My Sweet Marie

Posts Tagged ‘stew

Happy St. Paddy’s day folks! Here’s a recipe to celebrate the occasion, albeit a bit late! If you don’t care for lamb, feel free to sub with stew beef.


  • 1 lb of stew lamb or beef, cut into cubes
  • 1 lb of potatoes, washed and cubed
  • 1 onion, sliced
  • 1-2 carrots, cut into chunks
  • 1 celery stalk, diced
  • 3 tbsp. of fresh chopped parsley, save 1 tbsp. for garnish
  • salt and pepper to your taste
  • 2 cups beef broth or stock (gluten-free of course)


  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Layer the lamb meat, onion, potatoes, carrot and celery in an oven proof pot or casserole dish. Season each layer with parsley, salt and pepper as you go. Pour in the beef stock and cover tightly.
  3. Bake for 1 1/2 to 2 hours in the preheated oven, until vegetables and meat are very tender. Divide into bowls and garnish with additional parsley.
  4. I like to do mine in my clay pot, but pyrex or any other casserole will do!

It is -6 out today and I am in the mood for some good, warm comforting food. Here’s what’s on the go today. My co-worker Patty has inspired me to make this as she was eating it yesterday for lunch! She told me how she did it, and I plan to do that but you know me, I’ve got to add my little twists! Here’s what I did:


  • 2 lbs chicken (thighs, legs, breast)
  • 1 28oz can of chick peas drained and rinsed
  • 1 small onion chopped
  • 2-4 cloves garlic minced
  • 1 28 oz can tomatoes diced
  • 1 lt of chicken broth
  • 1 stalk celery diced
  • 1 carrot. chopped
  • 1 cup green beans, cut
  • 1 cup chopped kale or spinach
  • 1 sweet potato, diced
  • 1 cup mushrooms sliced
  • 2 tbsp. olive oil
  • 2 tbsp. indian spice rub/mix (look under my spice mixes for recipe)
  • hot sauce, as/if you like…a little or a lot!


  1. In your stew pot, sautee the onion,garlic with the chicken till no longer pink on the outside.
  2. add in your other veggies and sautee a bit more.
  3. Add in the tomatoes, chick peas, broth and spices.
  4. Simmer on the stove till all the veggies are cooked, the chicken is falling off the bone and you just can’t take it any longer!
  5. Serve with cooked brown rice if you like. enjoy!!
  6. ** Can be made vegetarian, omit the chicken!

Yep, the title says Stoup! The first time I heard that phrase I was catching an episode of Rachel Ray and I heard her use it, so it stuck! Today I am hosting a dinner for my baby brother Phil and his wife Wanda and my sister. much, much older sister Colette and her hubby Greg. She’s really not that much older, I just want to see if she reads this!

When you have a family as big as ours you try not to be offended when someone has one of your siblings over and not you. So I am hoping if one of my siblings is reading this, they won’t be offended that they weren’t invited! I will try to get around and invite them all over individually too! So anyhow, it’s a cold fall day and I have loads of seafood in the freezer so stoup it is! Here’s how I am doing it:


  • 6 cups of fish stock ( I will post a recipe for that later!)
  • 1 med onion
  • 1 leek sliced thin
  • 2 cups of chopped kale or Swiss chard
  • 1 carrot diced
  • olive oil
  • 28 oz tin of tomatoes
  • 3 cups tomato juice
  • 1 lb of fish  cut in chunks(basa, haddock, cod, tilapia etc)
  • 1 lb of seafood mix
  • 1 lb scallops
  • 1 lb shrimp peeled and deveined
  • 1 lb clams in shells or mussels
  • 1 can clams drained
  • 1 bottle clam juice
  • thyme, salt and pepper
  • chile pepper ( I used 4, you do to taste)


  1. In a large soup pot, sauté your veggies in the olive oil just till wilted, no need for browning but no damage done if you do.
  2. Add in your broth, juices and tomatoes. Bring to a boil and simmer for 15 minutes.
  3. Add in your seafood, one at a time so not to cool the pot down too much.
  4. Once you have all of your seafood in and got a good boil going on, add your seasonings to taste.  Cook a little longer to cook and heat all the seafood through.
  5. Serve with cheesy biscuits or tear chunks of baguette to dip in it, whichever best fits your taste!
  6. Enjoy!

Having company for dinner? I got this recipe from Carolyn, a friend at the gym, she’s a fantastic cook so I knew it was a winner!  Make this up the morning your company is coming and then pop in the oven while you are having pre-dinner drinks! Delicious, easy to do and hearty for a cold winter’s meal! Sere it with roasted veggies and/or a salad and ta-da dinner! Here’s what you need:


  • 1 lb bacon cooked crisp
  • 3 med. onions
  • 3 lbs of boneless pork cubed
  • 1/2 c. gluten-free flour
  • 3 tart apples peeled and chopped
  • 1 tsp sage
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp nutmeg
  • 1 cup apple cider or juice (not vinegar)
  • 1/2 cup water
  • 1/2 cup milk or almond milk
  • 5 tbsp. butter (reserve 2 tbsp.)
  • fresh parsley snipped
  • 4-5 med. potatoes


  1. Cook up your bacon in a large skillet till crisp. Place on paper towel to drain.
  2. In the drippings sauté your onions.
  3. Dust your pork with the flour and add to the pan, adding a bit of olive oil if needed. cook until browned.
  4. In a casserole place your browned pork, onions, bacon, apples,  spices, water and cider.
  5. Stir well. Cover. Bake at 325 for 2 hours till fork tender (meat, apples etc)
  6. Meanwhile boil your potatoes, drain them and mash with the butter and milk. Season if needed with salt and pepper.
  7. Remove your casserole and spread the potatoes over the pork/apple stew. Brush with a bit of the reserved melted butter.
  8. Broil 6 inches from the broiler for 5 minutes until browned.
  9. Sprinkle with parsley and serve while it’s hot!