2. Add the water and stir. Now, slowly add in the flour. This will thicken up the stew. Stir until the flour has completely dissolved. Add all the seasonings (creole seasoning, cayenne pepper, paprika, red crushed pepper flakes, onion powder, garlic powder, Worcestershire sauce, red hot sauce) and stir completely. If you have some preserved bacon fat, scoop about 1 tablespoon of bacon fat into the stew and stir; if not then don’t worry about it. Allow the etouffee to simmer for 30 to 45 minutes before serving and serve over white rice.

2. Peel and chop onion and 1 clove of garlic. De-seed, wash and chop green bell pepper.

3. Heat a stockpot or a deep wide casserole with 3 tablespoons of olive oil. When warm add the chopped onion, garlic and pepper. Cook, stirring occasionally over medium heat for 15 minutes.

4. Peel and chunk potatoes (1.5 inch cubes). Set aside.

5. Peel and grate the tomato. Add the tomato into the stockpot and sauté for 3-4 minutes. Then turn off the heat, add 1 teaspoon of Spanish sweet paprika and stir to combine.

6. Place 1 clove of garlic (peeled), 1 bunch of fresh parsley and 1 teaspoon of salt into a mortar. Use a pestle to grind it into a paste. You can place 1 cup of fish stock into the mortar with the mixture after it’s in paste form and then stir to dissolve.

7. Add bay leaves, potato chunks, fish stock and the mixture from the mortar to the stockpot.

8. Bring the pot to a boil and cook over low heat for 20-25 minutes. Shake occasionally to prevent potatoes from sticking.

9. Add the tuna and cook for 4-5 minutes (don’t over-cook it because the tuna should be juicy).

10. Serve and enjoy your tuna stew recipe (Spanish Marmitako).

The night before:
Put chickpeas in a large bowl and pour enough cold water into the bowl to cover chickpeas. Set aside overnight to soak.

1. Drain and rinse chickpeas and remove discolored ones. Put the chickpeas in a pot with the 4 cups water, the bay leaves, 1 whole onion (just peeled) and the cloves of garlic (whole) without removing the peel, just with a small cut. Then bring to a boil and boil them for 30 minutes in a pressure pot or 70-80 minutes for a normal one. (Check your pot instructions for cooking chickpeas).

2. Turn off the heat and keep the chickpeas in the pot.

3. Remove the cloves of garlic and the onion and set aside.

4. In a skillet fry the slice of white bread with olive oil over medium heat until golden (1-2 minutes each side). Remove bread from the skillet and set aside. Leave the oil in the skillet.

5. Chop the second onion. Add it into the same skillet with the oil that remains in there. Cook over low heat for 12-15 minutes.

6. Turn off the heat, add the Spanish sweet paprika and stir for 1-2 minutes.

7. Boil the eggs in a small pot with water for 10 minutes, or use your favorite method for hard boiled eggs.

8. In a large mortar, place the cloves of garlic and the onion from step 3. Add a bunch of fresh parsley, the fried bread and the fried onion. Use a pestle to grind.

9. Peel then chop the hard-boiled eggs.

10. Bring the pot with the chickpeas to a boil again and add the mixture from the mortar. Drain, dice and add the cod. Simmer and stir for 5 minutes.

11. Add the hard-boiled eggs and the fresh spinach, stir and simmer for 5 minutes.

12. Serve and enjoy your Spanish chickpea stew recipe (Potaje).

In a small bowl, combine the flour, salt, pepper, cinnamon and thyme. Sprinkle the flour mixture over the meat and stir until the beef cubes are well coated.

Add the apple cider, water and vinegar. Cook and stir over medium heat until the mixture comes to a boil. Reduce heat to low, cover and simmer for 1 1/2 hours or until meat is tender.

Add the potatoes, carrots and onion, stirring to combine. Bring the mixture to a boil, reduce the heat, cover and simmer for 20-30 minutes or until vegetables are tender.

Note: If you want a thicker gravy, combine 1 heaping tablespoon cornstarch with 1/4 cup cold water or beef broth, stir into the simmering gravy and cook over medium/low heat, stirring constantly, until thickened.

Adapted from GFWC Centennial Cookbook.

Heat a large Dutch oven over medium-high heat. Once hot, pour in 1 tablespoon of olive oil. Sear a third of the beef until a deep golden crust forms. Remove and repeat with the remaining beef and oil in two more batches. Transfer all the beef into a clean platter and set off to the side.

Place the diced onion into the Dutch oven and cook for 5-8 minutes until soft and translucent. Add in the tomato paste and cook for 1 minute.

Pour in the bottle of Irish stout beer and scrape up the browned bits on the bottom of the pot. Pour in the 32 ounces {4 cups} beef broth and add the beef back in. Season with the remaining 1/2 teaspoon kosher salt, the caraway seeds, black pepper and the golden raisins. Stir and bring to a boil, reduce the heat to a simmer, cover and cook for 50 minutes.

Remove the lid, stir and bring back to a boil for 45 minutes.

When the time is up, add in the prepared veggies and cook with the lid off for 25 minutes or until the vegetables are fork tender.

Serve in a big bowl with minced parsley sprinkled over top and a slice of crusty bread. Enjoy!

Recipe adapted from Cooking Light.

Place the stew meat, onion, potatoes and carrots in Dutch oven, mix together. Add kosher salt and pepper to taste. Next, add the tapioca and sugar and combine until all mixed in with meat and veggies.

In a small bowl combine the soup and water until completely mixed. Pour soup over meat and veggies. Combine thoroughly. Cover and place in oven for 6 hours.

Serve over rice (optional).

Bring a pot of water to boil. Once it’s boiling put the beef into the water and blanch the beef for 5 minutes. Drain and rinse the beef under cold water to stop cooking. Put it in a colander to drain and set aside.

Heat oil in a pot over medium-high heat, add ginger and garlic and let it cook for a minute until fragrant.

Turn heat down to medium and add beef, soy sauce and rice wine. Stir-fry for 3 minutes then add the sachet of dry spices, the bay leaves, cinnamon stick, water and beef bullion. Mix to incorporate and dissolve.

Turn heat up to high and bring to a boil. When it comes to a boil, turn heat down to medium-low and simmer, covered, for 1 hour.

Add radishes to the stew and continue to simmer for 2 hours. Skim off excess fat floating on top as desired and adjust seasoning. Remove the sachet of spices as well as the bay leaves and cinnamon stick. Sprinkle chopped scallions over each bowl as you serve.

Notes:
- This recipe is gluten-free if you use gluten-free soy sauce.
- Freeze the brisket for 30 minutes ahead of time for ease of slicing.
- If you’d like to serve this with noodles, just cook noodles in a separate pot, drain, divide into bowl and top with braised beef and soup.
- Feel free to spice this up with some chili oil and sriracha!

Adapted from Yi Reservation.

Then stir in kale and edamame. Cook until kale has wilted slightly. Salt and pepper to taste.

Serve over cooked quinoa. Garnish with almonds and goat cheese if desired.

Heat oil in a pot over medium-high heat and cook onion for 2 minutes, remove and set aside. Add pork belly and cook until browned on all sides. Add soy sauce, salt, mirin and rice wine and stir to mix well.

Add water and bring to a boil, cover pot and reduce to low heat, allow to simmer for 30 minutes.

Add onion and potato and cover pot, braise on low heat for another 30 minutes. Taste and adjust seasoning, continue to simmer for 5-10 minutes, uncovered, until reduced to desired taste.

Note: This recipe is gluten-free if you use gluten-free soy sauce.

Adapted from 600道人氣家常菜聖經