Memas Chopped Meat Stew Recipes

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STINKY'S STEW WITH MEMA'S PRESSED CRAB PO BOY



Stinky's Stew with Mema's Pressed Crab Po Boy image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 1 serving stew; 4 servings po boy

Number Of Ingredients 38

6 ounces onions
4 ounces celery
4 ounces leeks
1 gallon shrimp shells
4 roasted blue crab bodies
3 flounder bones
4 ounces sherry
8 peppercorns
2 bay leaves
8 cups light chicken stock
1 ounce unsalted butter
3/4 cup chopped celery
3/4 cup chopped onions
1 ounce white wine
1/4 teaspoon chicken base
1 bay leaf
1 ounce lemon juice
1 tablespoon mixed salt and freshly ground black pepper
2 to 3 dashes hot sauce, such as Tabasco
1 pound crab claw meat, picked well
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
14 crushed butter crackers or wafer crackers, such as Captain's
Four 6- to 8-inch soft white rolls
2 tablespoons unsalted butter
3 peeled and deveined (16-20 count) shrimp
2 ounces Gulf fish pieces
2 U-10 sea scallops
Salt and freshly ground black pepper
1/4 cup roasted corn kernels
1/4 cup Roma tomatoes, cut into 1/2-inch pieces
1 teaspoon garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup white wine
5 black mussels
5 oysters
1 full snow crab cluster
2 tablespoons basil butter

Steps:

  • For the stock: Lay the onions, celery and leeks in the bottom of a large pot.Lay the shrimp shells, crab bodies and fish bones over the vegetables.Add the sherry, peppercorns and bay leaves and cover and steam Pour in the chicken stock and simmer for 45 minutes. Strain and reserve.
  • For the po boy: Melt the butter, then add the celery and onions and cook for 5 minutes. Add 1 ounce water, the wine, chicken base and bring to simmer. Stir in the lemon juice, salt and black pepper and hot sauce. Add the crab meat and toss together (do not overcook). Fold in the onions, parsley and crackersook for one minute more. Spoon the crab mixture onto the rolls.
  • For the stew and assembly: Place crab po boy on a sandwich press. Reserve the rest to cook and eat separately. Meanwhile, melt butter in a small saucepot over medium heat. Sprinkle the shrimp with salt and black pepper and sear the shrimp, fish. Remove.Add the corn, tomatoes, garlic and red pepper flakes and cook for 3 minutes. Pour in the wine to deglaze, and then add 1 1/2 cups of the crab stock and bring to a simmer.Add for 4 minutes. a large stew bowl. Place crab cluster hanging on edge of bowl. Serve with a pressed po boy on side, a cocktail fork, soup spoon, shell bowl and wet nap on a doilied plate.

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

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