Thread: Bachelor stews...ahh fall !

Ok - Just thought of one - Basque Oxtail Stew.

3-4 lbs of Oxtails
2 onions chopped
3 carrots chopped
3 stalks celery chopped
4 - garlic cloves minced
canola oil for browning
2 bay leaves
salt & pepper
1 bottle dry red wine

Salt & pepper oxtails and brown in cast iron dutch oven in small batches, turning to brown all sides. Remove oxtails to a bowl and add all vegetables. Saute until onions are translucent and the garlic smells like heaven. Add the oxtails and juices back, bay leaves and red wine. Bring to a boil, then reduce to a simmer. Simmer covered for about 2 hours.

Skim fat off of top and serve with really crusty bread. The oxtails should be falling apart tender and sticky with gelatin - Good Stuff!

Not a bachelor hehehe

but Fall and winter bring out the stock pot alright

Venison Stew or Chili is one of my favorites, as I am not all that partial to Venison unless it is made into something like Stew Chili or Jerky

Mmmmm you got me thinking now :d

Yer talkin to the gumbo king of capitol hill denver heh heh.

Oh that kind of stew. I thought you were referring to like stewing in your own juices.

However nothing like some Hungarian Goulosh. real stick to your ribs food.

a personal favourite of mine... brown lamb that has been coated in seasoned flower.. set aside.. then deglaze pot with onions and red wine... add finger potatoes, celery, carrots and garlic.. bunch of thyme.. and two bay leaves.. then cover with chicken broth or stock.. simmer for a few hours.. add a bag of frozen peas or corn toward the end if you like.

I likes me some goulash indeed . I'm gonna go heat up some blackeyed peas with pork that I made whence startin this yummy thread. Steeewwwww !! Gosh...we really need some foodie icons here y'know ?!