Zarembas Stew Recipes

ZAREMBA STEW - NOW THIS IS TO DIE FOR!

Zaremba Stew - Now This is to Die For! image

Make and share this Zaremba Stew - Now This is to Die For! recipe from Food.com.

Provided by Mimi Bobeck

Categories Stew

Time 10h10m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs of certified angus beef eye round, fresh (Original recipe calls for any type of roasting beef)
1 teaspoon garlic salt
1 teaspoon dehydrated onion
1 teaspoon garlic powder
1 teaspoon black pepper
1/4 teaspoon white pepper (optional)
1 teaspoon paprika
2 (15 ounce) cans peas and carrots (original recipe calls for fresh carrots and peas)
1 (16 ounce) can black beans
1/2 cup tomato sauce or 1/2 cup tomato paste
1/2 cup salsa
1/2 cup marsala wine
1 (14 ounce) can vegetable broth (your choice) or 1 (14 ounce) can beef broth (your choice)
1 cup Burgundy wine
2 -3 large potatoes (If you like potatoes, you can use either, see instructions below) or 5 -6 small red potatoes (If you like potatoes, you can use either, see instructions below)

Steps:

In a mixing bowl, combine garlic salt, garlic powder, black pepper, white pepper (optional), paprika, dehydrated onions and broth.
Microwave for about 2-3 minutes.
Place beef into a slow-cooker.
Add to the microwaved spices, the marsala wine and Burgundy wine- and mix well.
Pour the spice and wine mixture over the beef in the slow-cooker.
Add the black beans, salsa, tomato sauce (or paste) and carrots and peas on top of the beef as well.
Set the slow cooker for 8-10 hours to seal in the incredible flavours.
Serve 8-10 hours later to a very happy family.
***NOTE:If you want to, you can also add 2-3 large potatoes or 5-6 small red potatoes to this if you like potatoes.
If you decide to do this, they should be added last.

Nutrition Facts : Calories 437.3, Fat 6.5, SaturatedFat 2.1, Cholesterol 61.2, Sodium 331.6, Carbohydrate 43.7, Fiber 9.9, Sugar 2.6, Protein 34.5

TZIMMES - A SWEET & SAVORY JEWISH STEW

Tzimmes - a Sweet & Savory Jewish Stew image

This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish.

Provided by Whats Cooking

Categories Stew

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

10 -12 large carrots, peeled and cut into large chunks
2 large russet potatoes or 2 large idaho potatoes, peeled and cubed
3 yams or 3 sweet potatoes, peeled and cubed
1 medium onion, diced
2 stalks celery, in 1-inch slices
2 garlic cloves, crushed
18 large pitted prunes, cut in half
1/4 cup honey
1 1/2 apples, unpeeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
2 1/2 cups orange juice
1 1/2 teaspoons cinnamon

Steps:

Place all ingredients in a pot.
Cover and bring to a boil.
Reduce heat to low and simmer for about 1 hour. Stir frequently.
Cook until carrots are soft but not mushy.
Tzimmes should have the consistency of a thick stew with very little liquid left in the pot.
Serve hot.

Nutrition Facts : Calories 248.3, Fat 0.5, SaturatedFat 0.1, Sodium 251.5, Carbohydrate 60.2, Fiber 7.9, Sugar 22.1, Protein 3.8

TZIMMES

Tzimmes image

Tzimmes is a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit. This crowd-pleasing side dish is easy to make so be sure to have enough on hand.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 10

Ingredients

9 medium carrots, (about 1 pound), peeled
4 sweet potatoes, (about 2 pounds)
1 cup bite-size pitted prunes, (about 6 ounces)
1 cup dried apricots, (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup fresh orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest, (from one orange)
1/4 teaspoon salt

Steps:

Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories Appetizers and Snacks Tapas

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

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