Tag: Stew
Easy Beans & Rice
Brazilian Pork Stew
Tender braised pork stewed with tomatoes, black beans, sweet potato and warm spices in a rich gravy. This dish was inspired by the cuisine of Brazil
Brazilian cooking is about keeping things fairly simple but getting great flavors with good quality ingredients and spices
We are using our Instant Pot as a slow cooker
The Instant Pot allows you to sear or saute food in it before you slow cook, so if you don’t have an Instant Pot just sear in a pan and then add to your slow cooker
We are starting off with around 3 pounds of pork stew meat which we are going to sprinkle with kosher salt and ground black pepper
Put your Instant Pot in saute mode and add about 1 tablespoon of olive oil
Brown the pork in batches to avoid over crowding them
Brown on all sides
Don’t worry if there are brown bits stuck in the pot
When we add liquids they will break up and add to the great flavor of the stew
Remove the pork and set aside
Repeat until all the pork has been browned
Add some more olive oil to the pot
Next we will need 1 large onion peeled and chopped, 2 celery stalks chopped, 3 chopped garlic cloves, 1 chopped serrano pepper (seeds removed) and 3 bay leaves
Add these into the pot and cook 4-6 minutes
Next are the spices
This is where the stew gets its warm comforting flavors from
We will need 1 tablespoon of cocoa, 1 tablespoon of chili powder, 1 tablespoon of dry oregano, 1 tablespoon of cumin and 1/2 teaspoon of cinnamon
Stir the spices into the veggies and allow to cook for 2-4 minutes to toast them and release their aromatics
We’ll need 1 tablespoon of brown sugar, 1 tablespoon of Gravy Master and 1 tablespoon of red wine vinegar
Add these to the pot and allow to bubble up
Stir, scraping up any bits off of the bottom
We’ll also need one 28 ounce can of diced tomatoes and the zest of 1 orange
Add the tomatoes and zest to the pot
Stir these in again scraping up any bits from the bottom of the pot
Add the pork back in along with any juices that may have gathered
Stir to incorporate
Set your Instant Pot from saute to slow cook, on high and the timer for 2 hours and 30 minutes
If using the pressure cooker lid ensure you have the knob turned to “Venting” so it acts like a slow cooker
We are using the glass slow cooker lid
Since this is such a rich stew with many warm flavors from the spices, we feel it needs a little brightness to bring it to the next level
For this we are going to make a quick onion pickle
We will need 1 red onion peeled and very thinly sliced, 1/2 cup of orange juice, 2 tablespoons of apple cider vinegar, 1 chopped serrano pepper (seeds removed) and the zest from 1 orange
Layer the onions, peppers and zest in a jar
Here is a top view
Why you might ask?
Just because I liked it
Add the vinegar into the jar
Next add in the orange juice
Cover the jar with a lid and give it a good shake every once in awhile
You can also turn it upside down a couple times too, just make sure the lid is good and tight
The onions will actually really settle down into the jar when they are pickled
Okay, enough about pickles
Let’s get back to the stew
Next we will need 1 large sweet potato that has been peeled and chopped into even pieces
You can also use 2 smaller sweet potatoes
After the 2 hour and 30 minute mark, open up the slow cooker
Already looking rich and delicious
Things can only go up hill from here
Add the sweet potatoes to the pot
Mix to incorporate
Cover and set the pot for slow cooker on high for 30 minutes
While that’s cooking, let’s get the next ingredients
We will need one 15.5 ounce can of black beans drained and rinsed and one red bell that has been chopped
After the 30 minute mark add in the beans and peppers
Stir to incorporate
Cover and cook on high for another 20-30 minutes or until the sweet potatoes have softened and the bell peppers are slightly soft
Remove and discard the 3 bay leaves
Though you can certainly serve this over rice we chose to toast some flour tortillas over our stove top and just have them on the side
Ladle a nice amount of this great stew into a bowl and be sure to top it with some of those delicious pickled onions!
Enjoy!!!
Simply Sundays! ~ Brazilian Pork Stew
Ingredients
3 pounds of pork stew meat
kosher salt
ground black pepper
olive oil
1 onion
2 celery stalks
3 garlic cloves
1 serrano pepper (seeds removed)
3 bay leaves
1 tablespoon of cocoa
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of dried oregano
1/2 teaspoon of cinnamon
1 tablespoon of brown sugar
1 tablespoon of Gravy Master
1 tablespoon of red wine vinegar
28 ounces of diced tomatoes (with the juice)
zest of 1 orange
1 sweet potato
1 red bell pepper
15.5 ounces of black beans (rinsed and drained)
For the pickled onions
1 red onion
1 serrano pepper (seeds removed)
zest of one orange
1/2 cup of orange juice
2 tablespoons of apple cider vinegar
tortillas for serving (optional)
Directions
Put your Instant Pot in saute mode and add about 1 tablespoon of olive oil. Sprinkle kosher salt and ground black pepper over 3 pounds of pork stew meat. Brown the pork in batches to avoid over crowding them. Remove and set aside
Once all the pork is browned add a little more olive oil to the pot. Add in 1 large onion peeled and chopped, 2 celery stalks chopped, 3 chopped garlic cloves, 1 chopped serrano pepper (seeds removed) and 3 bay leaves. Cook 4-6 minutes
Next add in 1 tablespoon of cocoa, 1 tablespoon of chili powder, 1 tablespoon of dry oregano, 1 tablespoon of cumin and 1/2 teaspoon of cinnamon. Stir the spices into the veggies and allow to cook for 2-4 minutes to toast them and release their aromatics
Next mix in 1 tablespoon of brown sugar, 1 tablespoon of Gravy Master and 1 tablespoon of red wine vinegar. Allow these to bubble up. Stir, scraping up any bits off of the bottom
Next add in one 28 ounce can of diced tomatoes and their juice along with the zest of 1 orange. Stir these in again scraping up any bits from the bottom of the pot. Add the pork back in along with any juices that may have gathered Stir to incorporate
Set your Instant Pot from saute to slow cook, on high and the timer for 2 hours and 30 minutes. If using the pressure cooker lid ensure you have the knob turned to “Venting” so it acts like a slow cooker. We are using the normal glass slow cooker lid
After the 2 hour and 30 minute mark open up the slow cooker and add in 1 large sweet potato that has been peeled and chopped. Stir to incorporate. Cover and set the pot for slow cooker on high for 30 minutes
After the 30 minute mark is up add in one 15.5 ounce can of black beans that have been drained and rinsed along with one chopped red bell pepper. Stir to combine. Cover and cook on high for another 20-30 minutes or until the sweet potatoes have softened and the bell peppers are slightly soft. Remove and discard the 3 bay leaves
For the pickled onions
In a jar layer 1 red onion peeled and very thinly sliced, 1 chopped serrano pepper (seeds removed) and the zest from 1 orange
Pour in 1/2 cup of orange juice and 2 tablespoons of apple cider vinegar. Cover the jar with a lid and give it a good shake every once in awhile
To serve
Toast some flour tortillas over the stove top (optional). Ladle stew into a bowl and garnish with some pickled onions
Tools used to make this recipe
Architec Carving Board, Gripperwood
Pyrex Prepware 1-Cup Measuring Cup
© Simply Sundays 2019
All rights reserved
Irish Lamb Stew
Tender lamb & vegetables braised with Guinness stout make this Irish-inspired stew rich and comforting
One of our favorite comfort foods has to be stew
Hearty, warming, and filling what’s not to like?
We are taking this stew to the next level and making an Irish-inspired stew with lamb and Guinness Stout
We are using lamb shoulder chops which is usually a cheaper cut of lamb
That is because typically it is a tougher cut which makes it perfect for a stew
As it braises it will become very, very tender
Now you can have the butcher cut up lamb stew meat for you but we are going to process this ourselves
We are starting with 12 bone-in lamb chops
Remove the meat from the bones and trim off any excess fat
Try to cut the meat into even sized cubes
This yielded around 2 1/2 pounds of lamb stew meat
Heat 2 tablespoons of olive oil in a dutch oven over medium high heat
We are going to sear the lamb in batches, so add some into the pot and sprinkle with 2 teaspoons of The Spice Apothecary’s Everyday Seasoning
Brown the stew meat on all sides then remove and set aside
Repeat until all the meat has been browned
It’s ok to have small brown bits of meat stuck to the bottom of the pot
That will just add flavor later on
Comfort food, especially stews are delicious because you continuously add layers of flavor
The first layer was the searing of the lamb
Now we are going to start on the next layer of flavor
We will need 3 slices of bacon, 1 onion, and 3 garlic cloves
Peel and chop the onion and garlic
Cut the bacon into small pieces
Reduce the heat to medium-low and add the bacon to the pot
Cook for 6-8 minutes stirring occasionally, until the bacon is brown and rendered
Next, add the onion and garlic
Stir to combine
Cook for 4-6 minutes stirring occasionally until the vegetables soften and the onion starts to become translucent
Next, we will need 1/4 cup of flour, one 14.9 ounce can of Guinness Stout (I did say Irish stew), 6 cups of beef stock, 2 tablespoons of Gravy Master, 1 tablespoon of Worcestershire Sauce, 1 sprig of fresh rosemary and 1 sprig of fresh thyme
Click on our link to make Homemade Beef Stock
Sprinkle the vegetables with the flour and stir to combine
Deglaze the bottom of the pot with the Guinness and stir it up breaking up the browned bits on the bottom (this will help flavor the gravy)
Bring to a boil then reduce heat and simmer cook for 5-6 minutes to cook the alcohol off
Next, add in the Gravy Master and Worcestershire Sauce and stir
Add in the beef stock and stir to combine
Put the meat back in with any pan juices that have collected
We tied the rosemary and thyme together with a piece of butcher string just to make it easier to remove the stems later on
Add the sprigs to the pot and cover
Bring to a boil then reduce heat and simmer for 45 minutes stirring occasionally
While that’s cooking let’s get the next 2 ingredients ready
We will need 4 red potatoes and 4 carrots
Leave the skins on the potatoes
Peel the carrots and remove the ends
Give everyone a chop trying your best to keep the pieces as even as possible
After the 45 minutes are up add the potatoes and carrots to the pot and stir to combine
Cover and bring to a boil reduce to a simmer and cook for 25 minutes or until the vegetables are tender
We might be breaking a bit of tradition here but I cannot have stew without mushrooms
We are using 10 ounces of Baby Bella mushrooms that have been wiped clean of any dirt
Give the mushrooms a slice
Add these to the stew
Now this time I know I’m breaking tradition
My wife and daughter just love pearl onions (or “Pearled” onions as my daughter used to call them)
So I’m adding in 1 cup of frozen pearl onions
Cover and bring to a boil then reduce heat to a simmer and cook for 10 minutes
Remove the stems you tied together of the rosemary and thyme
Next, we will need 2 tablespoons of fresh parsley that we will chop
This will add a bright freshness to the rich stew
Remove the stew from the heat
Taste and re-season the stew with kosher salt and ground black pepper as needed
Add in the fresh chopped parsley
Dig into a warming hearty bowl of Irish Stew!
Enjoy!!!
Simply Sunday! ~ Irish Lamb Stew
Ingredients
2 1/2 pounds of lamb stew meat
2 tablespoons of olive oil
2 teaspoons of The Spice Apothecary’s Everyday Seasoning
3 slices of bacon
1 onion
3 garlic cloves
1/4 cup of flour
one 14.9 ounce of Guinness Stout
6 cups of beef stock
2 tablespoons of Gravy Master
1 tablespoon of Worcestershire Sauce
1 fresh sprig of rosemary
1 fresh sprig of thyme
4 red potatoes
4 carrots
10 ounces of Baby Bella mushrooms
1 cup of frozen pearl onions
2 tablespoons of fresh chopped parsley
Directions
If butchering your own lamb shoulder chops remove the meat from the bones and trim off any excess fat. Try to cut the meat into even-sized cubes. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat
Sear the lamb in batches. Add some into the pot and sprinkle with The Spice Apothecary’s Everyday Seasoning. Brown the stew meat on all sides then remove and set aside. Repeat until all the meat has been browned
Reduce the heat to medium-low and add 3 slices of chopped bacon to the pot. Cook 6-8 minutes stirring occasionally, until the bacon is brown and rendered. Next, peel and chop 1 onion and 3 garlic cloves and add them to the pot. Stir to combine. Cook for 4-6 minutes stirring occasionally until the vegetables soften and the onion starts to become translucent
Sprinkle the vegetables with 1/4 cup of flour and stir to combine. Deglaze the bottom of the pot with the Guinness and stir it up breaking up the browned bits on the bottom (this will help flavor the gravy). Bring to a boil then reduce heat and simmer cook for 5-6 minutes to cook the alcohol off
Next, add in 2 tablespoons of Gravy Master and 1 tablespoon of Worcestershire Sauce along with 6 cups of beef stock and stir to combine. Add the meat back in with any pan juices that have been collected. Tie 1 sprig of fresh rosemary and 1 sprig of fresh thyme together and add them to the pot. Cover and bring to a boil then reduce heat and simmer for 45 minutes stirring occasionally
Leave the skins on 4 red potatoes and chop. Peel and remove the ends from 4 carrots and chop. After the 45 minutes are up add the potatoes and carrots to the pot and stir to combine. Cover and bring to a boil reduce to a simmer and cook for 25 minutes or until the vegetables are tender
Wipe any dirt off of 10 ounces of Baby Bella mushrooms and slice. Add these to the stew along with 1 cup of frozen pearl onions. Cover and bring to a boil then reduce heat to a simmer and cook for 10 minutes
Remove the stew from the heat. Taste and re-season with kosher salt and black pepper as needed. Remember to remove the stems from the rosemary and thyme you tied together earlier. Sprinkle with 2 tablespoons of fresh chopped parsley and serve
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
ZELITE INFINITY Boning Knife 6 Inch
Architec Carving Board, Gripperwood
OXO Good Grips Flat Wire Whisk
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Lodge Enameled Cast Iron Dutch Oven
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
© Simply Sundays 2018
All rights reserved
Lamb Spiedies
One of our favorites!
Tender marinated and braised lamb, tart and creamy tzatziki sauce topped with pickled onions and cucumbers on warmed flat bread
Typically we try to come up with a dinner theme for the holidays
We have had the normal classic Christmas rib roast with all the trimmings, we have had a Southern Christmas featuring fried chicken, ribs, mac and cheese and even baked beans
This year we decided to go with a Greek theme
My brother in law Anthony decided he would make lamb spiedies for an appetizer which sounded good to us
Typically Spiedies are some form of meat or protein that marinate for days and are grilled and served on a roll
In fact you can click on our link for a great Chicken Spiedies recipe
What happened with this recipe though ended up being a great twist
Since it was winter Anthony decided not to deal with the grill outside and instead braised the lamb in a dutch oven which produced delicious fork tender meat
He also added green bell pepper and onion which added wonderful flavours
Here is our recreation of this great dish
When we went to the butcher they were out of lamb stew meat so I bought 8 lamb shoulder chops
I decided to butcher the meat myself
Remove the meat from the bones and trim off any excess fat
Try to cut the meat into even sized cubes
This yielded around 2 pounds of lamb stew
Now for the spiedie marinade
We will need 1 cup olive oil, 1/2 cup of white vinegar, 3 chopped garlic cloves, 1 tablespoon of lemon juice, 1/2 tablespoon of kosher salt, 1/2 tablespoon of dry basil, 1/2 tablespoon of garlic powder, 2 teaspoons of dry oregano and 1 teaspoon of ground black pepper
Add the above ingredients to a large bowl
Whisk to incorporate
Add the lamb to a large resealable bag
Cover with the marinade, force the air out of the bag and seal
Refrigerate up to 4 days flipping the bag over once per day
Now my brother in law served these spiedie style on rolls
We decided to go a more Greek route and use flatbreads with Tzatziki Sauce
Click on our link to make your own tzatziki!
I also thought some pickled veggies would be a great contrast to the richness of the lamb so we decided to do a quick pickle of red onion and cucumbers
You can do this a day ahead or even a couple hours ahead of the lamb dinner
Slice 1 red onion and cut 1/2 of an English cucumber into strips
We placed these into a mason jar
Put some onion then cucumber and alternate until everyone is in
Next up is the pickling brine
We will need 1/2 cup of apple cider vinegar, 1/4 cup of water, 1 smashed garlic clove, 1 tablespoon of sugar, 1/2 tablespoon of kosher salt and 1/2 teaspoon of black peppercorns
Add these ingredients into a saucepan and bring to a simmer and whisk until the sugar and salt are completely dissolved
Immediately pour over the onion and cucumber
Cover and store in the refrigerator overnight or for at least a couple of hours
I like to flip the jar every hour or so
The veggies will soften and pickle and settle way down in the jar
Now let’s get back to the lamb
Strain the lamb
Preheat your oven to 350 F
Heat 2 tablespoons of olive oil in a dutch oven over medium high heat
Brown the lamb in batches and remove and set aside
Next we will need 1 green bell pepper and 1 onion
Peel and slice the onion
Remove the seeds and ribs from the pepper and slice
Add the veggies to the pot along with a pinch of kosher salt and ground black pepper
Cook for 4-6 minutes stirring occasionally
Next we will need 1/2 cup of dry red wine (like a Cabernet), 1 cup of lamb stock (or beef), 1 tablespoon of Gravy Master and 1/4 cup of flour
Add the meat into the pot along with the red wine
Bring to a boil then reduce the heat to a simmer and cook 4-6 minutes
Add in the Gravy Master and stir to combine
Sprinkle the meat with the flour and stir
Add in the stock
Stir to combine
Cover and place into the oven
Cook 45 minutes or until the lamb is very tender
I like to place the flat breads in the oven to warm for 5-6 minutes
Top the flat bread with some Tzatziki Sauce
Top with some of this wonderful tender lamb
Top with the quick pickles and dig in!
Enjoy!!!
Simply Sundays! ~ Lamb Spiedies
Ingredients
For the Spiedie marinade
1 cup of olive oil
1/2 cup of white vinegar
3 garlic cloves
1/2 tablespoon of kosher salt
1/2 tablespoon of dry basil
1/2 tablespoon of garlic powder
2 teaspoons of dry oregano
1 teaspoon of ground black pepper
For the lamb
2 pounds of lamb stew
1 onion
1 green bell pepper
1/2 cup of dry red wine (like a Cabernet)
1 cup of lamb stock (or beef)
1 tablespoon of Gravy Master
1/4 cup of flour
kosher salt and ground black pepper
Flatbreads (optional)
Tzatziki Sauce (optional)
For the quick pickled vegetables
1 red onion
1/2 of an English cucumber
1/2 cup of apple cider vinegar
1/4 cup of water
1 garlic clove (smashed)
1 tablespoon of sugar
1/2 tablespoon of kosher salt
1/2 teaspoon of black peppercorns
Directions
Remove the meat from the bones off of 8 lamb shoulder chops and trim off any excess fat. Try to cut the meat into even sized cubes
In a large bowl whisk together 1 cup olive oil, 1/2 cup of white vinegar, 3 chopped garlic cloves, 1 tablespoon of lemon juice, 1/2 tablespoon of kosher salt, 1/2 tablespoon of dry basil, 1/2 tablespoon of garlic powder, 2 teaspoons of dry oregano and 1 teaspoon of ground black pepper
Place the lamb in a large resealable bag. Cover with the marinade, force the air out of the bag and seal. Refrigerate up to 4 days flipping over once per day. After the lamb has marinated strain it
Preheat your oven to 350 F. Heat 2 tablespoons of olive oil in a dutch oven over medium high heat. Brown the lamb in batches and remove and set aside. Peel and slice 1 onion. Remove the seeds and ribs from 1 green bell pepper and slice
Add the veggies to the pot along with a pinch of kosher salt and ground black pepper. Cook for 4-6 minutes stirring occasionally. Add the meat back into the pot along with 1/2 cup of dry red wine (like a Cabernet). Bring to a boil then reduce the heat to a simmer and cook 4-6 minutes
Add in the Gravy Master and stir to combine. Sprinkle the meat with the 1/4 cup of flour and stir. Add in the stock. Stir to combine. Cover and place into the oven. Cook 45 minutes or until the lamb is very tender
For the quick pickled vegetables
Peel and slice 1 red onion. Slice 1/2 of an English cucumber into strips. Add these to a mason jar alternating
In a saucepan combine 1/2 cup of apple cider vinegar, 1/4 cup of water, 1 smashed garlic clove, 1 tablespoon of sugar, 1/2 tablespoon of kosher salt and 1/2 teaspoon of black peppercorns
Bring to a simmer. Whisk until the sugar and salt are completely dissolved and immediately pour over the onion and cucumber. Cover and store in the refrigerator overnight or for at least a couple of hours flipping the jar every hour or so
The veggies will soften and pickle and settle way down in the jar
For serving
Warm some flatbreads in the oven for 5-6 minutes (optional). Serve with some Greek Tzatziki Sauce (optional) and quick pickles (optional)
Tools used to make this recipe
ZELITE INFINITY Boning Knife 6 Inch
Architec Carving Board, Gripperwood
Lodge Enameled Cast Iron Dutch Oven
© Simply Sundays 2018
All rights reserved