RECIPE STEW RECIPES

Name: Rabbit Stew
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
Cuisine: american
Ingredients: 3 pounds rabbit, cut into stew-sized pieces; 1 1/2 cups all-purpose flour; 1/4 cup grapeseed oil; 3 tablespoons butter; 1 cup celery, diced; 2 cups diced carrots; 2 onions, finely diced; Salt; Freshly ground black pepper; 3 bay leaves; 6 cups water; 4 cups red wine; 4 medium-sized potatoes, diced; 1/2 cup sliced sauteed mushrooms

RABBIT STEW RECIPE | ROBERT IRVINE | FOOD NETWORK

Rabbit Stew Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 pounds rabbit, cut into stew-sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt
Freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms

Steps:

Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES

Oxtail stew recipe | Jamie Oliver soup and stew recipes image

Let the oven do the hard work – this rich, oozy oxtail stew is well worth the wait.

Total Time 6 hours

Yield 8

Number Of Ingredients 14

Ingredients

2.5 kg oxtail chopped into 4cm chunks (ask your butcher to do this)
olive oil
2 medium leeks
2 sticks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped tablespoons plain flour
2 x 400 g tins of plum tomatoes
275 ml porter or red wine
1 litre organic beef stock optional
Worcestershire sauce

Steps:

1. Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
2. Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
3. Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
4. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
5. Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
6. Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
7. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
8. Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
9. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Nutrition Facts : Calories 523 calories, FatContent 38 g fat, SaturatedFatContent 14.2 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 12 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.7 g salt, FiberContent 2.6 g fibre

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Total Time 2 hours 30 minutes
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Calories 627 calories per serving

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RABBIT STEW RECIPE | ROBERT IRVINE | FOOD NETWORK

From foodnetwork.com
Reviews 4.5
Total Time 2 hours 40 minutes
Category main-dish
Cuisine american

Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

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1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
6. Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
7. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
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2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
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8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

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RABBIT STEW RECIPE | ROBERT IRVINE | FOOD NETWORK

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Reviews 4.5
Total Time 2 hours 40 minutes
Category main-dish
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