Easy Fish Stew

Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Easy Fish Stew
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Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  2. Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  3. Ladle the stew into bowls and serve with bread.
Recipe Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.

Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.

This recipe for Quick Easy Fish Stew is from Simply Recipes.

Beef & Potato Stew

Beef & Potato Stew
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Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Beef & Potato Stew
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Sounds really good. I also list a shortcut on tenderizing beef if you are using a tough cut of beef. And there is a Variant listed as well that sounds like a nice change.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil in a non stick pan. While that is heating, place the flour in a large bowl add season with salt and pepper to taste, mix in the beef to coat. When the oil is hot, add the beef to the pan in batches to brown all sides, not cooking it through just browning it a bit. Place browned beef in your slow cooker.
  2. Once all the beef is browned and in the slow cooker, pour in the stock, diced tomatoes (these can be canned or fresh), Worcestershire sauce, vinegar, and stir, then add the potatoes, carrots, onion, celery, oregano, garlic, and bay leaf.
  3. Stir to mix then cover and set the slow cooker to Low setting and cook for 8 hours.
  4. Whisk together the cornstarch and water, pour into the slow cooker and stir to mix into the stew, cover the pot and set to High setting for another 30 minutes to an hour to thicken the stew.
  5. Serve with biscuits or bread.
Recipe Notes

Figure about 300 Baht for the beef. For 6 servings this is about #1.47 per serving.

Shortcut: Tenderize Beef with Tomatoes.

Variant: 1. Instead of adding potatoes to the stew at the beginning, serve the stew over mashed potatoes. To do this, increase the stock used by a cup to allow a soupier stew that will go well with mashed potatoes.

Provided courtesy of good friend, Stephen Connell.
United States.

Beef Stew Gratin

Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Beef Stew Gratin
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Sounds very good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. You will need a deep oven proof pan with a oven proof lid, if no lid, just use foil.
  2. Add salt and pepper to the flour and coat the cubed beef. Brown the beef in the deep ovenproof pan with a splash of olive oil. Remove the beef from pan.
  3. Add a bit more oil to the same pan and cook the onions until translucent, then add the carrots and celery and cook for another 3-5 minutes, then add the garlic and cook for 2 minutes more.
  4. Add in the tomato puree and rosemary and stir in, cook for a further 2-3 minutes. Add the chopped tomato and cook for 2 minutes. Add the red wine, simmer to reduce slightly. Add the beef stock and allow to reduce for about 10 minutes.
  5. Cover the pot with a lid and place in the oven for 1 1/2 to 2 hours.
  6. Remove from the oven and remove the lid or foil. Give the stew a quick mix, smooth out the stew and cover with thinly-chopped peeled potatoes, arranged so they are overlapping slightly. Drizzle with the butter, and season to taste with salt, pepper, and dried thyme.
  7. Increase the oven temp to 200 C, leave the pan uncovered and place in the oven again and bake for another 45 minutes or until the potatoes are tender.
  8. Remove from the oven, sprinkle the Gruyere cheese over the potatoes. Place the oven again for 5 to 10 minutes on until the cheese is bubbly.
  9. Serve.
Recipe Notes

Figure about 100 Baht for the beef, the cheese in minimal. For 6 servings, this is about 50 cents per serving.

Shortcut: Tenderizing Beef with Tomatoes.

Provided courtesy of good friend, Stephen Connell.
United States.

Chicken Stew with Biscuits

Chicken Stew with Biscuits
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Sounds like hearty and filling meal for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
8 servings 1 hour
Cook Time
45 minutes
Chicken Stew with Biscuits
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Sounds like hearty and filling meal for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
8 servings 1 hour
Cook Time
45 minutes
Ingredients
For the Biscuits
Servings: servings
Instructions
  1. Preheat your oven to 190 C. Line a baking sheet with foil.
  2. Place the chicken breasts on the baking sheet and rub them with olive oil on both sides, then position them skin side up. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the skin. Cut the chicken into large cubes. You will have 4 to 6 cups of cubed chicken.
  3. In a large pot melt the butter and saute the onions over medium low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock. Simmer over low heat for 1 more minute, stirring, until thickened. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the milk.
  4. Then add the cubed chicken, carrots, peas, and parsley. Mix well. Place the stew large, deep casserole baking dish. Place the baking dish on a sheet pan and bake for 15 minutes.
  5. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the milk and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2 inch round cutter.
  6. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash mix 1 egg with a tablespoon of water), and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
  7. Remove from oven, let rest 5-10 minutes, serve.
Recipe Notes

Figure about 120 Baht for 6 chicken breasts, for 8 servings, this is about 45 cents per serving.

Shortcut: Heavy Cream Substitute.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Best Ever Beef Stew

Best Ever Beef Stew
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Love a good beef stew, and this sounds pretty good. I cannot vouch for this being 'best ever' but it does sound good.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Best Ever Beef Stew
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Love a good beef stew, and this sounds pretty good. I cannot vouch for this being 'best ever' but it does sound good.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
8 hours
Ingredients
Servings: servings
Instructions
  1. Shake the beef in a resealable plastic bag with the flour, salt, garlic powder, and onion powder until evenly coated. Heat a splash of olive oil in a skillet then add the floured beef to the pan and brown on all sides. Remove using a slotted spoon or tongs and place into the bottom of your slow cooker. Season with pepper as desired.
  2. Saute the diced onion in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between, that's added flavor! Transfer the onions into the slow cooker as well.
  3. Pour the Worcestershire sauce, water, beef stock powder into the same skillet and whisk until mixed. Remove from heat and set aside.
  4. Add the diced potatoes, carrots, celery, bay leaves to the slow cooker. Now, pour the mixture from the skillet into the slow cooker. Cover, cook on Low setting for 8 hours. Remove the bay leaves before serving.
Recipe Notes

The beef would cost about 200 Baht/kilo. For 6 servings, this is about 98 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Poor Man’s Stew

Poor Man's Stew
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Sounds good and tasty. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
6-7 hours
Poor Man's Stew
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Sounds good and tasty. On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
4-6 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Add the cooked ground beef, potatoes, carrots, onions, and garlic to a large slow cooker.
  2. In a small bowl whisk together the tomato paste, water, salt, pepper, and oregano. Pour this mixture over everything in the slow cooker. Stir.
  3. Cover and cook on Low setting for 6-7 hours, without opening the lid during the cooking time. Serve with buttered bread.
Recipe Notes

The beef will run about 100 Baht/500 grams. For 4 servings, this is about 75 cents per serving.

Adapted from an internet recipe.

Pork Ragout with Fettuccine Pasta

Pork Ragout with Fettuccine Pasta
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A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Pork Ragout with Fettuccine Pasta
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A good meaty stew is always a hit here at the house, this is a must try for me.
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Servings Prep Time
4 servings 10 minutes
Cook Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
  2. Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes.
  3. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 cup of water and 1/2 cup tomato juice from the can. Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours.
  4. Bring a large pot of water to a boil and add the pasta. Cook according to the package instructions, drain, reserving about 1 cup of the cooking water.
  5. Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir some of the basil.
  6. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
Recipe Notes

Overall, the only costly item here is the pork shoulder but that is 50 Baht/500 grams, so for 4 servings, this is about 37 cents per serving. Excellent value.

Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret).
United States.

Ham & Potato Stew

Ham & Potato Stew
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This sounds really good! On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
7 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
7 hours
Ham & Potato Stew
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This sounds really good! On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
7 hours
Servings Prep Time
8 servings 20 minutes
Cook Time
7 hours
Ingredients
Servings: servings
Instructions
  1. Add potatoes, onion, carrot, ham, thyme, parsley, pepper & stock to your slow cooker. Cook on Low setting 7 hours, or High setting for 3 hours.
  2. Remove 2-3 cups of the potatoes/carrots and mash, then return the mashed mixture to the crock pot and mix in. This will thicken the stew. Add the milk and sour cream and mix, cook for an additional 15 minutes, serve.
Recipe Notes

The ham would cost about 150 Baht for the 3 cups of diced (think the thick sliced ham available at Makro). For 8 servings, this is about 56 cents per serving, excellent value.

Variants: In place of ham, use cooked and cubed chicken or sliced smoked sausage.

Adapted from an internet recipe.

Recovery Stew

Recovery Stew
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Recipe was inspired from a good friend in Phuket, Dave Williams, I tried to guess the ingredients of a stew he made from scratch, I was close but not spot on, but both of us agree, this would be a good stew.
Servings Prep Time
2 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
40 minutes
Recovery Stew
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Recipe was inspired from a good friend in Phuket, Dave Williams, I tried to guess the ingredients of a stew he made from scratch, I was close but not spot on, but both of us agree, this would be a good stew.
Servings Prep Time
2 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add a splash of olive oil and on medium heat, cook the garlic, then add the chicken until just about done, it will be tender.
  2. Then add all other ingredients. Bring to a boil then reduce to a simmer. Simmer for 20-30 minutes, add chicken stock as needed to maintain a stew like consistency. Serve.
Recipe Notes

The chicken will be 50 Baht or under. All other ingredients minimal. Well under $1 per person per meal.

Provided courtesy of good friend, Dave Williams.
Thailand.

Recovery Vegan Stew

Recovery Vegan Stew
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Original recipe from my good friend, Dave Williams, Phuket, "I call this 'Recovery Stew' because it is high in carbs with a good percentage of amino acids (protein) and a healthy mix of a lot of different minerals. There are, additionally, a lot of antioxidants in these ingredients, so it helps your body to recover from exercise by both replacing what you've used and by adding nutrients that you might not have had in your system."
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Recovery Vegan Stew
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Original recipe from my good friend, Dave Williams, Phuket, "I call this 'Recovery Stew' because it is high in carbs with a good percentage of amino acids (protein) and a healthy mix of a lot of different minerals. There are, additionally, a lot of antioxidants in these ingredients, so it helps your body to recover from exercise by both replacing what you've used and by adding nutrients that you might not have had in your system."
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Add cooked rice and Garbanzo beans (with liquid from can) to a big pot and cook on low. Cover the pot. Cook for about 15 minutes or so on very low heat. Add additional water as needed to maintain a good stew consistency.
  2. Add Goji berries, bell pepper, okra, garlic, and tomato sauce. Stir and cook for another 5 - 10 minutes on low (covered pot).
  3. Add the remaining ingredients and stir, you can cook for a minute or so, but its best not to cook the milled seeds so you can retain the maximum nutritional value from them. Remove from heat, cover the pot, and let sit for a few minutes. Serve.
Recipe Notes

Easily under $1 per person per meal.

If using dry Garbanzo beans, soak overnight. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to 90 minutes, or until tender.

Provided courtesy of good friend, Dave Williams.
Thailand.