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When the temperature drops, there’s nothing quite like a steaming bowl of soup or stew to really warm you up!
BAVARIAN HUNTER’S BEEF STEW
1 ½ pounds high-quality beef chuck, cubed
1 cup of beef stock
Freshly ground black pepper, to taste
1/2 teaspoon of marjoram leaves
1 teaspoon kosher salt
2 or 3 medium white potatoes with skin, cut into small pieces
2 large white onions, chopped
1 clove of garlic, peeled and chopped
2 cups of sliced mushrooms
1 teaspoon of Italian seasoning
1 cup dry red wine such as burgundy or red merlo
3 Tablespoons vegetable oil
-Start off by coating cubed beef with salt and pepper
-Heat vegetable oil in a heavy-bottomed pot over medium-high
-Add beef (coat in flour if you prefer a thicker stew) and stir frequently with a wooden spoon until meat is evenly browned
– Add onion and mushroom. Cook until onion becomes transparent, stirring occasionally
-Add dry red wine and stir to evenly coat meat, mushrooms, onions and the herbs. Reduce heat to low and simmer for 30 minutes.
-Add beef stock. Simmer for another 30 minutes.
-Add potatoes and carrots
When potatoes and carrots are soft, remove stew from heat and ladle into bowls to serve.
NOVA SCOTIA LOBSTER CHOWDER
1 large onion, diced
4 slices of thick bacon, diced
2 Tablespoons unsalted butter
2 cloves of garlic, minced
2 cans (6.5 ounce) chopped clams, juices reserved
1 bay leaf
1 cup milk
1 cup vegetable stock
½ teaspoon dried thyme
3 tablespoons all- purpose flour
2 russet potatoes, cut into small pieces
1 cup half and half
Dash of salt and ground pepper
1 cup white yellow corn
2 (12 ounce) chopped, cooked lobster tails, shells removed
-Heat a large stockpot or Dutch oven over medium high heat
-Add bacon and cook until brown. Transfer to a paper towel-lined plate
-Melt butter in stockpot. Add garlic and onion, stirring frequently until onions have become translucent
-Stir In Thyme
-Whisk in flour until lightly browned
-Gradually whisk in milk, vegetable stock, clam juice and bay leaf, stir constantly
-Add potatoes
-Bring to a boil, reduce heat and simmer until potatoes are tender
– Stir In half and half, corn and clams and cooked lobster tails
Enjoy your favorite baked bread and put your feet up next to the fireplace.
TEXAN WHITE BEAN TURKEY CHILI
1 medium onion, chopped
1 tablespoon olive oil
2 pounds extra lean ground turkey
1 (28 ounce) can diced tomatoes with juices
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
¼ teaspoon dried oregano
4 garlic cloves, peeled and chopped
2 (4 ounces) cans diced green chilies
2 (14 ounce) cans white kidney beans, drained (cannellini)
½ cup sour cream
Salt and pepper to taste
-Add the onion and oil to a pot over medium-high heat and sauté.
-Add the turkey and cook until it turns white, about 5 minutes
– Add the tomatoes and remaining ingredients EXCEPT the sour cream
-Once chili starts to bubble, reduce heat and simmer for about 20 minutes
– Stir in sour cream before serving
