Browned and simmered beef stew cubes, then shredded. The pot broth is used to cook egg noodles. You throw in the beef when the noodles are cooked then spoon the mess over homemade mashed potatoes and just to be good, you spoon a green veggie on your plate. This is old-time farm food. This meal always reminds me of my Grandma who still at 88yrs old makes her own noodles.
Stewed chicken to my family means taking a cut-up chicken, plus a few added breasts (we all like the white meat) and placing in a large pot to simmer on top the stove for about 1.5hrs. I cover the chicken with water, add a quartered onion, coarsely chopped parsley, celery and carrot, thyme, salt and pepper. When the chicken is done, I remove all the meat from the bone and coarsely chop. I strain the broth and cook my egg noodles in that. Add the chicken back to the pot when your noodles are almost finished. I have made homemade noodles on occasion, but I also like the frozen Reames egg noodles very much.
1/4 cup butter
4 onions, thinly sliced
2 teaspoons all-purpose flour
4 cups chicken or beef broth
1/4 cup dry white wine or
2 tablespoons dry sherry
4 slices crusty white bread
Extra-virgin olive oil
1 garlic clove
5 ounces Gruyère or Emmenthal cheese, grated
Salt and freshly ground black pepper
1. Melt the butter in a large saucepan on medium heat. Add the onions and cook until lightly browned. Stir in the flour and continue to cook until the flour turns a sandy color.
2. Pour in the broth and wine or sherry and bring to a boil, stirring. Season, cover and simmer for 15 minutes.
3. Meanwhile, preheat the broiler. Brush the bread slices extra virgin olive oil. Lightly toast the bread, then rub the garlic clove over the top.
4. Ladle the soup in four ovenproof bowls. Place one bread slice in each bowl. Divide the cheese evenly on top of the bread and soup.
Place the bowls of soup on top of a cookie sheet, and heat under the broiler until the cheese is bubbling.
My tip: To give the soup a good color, make sure the onions are sufficiently browned before you add the broth.
Note: I much prefer the sherry to the white wine. As for the broth, if you happen to have veal stock on hand, use it for this recipe. But if you use veal stock, use white wine. But that's just me. :lips:
I would answer using all the dishes previously mentioned. I might also add for me a Cassoulet, any type, Tolouse, etc. Also a BIG pot of true slow cooked Boston Baked Beans:bounce: :bounce: :bounce: Gotta have it!:lips:
Beef Stew, Chicken and Noodles, Chili, French Onion Soup, Mac-n-Cheese, et cetera.
All are wonderful winter meals.
Hungry, I am.
BTW, Kimmie...I have a recipe for French Onion soup that caramelizes the onions by slow cooking in a crock pot [in chicken broth of all things] for a whole day. Makes oh, so lovely soup. Otherwise, recipe is basically the same as yours.
Lamb shanks with rosemary, thyme, red wine, stock and a ton of garlic....with new potatoes, haricot verte and carrots....side of white beans
salad with winter greens, poached egg, lardons, and a vin.
Crusty chewy bread with European butter
Crisps with ice cream
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As for the winter meals, it's hard to beat a pot roast seared to a crust then braised till falling apart with a bit of red wine, carrots, onions, etc. Pot juices thickened into a sauce, with roasted rosemary potatoes and an expansive red wine.
Second would probably be another simple stew, chicken simmered with smoked pork left over from my Labor Day ribfest, mushrooms, onions, white wine, chicken stock and a few carrots, dosed with a shot of cream before serving. There's probably a name for that, but I don't know what it is.
Then it's out to shovel again ... 18 inches fell on my street yesterday ... it's a white Christmas all right.