Download Good Housekeeping Soups & Stews: 150 Delicious Recipes PDF

TitleGood Housekeeping Soups & Stews: 150 Delicious Recipes
LanguageEnglish
File Size5.1 MB
Total Pages332
Table of Contents
                            Title Page
Copyright Page
Contents
Foreword
Simply Delicious Soups And Stews
1. Vegetables
2. Chicken
3. Beef, Pork & Lamb
4. Fish & Shellfish
5. Pasta & Bean
6. Chilled & Fruit
Index
Metric Conversion Chart
                        
Document Text Contents
Page 2

soups & stews

Page 166

Beef and Wild Mushroom Stew

To boost the meaty flavor of this stew, we’ve added reconstituted dried
mushrooms as well as the strained soaking liquid for a richer sauce.

PREP: 30 MINUTES COOK: 2 HOURS 15 MINUTES
MAKES 6 SERVINGS

2 tablespoons vegetable oil
1 pound mushrooms, trimmed and each cut in half
1 package (½ ounce) dried mushrooms
2 pounds beef for stew, cut into
1½-inch pieces
¾ teaspoon salt
1 large onion (12 ounces), finely chopped
2 garlic cloves, minced

2 tablespoons tomato paste
2 medium carrots, peeled and cut lengthwise in half, then crosswise into
thirds

½ can (8 ounces) chicken broth or 1 cup Chicken Broth
¾ cup dry red wine
¼ teaspoon dried thyme
1 bay leaf

1. In 5-quart Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat
until hot. Add fresh mushrooms and cook until tender and lightly browned and
most of liquid has evaporated, about 10 minutes; transfer to small bowl.

Page 167

2. Meanwhile, in small bowl, pour over dried mushrooms;
set aside.
3. In large bowl, toss beef with salt. In same Dutch oven, heat remaining 1
tablespoon vegetable oil over medium-high heat until hot. Add half of beef and
cook until browned, 10 to 12 minutes, using slotted spoon to transfer beef to
bowl as it is browned. Repeat with remaining beef. Reserve drippings.
4. With slotted spoon, remove mushrooms from soaking liquid. Rinse to remove
any grit, then coarsely chop. Strain liquid through sieve lined with paper towels.
Set aside mushrooms and liquid.
5. Preheat oven to 350°F. Add onion and to drippings in
Dutch oven, and cook, stirring occasionally, until onion is tender and lightly
browned, about 10 minutes. Add garlic and cook 2 minutes longer. Stir in tomato
paste; cook, stirring constantly, 1 minute.
6. Return beef to Dutch oven. Add dried mushrooms and their liquid, carrots,
broth, red wine, thyme, and bay leaf; heat to boiling over high heat. Cover and
bake 1 hour 15 minutes.
7. Add sautéed mushrooms; bake until beef is tender, about 15 minutes longer.
Discard bay leaf before serving.

Braise Anatomy:
Perfect Meat in 8 Easy Steps
In the heart of winter, nothing satisfies more than a mouthwatering stew, chili, or
ragout with rich succulent meat. Follow these steps for no-fail browning and
braising:
• Choose a heavy-bottomed Dutch oven or skillet for best browning. Make sure
it has a tight-fitting lid to keep in steam when simmering.

• Pat meat dry with paper towels to remove excess moisture.
• Season meat just before cooking to help prevent it from releasing its natural
juices.

• Add meat in small batches (a pound or less at a time) to hot oil over high heat.
Do not overcrowd the pan. It will cause meat to steam instead of allowing it to
brown.

Page 331

1 tsp =


5 ml


3 tsp = 1 tbls = ½ fl oz = 15 ml

2 tbls = cup = 1 fl oz = 30 ml

4 tbls = ¼ cup = 2 fl oz = 60 ml

5 tbls = cup = 3 fl oz = 80 ml

8 tbls = ½ cup = 4 fl oz = 120 ml

10 tbls = cup = 5 fl oz = 160 ml

12 tbls = ¾ cup = 6 fl oz = 180 ml

16 tbls = 1 cup = 8 fl oz = 240 ml

1 pt = 2 cups = 16 fl oz = 480 ml

1 qt = 4 cups = 32 fl oz = 960 ml

33 fl oz = 1000 ml = 1l

USEFUL EQUIVALENTS FOR DRY INGREDIENTS BY WEIGHT
(To convert ounces to grams, multiply the number of ounces by 30.)

1 oz = 1/16 lb = 30 g

4 oz = ¼ lb = 120 g

8 oz = ½ lb = 240 g

12 oz = ¾ lb = 360 g

16 oz = 1 lb = 480 g

USEFUL EQUIVALENTS FOR COOKING/OVEN TEMPERATURES

Page 332

Fahrenheit Celsius Gas Mark

Freeze Water 32° F 0° C

Room Temperature 68° F 20° C

Boil Water 212° F 100° C

Bake 325° F 160° C 3

350° F 180° C 4

375° F 190° C 5

400° F 200° C 6

425° F 220° C 7

450° F 230° C 8

Broil Grill

(To convert inches to centimeters, multiply the number of inches by 2.5.)

1 in = 2.5 cm

6 in = ½ ft = 15 cm
12 in = 1 ft = 30 cm

36 in = 3 ft = 1 yd = 90 cm

40 in = 100 cm = 1 m

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