B-1 83 said:

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I like soups and stews the year 'round, but fall and winter is when most folks get the craving. What veggies do you usually put in? Carrots and potatoes are standard, but my mom would empty the fridge or use what small amounts of frozen vegetables might be in the freezer. Corn, peas, green beans, etc…..might be in there.

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For stews, I'm adding mirepoix and garlic almost always. After that it depends. Potatoes, corn, peas and pearled barley in different combinations.

If I'm feeling fancy and have thought ahead I'm using homemade beef or chicken stock. If I'm not I'll add some unflavored gelatin and better than bouillon chicken. BTB is better than any carton I've ever used.

For soups, I'm like your mom. Whatever I have around. Our family all had strep a couple weeks ago, and I decided to make a soup. I added butter, mirepoix, garlic, and chicken stock. I cooked some elbow macaroni in it and added some leftover pork tenderloin chopped fine right at the end. Added some typical soup seasonings as well. It was plenty comforting.

I pretty much stick with the standard potatoes and carrots but mushrooms go well too. On occasion I'll keep the potatoes out of the stew itself but I'll make mashed potatoes to serve the stew on top of. You can also switch up the kind of potatoes, sometimes I'll go with waxy potatoes, sometimes I'll go with small yukon golds.

In addition to the regular veggies I like adding a cup or so of frozen pearl onions towards the end of the cooking time.

I really like chopping up some Swiss Chard for stews, really nice texture, almost like mushrooms, when it's cooked.

Is it humanly possible to make a "small" pot of stew or soup? I think not. At least not for me......I started a "small" pot of chicken noodle yesterday from some leftover chicken ......it quickly turned into a "large" pot of chicken noodle soup.

Red potatoes
Carrots
Onions
Mushrooms
Frozen green beans
Parsnips if I have them

Rattler12 said:

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Is it humanly possible to make a "small" pot of stew or soup? I think not. At least not for me......I started a "small" pot of chicken noodle yesterday from some leftover chicken ......it quickly turned into a "large" pot of chicken noodle soup.

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I've often thought the same thing. Anybody ever freeze homemade stew?

B-1 83 said:

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Rattler12 said:

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Is it humanly possible to make a "small" pot of stew or soup? I think not. At least not for me......I started a "small" pot of chicken noodle yesterday from some leftover chicken ......it quickly turned into a "large" pot of chicken noodle soup.

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I've often thought the same thing. Anybody ever freeze homemade stew?

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Yes

But I used it to make a pot pie later.

I don't think it reheats all that well.

Tanya 93 said:

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B-1 83 said:

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Rattler12 said:

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Is it humanly possible to make a "small" pot of stew or soup? I think not. At least not for me......I started a "small" pot of chicken noodle yesterday from some leftover chicken ......it quickly turned into a "large" pot of chicken noodle soup.

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I've often thought the same thing. Anybody ever freeze homemade stew?

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Yes

But I used it to make a pot pie later.

I don't think it reheats all that well.

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Why'd you have to go and say pot pie?

Rattler12 said:

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Tanya 93 said:

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B-1 83 said:

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Rattler12 said:

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Is it humanly possible to make a "small" pot of stew or soup? I think not. At least not for me......I started a "small" pot of chicken noodle yesterday from some leftover chicken ......it quickly turned into a "large" pot of chicken noodle soup.

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I've often thought the same thing. Anybody ever freeze homemade stew?

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Yes

But I used it to make a pot pie later.

I don't think it reheats all that well.

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Why'd you have to go and say pot pie?

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Because that is what my grandma called it.

Carrots
Onion
Celery
Garlic
Crushed tomatoes
Peas
Mushrooms.if I've got them

It may not be stew....but I am making the serious eats red beans and rice tonight. Love that stuff

German goulash

https://www.gonnawantseconds.com/german-goulash/

• 3 pounds beef chuck, cut into 1 inch cubes
• 2 teaspoons salt divided
• 3/4 teaspoon black pepper divided
• 1/4 cup vegetable oil
• 2 cups onions, chopped
• 4 cloves garlic, minced
• 1 1/2 tablespoon sweet paprika
• 1 tablespoon all-purpose flour
• 1 1/2 cups red wine
• 3 cups beef broth
• 1 tablespoon beef flavored Better Than Bouillon
• 1/4 cup tomato paste
• 1 teaspoon dried caraway seeds
• 2 teaspoon ground marjoram
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon red wine vinegar
• 3 tablespoons parsley
• 2 medium carrots, peeled and cut into 1/2 inch pieces
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 medium orange bell pepper, cut into 1 inch pieces

In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Let sit for 15 minutes.

In a large pot, heat 2 tablespoons of oil over medium-high heat. When the oil shimmers add 1/3 of the beef cubes and brown on all sides. Remove to a plate and repeat with remaining beef. Moderate heat so brown bits on the bottom of the pan do not burn and add more oil as necessary. Remove and discard all but 2 tablespoons oil from pot.

Reduce the heat to medium-low and add the onion to the pot. Saute until they begin to soften, about 4-5 minutes. Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.

Sprinkle the paprika and flour over onions and garlic and saute over medium heat, stirring constantly, for 1 minute.

Pour in the wine and bring to a boil. Stir and remove all brown bits on the bottom of the pan. When the liquid boils, reduce heat and add broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, 1 teaspoon salt and 1/2 teaspoon black pepper.

Return the browned beef along with any accumulated juices to pot. Bring to a boil then reduce heat and simmer, uncovered, about 2 to 2 1/2 hours or until beef is fork-tender.

Add carrots and peppers and simmer until vegetables are tender about 20 minutes. If broth becomes too thick add more beef broth or water to thin. (broth should be like gravy) Adjust seasoning as needed, sprinkle with parsley, then ladle into individual bowls and serve!

Dried fruits can be great in stew. I love making Moroccan spiced stews for a change of pace particularly with lamb.

Lazy stew:

Kroger stew seasoning
A little Tony Chachere's
Tomato sauce instead of water
Canned veggies

For the veggies I use:
Diced potatoes
Carrots
Peas
Green beans
Butter beans
Corn

B-1 83 said:

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Rattler12 said:

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Is it humanly possible to make a "small" pot of stew or soup? I think not. At least not for me......I started a "small" pot of chicken noodle yesterday from some leftover chicken ......it quickly turned into a "large" pot of chicken noodle soup.

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I've often thought the same thing. Anybody ever freeze homemade stew?

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if you freeze it it will las a year. i do it every Fall and put in individual containers

mustang1234 said:

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B-1 83 said:

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Rattler12 said:

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Is it humanly possible to make a "small" pot of stew or soup? I think not. At least not for me......I started a "small" pot of chicken noodle yesterday from some leftover chicken ......it quickly turned into a "large" pot of chicken noodle soup.

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I've often thought the same thing. Anybody ever freeze homemade stew?

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if you freeze it it will las a year. i do it every Fall and put in individual containers

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Veggies don't get fall apart mushy?

I've frozen it successfully without issue. I've also pressure canned some soups, just don't put potatoes or starchy vegetables in it because they get weird. You have to can it when the veggies are hot thru but not cooked because they'll continue cooking in the canning process.

That's a great story. My grandmother passed almost a year ago, and I'd give anything to be in her kitchen right now enjoying the smells with her homemade chicken noodle soup (with homemade noodles).

B-1 83 said:

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Veggies don't get fall apart mushy?

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Yes, if you are freezing stew, the carrots and potatoes will turn into a mushy mess. Even waxy potatoes that stay together will have a terrible texture when frozen. You can always make the stew and roast the vegetable separately. Separate what you intend to freeze and add the veggies to what you are serving that day

FIDO*98* said:

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B-1 83 said:

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Veggies don't get fall apart mushy?

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Yes, if you are freezing stew, the carrots and mushrooms will turn into a mushy mess. Even waxy potatoes that stay together will have a terrible texture when frozen. You can always make the stew and roast the vegetable separately. Separate what you intend to freeze and add the veggies to what you are serving that day

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never had the problem although i dont use mushrooms or peal my red potatos

Corrected to say carrots and potatoes. Mushrooms are fine in frozen stew

Hwy30East said:

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B-1 83 said:

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Rattler12 said:

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Is it humanly possible to make a "small" pot of stew or soup? I think not. At least not for me......I started a "small" pot of chicken noodle yesterday from some leftover chicken ......it quickly turned into a "large" pot of chicken noodle soup.

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I've often thought the same thing. Anybody ever freeze homemade stew?

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Yes, my grandmother use to make a Vegetable Beef soup by the gallons. We'd eat on the first serving, and she'd freeze the rest of it in quart size container's. She had made a bunch a few weeks before she died. We emptied her freezer and brought all the quarts of soup home to eat. About 4-5 months later we were down to the last quart and we all cried when we took it out and heated it up. She never had a written recipe, and we were never able to replicate it. It's one of those things I always think about when the weather starts to turn cold.

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My grandmother (born 1896) wasted nothing, and her vegetable beef soup was memorable. I remember she even had sliced okra in there. Must have been a Mississippi thing carried from her mom.