Tuesday, September 21, 2021

Bring on the soups and stews!

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Autumn is quickly approaching which means it’s time to get those large sauce pots out and get those soups and stews boiling!

Slow-Cooker Tuscan White Bean Soup

https://tasty.co/recipe/slow-cooker-tuscan-white-bean-soup

Ingredients
  • 1 medium white onion, diced
  • 3 carrots, sliced
  • 4 stalks celery, sliced
  • 3 cloves garlic, sliced
  • 4 cups chopped kale
  • 14 oz canned diced tomatoes
  • 2 cans white beans
  • salt, to taste
  • pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups vegetable stock
soupsandstews1
Instructions
  1. In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
  2. Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
  3. Serve hot.
  4. Enjoy!

Creamy Leek Soup

https://www.epicurious.com/recipes/food/views/creamy-leek-soup-238442

Ingredients
  • 8 medium leeks (3 pounds), trimmed, leaving white and pale green parts only, and chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 celery ribs, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 stick (1/2 cup) unsalted butter
  • 1 small boiling potato (6 ounces)
  • 1/2 cup dry white wine
  • 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
  • 3 cups of water
  • 1 Turkish bay leaf or 1/2 California
  • 1 1/2 cups fresh flat-leaf parsley leaves
  • 1/4 cup all-purpose flour
  • 1/2 cup chilled heavy cream
Creamy Leek soup
Instructions
  1. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  2. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel the potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  3. Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
  4. Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
  5. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
  6. Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

The Best Beef Stew

The Best Beef Stew

Ingredients
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 teaspoon salt, divided
  • 6 tablespoons all-purpose flour, divided
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon canola oil
  • 3 tablespoons tomato paste
  • 2 teaspoons herbes de Provence
  • 2 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1-1/2 teaspoons minced fresh rosemary, divided
  • 2 bay leaves
  • 3 cups cubed peeled potatoes
  • 3 cups coarsely chopped onions (about 2 large)
  • 2 cups sliced carrots
  • 2 tablespoons cold water
  • 2 tablespoons balsamic or red wine vinegar
  • 1 cup fresh or frozen peas
  • Additional fresh rosemary, optional
Beef Stew
Instructions
  1. In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons of flour and paprika. Add beef, a few pieces at a time, and toss to coat.
  2. In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence, and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary, and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
  3. Add potatoes, onions, and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
  4. Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt, and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

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