remember too!

I must admit this recipe is really for a beef pie, but the insides where so good, why not just have the insides!! I think it qualifies for stew!! You can cook the first part in a skillet but you do need a Dutch oven to complete it. It is rather fiddly to make but I guarantee you'll be happy with the results. Props to my hubby as well for the photography as usual!!

I made this for my parents for dinner 40 plus years ago. They both wanted to know what I used for thickening. It turns out it was the way I cut the potatoes and floured the beef before I browned it. My Dad loved my stew! Needless to say, I've been making stew the same way ever since and never without thinking about my Dad. . . "Good times around the family table".

Vegan weekend. Normally I go for Indian curry. But this recipe was in my cooking map for a while so time to try this one

Nile perch is one of the fish found in Kenya. It is very sweet and easy to prepare.

easy to make,basic recipe,can add carrots and green pepper,goes well with white rice,pasta,boiled beans and even as a pizza sauce or bread spread.the whole family loved it,its a hearty soulful comfort food.enjoy!!!!.

I love this! Good for you and tasty tasty!!!

This is a recipe for cold winter days for my married older brother and his wife who are busy with work and child rearing. This warm stew is nutritious, prevents colds, and has plenty of carrots.If you really sear the meat well at first before adding the wine, it ends up delicious. I usually add mushrooms and potatoes when I make it, but when I make it to freeze I leave out the potatoes. When adding potatoes, add them in during Step 5 as you add the can of demi-glace sauce. For 4 servings. Recipe by Mawaru7

In central oregon there is a mountain range called the three sisters. 3 beautiful peaks

First day of spring, but here in Connecticut, today doesn’t really feel like it…I’m bringing you a traditional Spanish stew, perfect for cold winter days. I’ve known this dish since I was little—it was always in my home! 🥰It’s very easy to make and packed with flavor!Plus, white beans are rich in fiber (over 21gr per 100gr), which helps regulate digestion. They’re also a great source of B vitamins, especially folic acid, and minerals like potassium, calcium, phosphorus, magnesium, iron, and zinc.

Monggo was not one of my favourite dishes growing up. I didn't like the way it tasted, and I didn't like the mushy, gritty texture it left in my mouth. To be fair, I hated all legumes back then, so my dislike for monggo made perfect sense. Anyway, this bias lingered for years, and it wasn't until well into my adulthood that things started to change. Slowly, surely, beans made their way back into my diet. I even accepted them in my chili (but will leave them out if given a choice 😉). And so nowadays, my mom's monggo is one of the home-cooked meals I look forward to most. This is my take on that dish. Unlike my mom's, I used cherry tomatoes and added them closer to the end of cooking, because I like seeing them in there. I also added coconut cream, to give the final stew a little extra richness. And, because I shared this dish with my cousin who has a shellfish allergy, I left out the shrimp that would otherwise go in. Feel free to add them. Whichever you choose, it'll be delicious.

For me personally this is one of my favorite recipe's for lamb. Cooking the lamb in the wine with all those spices really gives it that flavour. B-)