Posts Tagged ‘stew’

  • 1 medium Onion, chopped
  • 1 jar Orti di Calaria Arrabbiata Sauce
  • 1 large Sweet Potato, cubed
  • 2 cups Central Market Organics Vegetable Broth
  • 1 can Great Northern Beans
  • 4 tablespoons Adam’s Reserve Garam Masala
  • 1/2 cup Peanut Butter

Chop Onion and Sweet Potato

Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes

Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes

Stir in Peanut Butter and mix well to incorporate

Serve with Flat Bread that has been heated on the griddle with Olive Oil

  • 1 package Italian Sausage Links, mild, cut into chunks
  • 1 large Onion, large dice
  • 1 jar Cookwell & Company Roasted Red Pepper & Onion Bisque
  • 1 can Italian Style Diced Tomatoes
  • 1 – 16 ounce bag Simply Potatoes, Zesty Garlic

Cut Sausage into chunks and dice Onion

Place Dutch oven or large pot over medium high heat and saute Sausage and Onion until Sausage is not longer pink

Add Tomatoes and Bisque, stir to incorporate

Bring to a Boil, Meanwhile cook Potatoes in microwave, according to package directions

Add potatoes to Stew and simmer for 10 minutes or longer

Serve with Crusty Artisan Bread

  • 2 pounds Natural Chuck Roast or 2 pounds cubed lamb
  • Ottavio Olive Oil
  • 1 container Central Market Organics Vegetable Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle stout or porter beer, such as Guinness
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast or Lamb into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with Father O’Leary’s Bock and Brown Sugar Spoon Bread! Yummy!

  • 2 pounds Natural Chuck Roast
  • Ottavio Olive Oil
  • 1 container Central Market Organics Beef Broth
  • 2 Adam’s Reserve Bay Leaf
  • 1/2 jar Adam’s Reserve Peppercorn & Garlic Sear N’ Crust Rub
  • 1 bottle Rahr & Sons Ugly Pug Black Larger
  • 1 jar Texas on the Plate Soppin’ Sauce
  • 1 – 16 ounce bag frozen pearl onions
  • 1.5 pound bag Baby Dutch Yellow Potatoes
  • 1 – 16 ounce bag Carrot Chips

Cut Roast into desired chunks and coat with olive oil and then season with Adam’s Reserve Peppercorn & Garlic Seasoning;

Meanwhile heat Dutch oven or large heavy pot over medium high heat with enough olive oil to generously coat bottom of pan.  Place meat chunks in pan and sear all sides,

Add broth, Bay leaves and beer, bring to a boil; add Soppin’ Sauce, onions, potatoes and carrots, return to a boil and reduce heat to medium.

Simmer with lid on until meat and potatoes are tender. If stew is too thin thicken with 2 ounces instant mashed potatoes added directly to pot.

Serve with salad and crusty bread! Yummy!