162 stew topped pepper Recipes

stewing chicken or 6 lbs roasting chickens, cold water, stalks celery , tops included, granulated sugar, potatoes, peeled and cut in 1/2 inch cubes, yellow onions, peeled and coarsely chopped, ripe tomatoes, peeled,cored,seeded and coarsely chopped, frozen baby lima beans (do not thaw), frozen whole kernel corn (do not thaw), sweet green pepper, cored and cut into short ,thin slivers, salt , about, black pepper , about

stew, boneless beef bottom or top round, cut into 1-inch pieces, carrots , cut into 1/4-inch slices (2 cups), stalks celery, sliced (1 cup), onions, sliced, diced tomatoes, undrained, sliced mushrooms, drained, dry red wine or beef flavored broth (from 32-oz carton), salt, dried thyme leaves, ground mustard, pepper, water, all-purpose flour, dumplings, original bisquick mix, dried thyme leaves, dried sage leaves, crushed, milk

fresh or dry rice noodles, tender cut of steak, thinly sliced in bite-size strips, set aside in refrigerator until use (optional), beef flank, beef meat balls, cut in half or leave whole (optional), ground white pepper, fresh bean sprouts , chinese broccoli long sliced or fresh spinach, short cilantro sprigs, green onions thinly sliced, fried garlic oil - 8 cloves of chopped garlic fried in 1/4 cup of peanut oil for topping, water, star anise or five spices, stalks lemongrass , cut in 2-inch segments and crushed, section fresh or frozen galangal, crushed (or use 6 dried pieces), head garlic cloves, crushed whole for stock, cilantro roots, up tbsp. thick black soy sauce, sea salt, side condiments, sliced hot pepper in vinegar, sugar, hot dried red pepper blended, fish sauce

pepper, stalks celery, garlic cloves, minced, carrots, lean top round roast, green beans, potatoes, without skin, low sodium beef broth, low-sodium tomatoes, onion, mushroom, sliced, worcestershire sauce

lousisiana cajon squirrel stew, squirrels cut in to peices, creole seasonings tony chachere s, margarine, chopped green bell pepper, garlic, chopped, worchester sauce, burgandy wine for the stew 1 cup for the cook. 2 cups, all purpose flour, mushrooms, fresh mushrooms whole, green onion tops chopped 1/4 cup, chopped parsley

beef top sirloin steak, trimmed and cubed, canola oil, unpeeled potatoes , cut into 1-inch pieces, carrots, cut into 1-1/2-inch chunks, celery rib, cut into 1-inch chunks, onion, cut into 1-inch chunks, chunky stewed tomatoes, quick-cooking tapioca, pepper, frozen peas

beef top sirloin steak, canola oil, frozen vegetables for stew, beef gravy, worcestershire sauce, dried thyme, pepper, garlic powder

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

thick slices crusty sourdough bread, fresh goat cheese, eggs, stewed bell peppers , recipe follows, fresh thyme, for garnish

top sirloin steak, trimmed and cut into 1-inch cubes, salt, divided, black pepper, all-purpose flour, olive oil, divided, carrots, chopped, chopped onion, garlic cloves, minced, mushrooms, quartered, no-salt-added tomato paste, roasted red bell peppers, drained and chopped, water, dry red wine, less-sodium beef broth

pepper, stalks celery, garlic cloves, minced, carrots, top round roast, lean, green beans, potatoes, raw without skin, low sodium beef broth, canned, no-salt-added whole tomatoes, canned, onion, mushroom, worcestershire sauce

top round steaks, carrots, sliced, stalks celery, sliced, onions, sliced, mushroom pieces, drained, water chestnuts, drained and sliced, all-purpose flour, fresh thyme or 1 tsp dried thyme, dry mustard, salt, pepper, water, dry red wine, whole tomatoes, undrained

olive oil, yellow onion, peeled and chopped, garlic cloves, peeled and chopped, tomatoes, peeled and chopped, tomato paste, dried oregano, bay leaves, salt and pepper, yellow beans , topped and tailed, potatoes, quartered (peeled optional)

vegetable oil, yellow onion, diced, red onion, diced, fresh garlic, minced, jalapenos, diced, green beans, stewed tomatoes, fresh tomatoes, cut in 6ths, leftover sirloin steak , cut in bite size pieces::(leave it out to make it a vegetarian dish), cumin, coriander, cayenne pepper, chinese five spice (anise, cinnamon, star anise, cloves, ginger), fresh ground garlic sea salt, ground white pepper, bay leaf, fresh cut parsley, fresh ground pepper on top, fresh ground cayenne pepper on top, lime, cut into small wedges, rice, vegetable oil, water

white potatoes, cubed, celery , rough chopped, carrots , rough chopped, onion , rough chopped, stew meat, flour, garlic salt, pepper, parsley, bacon grease or 4 -8 tbsp olive oil, garlic cloves, minced, orange juice, belgian white beer (i use shock top)

onions, whole, top round beef or 1 1/2-2 lbs stewing beef, cut into 2 inch cubes, flour, salt and pepper, drippings or 2 tbsp oil, stewed tomatoes, prepared mustard, red currant jelly, chutney, garlic cloves, crushed, mushrooms, small, whole

flour, seasoning salt (can use regular salt), pepper, stewing beef, cut into about 3/4-inch cubes, oil (more as needed), bell pepper, chopped into large pieces, big onion, chopped, minced fresh garlic (or to taste), diced tomatoes with juice, beef broth, dry red wine, worcestershire sauce (or to taste), bay leaf, dried thyme, salt and pepper, zucchini , halved lenghwise and cut crosswise into about 1/2 - 3/4-inch slices, olives, pitted and halved (can leave whole , make sure that they are pitted), grated parmesan cheese (optional but good to use )

red frying pepper or red bell pepper, for roasting, extra-virgin olive oil, zucchini , very thinly sliced into discs, chile peppers , fresno or other, tops removed, seeded and sliced into very thin rings, mild green frying peppers (cubanelle), thinly sliced into rings, yellow or red onion, peeled and thinly sliced into rings, baby yukon gold potatoes , very thinly sliced into discs (like potato chips), garlic, thinly sliced, salt and freshly ground black pepper, chopped rosemary, a few sprigs thyme , leaves picked and finely chopped, peeled fresh heirloom tomatoes, chopped or 1 (28-oz) can fire-roasted crushed tomatoes, stewed tomatoes or chunky-style crushed tomatoes, chicken or vegetable stock, fresh sweet basil leaves, shredded or torn, for garnish, crusty bread or fresh baguette, for serving