Sweater weather recipes - stews and more

[Anonymous]

Anonymous wrote:If you like Alison Roman’s cultural appropriation style then check out her “Gentle Lentils”.

GMAFB.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Made this one yesterday. We love it!

https://www.cleaneatingmag.com/recipes/moroccan-beef-stew/

Sounds yummy -- but did you really put in 1/2 tsp cinnamon? I find even a dash overwhelms most savory dishes...

I wonder if some people are more sensitive towards it. I have given up even trying any savory recipe with cinnamon, because it always overwhelms it (to me).

[Anonymous]

Anonymous wrote:Thanks everyone...

Interested in recipes for the best homemade beef stew recipe you've ever had.... anyone?

I love this recipe -- uses butternut instead of potatoes, which I find always just turn to mush.

https://www.closetcooking.com/italian-style-beef-stew-with-butternut/

[Anonymous]

Mississippi Pot Roast (recipe on internet....basically slow cook a chuck roast with a packet of ranch dressing, a packet of au jus dressing, and 4-5 pepperoncinis).

On the side, have butternut squash, roasted with red onion, a little olive oil, and some garam masala seasoning.

There were two leftovers I happened to eat together, and it was pretty genius.

[Anonymous]

Anonymous wrote:Mississippi Pot Roast (recipe on internet....basically slow cook a chuck roast with a packet of ranch dressing, a packet of au jus dressing, and 4-5 pepperoncinis).

On the side, have butternut squash, roasted with red onion, a little olive oil, and some garam masala seasoning.

There were two leftovers I happened to eat together, and it was pretty genius.

Wow, this sounds delicious. Thank you!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Mississippi Pot Roast (recipe on internet....basically slow cook a chuck roast with a packet of ranch dressing, a packet of au jus dressing, and 4-5 pepperoncinis).

On the side, have butternut squash, roasted with red onion, a little olive oil, and some garam masala seasoning.

There were two leftovers I happened to eat together, and it was pretty genius.

Wow, this sounds delicious. Thank you!

NP. Never heard of this, but going to try it next week!

[Anonymous]

Having lamb shoulder chops tonight. Browned each side few minutes, then tossed in crockpot on low for 5 hours with some olive oil and Worchestershire drizzled on them equally, and sprinkled McCormick Perfect Pinch Lemon Pepper. my secret recipe. enjoy!

[Anonymous]

I love a good carbonnade flamande. Make sure to use the right kind of beer, Total Wine and sometimes Whole Foods carries flemish sour beer.

https://www.oliviascuisine.com/the-world-cup-series-belgium-carbonnade-flamande-beef-and-beer-stew/

[Anonymous]

Cider chicken (which is just chicken normandie without the calvados).

[Anonymous]

I don't follow a paleo diet, but DANG, this is good. The beef is so tender and flavored. It is my husband's favorite (he also isn't paleo!).

https://nomnompaleo.com/post/22316250352/oven-braised-mexican-beef

[Anonymous]

homemade chicken soup

when i have time, I will make some oxtail soup.

[Anonymous]

Anonymous wrote:I love a good carbonnade flamande. Make sure to use the right kind of beer, Total Wine and sometimes Whole Foods carries flemish sour beer.

https://www.oliviascuisine.com/the-world-cup-series-belgium-carbonnade-flamande-beef-and-beer-stew/

+1 my fave. Note - Budweiser beer works really well with carbonnade.

[Anonymous]

Anonymous wrote:If you like Alison Roman’s cultural appropriation style then check out her “Gentle Lentils”.

I read this twice as “Gentile Lentils” and wondered what Christians do differently with their lentils. Was disappointed to figure out I just can’t read

[Anonymous]

I made this Moroccan Lentil Vegetable Stew earlier this week and served it with naan bread. We all loved it!

https://www.budgetbytes.com/moroccan-lentil-vegetable-stew/

(I used a full pound of frozen cauliflower florets cut into small pieces. I didn't have turmeric, so I subbed in paprika and used about 3/4 tsp. I also decreased the cinnamon by 1/4 tsp and increased the lentils by 1/4 cup or so.)

[Anonymous]

I cut this out of a Parade magazine years ago but found it online just now. It has been my go to beef stew for years.
https://parade.com/28262/katielee/beef-bourguignon/