Tag Archives: Soups & Stews

Korean Braised Chicken (Jjimdak) (beyondkimchee)

1 bundle Korean sweet potato noodles, aka dangmyun
3 lb whole chicken, cut up into pieces
6 – 8 dried red chilies
2/3 c low sodium soy sauce
2 T oyster sauce
1 c water
2 cloves garlic, minced
1 t minced fresh ginger
4 – 6 T dark brown sugar
2 t cocoa powder
4 T corn syrup
1 t black pepper
1 onion, sliced
2 carrots, diced into large chunks
2 – 3 medium sized potatoes sliced into 1/2″ disks
1 fresh green chili sliced (opt)

Soak the sweet potato noodles in warm water and set aside until ready to use. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few min. Remove chicken and discard water. Return chicken to the pot and add the dried chilies. In a bowl combine soy sauce, oyster sauce, water, garlic, ginger, sugar, cocoa powder, corn syrup and pepper. Pour over the chicken and chilies. Bring the mix to a gentle boil and simmer over medium-low heat for 20 min covered. Add onion and carrots to the pot and simmer for 10 min covered. Add potatoes, fresh chili and cook until they are tender, about 10 min with a lid half open. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3 – 5 min uncovered. Remove the pot from the heat and let it sit for 5 min or so before you serve. Serve warm over rice if desired.

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Carrabba’s Sausage and Lentil Soup (copykat)

1 c diced white onion
1/2 c diced carrot
1/2 c diced celery
3 cloves garlic, minced
1/2 t salt
2 T butter or olive oil
1 lb Italian sausage
1 48 oz pkg low sodium chicken broth
1 1/2 t Italian seasoning
1 14.5 oz can diced tomatoes
1 c brown lentils

In a large pot add onions, carrots, garlic and celery and either butter or vegetable oil. Saute until the onions are transparent. Add sausage and cook until browned. If the sausage is fairly lean drain the excess oil. Add chicken broth, Italian seasoning, diced tomatoes and brown lentils. Cover with lid. And simmer for about 1 hour. You may want to add some additional water if too much water cooks out during the cooking process.

Wick Fowler’s 2 Alarm Chili (copykat)

2 lbs ground beef

Spice Mix

1 1/2 t paprika
2 T masa
2 t dehydrated onion (1/2 c chopped fresh onion)
1/2 t dehydrated garlic (1 t minced fresh garlic)
1 1/2 t salt
1 1/2 t cumin
1/2 t cayenne pepper
1/2 c chili powder
1/2 t orgegano
1  8 oz can tomato sauce
16 oz water
1 14 oz can of beans (opt)

Brown beef in a large pot or dutch oven. Drain beef. Add spices (with the exception of the masa) and stir in thoroughly. Add tomato sauce and water. If desired add can of beans. Reduce temp to simmer. Simmer for about 30 min. If you want to thicken the chili, mix the masa in a 1/4 c hot water. Stir the masa until smooth. Pour the masa mix into the chili. Cook until the chili thickens and serve.

Gingery Pork Ramen (noblepig)

20 oz ground pork
8 c low-sodium chicken broth
1 lb baby bok choy, white parts thinly sliced diagonally, green leaves coarsely chopped
5 T soy sauce
1 1/2 T freshly grated ginger
1 1/2 t finely minced garlic
5 scallions (green parts only), sliced on the diagonal
1 1/2 t Sriracha
2  3 oz pkgs ramen noodles, broken to your liking (do not use flavor packet)

In a large nonstick skillet over medium-high heat, brown the pork until cooked through and no longer pink. Set aside. In a large soup pot combine broth, bok choy whites, soy sauce, ginger, garlic, scallions and Sriracha. Bring to a boil and lower to maintain simmer for 2 min. Stir in ramen and pork, simmering for one min more. Turn off heat and stir in bok choy green leaves. Let sit off heat for 2 min while noodles constitute themselves. Serve immediately. Serves 6.

Chicken Shrimp and Sausage Gumbo (africanbites)

1/4 c canola oil
8 oz smoked sausage
2 lbs skinless chicken thighs
1/2 c flour
1/4 c unsalted butter
1 medium green bell pepper diced
1 medium onion diced
1 c chopped celery (about 3 sticks)
2 t minced garlic
1 14 oz can tomatoes, chopped
1/2 lb crab legs
1 T Creole seasoning
1/2 T smoked paprika
1 T chicken bouillon powder or 1 cube
1- T thyme fresh or dried
2 bay leaves
6 c chicken stock (can sub water)
1 lb shrimp, peeled and deveined
1/4 c chopped parsley
2 green onions chopped
1- T gumbo file
10 c cooked rice

Lightly season chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add sausage and cook until browned then remove. Set aside. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously for about 20 – 30 min or until it turns a rich dark brown color, just like chocolate. Don’t walk away from the stove during this process. It might burn. When you have achieved your desired color. Remove from stove and let it cool. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8 – 10 min, stirring frequently. Add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 min. Followed by tomatoes and chicken stock, bring to a boil and let it simmer for about 45 – 50 min .Add shrimp, simmer for 5 more min. Stir in file powder, green onions and chopped parsley. Adjust thickness of soup and flavor with broth or water and salt. Serve over rice.

Shortcut Fried Chicken and Dumplings (foodnetwork)

2 c flour & more for dusting
5 t baking powder
2 1/4 t sugar
Kosher salt
9 T unsalted butter, cut into small pieces and frozen
3/4 c buttermilk
4 c low-sodium chicken broth
2 c prepared mashed potatoes with gravy
3 c chopped fried chicken
1  10 oz bag frozen peas and carrots, thawed

Preheat the oven to 450 F. Pulse together the flour, baking powder, sugar and 1 T salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce. Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough. Transfer to the oven and bake until golden brown and bubbly, 40 – 45 min. Let rest for 10 min before serving.

Egg Drop Soup (Better than Restaurant Quality!) (allrecipes)

1 c chicken broth
1/4 t soy sauce
few drops sesame oil
1 t cornstarch (opt)
2 t water (opt)
1 egg, beaten
1 drop yellow food coloring (opt)
1 t chopped fresh chives
1/8 t salt (opt)
1/4 – 1/2 t ground white pepper to taste (opt)

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

French Onion Soup (allrecipes)

1/4 c butter
3 onions, thinly sliced
1 T white sugar
1 T flour
2 1/2 c water
1/2 c red wine
2  10.5 oz cans condensed beef broth
1 French baguette
8 oz sliced Swiss cheese

 

Melt butter in a 4 qt saucepan. Stir in sugar. Cook onions over medium heat for 10 min or until golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine and beef broth; heat to boiling. Reduce heat to low. Cover soup and simmer for 10 min. Cut four 1″ thick slices of bread from the loaf. Toast the bread slices at 325 F just until browned, about 10 min. Reserve the remaining bread to serve with the soup. Ladle soup into four 12 oz, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Bake at 425 F for 10 min or just until cheese is melted. Note: A blend of two different cheeses compliments this soup!

 

Emeril’s Cajun Shrimp Stew (scrumpdillyiscious)

1 c vegetable oil
1 1/2 c flour
2 1/2 c finely chopped onion
1/4 c minced garlic, about 12 cloves
10 c shrimp or fish stock
2 bay leaves
1 1/4 t freshly ground black pepper
3/4 t cayenne
2 t chopped fresh thyme leaves
4 1/2 t kosher salt, divided
3 baking potatoes or other root vegetables, peeled and cut into 2″ pieces
2 lb medium shrimp, peeled and deveined
1/4 c chopped green onion, green part only
2 T chopped fresh parsley leaves
steamed long-grain rice, for serving

Heat oil in a heavy-bottomed soup pot over medium-high heat and, when hot add the flour. Whisk to combine and continue to cook, stirring constantly until a medium roux is formed, about 10 min. It should look a bit darker than peanut butter. If the roux begins to brown too quickly, reduce the heat to medium or medium-low and take your time. It’s important that the roux not be burned or the stew will have a bitter taste. As soon as the roux is the right color, add the chopped onion and cook until soft, stirring occasionally, 4 – 6 min. Add garlic and cook for 2 min. Stir in the stock, little by little and bring the sauce to a gentle boil. Add the bay leaves, black pepper, cayenne, thyme, 4 t salt and reduce the heat so that the sauce just simmers. Cook, stirring occasionally until the floury taste is gone, 30 – 45 min. Add potatoes and continue to cook, uncovered and stirring occasionally until potatoes are very tender and sauce is thick and flavorful, 30 – 40 min longer. Add a bit of water or chicken broth to thin the gravy should the stew get too thick during the cook time. The sauce is meant to be thick and rich but not pasty. Toss the shrimp with the remaining 1/2 t salt. Stir the shrimp, green onion and parsley into the stew and continue to cook until the shrimp are just cooked through, 3 – 4 min. Remove the bay leaves and adjust the seasoning to taste if necessary. Serve in warmed bowls over hot rice. Serves 6 – 8.

Moroccan Nectarine and Plum Chicken Tagine (closetcooking)

4 chicken thighs (bone in and skin on)
2 T oil, divided
2 onions, sliced
2 cloves garlic, chopped
1 t ginger, grated
4 nectarines, sliced
4 plums, chopped
1/2 c water or chicken stock
1 t paprika
1/2 t cayenne pepper
1 t cumin
1/2 t turmeric
1/2 t cinnamon
1 pinch saffron
salt and pepper to taste
1/4 preserved lemon (pith removed, and peel rinsed and sliced)
1/4 c kalamata olives, chopped
1 T harissa
1 T honey
1/4 c parsley, chopped
1/4 c cilantro, chopped

Heat 1 T oil in a large pan. Add chicken, brown on all sides and set aside. In another pan, heat 1 T oil in a large pan. Add onion and saute for 3 min. Add garlic and ginger and saute until fragrant, about a min. Add the nectarines, plums, water, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer for 15 min. Add chicken, preserved lemon, olives, harissa and honey and simmer covered, for 25 min. Remove from heat and mix in the parsley and cilantro.

Option For One Pan: Make this a one pan meal by adding 1 c couscous and 1 1/2 c broth after step 7, bringing to a boil and removing from heat to let sit, covered, until the couscous is tender, about 10 min. Makes 4 servings.

Moroccan Meatball Couscous Soup (littlespicejar)

Meatballs

1 t ground coriander
1 t ground cumin
1/2 t curry powder
1/2 t dried thyme
1/4 t turmeric
1/8 t ground cinnamon
1/8 t nutmeg
1/4 t chili powder
salt and pepper to taste
2 T tomato paste
1 1/2 lb ground lamb or beef

Position a rack near the center of the oven and preheat oven to 375º F. Line a baking sheet with parchment paper, set aside. In a medium bowl combine all spices. Mix well. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 t meatball mix and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10 – 12 min or until baked through.

Soup

8 oz Israeli (pearl) couscous
3 T & 2 t olive oil
3 shallots, minced
8 cloves garlic, minced
4 c chicken or vegetable broth
3 3/4 c water
chopped mint or parsley, for serving

Heat 2 t olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1 – 2 min. You’ll know it’s done when you can smell the toastiness. Add a pinch of salt and 1 3/4 c water, allow to come to a boil, reduce the heat to low, cover and allow to cook for 8 – 10 or until water is absorbed. In a large pot or dutch oven, heat the 3 T olive oil over medium-high heat. Add shallots and garlic and allow to saute for about 1 min. Add chicken broth along with the remaining 2 c water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 min. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired. Serves 6 – 8.

Moroccan Chicken Tagine (movenourishbelieve)

1 red onion, finely diced
3 cloves garlic, minced
1 T oil
2 t cumin
2 t smoked paprika
1/4 t cayenne pepper
1 t salt
1 T tamari
1 T tomato paste
4 ripe tomatoes, roughly chopped
1 lb chicken breasts, roughly chopped
1 medium sweet potato, diced
4 yellow squash, diced
1 zucchini, diced
8 baby carrots
1/4 lb green beans
1 c chicken stock or water
fresh coriander to serve
1 lemon to serve
1/2 c kalamata olives, pitted

Preheat oven to 325 F. In a large tagine or casserole-type dish add oil and sauté onion and garlic on medium high heat until softened. Add in spices and stir until fragrant. Thoroughly mix in tomato paste, tamari and chopped tomatoes. Add chicken, vegetables, olives and liquid, place the lid on and place in the oven for 40 – 50 min. Serve tagine with fresh coriander and a cheek of lemon. Serves 4 .

Quick Asian Style Dumpling Soup (cookscountry)

4 slices bacon, cut into 1/2″ pieces
3 scallions, white and green parts separated, sliced thin on bias
2 t grated fresh ginger
1/4 t red pepper flakes
4 oz shiitake mushrooms, stemmed and sliced thin
6 c chicken broth
2  8 oz bags frozen Asian style dumplings or potstickers
2 T fish sauce
2 T lime juice

Cook bacon in large saucepan over medium heat until crisp, 6 – 8 min. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 2 T fat from pan and return pan to medium heat. (If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 T.) Add scallion whites, ginger and pepper flakes and cook until scallion whites have softened, about 2 min. Add mushrooms and cook until beginning to brown, about 5 min. Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 – 15 min. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

Ham and Cabbage Soup (twoluckyspoons)

1 meaty hambone
12 c water
1 celery stalk
1 whole carrot
1/2 onion
2 t beef base
1/2 T chili powder
1/2 t salt
1/2 t pepper
1 small onion diced
1 green bell pepper diced
1/2 c shredded carrot
1 small head cabbage cored and shredded
2 medium potatoes peeled and cubed

In a stock pot, submerge the hambone, celery stalk, whole carrot and half onion in the water. Boil for 30 min or until the meat begins to easily fall off the hambone. Remove the hambone and vegetables from the broth. Discard veggies and shred the meat from the bone and set aside. Stir in the beef base, chili powder and salt and pepper to the ham broth and bring to a simmer. Add the diced onion, shredded carrot, bell pepper, cabbage and potatoes and simmer until the cabbage is tender and the potatoes are cooked through. Stir the shredded ham back into the soup to reheat. Serve. Servings 6.

Slow Cooker Carne Adovada (cookscountry)

1  4 – 5 lb boneless pork butt roast, trimmed and cut into 1 1/2″ pieces
1 t salt and pepper
3 T soy sauce
2 onions, chopped
1/2 c chili powder
6 garlic cloves, minced
3 T vegetable oil
1 T minced canned chipotle chile in adobo sauce
2 t dried oregano
3/4 c chicken broth
1/2 c brewed coffee
1/3 c flour
1/4 c raisins
1/4 c minced fresh cilantro
1 t grated lime zest & 1 T juice

Season pork with salt and pepper. Combine pork and soy sauce in slow cooker. Combine onions, chili powder, garlic, oil, chipotle, oregano and salt in bowl. Microwave, covered, until onions have softened and mix is fragrant, about 7 min stirring halfway through microwaving. Puree broth, coffee, flour, raisins and onion mix in blender until smooth, about 1 min. Stir sauce into slow cooker, then scrape down any sauce from sides of cooker with rubber spatula. Cover and cook until pork is tender, 5 – 6 hours on HI or 6 to 7 hours on LOW. Turn off slow cooker, let stew settle for 5 min, then remove fat from surface using large spoon. Stir in cilantro and lime zest and juice. Let sit for 15 min to thicken slightly. Season with salt and pepper to taste. Serve over rice or with warm corn tortillas. Serves 6 – 8.

Shrimp and Mushrooms in a Garlic Bisque Sauce (natashiaskitchen)

3 T olive oil
3 medium tomatoes
5 cloves of garlic, pressed
1 lb mushrooms
1 medium onion, finely diced
1 tsalt
1 T sweet chili sauce
1/2 c sour cream (not low fat)
1 lb large shrimp, peeled and deveined
1 1/2 c reduced sodium chicken broth
1 t sea salt

In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10 – 12 min). Remove your tomatoes and set aside.  In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mix back into the same pan. Add salt, sour cream and chili sauce. Stir to combine. Add in chicken broth and stir to combine. Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don’t overcook or your shrimp will turn rubbery. Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.

Japanese Pressure Cooker Beef Curry (pressurecookrecipes)

 

Caramelized Onion Purée

1 1/2 lb yellow onions and shallots, thinly sliced
3 T unsalted butter
1/3 t baking soda
Kosher salt and ground black pepper to taste

Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). Melt butter in pressure cooker. Add in sliced onions, shallots and baking soda. Sauté until moisture starts to come out of the onions (about 5 min). Close lid and pressure cook at High Pressure for 20 min then Quick Release. Open lid. Reduce until caramelized (takes roughly 16 – 17 min) There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.

Beef

2 lbs USDA Choice Grade Chuck Steak (Canada AAA Grade blade steak), 1 1/2″ thickness
6 medium garlic cloves, chopped
3/4 c homemade unsalted chicken stock
2 – 3 (74g – 110g) Japanese curry roux cube or homemade Japanese curry roux
1 T Japanese soy sauce
1 T olive oil

Adjust to medium high heat (Instant Pot: press cancel, Sauté button and adjust once to Sauté More function. Wait until indicator says HOT).  Lightly season chuck steak with kosher salt & black pepper. Add olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 min on each side without flipping. Remove and set aside on a chopping board. Add in chopped garlic and stir until fragrant (about 30 secs). Pour in roughly 1/2 c unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon. Cut chuck steak into 1 1/2 – 2″ stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 min & 10 minutes Natural Release. Turn off heat. Release remaining pressure. Open lid. Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. (We used roughly 2 1/2 (95g) Japanese curry roux.) Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it. Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!

Hungarian Beef Stew in the Instant Pot (recipesinstantpot)

1 1/2 lbs lean chuck roast boneless, trimmed and cut into 1″ pieces
3/4 t table salt, divided
1/2 t black pepper, freshly ground, divided
2 T olive oil
2 medium onions chopped
1 T paprika
1 t caraway seeds
3 cloves garlic minced
1 c dry red wine
1 3/4 c water
1 1/2 c beef stock unsalted
1 lb fingerling potatoes, cut into 1″ chunks
3 carrots coarsely chopped
2 red bell peppers sliced
2 T flour

Sprinkle beef with 1/2 t salt and 1/4 t pepper. Remove the lid from a 6 qt Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add 1/3 beef to inner pot; cook 5 min or until golden brown on both sides. Transfer to a plate with a slotted spoon. Repeat procedure with remaining beef in 2 additional batches. Add onions; cook, stirring constantly, 5 min or until softened. Add paprika, caraway seeds and garlic; cook 1 min stirring. Add wine; cook 2 min, stirring occasionally and scraping brown bits from bottom of pot. Add 1 1/2 c water, remaining 1/4 t salt and remaining 1/4 t pepper, stock and beef, with accumulated juices to the pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 min. Allow a 10 min Natural Pressure Release. Turn steam release handle to “Venting” to release remaining pressure. Turn cooker off and remove lid. Add potatoes, carrots, peppers. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 5 min. Open the cooker using Quick Pressure Release. Turn cooker off. Gradually add the remaining 1/4 c water to the flour, stirring until smooth; add to stew, stirring constantly. Press Sauté, and select “Less” mode. Cook, stirring frequently, 5 min or until stew boils and thickens slightly.

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) (dlightfulplate)

Marinade

2 1/2 lb beef chuck
1 1/2 t five-spice powder
1 1/2 t salt
2 T red wine
2 T finely chopped garlic
1 T olive oil
black pepper

Trim off some excess fat if needed and then cut beef chuck into 2 x 2” cubes. Marinate overnight or 2 – 4 hours with all the marinade ingredients.

Soup

3 medium tomatoes
1/4 c finely diced yellow onion
1/2 c red wine
1 cinnamon stick
4 star anises
5 cloves (opt)
1 shallot
1″ piece of ginger
6 c water
3 T fish sauce
olive oil
rice noodles
scallion, finely sliced
cilantro, roughly chopped

 

Dice onion. Remove seeds from tomatoes (opt step) and cut into wedges. In a small skillet over medium heat, toast star anise, cloves and cinnamon for a few min until fragrant. You can skip this step if short on time. Put all spices in a spice bag. Peel shallot and ginger, toast in a small skillet over medium heat for a few min until fragrant. You can skip this step if short on time. Place a pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides really well. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a pot or slow cooker, depending on how you will continue to cook the dish. Lower heat to medium. If there’s any drippings in the pan, discard it. Add a little more oil and then add onion. Sauté for 1 – 2 min and then add tomatoes. Sauté for one more min to slightly soften the tomatoes and then add red wine. Cook for 2 – 3 min until the alcohol has cooked off. Transfer the onion, tomatoes and red wine mix  into the same pot (or slow cooker) with the beef. Add the spice bag, shallot, ginger, water and fish sauce. Adjust seasoning to your liking with more or less fish sauce. If you find the soup too strong and concentrated, add some more water to dilute it. Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro. Serves 4.

If using a slow cooker: Cook on high for about 3 hours or to desired tenderness.

If using a pot on the stove top: Simmer to desired tenderness.

For pressure cooker (Instant Pot): If you use a multi-cooker such as an Instant Pot, you can sear the beef with the Sauté function, and then sauté onions, tomatoes and cook off the wine also in the Instant Pot. Then you can either use the slow cooker function or pressure cooker function to continue cooking.

Crab and Shrimp Seafood Bisque (recipeoftoday)

3 T butter
2 T chopped green onion
2 T chopped celery
3 T flour
2 1/2 c milk
1/2 t freshly ground black pepper
1 T tomato paste
1 c heavy whipping cream
8 oz crab meat
4 – 8 oz small cooked shrimp or other seafood
2 T sherry wine

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring until tender. Blend flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 min. Warm milk in another saucepan over medium heat. Slowly stir in warmed milk and continue cooking and stirring until thickened. Add freshly ground black pepper, tomato paste and heavy cream. If desired, puree some or all of the soup in a blender or food processor at this point and then return it to the saucepan. Stir in the crab, shrimp and the sherry.  Bring to a simmer. Serve hot. Note: Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro or parsley. Or add a spoonful of sour cream and swirl it.