Soups/Stews/Gumbo//Chili

Boeuf Bourguignon – Beef Stew in Red Wine with Bacon, Onions, and Mushrooms

November 6, 2021 by Becky Spoon

I love a good beef stew, especially when it’s cold outside! This is from Julia Child’s Beef Stew with my tweeks. This stew is rich from the red wine and cooking it in the oven that Intensifies the flavors.

I like my stew with polenta especially when it’s thick like this stew, or with a slice of my buttermilk cornbread.

This is a must make during cold days to come! Leftovers are even better!! Bon Appétit!

Beef Stew in Red Wine with Bacon, Onions and Mushrooms

Print Recipe

Coursedinner, Main Course

CuisineAmerican

Keywordbeef, stew,

Servings servings

Ingredients

6 Oz Bacon with rind or Salt pork
1 Tbsp Olive oil or cooking oil
3 Lbs Stewing beef (I used chuck roast)
1 Onion, sliced
1 Carrot, sliced
Salt and pepper
2 Tbsp Flour
3 Cups Red wine
3 Cups Beef stock (more as needed)
1 Tbsp Tomato paste
2 Garlic cloves, mashed
1/2 Tsp Thyme
Bay leaf, crumbled
The blanched pork rind
18-24 Small white onions
6-8 Small to medium red potatoes

Instructions

Cut the rind off the bacon or salt pork and cut into strips 1/4 x 1 1/2 inch long. Do the same with the pork itself.
Simmer the rind and salt pork in water for 10 minutes. Drain and pat dry.
Preheat the oven to 450 degrees. Sauté the bacon in the oil over medium heat for 2 or 3 minutes to brown lightly. Remove and set aside.
Heat the same oil and bacon fat still in the pan until hot and add the beef that you have patted dry a few pieces at a time until nicely browned on all sides. Remove to the dish with the bacon .
In the same fat brown the onion and carrot.
Return the beef and bacon to the pan and add the flour with salt and pepper.
Set the casserole uncovered in the oven for 4 minutes. Toss the meat and return for 4 minutes. (This browns the flour and makes a light crust). Remove the casserole and turn the oven to 325.
Stir in the wine, and stock to barely cover the meat. Add tomato paste, garlic, and herbs. Bring to a simmer on top of the stove, then cover and set back in the oven. Cook for 2 1/2 to 3 hours until fork tender.
While the beef is cooking prepare the onions and mushrooms.
When the meat is tender, add the onions, potatoes and mushrooms and lightly combine. Sprinkle with chopped parsley and serve over polenta or just with a piece of cornbread.

For the onions

Melt a couple of tablespoons of butter along with 1-2 tablespoons oil in a skillet and add the trimmed onions. Sauté for about 10 minutes. Add about 1/2 cup beef stock or broth, a pinch of salt and pepper and a little thyme. Cover and simmer for 30-40 minutes until tender.

For the mushrooms

Place a skillet over high heat with 2 tablespoons butter and 1 tablespoon oil. Toss and shake the pan for 4-5 minutes. When the moisture is released the oil will appear again and the mushrooms will begun to brown. Remove from heat when they’ve lightly browned:

For the potatoes

Peel a small strip around each potato. Place in a saucepan covered with water and a little salt. Bring to a boil and cook until fork tender.

this. authentic mexican tortilla soup.

October 22, 2021 by Becky Spoon

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Authentic Mexican Tortilla Soup is all about the broth. You cannot create these flavors unless you start with dried chile that you soak in hot water and puree with tomatoes, garlic and onions. Creating authentic dishes from Mexico are so simple and easy after you learn about the dried chile. This soup has ancho and pasilla chile. This is a pasilla chile:

and, this is the Ancho Chile:

I can find them in my local grocery stores, but if you can’t you can order them online. https://amzn.to/3bvSPdc

and the Pasilla chile https://amzn.to/3lSM7mq

These chiles are part of the “Holy Trinity” for making authentic Mexican food. Here’s an article you may find interesting: http://benitosmexican.com/news/mexican-chili-peppers-holy-trinity/

this. authentic mexican tortilla soup.

I start this wonderful broth by seeding and removing the stems form the chile. Then I place them in hot water to soften for about 20 minutes. While they are soaking I fry a bunch of tortilla strips that I’ll use to garnish the soup, but I’ll add a handful to the puree . After the chiles have softened I add them to my Nutribullet along with onions, tomato, garlic, some tortilla chips along with some of the water I soaked the chile in and blend to a smooth puree.

If you don’t have a Nutribullet, use your food processor, and process until smooth. The Nutribullet is great though because the puree is so smooth you really don’t have to strain the broth to eliminate any left behind skins from the chile. https://amzn.to/32WK340

Please don’t be reluctant to try using these dried chile recipes. Another recipe I think you will love is this Birria, a Mexican stew using chuck roast and all of these delicious chiles. Here’s the link: https://the2spoons.com/amazing-birria-a-mexican-stew/.

this. authentic mexican tortilla soup.

I hope you make this recipe and all of my other recipes. This really is so delicious. I love authentic recipes. Maybe it’s my age. I don’t know. But I really love the flavors created by different cultures.

Just a couple of tips before you start, slice your tortillas the day before and leave on your counter to dry out so they don’t absorb so much oil and have an extra pasilla chile to fry after you fry your tortilla strips to garnish your soup with. Enjoy! This really is delicious.

authentic mexican tortilla soup.

Print Recipe

CourseMain Course

CuisineMexican

Keywordancho chile, authentic mexican food, corn tortillas, mexican food, pasilla chile, soup, tortilla soup, tortillas

Ingredients

10 corn tortillas, cut into thin strips
1/2 cup oil for frying the tortillas
2 pasilla chiles, one thinly sliced for frying for a garnish
1 ancho chile
3 cloves garlic
1/2 onion
1 lb tomatoes
3 Epazote sprigs (substitute Cilantro if not available)
7 cups chicken stock
3/4 tsp plus more if needed chicken bullion
salt to taste

Garnishes

1 avocado, sliced
queso fresco, crumbled
mexican crema or sour cream
2 chicken breast, shredded or torn in pieces (optional)

Instructions

Thinly slice your tortilla strips the day before and allow to sit at room temperature to dry out a little.
Remove the seeds and stems from the chiles. Bring a small saucepan of water to a boil and remove from the heat. Add the chiles, reserving one to cut into pieces to fry, and allow to soften about 20 minutes.
While the chile is softening, add about 1/2 inch of oil to a pan or skillet and in batches quickly fry your tortilla strips until they have browned being careful not to burn. Remove from the oil and drain on paper towels. Add the chile that you sliced into small pieces and quickly fry and remove to prevent overcooking, as it will burn fast. Drain and set aside.
Add the tomato, onion, garlic, the chiles, a handful of the fried tortilla strips and some of the water that you soaked the chile in to a blender or to a Nutribullet if using. If you use a blender you will need to strain the sauce. Add the sauce to the oil you fried the tortilla strips and add 3/4 teaspoon chicken bullion. Simmer in the oil for about 20 minutes. Add the chicken stock and the epazote and simmer an additional 20 minutes. Check for seasoning and add more chicken bullion if needed. Cook an additional 10 minutes.
To serve: If using chicken breast add a little to the bottom of each bowl, then top with a handful of the tortilla strips. Ladle the broth over the chicken and tortilla strips. Garnish with Queso Fresco, the fried chile, avocado slices or chunks, Mexican Crema or Crème Fraiche and a little cilantro if you like. Enjoy!

amazing birria – a mexican stew.

August 19, 2020 by Becky Spoon

This Birria – a Mexican Stew is so good! I’ve been trying to post this recipe all week while in Cabo but the internet has been so slow I haven’t been able to. Ugh! Every time I travel I think I’ll be able to post as I’m there with local foods and experiences, but the internet is often a problem.

I’ve made this twice, once at home and once in Cabo which we made last week. This is a beef stew that you cook with dried guajillo chile and others if you like, that you remove after about an hour of cooking and they are soft, and then purée and add back in to the stew and allow to cook until fork tender. Absolutely delicious!

amazing birria – a mexican stew.

I used chuck and beef bones to make the stew. This is so similar to an American beef stew. Typically potatoes aren’t added, but you could. I also add carrots that I don’t think are typical, but I like to add them for added flavor. The stew is started with adding the beef and beef bones to simmering water along with the chiles, garlic, onions and some carrots to add flavor. Then I bring it to a boil, skimming off the impurities caused from the beef bones to insure a clear consommé. I then cook for about an hour, remove the chile and puree, add it back in and allow to continue cooking.

To serve, you spoon the meat and consommé into a bowl and top with fresh onions, cilantro and shredded cabbage! Serve with some limes and tortillas and you have a delicious Mexican stew! Everyone loved it.

I served this in a beautiful plain white bowl. They’re a little oversized, but I like that. Here’s a link for the bowls I used: https://amzn.to/3avR53a

amazing birria – a mexican stew.

I make extra when I make this recipe because the best, in my opinion is the leftovers in tacos! I make a chile oil that I dip tortillas in after I have dipped them in the leftover consommé, then place them on a hot griddle and load them with leftover beef, the onions, cilantro, cabbage and a good melting cheese like mozzarella or Monterrey Jack, then fry them on the griddle until they have crisped a little and the cheese is melted and oozing! Yum! so delicious.

When they are done, serve them with a cup or bowl of the consommé and more of the chile oil, fresh limes.

Here’s the recipe for the tacos!!

Ok, here you go, the recipe for the Birria. It’s not complicated and I promise you will love it!

Birria Tacos with Consomme

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordbeef, birria, birria de res, consomme, dried chile, guallio chile, instant pot beef stew, mexican stew

Servings servings

Ingredients

water (See note in instruction)
2 lbs beef bones (optional)
5 lbs chuck roast or brisket (I prefer brisket)
1 large onion
1 whole garlic, halved through the middle
4 bay leaves
2-3 epazote or bay leaves
5 carrots, halved or quartered
5 5 guajillo chiles or New Mexico chile,
5 pasilla chiles
2 ancho chiles
3 tbsp chicken bullion or cubes
1 tbsp salt
dried chile powder if needed

Birria Chili Oil

4 Guajillo chiles plus 1 extra for infusing the oil
2 bay leaves
1/2 tbsp Mexican Oregano
1/2 tbsp chicken bullion
1/2 tsp black pepper
1/4 tsp ground cloves or 2 whole cloves
1/2 tsp granulated garlic powder
1/4 tsp sugar
1 cup canola or vegetable oil
For a spicier add 1/2 tsp cayenne pepper

Toppings

1/2 chopped white onion
1/2 bunch chopped cilantro
1/4 head finely shredded green cabbage
lemon or lime to taste

For the Tacos

Corn tortillas
Good melting cheese like Mozzarella, Munster or Oaxaca
leftover toppings, onions, cabbage and cilantro
leftover consommé
leftover beef
chile oil

Instructions

Bring the water to almost a boil. If you're using a large pot start with about 16 cups of water. If not add maybe 8 to 10 cups, add your ingredients, then add more water to cover the ingredients. You want the roast and bones covered. Add the beef bones and the chuck roast to the water. Then add your onion and your dried chiles. Add the whole garlic, bay leaves and carrots. Add the salt and the chicken bullion.
Make sure you have enough water to cover the meat. Start the meat to a boil and when the impurities start to come out from the beef bones, remove with a skimmer. Allow the beef and other ingredients to continue to simmer for about an hour.
Meanwhile, prepare your chile oil. Remove the seeds and stems from the 4 Guajillo Chile. Place the chiles, bay leaves, chicken bullion, pepper, cloves, garlic powder, and the sugar (reserving the oregano for later) into a blender or coffee grinder and make a powder. Crumble the other chile and set aside.
Heat the chile oil to frying point, then remove from heat. Add the crumbled chile and cook, stirring until the crumbled chile is crisp. Remove the chile and reserve.
In a bowl, add the spice blend, the oregano and add the hot oil, mixing quickly.
Go back to the simmering meat and check your seasoning, If you need a little more flavor add a little more chicken bullion, a little at a time until the desired saltiness is reached. Now, remove the chiles in the simmering meat pot and and add to a blender . Blend the chile with a little broth until it's smooth. Add a little broth to our blender so you can get all the puree out. Now add the chile that you fried into a blender with a little broth and puree, then add it to your beef stew mixture. Continue to cook for 2 to 3 hours until the meat it falling apart and tender.
At this point I like to remove the meat, carrots and the bones to a bowl. you don't have to, but at this time I like to strain the broth because you added a whole garlic with the skins on. When you strain, press the garlic trough the strainer as much as possible with a spoon.
Add the broth back to the pot and your meat that you took off the bones and the roast itself that you have cut into pieces. Some do not strain at this point, so you don't have to. Also, if you want to add fresh carrots and cook until they are tender.
To serve, add some of the meat to a bowl along with the consommé. Add your toppings and a little of the chile oil drizzled on. Serve with some lime juice! Delicious!

For the tacos

Heat your grill or gridle to medium high. Dip each corn tortilla into the consommé, then the chile oil and place them on the griddle or grill. Top with some cheese first, then the meat, then the onions, cilantro and cabbage, more cheese, fold over and cook on both sides flipping until a little crisp and cheese is melted.
Serve with a cup of the consommé for dipping and additional chile oil.

beautiful white bean and spring vegetable stew.

April 1, 2020 by Becky Spoon

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I love this beautiful white bean and spring vegetable stew! Probably because I love beans so much! Not only does this have white beans but there is seasonal fresh asparagus, and green peas that are best this time of the year. Radishes too are a vegetable that makes early in our gardens.

I used baby Lima beans. You could use large Lima beans, Great Northern Beans, Navy Beans and even Cannellini beans, which are a little harder to find in the dried state.

I love the Bob Red Mill products and that was the brand of baby Lima beans I had. They are a little more expensive, so use your favorite brand. Here’s the link for the Bob Red Mill Baby Lima Beans: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=135125638&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FBobs-Red-Mill-Baby-Lima-Beans-28-Oz%2F135125638

beautiful white bean and spring vegetable stew.

Unlike the usual method of cooking beans on the stove-top or in a pressure cooker or slow cooker, these beans are soaked overnight and cooked in a 300 degree oven.

Another recipe I have on the blog that I love is a vibrant greek bean salad. It is a delicious salad that I make a lot! Here’s the link for the recipe: https://the2spoons.com/vibrant-greek-bean-salad/

Here’s the recipe for the simple stew! Enjoy! One of my favorites!

White Bean and Spring Vegetable Stew

Print Recipe

Coursedinner, Lunch, Main Course

CuisineAmerican, Greek

Keywordspring, spring vegetables, stew,, white bean, white bean and spring vegetable stew

Servings servings

Ingredients

1 lb dried large white beans, small white beans soaked overnight, drained
1 onion, trimmed, peeled, halved trough core
3 ribs celery, trimmed, halved
10 large shiitake or button mushrooms
8 sprigs parsley, plus 3/4 cup parsley leaves with tender stems
1 head of garlic, halved, plus 1 garlic clove, finely grated
1 tbsp plus 1 tsp kosher salt, plus more
3/4 cup plus 3 tsp extra virgin olive oil, plus more for drizzling, divided
3/4 cup mint leaves
1 bunch radishes
1 bunch medium-size asparagus (about 1 lb)
1 10 oz bag frozen peas, thawed
8 thick slices country or sourdough bread
1 lemon, cut into 8 wedges

Instructions

Preheat oven to 300°. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 Tbsp. salt, 3 Tbsp. oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. (When checking beans for doneness, stir gently and taste at least 3 beans—it isn’t finished until they’re all tender!)
Using tongs, fish out aromatics and discard. Season with salt. Be generous! Under-seasoned beans are barely worth eating. Let sit on stovetop, uncovered, until ready to serve.
While beans are cooking, make your pistou and prep the vegetables and garnishes. Using your sharpest knife, finely chop mint and ¾ cup parsley leaves. (A dull knife will just mash your herbs and cause them to turn dark around the edges.) Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 tsp. salt and stir to combine; set pistou aside.
Trim and wash radishes, then slice as thinly as possible into coins (a mandoline really helps here). Transfer radishes to a small bowl, cover with cold water, and chill until ready to use.
Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside.
When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat, taking care not to stir too much—you don’t want to bust up those beans!
Generously drizzle oil into a large cast-iron skillet and heat over medium until shimmering. Working in two batches, fry bread slices until golden brown on both sides, about 2 minutes per side. Season with salt and transfer to a plate. (You may have to add more oil between batches, as the bread will soak some of it up.)
When beans are simmering, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked but still bright green and crunchy, about 2 minutes.
Drain reserved radishes. Bring Dutch oven full of stew directly to the table. Serve with fried bread, pistou, radishes, and lemon wedges.

Easy Taco Soup Recipe!

December 5, 2019 by Becky Spoon

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Everyone has a Taco Soup or a Spanish soup recipe! You know, the one you dump lots of beans, tomatoes, corns, olives, taco seasoning and Ranch Dressing Mix! Even though we all have a similar recipe, it never hurts to repost and remind everyone to make this soup and dig out the crockpot or the Instant Pot.

I made mine in my Instant Pot. If you haven’t taken the plunge and purchased an IP, I highly recommend it. They are a life saver for me many times, because you literally can cook a pot roast, soup or stocks in a third of the time it takes on the stovetop! Here’s a link if you’re interested: https://www.amazon.com/instant-pot/s?k=instant+pot.

Easy Taco Soup Recipe!

This recipe really is easy. All you do is brown ground beef, add onions and cook trhough, then add a bunch of canned ingredients and the taco seasoning and ranch dressing mix! It is really good too! I think the toppings just make it! I love to add sour cream, fresh cilantro , cheddar cheese, and fresh jalapenos if you like. Start with tortilla chips on the bottom of your bowl, ladle the soup in, then add your favorite toppings! Voila! All done!

For an added treat, my jalapeno Cornbread is a perfect addition to this meal. Here’s the link for my Jalapeno Cornbread: https://the2spoons.com/easy-spicy-jalapeno-cornbread/ or https://the2spoons.com/easy-delicious-jalapeno-cornbread/.

Easy Taco Soup Recipe!

Here’s the easy recipe! Enjoy!

Taco Soup

Print Recipe

Coursedinner, Lunch, Main Course, mexican, Soup, texmex

CuisineAmerican, Mexican

Keywordeasy taco soup, favorite, mexican food, soup, taco soup, texmex

Servings servings

Ingredients

1 lb ground beef
1 cup diced onions
1 15.5 oz can pink kidney beans (red if you can't find pink)
1 15.5 oz can pinto beans
1 15.5 oz can black beans, drained
1 14.5 oz can Mexican style stewed tomatoes
1 14.5 oz can diced tomatoes
1 14.5 oz can tomatoes with green chiles
1 14.5 oz can hominy drained
1-2 4.5 oz diced green chiles
1 4.5 oz black olives, drained and sliced (optional)
1/2 cp green olives, sliced (optional)
1 1 1/4 oz package taco seasoning mix
1 1 oz package ranch salad dressing mix
corn chips or tortilla chips for serving
grated cheddar cheese, garnish
sour cream, garnish
chopped green onions, garnish
pickled jalapenos, garnish

Instructions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Yummy! Hearty Instant Pot Potato Corn Chowder

September 18, 2019 by Becky Spoon

I love a good chowder and this Instant Potato Corn Chowder is one of those! A friend of mine shared a recipe on Facebook the other day for a Potato Corn Chowder that made me want to make a batch and I did! And, boy am I glad I did! It was absolutely delicious, satisfying and exactly what I wanted. Even though summer won’t let go in Texas, I didn’t care, I just wanted this chowder.

Yummy! Hearty Instant Pot Potato Corn Chowder

Loaded with bacon, heavy cream (I’ll give you substitutes in the recipe), then finished with some cheddar cheese and chives, this Chowder is hearty, creamy and lucious, and the perfect dish for the cold nights we will have. This Corn Chowder just speaks comfort food.

So, let’s talk about the recipe. The chowder has corn two ways: Fresh corn that I cut off the cob and creamed corn that thickens the chowder. I had a bag of Tasteful Selections Potatoes brand that I had gotten from HEB that have bite size red and white thin skin potatoes that are perfect for this chowder. Here’s a link for those so you can see what I’m referring to: https://www.tastefulselections.com. Some of the potatoes and corn are pureed with an emulsion blender and some are left “as is” for texture.

Yummy! Hearty Instant Pot Potato Corn Chowder

Another chowder I have on my blog is a Fish Chowder; https://the2spoons.com/essential-classic-fish-chowder/. Equally easy and delicious, you have to try it!

Can’t wait for you to try this recipe!

Instant Pot Potato Corn Chowder

Print Recipe

Coursedinner, Lunch, Main Course, Soup

CuisineAmerican

Keywordchowder, corn and potato chowder, corn chowder, Instant Pot

Ingredients

6 slices bacon, diced
3 cloves garlic, minced
1 onion, diced
6 red potatoes, cubed
2-3 ears corn on the cob, kernels removed
1 can cream of corn soup
3 cups chicken stock
1 tbsp flour
pinch of cayenne pepper (optional but I really like the kick the cayenne adds)
1 tsp dried thyme and 1 bay leaf
1 cup heavy cream
2 tbsp fresh chives
2 tbsp butter
salt and pepper to taste
grated cheddar cheese for garnish

Instructions

Set your instant pot to the sauté setting. Add the bacon and cook until brown and crispy. Remove from the pot and drain on a paper towel.
In the bacon drippings sauté the onion, stirring frequently until translucent. Add the garlic and continuously stir until the garlic is fragrant. Add the tablespoon of flour and cook for about a minute to get the raw taste out. Add the chicken broth, whisking until smooth, then add 1/2 of the bacon reserving the remainder for garnish. the potatoes, the corn, the thyme, cayenne pepper and season with salt and pepper to taste.
Select the manual setting on your Instant Pot, adjust pressure to high, and set for 10 minutes.
When finished cooking, quick release the steam.
When you are able to remove the lid, add the heavy cream and the butter. Check for salt and pepper and adjust. Serve the chowder in bowls and garnish with the remaining bacon bits, cheddar cheese and chives. Bon Appetit!