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brentwillisbgw
09-23-13, 10:57 pm
This is one of my staples, something I make several times a week. It’s cheap, easy, and is easily modified depending on what I’m in the mood for. The stews I’ve been making as of late are a lot different than the bean/rice/flavorless-beef stews I made for a while, or the typical beef/vegetable/red wine stews I used to make. This is a chili-type stew that I’ve been making lately. I ran out of room to add any potatoes, so I cooked some rice on the side to eat it with.

-6 lbs beef and pork, cubed, covered in ground cayenne, paprika, parsley, jalapenos, and dried chilis
-1 beef rib, I try to always include some type of bone-in meat, even if it’s just a rib or two
-Onions, tomatoes, garlic, and pinto beans, and a couple bay leaves

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130922_190716_RichtoneHDR.jpg

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130922_193701_RichtoneHDR.jpg

After 12 hours:

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130923_072150_RichtoneHDR-1.jpg

560 grams of protein, plus a considerable amount of fat and other nutrients for about $20 and about 20 minutes of total prep time.

I’ll vary the recipe for almost every batch, just so I don’t get bored. For the meat I’ll use beef, pork, buffalo, and sometimes lamb. For the carbs I rotate between potatoes, lentils, barley, or sometimes none, depending on my needs. Sometimes I’ll add green beans, eggplant, or squash. I always use a lot of peppers and spices.



For the rice, I browned a red onion, tomato, some sausages, coriander, cumin seeds, and black pepper with about 2 cups of basmati rice. It doesn’t really have to be that complicated. But since I had to make my carb source separately this week, I wanted to do it right.

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130922_194351_RichtoneHDR.jpg

After cooking:

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130922_200346_RichtoneHDR.jpg

iamthemacattack
09-24-13, 8:46 am
This is one of my staples, something I make several times a week. It’s cheap, easy, and is easily modified depending on what I’m in the mood for. The stews I’ve been making as of late are a lot different than the bean/rice/flavorless-beef stews I made for a while, or the typical beef/vegetable/red wine stews I used to make. This is a chili-type stew that I’ve been making lately. I ran out of room to add any potatoes, so I cooked some rice on the side to eat it with.

-6 lbs beef and pork, cubed, covered in ground cayenne, paprika, parsley, jalapenos, and dried chilis
-1 beef rib, I try to always include some type of bone-in meat, even if it’s just a rib or two
-Onions, tomatoes, garlic, and pinto beans, and a couple bay leaves

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130922_190716_RichtoneHDR.jpg

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130922_193701_RichtoneHDR.jpg

After 12 hours:

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130923_072150_RichtoneHDR-1.jpg

560 grams of protein, plus a considerable amount of fat and other nutrients for about $20 and about 20 minutes of total prep time.

I’ll vary the recipe for almost every batch, just so I don’t get bored. For the meat I’ll use beef, pork, buffalo, and sometimes lamb. For the carbs I rotate between potatoes, lentils, barley, or sometimes none, depending on my needs. Sometimes I’ll add green beans, eggplant, or squash. I always use a lot of peppers and spices.



For the rice, I browned a red onion, tomato, some sausages, coriander, cumin seeds, and black pepper with about 2 cups of basmati rice. It doesn’t really have to be that complicated. But since I had to make my carb source separately this week, I wanted to do it right.

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130922_194351_RichtoneHDR.jpg

After cooking:

http://i1084.photobucket.com/albums/j403/brentwillisbgw/20130922_200346_RichtoneHDR.jpg

Damn that's good.

tzone
04-13-16, 8:33 pm
Man, I love stew! When I was a kid, I didn't care for it so much, but that may have been because my dad didn't like any spice in his foods, and my mom made sure that her cooking reflected that.

I like cooking with cast iron, and the Dutch oven stew blends are frequent in this kitchen. I often make beef stew with potatoes or turnips, onions, shallots, carrots, a bit of barley for thickening, and cut up chunks of sausage added in for good measure.

Today, I took some left over smoked ham, cubed it up, added a bunch of cubed whole potatoes, three onions, garlic, paprika and herbs and a large mason jar of our homemade sauerkraut and put it in the crockpot for supper. It made a very hearty, slightly sour stew that was absolutely delicious.

Jay Nera
04-27-18, 1:28 am
As a big fan of Stews this looks great. thinking about the taste....gotta make this this weekend.