I made Stew!

MallenManson · 10-12-09, 09:28 PM

The hearty soup, not the bassfishin member. Freaks.
Made it for the 1st time ever yesterday. Still amazes me I'd never made it before.
Not great but VERY edible lol. I'll be tinkerin with the recipe all winter I think

keithdog · 10-12-09, 10:06 PM

Practice makes perfect.

WTL · 10-12-09, 10:10 PM

Before you call us freaks, you are the one who capitalized Stew....

Congrats. I think....

bamabassman · 10-12-09, 11:22 PM

HEY MALLEN, ADD A CAN OF MUSHROOM GRAVY TO IT. gives it a little more substance and broth is thicker.

Bassboss · 10-13-09, 08:22 AM

Keep at it! And ya, my dad (stew) can make some really good stew!

riverfisher · 10-13-09, 09:35 AM

MMMMMMM STEW I cook up alot of stew and chili for hunting camp and ice fishin. Here's a good one for stew that I use for venison and beef. I double up everything make alot and freeze it.

Ingredients

3 tablespoons olive oil
2 pounds venison or Beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread

Directions

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
Remove the stew from the oven and serve in shallow bowls with crusty bread.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

MallenManson · 10-17-09, 10:33 AM

Good tip, bama. And that looks like a good recipe, river!

Cavs1123 · 10-17-09, 02:26 PM

send me some stew
lol

10-12-09, 09:28 PM	#1
MallenManson BassFishin.Com Premier Elite Join Date: Mar 2009 Location: Beulah, Michigan Posts: 6,431	I made Stew! The hearty soup, not the bassfishin member. Freaks. Made it for the 1st time ever yesterday. Still amazes me I'd never made it before. Not great but VERY edible lol. I'll be tinkerin with the recipe all winter I think __________________ Bass fear me. Women pepperspray me.....

10-12-09, 10:10 PM	#3
WTL BassFishin.Com Premier Elite Join Date: Dec 2001 Location: Huntsville, Al Posts: 7,466	Before you call us freaks, you are the one who capitalized Stew.... Congrats. I think.... __________________ Selling live waterdogs for less since 2005.

10-12-09, 11:22 PM	#4
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	HEY MALLEN, ADD A CAN OF MUSHROOM GRAVY TO IT. gives it a little more substance and broth is thicker. __________________ so many lures, so little time.

10-13-09, 08:22 AM	#5
Bassboss BassFishin.Com Premier Elite Join Date: Jan 2009 Location: Shawano, WI Posts: 7,761	Keep at it! And ya, my dad (stew) can make some really good stew! __________________ If you can't fix it with heavy squats or fish oil, you're probably going to die.

10-13-09, 09:35 AM	#6
riverfisher BassFishin.Com Member Join Date: Aug 2009 Location: Charlton, New York Posts: 92	MMMMMMM STEW I cook up alot of stew and chili for hunting camp and ice fishin. Here's a good one for stew that I use for venison and beef. I double up everything make alot and freeze it. Ingredients 3 tablespoons olive oil 2 pounds venison or Beef stew meat, cut into 1-inch cubes 1/4 cup all-purpose flour Essence, recipe follows 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 1 cup chopped tomatoes, peeled and seeded 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh thyme leaves 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper Crusty bread Directions In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup

10-12-09, 10:06 PM	#2
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Practice makes perfect.

10-17-09, 10:33 AM	#7
MallenManson BassFishin.Com Premier Elite Join Date: Mar 2009 Location: Beulah, Michigan Posts: 6,431	Good tip, bama. And that looks like a good recipe, river! __________________ Bass fear me. Women pepperspray me.....

10-17-09, 02:26 PM	#8
Cavs1123 BassFishin.Com Super Veteran Join Date: Jun 2009 Location: Bellevue, Ohio Posts: 1,398	send me some stew lol __________________ Tom

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